4 Fresh Tomato Sauce

Preparation info
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By Michel Guérard

Published 1978

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Sauce coulis de tomates fraîches ‘Universal and easy’


Main ingredients

  • 300 g (10½ oz) fresh tomatoes
  • 3 teaspoons olive oil</


  1. Remove the stalks from the tomatoes and plunge briefly into boiling water to make peeling them easier. Refresh in iced water and drain in a colander. Peel them, cut each one in two and press the halves gently in the palm of your hand to expel pips and excess moisture.
  2. Heat the oil in the saucepan and allow the crushed whole clove of garlic and the chopped shallot