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- Tomato coulis
- 1 pound ripe tomatoes, peeled, cored, and diced
- 2 tablespoons white-wine vinegar
- 1 tablespoon honey
- 1 tablespoon minced shallot or onion
- 2 teaspoons fresh basil, chopped
- Kosher salt and freshly ground black pepper to taste
- Fries
- 1 cup unseasoned bread crumbs
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- 1 cup all-purpose flour
- 2 eggs, beaten
- 3 medium zucchini, cut lengthwise into 2-inch-long and ¼-inch-thick pieces (peel first, if desired, and avoid round pattypan squash—the shape does not lend itself to fries)
- Combine all the coulis ingredients in a blender and pureé. Transfer to a sauté pan and cook over medium heat until fragrant and warmed through, 3 to 5 minutes. Transfer to the refrigerator to cool.
- Preheat oven to 350° F.
- In a medium bowl, combine the bread crumbs, salt, and pepper. Place the flour in another medium bowl and the beaten eggs in a smaller bowl.
- Dip the zucchini sticks first in the flour until lightly coated, then in the beaten eggs. Roll them in the bread-crumb mixture until well covered.
- Transfer the zucchini pieces to a nonstick baking sheet and bake until the zucchini is tender but the coating is crisp, about 20 minutes. Let the fries cool slightly before eating. Serve with the coulis as a dipping sauce.
