Very easy to make, but with an unrivaled flavor if you have sun-ripened tomatoes, tomato coulis is ideal as a condiment with vegetables, pasta or fish. It's not a long-cooked sauce, but the best way to use tomatoes in season, when they're juicy and fragrant. You can easily make provisions for the bad season, in sterilized jars.
Scald the tomatoes for a few seconds, drain and peel them. Cut them in half, remove the seeds and crush the pulp.
Peel and finely chop the onion, garlic and shallot. Heat a little olive oil in a saucepan, add the previous mixture and brown it, stirring with a wooden spoon.
When the mixture is transparent, barely golden, add the crushed tomatoes. Mix, then add the bouquet garni, salt and pepper.
Simmer uncovered over medium heat for about 20 minutes. Pass through a sieve or fine-grid vegetable mill, after removing the bouquet garni. Taste to adjust seasoning.
This coulis can be served hot or cold. You can flavor it with fresh thyme, tarragon or basil. There is another way to prepare fresh tomato coulis, simpler and just as tasty:the tomatoes are peeled, seeded and mashed directly into a puree with 2 or 3 tablespoons of olive oil, a dozen basil leaves and a drizzle of white wine vinegar or lemon juice. This coulis is best served chilled, especially with poached fish.
Source:Regional cuisines of France. Provence. Editions du Fanal
