A fresh tomato puree recipe to give your meat, or vegetable dish, that little bit of tasty freshness everyone loves. Sometimes known as tomato coulis or Coulis De Tomates in French, this tomato puree is really good and is so easy to make! You will learn how to make tomato puree with step-by-step instructions.
Jump to:
Why You Will Love This Tomato Puree Recipe
This is a good way of using up summer tomatoes, especially when you have too many of them, or if they are cheap to buy at the local market.
The recipe can be made up, and then the puree can be frozen until you need it.
You can taste the purée as it is being made and adjust it to your liking.
This tomato coulis recipe adds flavor and color to egg dishes, chicken, pasta and any meat dishes you like.
Also use as basis for your tomato soup or potage au tomates.
What Is The difference between Tomato Puree, Tomato Paste, And Tomato Sauce?
- The largest difference between these three tomato products is consistency and purpose.
- Tomato paste is often used to thicken tomato sauce or other dishes.
- Tomato paste has the thickest consistency of the three.
- Tomato puree is thinner than paste but thicker and has a richer taste than tomato sauce.
- All three are easy to make and can be used together or separately for different results.
More Recipes You Need
📖 Recipe
Prep Like a Pro
Before you start cooking, chop, measure, and prep every ingredient, and gather your tools.
This simple habit reduces stress, prevents overcooking, and instantly improves your meals. Mise en Place - "Everything in its place."
Tomato Puree Recipe
Ingredients
- 1 onion finely chopped
- 1 tablespoon olive oil
- 1 garlic clove crushed or finely chopped
- 1 lb fresh ripe plum tomatoes roughly chopped
- ¼ teaspoon dried marjoram or basil or a handful of basil leaves
- ¼ teaspoon salt & pepper
- ½ teaspoon sugar
- ½ in strip of orange peel optional, but it adds flavour
Instructions
- Pour the 1 tbsp olive oil into a heavy based saucepan and fry the 1 onion finely chopped gently for 5 minutes.
- Add the 1 lb fresh ripe plum tomatoes, the ¼ tsp dried marjoram or basil and the ¼ tsp salt & pepper, ½ tsp sugar, and ½ in strip of orange peel.
- Bring to the boil then cover and simmer for about 20 minutes or until completely mushy.
- Either press through a sieve or put in a blender.
- Return to the pan and simmer until you have a thick tomato puree.
Notes
- Plum tomatoes will cook down to a thicker richer purée because they have less water and thicker flesh than slicer tomatoes.
Comments
No Comments