A tomato sauce is prepared without difficulty at home. It’s quick to make a sauce but keeps perfectly well, and that can be kept cool to accompany any dish of the week.
The tomato sauce is a sauce that can accompany most dishes such as vegetables, seafood, red meat, white meat and even savory pastries. Despite the easy recipe, taking care to respect the cooking time and control the evaporation of water to ensure the success of tomato coulis. It is also a sauce that can be stored in jars to accompany the every day menus.
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1. The basic recipe for a tomato coulis
Preparing a tomato sauce takes just ten minutes, but cooking will last one hour depending on the amount of tomatoes. This sauce can accompany various dishes and can also be mixed with béchamel sauce to add flavor to a dish. The advantage with the tomato sauce is that it can be kept cool for 5 days if placed in an airtight container.
The ingredients for a tomato coulis
The ingredients for a successful recipe for a good tomato sauce are simple and easy to find on the market. Thus, for 4 people will require:
- 750 g ripe tomatoes, peeled, seeds removed and crushed
- 60 g onion, finely chopped shallots or,
- 2 cloves garlic, crushed 4 Aillet,
- a bouquet garni where thyme is the dominant herb
- 150 ml olive oil,
- 6 peppercorns, coarsely ground,
- sugar, salt and pepper.
The preparation of a tomato coulis
To begin, we must peel the tomatoes. For this, boil water in a saucepan and dip the ripe tomatoes. After about thirty seconds, remove the tomatoes and let them cool before peeling. Next, cut the tomatoes into small squares.
On the other hand, heat a drizzle of olive oil in a pan where you will fry the garlic, the bouquet of herbs and shallots. After two minutes of cooking, add tomatoes, pepper, salt and a pinch of sugar.
Keep the pan over low heat, continuing to stir the preparation with a spatula. Once the water evaporates, we can remove the pan from the heat or after one hour. Finally, remove the bouquet garni and transhipped coarse grout in a turbine for mixing and complete mixing.
2. The recipe for a canned tomato sauce
For 12 pots of tomato sauce to keep about five days, we will need:
- 5 kg of ripe tomatoes,
- 1 cup olive oil
- 4 onions or 8 shallots
- a handful of basil,
- 5 garlic cloves or 10 Aillet,
- a handful of parsley, a sprig of rosemary and a sprig of thyme,
- 5 dl white wine
- 1 tablespoon sugar
- ground pepper,
- 10 grams of salt.
Photo credit: © Eatwell101.com
At first, wash, cut and seed the tomatoes. In another bowl, peel and chop the onions. Finally, wash the spices as well as the bouquet garni by wringing enough before baking. Meanwhile, you can wash the jars and wipe with a clean cloth and dry. Make sure they are tight and they do not let the air pass through.
Side cooking, reheat the glass of olive oil in a skillet or Dutch oven. First pour the onions and garlic, then the spices and tomatoes with white wine, pepper, sugar and salt. Simmer in the pan until the water evaporates. Pass the mixture through a sieve to remove any residue of spices and remaining peel tomatoes. Turbine just needed to get a uniform mixture.
Once the grout is ready to be put in box, pour into jars and make sure they are well sealed. Sterilize all at a temperature of 90 ° C maximum.
3. Revenues associated with tomato coulis
The tomato sauce will enhance the taste of a seafood pizza we decorate with grated cheese, to serve warm, preferably. The tomato sauce may also accompany the clams with a touch of saffron and parsley. Otherwise, we can associate with bread broccoli with crab.
Otherwise, the cake is a crespeou omelets flavored with herbs and vegetables stacked in superimposed layers that tasted cold that accompanies most often with a tomato coulis. It will be the same for Papeton eggplant whose recipe makes a flan made with eggs and mashed eggplant.
