Raw tomato coulis

Raw tomato coulis

By
From
Becasse
Makes
200 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
300g vine-ripened cherry tomatoes
sugar
squeeze lemon juice
extra-virgin olive oil
salt
freshly ground pepper

Method

  1. Halve the tomatoes and squeeze out the seeds and juice. Pass the seeds and juice through a chinois or fine sieve and reserve. Put the tomato flesh into a blender and blitz to a fine purée. Pass this through a chinois or fine sieve, adding a little of the reserved juice to thin it if necessary.
  2. Add the remaining ingredients, then taste and adjust the balance of seasonings to your preference. This will largely depend on the quality, flavour and acidity of the tomatoes.
Tags:
restaurant
Becasse
Justin
North
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