Ingredients

• 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
• 1 cup unseasoned bread crumbs
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup all-purpose flour
• 2 eggs, beaten
• 3 medium zucchini, cut lengthwise into 2-inch-long and 1/4-inch-thick pieces (peel first, if desired, and avoid round pattypan squash — the shape does not lend itself to fries)

Instructions

1. 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.
2. Preheat oven to 350°F.
3. 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.
4. 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.
5. 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.