Tomato Coulis

1. 1

   Wash tomatoes and cut in half lengthways so that when they are open they lay as flat as possible on a lightly greased baking sheet. Place on a cookie sheet.

2. 2

   Sprinkle the Herbes de Provence all over the tomatoes - be liberal. Then drizzle olive oil over top followed by the balsamic vinegar and the remaining ingredients.

3. 3

   Place baking sheet in an oven on a low temp 160C thereabouts and allow tomatoes to cook until they are completely wilted and slightly dried, 2 hours minimum. Once done they are ready to be eaten. What is left over process with some olive oil and store in an airtight container in your fridge for up to a week or else in the freezer. Enjoy!

No additional tips available.