French Tomato Coulis + How to can it
User Reviews
5
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Prep Time
40 mins
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Cook Time
20 mins
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water bath canning
1 hr
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Total Time
2 hrs
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Servings
17 jars
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Calories
79 kcal
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Course
Condiments
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Cuisine
French
French Tomato Coulis + How to can it
Description
French Tomato Coulis is a velvety tomato sauce combining peeled and softened tomatoes with aromatic onions, garlic, and a mixture of fresh herbs like basil, oregano, thyme, and others as preferred. Cooking the ingredients together with olive oil and seasonings like salt, pepper, sugar, and bay leaves develops a depth of flavor while maintaining a fresh taste. After cooking and removing tough herb stems and bay leaves, the sauce is blended until smooth, creating a bright and thick coulis.
The result is a sauce with a balanced acidity and aromatic herb fragrance that enriches various recipes, from pasta to stews. Its texture is smooth and spoonable, suitable for layering or mixing. This preparation allows for canning in sterilized jars, enabling long-term storage. The canning process involves filling hot jars with the cooked sauce and processing in boiling water for preservation, ensuring food safety and freshness.
This coulis can be used as a foundational tomato sauce for many meals or served as a condiment. It offers a homemade alternative to commercial sauces with the benefit of controlling ingredients and seasoning. Canning makes it convenient to have a fresh tomato flavor preserved beyond the tomato season. Using varieties like beefsteak tomatoes and mixed herb bundles adds a layered flavor and complexity.
The recipe notes emphasize choosing tomatoes of your preference, including colorful varieties. The blend of mixed herbs can vary by taste, combining options such as basil, marjoram, oregano, chervil, parsley, thyme, savory, and lovage. When canning, proper sterilization of jars and rubber gaskets is critical to ensure food safety. The sauce can be portioned into jars filled to the brim before processing in boiling water.
Ingredients
- 8.8 Pounds tomato see Notes
- 3 Bundles mixed fresh herbs *see Notes
- 2 onion medium
- 4 Pieces garlic cloves
- 4 Tablespoons olive oil
- 1 Teaspoon sugar
- 1 Teaspoon black pepper ground
- 2 Tablespoon salt
- 2 Large bay leaf
Instructions
To cook coulis
- Blanch your tomatoes briefly (quick cooking) in hot water for about 30-60 seconds.
- Peel tomatoes, quarter them and cut them into smaller chunks.
- Slice your onion, chop your garlic or take it through the garlic press.
- Place onion, garlic, and tomatoes into a large cooking pot and pour olive oil over that. Heat up and keep over a medium heat setting at all times.
- Season with black pepper, salt, sugar, and bay leaf. Also, add your fresh herbs.
- Stir and bring to a boil.
- Cook over medium heat until tomatoes are soft.
- Take out and discard all hard herb pieces and the bay leaves.
- Blend smooth with a hand blender.
To can the coulis
- Wash your jars well. You can boil them in water too for an extra layer of protection (optional) to sterilize your jars further.
- Boil rubber gaskets in water to kill all germs. (this is a must!)
- Place rubber gaskets over jar lids. Work with clean hands. Pour tomato coulis into each jar up to the top.
- Keep water bath canner on the stove and place jars next to each other and over each other into the canner. They should all fit in.
- Cover all jars well with water and close the canner with the lids. Fix the thermometer too.
- Heat up water bath canner to 210 Fahrenheit or 100 Celsius. This takes about 1 hour over a high heat setting.
- When done, open lid. Keep a kitchen cloth spread out ready on a nearby kitchen surface.
- Take out each jar with a jar lifter and place on the cloth to cool and drain.
- When cooled, place and store your jars in a cool and dry place away from sunlight.
Notes
- Select fresh tomatoes to your liking, including red, yellow, orange, or black varieties; beefsteak tomatoes are recommended for size and flavor.
- Choose a combination of fresh herbs such as basil, marjoram, oregano, chervil, parsley, thyme, savory, and lovage to customize the herb flavor.
- Sterilize jars thoroughly by boiling to ensure safe preservation when canning the coulis.
- Boil rubber gaskets before use to prevent contamination during storage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 17jars
Amount Per Serving
Calories 79 kcal
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 833mg | 35% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1972IU | 39% |
| Vitamin C | 34mg | 38% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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