Wilted spinach salad with tomato coulis

Last fall Amanda and I ate at a crepe restaurant where the star of the dish was something called "tomato coulis," which we'd never had before. I looked for it in stores, but couldn't find any pre-made, and when I looked up recipes online there were a vast array of options people were calling "coulis," from versions akin to chunky soup to versions resembling a smooth ketchup. Ours was more like a coarse pesto, which I couldn't find a duplicate for.

So after a great deal of experimentation, combining this and that technique, I have perfected my favorite version of coulis, which works equally well as a salad topping (presented here), a salsa (with chips), a sandwich spread (on patty melts), and a pasta sauce (over cheese tortellini). It's a garlicky, sweet, salty and tangy intense flavor that's great to have on hand to liven up a dish.

Salad ingredients (serves 4):
9 oz spinach
a few drizzles olive oil
4 oz feta cheese
1 avocado
1 cup (or more) tomato coulis

Coulis ingredients (makes 2 cups, so store the leftovers in a jar in the fridge):
3 oz package sun-dried tomato halves, dry packed
about 24 medium-sized leaves basil (leaves from a 1.5 oz bunch)
1/2 cup olive oil
1 cup canned diced tomato, salted (otherwise add 1/2 tsp salt)
1/4 cup minced sweet onion
2 garlic cloves
1/2 tsp crushed red pepper


Instructions:
1) Layer the ingredients in a food processor, then pulse until the sun-dried tomatoes are chopped well, and the mixture is about the consistency of pesto. (These pictures are of a quarter batch, when I was testing; you'll have much more than this in your bowl.)


2) Let sit in refrigerator for two hours to let the flavors absorb. (Note that my recipe is rather garlicky and spicy. If you prefer a milder flavor, use 1 garlic clove and 1/4 tsp crushed pepper.)


3) To make the salad, separate spinach into two stainless steel pans (or you could use two shallow baking sheets, or whatever you have on hand), drizzle with a little olive oil and toss. Add feta, and broil in the oven for 8-10 minutes or so until spinach wilts and feta is warmed.



4) Plate the spinach/feta mixture, top with 1/4 avocado each, and add a generous amount of coulis. (If serving as a main course, you can add protein by cooking four hamburgers, slicing each one into strips, and plating one underneath each salad.) Serve and enjoy!