Tomato coulis

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Preparation info
  • Makes approximately

    650 ml

    • Difficulty

      Easy

    • Ready in

      20 min

Appears in
Sauces: Le Cordon Bleu Home Collection

By Le Cordon Bleu

Published 1999

  • About

A fresh tomato sauce that requires no cooking is perfect served in summer with chargrilled vegetables, such as the zucchini, eggplant and capsicum pictured, or, alternatively with savoury mousses.

Ingredients

  • 1 kg (2 lb) very ripe tomatoes
  • 1 large French shallot, chopped

Method

  1. Bring a pan of water to the boil. Meanwhile, cut a small cross in the bases of the tomatoes. Put them in a bowl, cover with boiling water and leave them for 10 seconds before plunging in a bowl of iced water. Drain and, with the point of a sharp knife, remove the stalk and then peel, quarter and remove the seeds. Roughly chop the flesh.
  2. Blend the tomato and sha