Tomato Coulis
Quick Recipes Simple Recipes Vegetables Sauces and Salsa
The idea for a tomato coulis came to me from two slices of grilled tomatoes leftover from breakfast. I quickly mashed the tomatoes with a fork and added a little basil sauce. Et voilà! A fresh and sweet coulis that I thought would go wonderfully with any grilled meat, fresh boiled beans or omelette/fried eggs. On the grill, the tomatoes are only lightly cooked, just enough to soften a bit, but they keep their fresh taste. That's the difference between a coulis and a regular tomato sauce. I think it's better at room temperature.
Yesterday I specially prepared a portion of coulis to share the idea with you. I used very meaty, ripe and sweet "ox heart" tomatoes. I recommend you also use the best tomatoes you have access to. Outside of tomato season, there's no point in bothering to make this sauce. I divided the sauce between two plates and served it with fresh boiled beans and tuna in oil left at the bottom of the jar.
Ingredients
2 tomatoes (ripe and sweet; as meaty as possible)
1 garlic clove
2-3 teaspoons basil sauce
a little oil
salt
Servings: 2
How to prepare tomato coulis
- Cut the tomatoes into thick slices and brush with oil.
- Heat a grill pan very well and place the tomatoes on the grill. Cook for about 4 minutes on the first side and another 2 minutes on the second side.
- Cut the garlic into slices and place on the bottom of a bowl. Remove the grilled tomatoes over the garlic. Sprinkle with sea salt. Let cool completely. The tomatoes will release juice at the bottom of the plate. If you want a thicker sauce, you can drain it before doing the next step.
- Mash the tomatoes with a fork into a not-too-fine puree. Remove the tomato skins from the sauce (they come off easily while mashing) and any other pieces of stem that can't be mashed with a fork.
- Add the basil sauce and mix gently.
Tomatoes on the grill
Slices flipped
Tomatoes cooling on garlic
Tomatoes mashed with a fork
