The garden at Finca Hermosa offered us plenty of vine~ripened tomatoes, peppers and herbs,
We found the withering tomato vines were loaded with an abundance of plump, red fruit. We gathered up several and started incorporating tomatoes into every meal..
Tomato coulis is a refreshing addition to eggs in the morning. To make it, just coarsely chop some tomatoes. Drizzle plenty of olive oil into a saute pan and add the tomatoes to cook. Chop up plenty of garlic and add that to the pan as well {in addition to the cooked garlic, I like to add some fresh garlic just before the tomatoes are finished}. Season with salt, pepper and red pepper flakes to suit your taste. Cook until the tomatoes are soft and then serve.
I must give Mr. Splendid credit for coming up with this delightful dish. He started making something like this for me years ago….I used to call it “kerschlop”, but now, “Tomato Coulis” sounds more appropriate.
Gracias, darling.
YUM!! Thanks for reminding me of Tomato Coulis.I have loads of tomatoes. I used to put this through a blender and use it as a sauce for anything.
Sounds like this vacation was a deam!
Delicious by any name!!
Thanks Sandra ~ I am curious about your green tomato relish recipe…
Emily, I just posted the recipe for the Green Tomato Relish.
That suckling pig looks so good!!