Fresh Hot Tomato Sauce

Name: Fresh Hot Tomato Sauce (Coulis frais de tomate)
Prep time: 20 min
Total time: 20 min
Yield: For two people
Cuisine: French
Ingredients: ½ teaspoon sugar; 1 small bouquet garni, made up of a sprig of thyme, a bayleaf, a small piece of celery, and 4 sprigs of parsley tied up with a thread; 1 small bouquet garni, made up of a sprig of thyme, a bayleaf, a small piece of celery, and 4 sprigs of parsley tied up with a thread; 1 small bouquet garni, made up of a sprig of thyme, a bayleaf, a small piece of celery, and 4 sprigs of parsley tied up with a thread; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; salt, pepper; salt, pepper; 2 tablespoons unsalted butter; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; With baked fish, pasta, rice, poached vegetables (such as cauliflower, courgettes, fennel, haricot beans), poached lambs’ or calves’ brains, and even with sautéd veal escalopes or chops.; 4 ripe tomatoes weighing 70–80 g (2½ – 2¾ oz) each; 1 medium onion; 1 clove of garlic, peeled; 1 small bouquet garni, made up of a sprig of thyme, a bayleaf, a small piece of celery, and 4 sprigs of parsley tied up with a thread; 1 small bouquet garni, made up of a sprig of thyme, a bayleaf, a small piece of celery, and 4 sprigs of parsley tied up with a thread

Coulis frais de tomate

Preparation info

For
two
people

Difficulty
Easy
Ready in
20 min

Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

About

Ingredients

4 ripe tomatoes weighing 70–80 g (2½ – 2¾ oz) each
1

Europe
France
Sauce
Mediterranean
Vegetarian
Gluten-free

Method

Peel the onion and slice it in thin rounds. Put them in a saucepan together with 2 tablespoons of butter and 2 tablespoons of water. Allow to soften without browning, stirring occ