Coulis is a French word meaning strained sauce. Tomato coulis is a the strained liquid from cooked seasoned tomatoes and other vegetables. It can be thinned or thickened as necessary and it is just a nice, light fresh tasting sauce to accompany a vast assortment of foods. Use ripe tomatoes, in season because you’ll want to showcase the flavours of the tomatoes in a very short cooking time.
- 50 grams (2 oz) onions, chopped
- 1 large clove garlic, chopped
- 125 ml (4 oz) vegetable stock
- 100 grams (14 oz) fresh plum tomatoes, quartered (or use your favourite kind)
- 15 grams (1 tbsp.) tomato paste
- 6 fresh basil leaves
- Celtic or pink Himalayan salt, to taste
- Freshly ground pepper
Sweat the onions, in a couple tablespoons of water for a minute or so and then add the garlic. Continue sweating the vegetables being careful not to let the garlic burn.
Add the chopped tomatoes, the tomato paste, vegetable stock and basil leaves and simmer over a low heat for about 20-25 minutes, or until the tomatoes are completely broken down.
Strain the mixture through a sieve. At this point, you may return the coulis to the pan and reduce it a little if it is too thin. Alternatively, add a little stock or water to thin it out if it is too thick. Adjust seasoning. Just before serving, throw in some fresh basil thinly sliced, if desired.