Chef Bihi Tomato Coulis – A Must-Have in Your Pantry All Year Round
Do you have an abundance of tomatoes or access to fresh ones from your local market? Now’s the perfect time to preserve their delightful flavor for winter. Dust off those old jars in your cupboard, and let’s get started on this simple and rewarding tomato coulis recipe! You won’t regret having this savory treasure on hand to enhance your meals.
Why Try This Recipe?
Have you ever wished you could bottle up the taste of summer? Tomato coulis does just that! It’s versatile enough to be used in various dishes, from pasta sauces to soups and stews. Imagine the satisfaction of pulling out a jar of homemade goodness on a chilly winter evening. Why not give it a shot? It’s an easy way to create something delicious and full of flavor, just waiting for you to enjoy!
Recipe Information
- Servings: 4-6 jars
- Total Time: 1 hour 15 minutes
- Difficulty: Easy
Ingredients
- 3.5 kg tomatoes
- 3 tablespoons brown sugar
- 1 tablespoon dried oregano
- ½ branch rosemary (fresh)
- 2 cloves garlic
- 2 large yellow onions
- 1 teaspoon salt
- 1 teaspoon ground paprika
- A pinch of Espelette pepper (optional)
- 2 bay leaves
- 4 tablespoons olive oil
Instructions
- Wash the tomatoes and cut them into large chunks.
- Peel and finely chop the onions and garlic.
- In a large pot, heat the olive oil over low heat. Add the onions and garlic, and let them sweat for about 5 minutes until softened.
- Add the tomato chunks, spices, and herbs. Stir everything together to combine.
- Cover the pot and let it simmer on very low heat for 40 minutes.
- Once the tomatoes have completely broken down, remove the rosemary and bay leaves.
- Blend the mixture until smooth. If necessary, strain it through a sieve for a finer texture.
- Adjust the seasoning to taste.
- Fill the jars, leaving about 1 cm of space at the top.
- Place the jars in a large pot with a towel in between to prevent them from clanging against each other. Fill with water to cover the jars by 2 cm. Bring to a boil and cook for 30 minutes.
- Let the jars cool completely, and they will be ready to store away for winter. And don’t forget, you can also make a delicious tomato soup and freeze it!
Notes
Ensure your jars are sterilized before filling to prevent spoilage. This coulis can also be frozen if jars are not an option.
Recipe Tips
- Feel free to customize the herbs to your preference. Basil or thyme can work beautifully instead of rosemary.
- For some heat, increase the amount of Espelette pepper according to taste.
- Using ripe, in-season tomatoes yields the best flavor and color.
Nutritional Information
Calories: 150 per serving (per 100g)
FAQ
- How long will my tomato coulis last?
- Properly canned, it can last up to a year in the pantry.
- Can I use canned tomatoes instead?
- Yes, you can, but fresh tomatoes provide a better flavor.
- Is there a way to make it without sugar?
- Yes! You can omit sugar, or use a sugar substitute or natural sweetener instead.
- Can I use this coulis in recipes other than pasta?
- Absolutely! It can be used in soups, dips, and as a base for stews.
- What is the best way to store opened jars?
- Keep opened jars in the refrigerator and use them within a week.
