Preparation : 10 minutes
Cooking : 1 hour
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.
Follow the recipe step-by-step
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.
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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