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Back to school is here and for the occasion Laurent Mariotte offers us in his program “Small dishes in balance” his super simple recipe to put “the summer in a can”. The chef’s objective: to allow us to enjoy tomatoes all year round! To treat us, he shares on his instagram account et son site internet on tomato coulis preparation easy to do. This coulis recipe can be kept in the freezer but also be stored in jars and consumed within a year!
To make the recipe and fill 4 to 6 jars of tomato sauce, you will need:
- 3 kg very ripe tomatoes
- 4 garlic cloves
- 2 sprigs of rosemary
- 1 tbsp. turmeric
- 15 cl d’huile d’olive
- 1 chunk of very dry bread
- Gross sel gray
- Espelette pepper
- Sterilization jars or trays allowing freezing
- Wash the tomatoes by removing the peduncle then cut the tomatoes into four.
- Place them in a bowl and mash them using a potato masher or vegetable mill.
- Heat the olive oil in a large casserole dish, add the peeled and grated garlic cloves, the rosemary and the turmeric. Stir for 2-4 minutes to roast everything.
- Add the tomato pulp and season with coarse salt.
- Add the Espelette pepper, mix then let stew for 50 minutes.
- To avoid the bitterness of the tomato sauce, the chef recommends slipping in a piece of stale bread: “It’s the secret of Italian mamas, and it helps thicken the sauce!”confides Laurent Mariotte.
- At the end of cooking, remove the piece of bread and the rosemary sprigs.
- Adjust seasoning and let cool. Transfer the coulis into freezer-safe containers, and voila!
For storage in jars, remember to sterilize your containers beforehand: fill the jars with the preparation then place them in a steriliser. Cover with water, bring everything to a boil and simmer for one hour. After cooling, store the jars in a dry place, away from light.
This homemade coulis can be used to make a sauce for your pasta or even to sublimate a pizza dough. And if you like the chef’s recipes, discover his favorite frozen dessert or his eggplant delight!