Preparing your own tomato coulis is not complicated! This ultra-easy recipe is the proof. All you need are some nice tomatoes and a few jars to enjoy them all year round.
- Units: 6
- Preparation: 15 mins
- Cooking: 50 mins
- Category: Sauces | Savory sauces
- Cuisine: French
|Bay leaf sauce||2 sheets|
Preparation of the recipe: tomato coulis
- Peel and chop the garlic cloves and the onion.
- Remove the peduncle from the previously washed tomatoes before cutting them into quarters. Place them in a Dutch oven with the minced onion and garlic, bring to the boil, then season with salt and pepper.
- Then add the bay leaf and thyme. Let the coulis simmer uncovered for 20 minutes, stirring occasionally.
- After this time, remove the herbs before passing the preparation to the vegetable mill.
- If the preparation is too liquid, put it back in the Dutch oven to reduce it over low heat. Then decant into sterilized jars and screw them down.
- Put a tea towel at the bottom of another pot, put the jars, then place one or more tea towels between them. Pour water until the containers are covered.
- Then boil for 30 minutes. Then store the jars of tomato coulis in a dry place away from light for up to one year.