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Cooked Tomato Coulis (step-by-step recipe) Recipe
Cooked Tomato Coulis (step-by-step recipe)
Michel Roux, The Waterside Inn, Royaume-Uni
Michel Roux, The Waterside Inn, Royaume-Uni
Total time: 1hr to 2hr

Preparation : 10 minutes
Cooking : 1 hour

Difficulty: Easy
Chef's Note

This tomato coulis is extremely versatile, and I use it frequently in my kitchen. It is divine spread over a plate and topped with grilled fish. Alternatively add a small quantity to a fish sauté, or, better still, a béchamel for a gratin of fresh pasta.

The coulis is ready to use immediately, but you can keep it in an airtight container in the fridge for 5 days.

If the sauce is to be served plain, after reheating, add a little olive oil just before serving.

For 4 servings

- 750 g very ripe tomatoes, peeled, deseeded and chopped
- 60 g shallots, finely chopped
- 2 garlic cloves, crushed
- 1 small bouquet garni containing plenty of thyme
- 150 ml olive oil
- 6 peppercorns, crushed
- 1 pinch of sugar
- 1 tablespoon tomato concentrate or tomato paste - only if the tomatoes are not ripe enough
- salt and pepper

Follow the recipe step-by-step

Step 1
Cooked Tomato Coulis (step-by-step recipe) 1

Peel tomatoes

See Basic Technique

Step 2
Cooked Tomato Coulis (step-by-step recipe) 2

Dice tomatoes.

In a thick-bottomed saucepan, warm the olive oil with the garlic, shallot and bouquet garni.

After 2 minutes, add the tomatoes, tomato purée if needed, sugar and crushed peppercorns.

Step 3
Cooked Tomato Coulis (step-by-step recipe) 3

Cook very gently for about 1 hour, stirring occasionally with a wooden spoon until all the moisture has evaporated.

Remove the bouquet garni and whizz the contents of the pan in a blender to make a smooth purée. Season to taste.

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