Tomato coulis

Tomato coulis

By
From
Gelato Messina
Photographer
Billy Law

Ingredients

Quantity Ingredient
150g ripe tomatoes
110g sugar
30g dextrose
1 vanilla bean, seeds scraped

Method

  1. Cut the tomatoes into quarters and use a small teaspoon to scoop out the seeds. Try not to lose too much of the pulp.
  2. Put the tomatoes in a heavy-based saucepan with the sugar, dextrose, vanilla bean and seeds. Cook over a low heat for about 5 minutes, stirring occasionally, until the tomatoes have collapsed and the sugar and dextrose have dissolved. Remove the vanilla bean, then use a stick blender to blend the mixture to a smooth purée.
  3. Transfer to an airtight container and place in the fridge. The tomato coulis can be made in advance and stored in the fridge for up to 1 week.
Tags:
gelato
ice cream
ice-cream
icecream
Gelato
Messina
Nick
Palumbo
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