HOMERecipe:Basic Tomato Coulis

Basic tomato coulis

Coulis is a puree made from tomatoes or fruit. Fresh tomatoes are blended or strained and used in sauces. By extracting the moisture from the tomatoes, it prevents the sauce from becoming watery. It has a surprisingly sweet taste

Italian

vegetables Appetizers made with

Kataoka Mamoru

[Book by Chef Kataoka] Authentic Italian food that can be enjoyed at home, professional flavors.

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Cooking time: 10 minutes

Excluding the time it takes to place

modified recipe0posts

How to make it

Remove the stems from the cherry tomatoes, make a shallow cross-shaped cut in them, and blanch them in hot water

Cut the peeled tomatoes in half horizontally and carefully remove the seeds with the tip of a knife

Place the seeded tomatoes in a blender and blend until smooth

Pour into a fine-mesh colander lined with cheesecloth and leave in the refrigerator for half a day to overnight until done

[Reference]
This much excess liquid will be released after just a few hours. (After half a day, three cherry tomatoes will release about 80cc of liquid.) This liquid is clear, but it has a rich tomato flavor, so it can be used in various dishes, such as mixing it with egg mixture to make tomato chawanmushi (savory egg custard), or adding gelatin to make tomato jelly. (*The photo shows a different recipe, "Sea Urchin and Tomato Jelly" using the liquid from tomato coulis.)