Sauces
Homemade tomato coulis
For 5 kg tomatoes: draw out water with coarse salt, cook covered, pass through a fine-disc food mill and fill boiling-hot jars. No other ingredient.
Method
- Wash and remove the stems. Cut in half, remove the core and any hard parts.
- Leave to drain for 20 minutes with a teaspoon of coarse salt: the tomatoes release a clear liquid.
- Cook covered for 20-25 minutes over medium heat, without adding water. They break down on their own.
- Pass through a food mill with a fine grid. Skin and seeds stay in the mill; a blender is no substitute for the mill.
- Return to the heat for 15-30 minutes depending on the texture you want, uncovered, stirring. Salt at the end of cooking.
- Pour into boiling bottles or jars, leaving a centimetre from the rim, and close immediately.
Minnelea products for this recipe
The preserves used in this recipe.
Sterilization: 35 minutes at a gentle boil for 500 ml jars, 45 minutes for one-liter jars. Let cool in the water without removing the jars.