Fresh Hot Tomato Sauce

Coulis frais de tomate

Preparation info

  • Difficulty


  • For



Appears in

Cuisine of the Sun

By Roger Vergé

Published 1979

  • About



  • 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
  • ½ teaspoon sugar
  • 2 tablespoons unsalted butter
  • salt, pepper


  • 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.


  1. 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 occasionally with a wooden spoon. This will take about 5 minutes.
  2. Remove the stalks from the tomatoes, wipe them and cut them in half horizontally. Press each half in your hand to expel seeds and excess moisture, then cut each half into four. Add to the onions which have been softening and wilting for a good 5 minutes, together with the peeled clove of garlic, bouquet garni, sugar and a tiny pinch of salt. Cook for 10 minutes, stirring all the time. At certain times of the year tomatoes can be somewhat dry, so you may have to add 3–4 tablespoons of water.
  3. Remove the bouquet garni and purée the sauce in a liquidiser (or sieve through the fine blade of a mouli-légumes). Season with salt and pepper, reheat and serve.