I only went to the market to buy milk. But I came home with 2 pounds each of red and yellow tomatoes, some pea shoots, buckwheat sprouts, and shrimp. I forgot the milk.
I hate it when I do that. I'm so A.D.D. in supermarkets. The colors really sidetrack me. This is why people make lists. Stick to the list! I guess I was a little curious to see if tomatoes were starting to taste juicy again. I realize I didn't need to buy 4 pounds to answer that question.
The tomatoes were juicy (Hallelujah!). So I roasted them up with a whole bulb of garlic and puréed them separately to taste their differences. The yellow tomatoes were a bit milder in acid but just as flavorful as the red.
Originally I thought the roasted tomatoes would make great soup (they did, I'll post that next) but, I also thought they would make a nice rich coulis, a sauce made from puréed and strained vegetables or fruits. Which led to: tarragon shrimp salad in choux puff boats with my little shoots and sprouts, and a few swirls of red & yellow tomato coulis. Whoo-wee, that all sounds complicated doesn't it?
It's not, just a tad time consuming. Like I've got anything better to do on my days off – tax extension be damned! I've never used buckwheat sprouts before and they sure have an interesting flavor: a cross between sour grass and wheat grass. Sweet and sour. Pea shoots, on the other hand, taste exactly like pea shoots.
I hope you enjoy this recipe. If serving a crowd or in need of a dish to take to a party, the choux puff boat can be baked in a Springform 9" cheesecake pan and filled with any salad right before serving. Egg salad, chicken salad – whatever.
Then people can scoop it from the boat or cut wedges. As for the 4 pounds of roasted tomatoes all I can say is they have far more uses than just soup and coulis. They also make great pasta sauce, meat sauce, salsa base, or side dish when served whole. I've left the quantities in tact so you have room to experiment too!