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Tomato Sauce Bases
Tomato Sauce Bases
1. Tomato Purée
It is ideal as a base for sauces, but also for stews. Its texture is smooth and homogeneous, and it retains a sweet tomato flavor.
- Follow the recipe
2. Tomato Pulp
Unlike purée, pulp contains chunks of tomato, giving it a more rustic texture. Ideal for heartier sauces, such as a Bolognese sauce with ground meat and vegetables. It also provides a more natural sensation, close to fresh tomatoes.
- For tomato pulp: do not blend.
3. Tomato Coulis
Coulis is a finer version of tomato purée, often passed through a sieve to eliminate seeds and skins. Excellent for smooth sauces, you can incorporate cream or spices for a more refined dish.
- For a coulis: Once the tomatoes are well cooked, blend everything using an immersion blender or a regular blender until you achieve a smooth and homogeneous texture. If you want an even finer coulis, pass it through a sieve to eliminate the last skins or seeds.
4. Tomato Concentrate
This is a very thick and rich-tasting product obtained by significantly reducing tomatoes. Its role is to provide an intense flavor to dishes, often used in small amounts to add body to a sauce or stew.
- For a concentrate: Return the tomato coulis to the pot and continue cooking over low heat. Let it simmer, uncovered, until the liquid evaporates and the tomato coulis becomes much thicker (this is where the concentrate takes shape). This can take about 1 hour. Stir regularly to prevent the concentrate from burning.
Ingredients
Only tomatoes. No salt or pepper.
Preparation and Cooking
Prepare the Tomatoes:
- Wash the tomatoes: Rinse the tomatoes under cold water to remove any impurities.
- Remove the stem: Cut off the green part (the stem) if necessary.
- Score the skin: Using a sharp knife, make a small cross incision at the base of each tomato (the side opposite the stem). This step helps to peel the skin off during blanching.
Blanch the Tomatoes:
- Boil water: Bring a large pot of water to a boil.
- Submerge the tomatoes: Carefully place the scored tomatoes into the boiling water. Let them cook for 15 to 30 seconds, just enough for the skin to start peeling away. Don’t leave them too long, as they might cook on the inside.
- Remove the tomatoes: Use a slotted spoon to take the tomatoes out of the boiling water.
Cool and Peel:
- Prepare an ice bath: Immediately after removing them from the boiling water, plunge the tomatoes into a bowl of ice water or under cold running water to stop the cooking process. This will make the skin even easier to remove.
- Peel the skin: Gently grab the skin at the incision and pull it away. It should come off easily. Use a knife if necessary to remove any stubborn bits.
Tip: Blanching cherry tomatoes: This method also works for cherry tomatoes. However, since they are small, you can reduce the blanching time to about 10 to 15 seconds.
Cook the Tomatoes:
- Cut the tomatoes into quarters and place the pieces in a pressure cooker or a large pot. Cook over medium heat. The tomatoes will naturally release their juice during cooking.
- Monitor the cooking: Simmer the tomatoes uncovered, stirring regularly. This prevents them from sticking to the bottom of the pot. Cook for about 15 minutes, until the tomatoes reduce and release a little foam. They should remain intact, not mushy.
Reduce the Juice
- Reduce the liquid: Continue cooking until the volume of the juice has reduced to about 3/4 of its initial height. This process concentrates the flavors without softening the tomatoes too much.
- Monitor closely: Stir frequently to ensure the reduction is even and nothing burns.
Pass Through a Food Mill:
- Filter the tomatoes: Once the cooking is finished, pour the tomatoes in batches into a food mill. Use a fine mesh to extract the pulp and seeds.
Recover the Sauce:
- Pass the tomatoes until only the skins and seeds remain in the mill. This process yields a smooth and homogeneous sauce, ready to be used in various recipes.
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Tomato Sauce Bases
1. Tomato Purée
It is ideal as a base for sauces, but also for stews. Its texture is smooth and homogeneous, and it retains a sweet tomato flavor.
- Follow the recipe
2. Tomato Pulp
Unlike purée, pulp contains chunks of tomato, giving it a more rustic texture. Ideal for heartier sauces, such as a Bolognese sauce with ground meat and vegetables. It also provides a more natural sensation, close to fresh tomatoes.
- For tomato pulp: do not blend.
3. Tomato Coulis
Coulis is a finer version of tomato purée, often passed through a sieve to eliminate seeds and skins. Excellent for smooth sauces, you can incorporate cream or spices for a more refined dish.
- For a coulis: Once the tomatoes are well cooked, blend everything using an immersion blender or a regular blender until you achieve a smooth and homogeneous texture. If you want an even finer coulis, pass it through a sieve to eliminate the last skins or seeds.
4. Tomato Concentrate
This is a very thick and rich-tasting product obtained by significantly reducing tomatoes. Its role is to provide an intense flavor to dishes, often used in small amounts to add body to a sauce or stew.
- For a concentrate: Return the tomato coulis to the pot and continue cooking over low heat. Let it simmer, uncovered, until the liquid evaporates and the tomato coulis becomes much thicker (this is where the concentrate takes shape). This can take about 1 hour. Stir regularly to prevent the concentrate from burning.
Ingredients
Only tomatoes. No salt or pepper.
Preparation and Cooking
Prepare the Tomatoes:
- Wash the tomatoes: Rinse the tomatoes under cold water to remove any impurities.
- Remove the stem: Cut off the green part (the stem) if necessary.
- Score the skin: Using a sharp knife, make a small cross incision at the base of each tomato (the side opposite the stem). This step helps to peel the skin off during blanching.
Blanch the Tomatoes:
- Boil water: Bring a large pot of water to a boil.
- Submerge the tomatoes: Carefully place the scored tomatoes into the boiling water. Let them cook for 15 to 30 seconds, just enough for the skin to start peeling away. Don’t leave them too long, as they might cook on the inside.
- Remove the tomatoes: Use a slotted spoon to take the tomatoes out of the boiling water.
Cool and Peel:
- Prepare an ice bath: Immediately after removing them from the boiling water, plunge the tomatoes into a bowl of ice water or under cold running water to stop the cooking process. This will make the skin even easier to remove.
- Peel the skin: Gently grab the skin at the incision and pull it away. It should come off easily. Use a knife if necessary to remove any stubborn bits.
Tip: Blanching cherry tomatoes: This method also works for cherry tomatoes. However, since they are small, you can reduce the blanching time to about 10 to 15 seconds.
Cook the Tomatoes:
- Cut the tomatoes into quarters and place the pieces in a pressure cooker or a large pot. Cook over medium heat. The tomatoes will naturally release their juice during cooking.
- Monitor the cooking: Simmer the tomatoes uncovered, stirring regularly. This prevents them from sticking to the bottom of the pot. Cook for about 15 minutes, until the tomatoes reduce and release a little foam. They should remain intact, not mushy.
Reduce the Juice
- Reduce the liquid: Continue cooking until the volume of the juice has reduced to about 3/4 of its initial height. This process concentrates the flavors without softening the tomatoes too much.
- Monitor closely: Stir frequently to ensure the reduction is even and nothing burns.
Pass Through a Food Mill:
- Filter the tomatoes: Once the cooking is finished, pour the tomatoes in batches into a food mill. Use a fine mesh to extract the pulp and seeds.
Recover the Sauce:
- Pass the tomatoes until only the skins and seeds remain in the mill. This process yields a smooth and homogeneous sauce, ready to be used in various recipes.