This tomato coulis is brimming with exotic flavors! It’s a marvelous variant of this classic tomato coulis. Serve it as a condiment for grilled vegetables, fish and meats, or as a dipping sauce for grilled cheese sandwiches and fritters.
Curried tomato coulis
makes 1 1/2 cups
active time: 30 min (20 min if using canned tomatoes)
- 2 tablespoons extra virgin olive oil
- 2 large shallots – skinned, quartered and thinly sliced (3/4 cup)
- 2 large garlic cloves – skinned and finely chopped
- 1 1/2 teaspoons finely grated fresh ginger (use a microplane grater)
- 1 1/2 teaspoons Madras curry powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/8 teaspoon ground cayenne
- 1 1/2 lbs (680 g) very ripe plum or beefsteak tomatoes – peeled, seeded (seeds strained and juices reserved) and puréed with the reserved juices in a food processor or 1 – 15 oz (425 g) can whole, peeled plum tomatoes plus 2 tablespoons spring water – puréed in a food processor
- 1 fresh bay leaf
- 1/4 teaspoon sea salt
- Heat a medium heavy-bottomed saucepan to medium-high heat. Add the olive oil and shallots and sauté for 1 to 2 minutes until softened. Add the garlic, ginger, curry, turmeric, coriander, cumin and cayenne. Stir well and continue to sauté for 1 minute until the spices are fragrant. Add the tomatoes (or the puréed canned tomatoes) and bay leaf and bring to a boil. Once boiling, reduce heat to medium/medium-low and slow-simmer for 20 to 25 minutes until the sauce has thickened, but is not dry. Add the salt, stir well and transfer to a bowl to cool slightly. Once cooled, remove the bay leaf and place the sauce in the bowl of a food processor and process until very smooth. Transfer to a container. Use the sauce right away, refrigerate for up to 3 days or freeze for up to 1 month.
- Cook’s note: If making a double batch of the recipe, use only 3 tablespoons of olive oil. All other ingredients can be exactly doubled. Your cooking time might double too, but this will depend on how fast you’re simmering the sauce.