Baked Zucchini Fries with Tomato Coulis Dipping Sauce

INGREDIENTS

• 1 pound ripe tomatoes, peeled, cored, and diced
• 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)
• 2 teaspoons fresh basil, chopped
• 1 cup unseasoned bread crumbs
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon kosher salt
• 2 tablespoons white-wine vinegar
• 1 tablespoon minced shallot or onion
• Kosher salt and freshly ground black pepper to taste
• 2 eggs, beaten
• 1 cup all-purpose flour
• 1 tablespoon honey