Tomato Coulis
Tomato coulis is a slow-cooked French tomato sauce, reduced until thick and deeply savory. The long simmer of about four hours is the whole point, since it drives off water and concentrates the tomatoes. Sweating the onions and garlic gently, with a spoonful of sugar to soften the acidity, builds a rounded base. Herbes de Provence and an optional splash of vinegar finish it, and it suits pasta, fish or roasted vegetables.
Instructions
Warm some olive oil in a large pan and fry the chopped onions until they turn translucent. Keep the heat moderate and stir so none of them browns or burns.
Stir in plenty of minced garlic and cook briefly, again taking care that it does not scorch.
Add a generous amount of sugar and stir it through. Keep the heat gentle so the sugar dissolves without turning into caramel.
Add the chopped tomatoes to the onions and garlic, along with a little more olive oil.
Simmer the pan for about 4 hours, stirring now and then, until most of the water has cooked off and the sauce is thick and concentrated.
Season with salt, pepper and herbes de Provence, and add a splash of vinegar if you like a sharper edge. Taste and adjust before serving.
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