Ingredients
- 150ml olive oil
- 2 garlic cloves, crushed
- 60g shallots, finely chopped
- 1 small bouquet garni, containing plenty of thyme
- 750g very ripe tomatoes, skinned, seeded and chopped
- 1 tbsp tomato purée, only if the tomatoes are not ripe enough
- pinch sugar
- 6 black peppercorns, crushed
- salt
Method
- In a heavy-based pan, warm the olive oil with the garlic, shallots and bouquet garni. After 2 minutes, add the tomatoes, tomato purée (if using), sugar and crushed peppercorns. Cook very gently for about 1 hour, stirring occasionally with a wooden spoon, until all the moisture has evaporated.
- Remove the bouquet garni, then whizz the tomato mixture in a food processor or blender to make a smooth purée. Season to taste with salt.
Notes
This tomato coulis is wonderful with grilled fish. You can stir a small quantity into a fish sauce; or better still, add to Béchamel Sauce for a gratin for fresh pasta. The coulis is ready to use immediately, but it will keep in an airtight container in the fridge for up to 5 days. After reheating, if the sauce is to be served plain, add a little olive oil just before serving. Bouquet garni should contain plenty of thyme.