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Le Chaudron recipe
Coulis de tomates au basilic (Cookéo)
Tomato and basil coulis (Cookeo)
⏱ 25 minServes 6Easy80 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
1 kg (2.2 lb)ripe tomatoes
1onion
2 clovesgarlic
1drizzle olive oil
1 tspsugar
1bunch of fresh basil
1 pinchsalt
- 1 kg (2.2 lb) ripe tomatoes
- 1 onion
- 2 cloves garlic
- 1 drizzle olive oil
- 1 tsp sugar
- 1 bunch of fresh basil
- 1 pinch salt
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Run the BROWN mode for 5 minutes and sweat the sliced onion and crushed garlic in a little olive oil.
- Add the quartered tomatoes and the sugar and stir.
- Salt lightly, close the lid and run PRESSURE COOK mode for 7 minutes to burst the tomatoes.
- Carefully release the pressure, then run SIMMER mode for 8 minutes, lid off, to reduce the coulis.
- Blend with an immersion blender until completely smooth.
- Off the heat, stir in the chopped fresh basil and adjust the salt. Use right away or refrigerate in a jar.
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