Cooked Tomato Coulis is a traditional French recipe for a classic sauce of tomato flesh cooked in a butter, shallot and garlic base until thick and which is finished with basil. The full recipe is presented here and I hope you enjoy this classic French version of: Cooked Tomato Coulis.
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Ingredients:
1kg meaty tomatoes (preferably vine-ripened)
2 tbsp butter
2 tsp shallots, chopped
2 garlic cloves, hopped
2 tbsp basil leaves, shredded
salt and freshly-ground black pepper, to taste
Method:
Bring a pan of water to a boil, dip the tomatoes into this for 30 seconds to blanch then remove from the water and peel off the skins. De-seed the tomatoes and chop the flesh coarsely.
Melt the butter in a pan, add the shallots and garlic and fry briefly until just beginning to colour. Now add the chopped tomato flesh and the vines they came on (much of the tomato flavour is in the vine). Bring to a gentle simmer and cook until the tomatoes have broken down and the coulis is thick (about 10 minutes).
Remove the vines then take off the heat and stir in the shredded basil leaves. Season to taste and set aside to cool then store in the refrigerator until needed.
