Cherry tomato coulis

Cherry tomato coulis

By
From
French Lessons
Makes
200 ml
Prep
20 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1 punnet vine-ripened cherry tomatoes
pinch salt
few drops lemon juice
1/2 tablespoon olive oil
pinch pepper

Method

  1. Cut the tomatoes in half and squeeze out the seeds and juice. Push the juice and seeds through a fine sieve, discard the seeds and reserve the juice. Transfer the tomatoes to a blender and whiz to a fine purée. Push through a fine sieve and thin with the reserved tomato juice until the consistency of thin cream.
  2. Whisk in the remaining ingredients, taste and adjust the seasonings to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The dressing will keep in a sealed container in the refrigerator for 2 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again