Tomato Coulis: A Sauce idea from my Grandson
But figuring there might be an adult version of August's dish, I worked out a rich tomato coulis to ladle over a stack of roasted asparagus. While I was pleased with the sauce, it overpowered the distinctive but delicate taste of the asparagus. I'm afraid I still like that vegetable with butter or olive oil, or a mildly seasoned holandaise.
Now what to do with the coulis? As it turns out, it goes with stronger-flavored vegetables like steamed broccoli or, better yet, with very mild-flavored vegetables like herb-roasted potatoes. It strikes me it would also be good over a slice of meatloaf, or even over fried green tomatoes.
"Coulis" [coo-LEE] is relatively recent in French cooking. There are no established rules -- at least that I can find. The term seems most common in restaurants, applied to a sieved tomato or roasted pepper purée or, by extension, to one made of raspberries. A coulis seems typically colorful and red, medium thin, and fairly fresh-flavored. It is spooned over or around a food being served.
Here's my August-inspired tomato coulis.
Tomato Coulis for August
1 (14-ounce) can diced tomatoes (unseasoned)
1 scallion (green onion), sliced thinly
1 tablespoon sugar
1/2 teaspoon paprika
1/4 teaspoon salt
Pinch of black pepper
2 tablespoons sour cream
In a stainless steel or enamel (NOT aluminum or cast iron) pan, simmer tomatoes, scallion, sugar, paprika, salt and pepper 10 minutes, uncovered. Let cool partially. Puree the mixture in a blender or food processor, then push it through a strainer into a bowl, discarding any seeds, skin, etc.
Stir in the sour cream until smooth. Taste, and add salt if needed.
Serve warm over broccoli, roasted potatoes, or meatloaf.