Tomato Coulis v.1

Coulis is a French term for a sauce type that has changed over the years (centuries really). Originally it referred to juices released from meat when cooked, and then later, during the era of nouvelle cuisine, it became a sauce made from fruits or vegetables that was pureed and strained. If it needed to be thickened, it was done through gentle reduction rather than binding it with flour or another starch. Coulis are great for when you want a pure flavor that sings of the ingredient. It is common to use a little pinch of sugar, salt, or a dash of vinegar to help bring out flavors in coulis. Coulis are used as sauces, contrast elements, or even soup bases. You can refrigerate the coulis in a jar or squeeze-bottle and warm it gently in water on the stove. If you allow the coulis to get too hot you will lose the color and the bright flavor. This is a very simple coulis, and easy to prepare quickly.

INGREDIENTS:

4 medium tomatoes (around 1 pound), cored and cut into medium chunks

1 medium shallot, minced

1 small clove garlic, minced

½ teaspoon fresh thyme, minced, or dried, powdered with fingers

Salt as needed

Fresh ground white pepper (or black if you don’t mind the spots)

Mild olive oil as needed

METHOD:

Heat a non-reactive 10-inch sauté pan over medium heat. When hot, film with oil and heat the oil. Add the shallots and sauté until translucent. Do not allow the shallots to take on any color.

Add the garlic and stir into the shallots. Add the thyme. Stir and cook gently until the garlic is fragrant and softened and the shallots are soft.

Scatter with herbs, a little salt, a pinch of sugar (or not, if your tomatoes are sweet) and a touch of pepper. Add the tomatoes and toss to combine with the seasonings and the oil.

Cook gently, stirring as needed, to prevent sticking/scorching. If it seems things are cooking too fast, lower the heat. You want the pan hot enough to break down the tomatoes and concentrate the flavor, but not so hot that anything colors or takes on a “cooked” flavor. Cook for 15 minutes.

Transfer the ingredients to a food processor and process until thoroughly pureed. Empty the pureé into a non-reactive fine meshed strainer (stainless-steel, nylon, or plastic) and push through with a rubber spatula or spoon back. The coulis should be like a slightly thinned ketchup or a thickened tomato juice. If the coulis is runny, let it sit in the strainer to lose some liquid or simmer it gently to thicken. If it is too thick, thin with a little water.

Taste the coulis. You may want to add a little salt, sugar, or vinegar to adjust the flavors and make them “pop”. If you are unsure, put a little coulis in a small bowl and try adding a little of each of the aforementioned and taste. If you intend to serve the coulis cold, add more of the seasonings. When served cold, a dish’s flavor profile tends to drop by 30%, so remember to turn up the flavors for cold dishes.

Once finished, store the coulis in a glass jar or heat-resistant squeeze bottle. To reheat, place the container into warm water or put the coulis into a pan and warm over low heat.

Use as called for. Keeps 3-4 days before flavors start to fall off.

Chef’s Notes: Use any flavorful tomatoes you want, but keep the colors the same. It is fun to use more than one color coulis at a time on the same plate, and it helps emphasize how tomato flavors vary. Besides using coulis as described, you could heat it to thicken and add more garlic and some herbs for a pasta sauce, or use as is with basil oil drizzled with a more delicate fresh noodle for an elegant and fresh tasting pasta dish.

Yield: Around 2-3 cups

Source: Chef Andrew E Cohen