This is a print preview of "Julia Child's Tomato Sauce or Coulis de Tomatoes a la Provencale" recipe.

Julia Child's Tomato Sauce or Coulis de Tomatoes a la Provencale Recipe
by Chez la mere

Julia Child's Tomato Sauce or Coulis de Tomatoes a la Provencale

courtesy cook fight
courtesy julia moskins ny times

Rating: 4/5
Avg. 4/5 1 vote
  France French
  Servings: 1

Ingredients

  • 5-6 lbs ripe tomatoes halved
  • 1 onion minced
  • 1/4 cup olive oil
  • 1 tsp salt
  • 3 tbsp all purpose flour
  • 6 fresh parsley sprigs
  • 6 fresh basil sprigs
  • 1 bay leaf
  • 1/2 tsp dreid thyme
  • 1/4 tsp fennel seeds, cracked
  • 1 3inch piece (about 1 tsp crumbled) dried orange peel
  • 6 garlic cloves crushed
  • tomato paste if needed

Directions

  1. coarsly chop the tomatoes in a food processor. Cook the onion in the olive oil until tender and golden. sprinkle in the flour and cook gently for 3 minutes do not brown.
  2. Meanwhile wrap the parsley basil bayleaf thyme fennel coriander and orange peel in a square of cheesecloth and tie
  3. Add the tomatoes garlic cloves and cheesecloth packet to the pot, cover and cook over low heat for 10 minutes. Uncover and simmer until thickened and sweet 1-3 hours. dpending on the type of tomatoes and the quality. stir often to prevent scorching.
  4. If the sauce seems thin, add some tomato paste a few tablespoons at a time. Serve or let cool, remove cheesecloth bag squeezing out any liquid and freeze in plastic bags for future use