Making your own tomato coulis
At the end of summer, I’d suggest making your coulis for the year. That’s when tomatoes are at their best. At Talensac market (our covered market in Nantes), some growers sell tomatoes by the 5 or 10 kilos at very reasonable prices.
After washing them, blanch the tomatoes for a minute so they peel more easily. Then cut them into quarters. Use a large frying pan if you have a small quantity, or a jam pan (the best) if you’re making a big batch.
Fry some onions in oil and cook your tomatoes for an hour, an hour and a half… in fact until there’s no liquid left. Shortly before the end of cooking, you can add herbs (I add parsley). Once the tomatoes are cooked, blitz them roughly and put them into tubs of different sizes in the freezer. Mine are 0.4 L and 0.8 L. The small ones let me make two pizza toppings, and the big ones large dishes of lasagne or moussaka.
For this recipe I didn’t want the tomato flavour to dominate, so I used a small tub. Once you try homemade coulis, you’ll struggle to go and buy it at the supermarket afterwards!
