Fresh Tomato Coulis
A coulis is a form of thick sauce made from puréed and strained vegetables or fruits. A vegetable coulis is often used on meat and vegetable dishes, and it can also be a base for soups or other sauces. Fruit coulis is commonly used on desserts.
Calories: 108kcal
Ingredients
Yield 1 cup
- 1 pound tomatoes
- Parsley or basil
- 0.5 lemon
- 1 pinch sugar
- Salt and pepper
Instructions
- Make a concassėe of tomato as described earlier. The tomatoes should be finely chopped. Leave to stand in a colander for 30 minutes to drain excess liquid. Mix the tomatoes with 2 tablespoons of chopped herbs, lemon juice, a pinch of sugar and seasoning to taste. Serve the coulis chilled.
- Tomato coulis goes well with vegetable mousse and fish mousse.
Video
Cooking Tips for Fresh Tomato Coulis Recipe
- Tomato Concassée: To make a proper concassée, first blanch the tomatoes, peel them, remove the seeds, and finely chop. This ensures a smoother texture for your coulis.
- Strain the tomatoes: Allowing the tomatoes to drain in a colander for 30 minutes helps remove excess water, giving your coulis a thicker, more concentrated flavor.
- Herb Variations: While parsley and basil are traditional, you can experiment with other herbs like thyme or tarragon to add a unique twist to your tomato coulis.
- Adjust sweetness: If your tomatoes are overly tart, a small pinch of sugar will balance the acidity.
- Chill before serving: Serving the coulis chilled enhances its refreshing, bright flavor and makes it perfect for hot weather or as an accompaniment to delicate dishes like fish or vegetable mousse.
- Pairing options: Besides vegetable and fish mousse, tomato coulis also complements grilled meats, pasta dishes, or can be drizzled over roasted vegetables.
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