Quick-Cooked Tomato Coulis
A fresh plum tomato coulis with clean, bright flavor, ready to spoon into sauces, soups, braises or anywhere a smooth tomato base helps.
Prep 20 min · Cook 20 min · Total 40 min · Makes about 3 cups
Ingredients
- 3 pounds ripe plum tomatoes, diced
- Kosher salt
Directions
- Set a large saucepan over medium-high heat and add the tomatoes. Cook them, stirring as they warm, until they start giving off their juices. Once the mixture reaches a simmer, turn the heat down and continue cooking, stirring now and then, until a good amount of liquid has evaporated but the tomatoes still look moist, about 15 minutes.
- Pour the tomatoes and their juices into a vegetable strainer, a fine-mesh strainer, or a food mill fitted with the finest disk. Press the mixture through to remove the skins and seeds, making sure the pulp and juices go through. If you are doing this by hand, use a wooden spoon to scrape and push the tomato flesh into the bowl underneath. For a silkier coulis, strain it again through a finer strainer.
- Add salt to taste. Use the tomato coulis in any recipe that needs tomato puree, or freeze it for up to 6 months.