Homemade tomato coulis is a delicious and flavorful sauce, perfectly suited to all kinds of dishes. Simply cook tomatoes until tender, then blend until smooth and creamy. This coulis can be used as a base for sauces, soups and stews. It’s a healthy and delicious alternative to canned sauces.
Ingredients
- 3 kgs of tomatoes
- 1/2 onion
- 1 sprig of basil
- 1 tsp of sugar
Preparation
- In a large, heavy-bottomed pot add the tomatoes, onion, sugar and basil. Add salt and pepper.
- Cover and cook over low heat for 25 to 30 minutes. Depending on the pan you are using, add a little water to prevent the tomatoes from sticking to the bottom of the pan at the start of cooking. If you use a low temperature stewpot like me, there is no need to add water.
- Cover and let heat up when the thermostat reaches the 80-90°C zone. Turn off the heat and cook for another 15 minutes.
- Using a slotted spoon, collect the tomatoes and place them in the vegetable mill placed above a large salad bowl. Collect the tomato pulp.
- Pour your coulis into sterilized jars or refrigerator or freezer safe dishes.
- For sterilization I use a fairly high pot. I place two or three jars closed with rubber bands which I prop up with a cloth so that they don’t collide. I completely cover the jars with water and let it boil at 100°C for 1 hour 15 minutes. I let the jars cool in the stewpot.