Grilled Eggplant and Heirloom Tomato Stacks With Basil and Tomato Coulis

6 steps · 45 min total

1. 01

   Blanch the Tomatoes

   Make shallow incisions around the tomato stems with a paring knife, then scoop out the stems. Cut a shallow "X" into the bottom of each tomato. Bring a large saucepan of water to a rolling boil, then plunge the tomatoes in for just 10 seconds.
2. 02

   Peel and Chop Tomatoes

   Immediately remove the blanched tomatoes and submerge them in a bowl of ice water to stop the cooking. Once cooled, peel away the loosened skin. Remove the seeds and coarsely chop the tomatoes.