Quick-Cooked Tomato Coulis Recipe

1. 1

   In a large saucepan, heat tomatoes over medium-high heat, stirring, until tomatoes begin to release their liquid. Bring to a simmer, then lower heat and cook, stirring occasionally, until much of the excess liquid has cooked off but the tomatoes aren't totally dry, about 15 minutes.

2. 2

   Transfer tomatoes and any juices to a vegetable strainer, a fine-mesh strainer, or a food mill set with the finest strainer. Strain the tomatoes of seeds and skin, pushing all the pulp and juices through; if straining by hand, use a wooden spoon and a scraping motion to pass the tomato flesh through into a bowl below. For an even smoother texture, pass the coulis once more through an even finer strainer.

3. 3

   Season with salt. Use the tomato coulis in any recipe calling for a tomato puree, or freeze for up to 6 months.

* Per serving · 4 servings · Values may vary.

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