Master this Provençal classic, drawing from regional French expertise. With sun-ripened tomatoes, tomato coulis delivers unmatched flavor as a versatile sauce for vegetables, pasta, or fish. It's a quick preparation that celebrates peak-season produce—ideal for stocking sterilized jars to savor year-round.
Blanch the tomatoes briefly, drain, peel, halve, seed, and crush the pulp.
Peel and finely chop the onion, garlic, and shallot. Heat olive oil in a saucepan, add the mixture, and sauté until translucent and lightly golden, stirring with a wooden spoon.
Add the crushed tomatoes, bouquet garni, salt, and pepper. Stir well.
Simmer uncovered over medium heat for about 20 minutes. Remove the bouquet garni, then pass through a fine sieve or vegetable mill. Adjust seasoning to taste.
Serve hot or cold. Elevate with fresh thyme, tarragon, or basil. For a simpler version, peel, seed, and mash tomatoes into a puree with 2-3 tablespoons olive oil, a dozen basil leaves, and a splash of white wine vinegar or lemon juice—perfect chilled with poached fish.
Source: Regional Cuisines of France. Provence. Editions du Fanal
