Tomato Basil Coulis
While traditional marinara and other tomato sauces are always wonderful, there may be times you in the mood for a lighter preparation. Introducing the tomato coulis! Made with garden-fresh tomatoes you find at your local farmers' markets in spring and summer and just cooked enough to preserve their beautiful color, flavor and texture. Simple to make, this lovely tomato coulis just may become your "go-to" topping for beef, chicken, fish, seafood. Especially delicious in vegetarian dishes when "light and fresh" is on your menu such as my Veggie Stuffed Pattypan Squash with Tomato-Basil Coulis... (photographed here)
Servings: 4
Ingredients
- 2 pounds plum tomatoes
- Large bowl of water with ice
- 2 teaspoons olive oil
- 1 small onion finely chopped
- 3 cloves garlic finely minced
- 1 small bunch basil stems removed, thinly sliced
- 2 tablespoons chopped Italian parsley
- Salt and freshly ground pepper to taste
Instructions
Blanch the tomatoes to remove the skin.
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- Fill a medium stockpot with water and bring to a boil.
- In the meantime, using a sharp paring knife, lightly score each tomato in several places, being careful not to pierce the flesh.
- When the water is boiling, add the tomatoes and blanch for 1- 1/2 minutes.
- Drain the tomatoes and immediately plunge into the ice water; let sit for a few minutes.
- Now you will be able to easily slip the skin off the tomatoes. Discard the skins.
- Slice each tomato in half and remove most of the seeds with a spoon.
- Coarsely chop the tomatoes.
Make the Coulis:
- In a large skillet, heat the olive oil over medium heat.
- Sauté the onions and garlic until softened and lightly browned, about 5 minutes.
- Add the chopped tomatoes and cook over medium heat, lightly mashing with the back of a wooden spoon until the mixture is thickened, about 5 minutes.
- Stir the basil, parsley, salt and pepper into the coulis.
- Simmer for an additional 5 minutes to allow the flavors to blend.
Notes
Make Ahead and Storage Tips: coulis be made up to 3 days ahead. Store covered in the refrigerator. Reheat over low setting until just warmed through.
This coulis is best made with the freshest of tomatoes that you can find in spring and summer at your local farmers' markets. To learn more about various types of coulis' as well as preparation tips and serving ideas, look here.
Wonderful as a topping for beef, poultry, fish and seafood. Or try my Veggie Stuffed Pattypan Squash with Tomato-Basil Coulis for a delicious vegetarian dish.
