This all started 2 weeks ago when Teresa & I went to dinner at the happening new
place in Houston "Underbelly."
We just had to have the
Roasted Leeks with Tomato Coulis
as our appetizer...and believe me when I tell you the dish was awesome.
Teresa has already tried her version, so it is time for me to try mine.
I searched around the www for a similar recipe and found this one
The chef at Underbelly, Chris Shepherd, paired theirs with
this delightful tomato coulis, however, I would have enjoyed the leeks on their own just as well.
For me, the presentation is important, we decided to slice ours like green onions and not
cut them vertically...& remember with the coulis you won't use basil on the leeks themselves.
You can roast just as easily, in a really hot oven, keeping watch all the time.
Tomato Coulis Recipe after the leek recipe
Recipe: Tomato Coulis
In a blender, puree the fresh tomatoes with the drained sun-dried tomatoes, garlic, olive oil, basil and crushed red pepper. Season with salt and black pepper. Refrigerate until ready to serve.