Jean-François Piège shares with you every Saturday on Point its cooking secrets by putting a seasonal product on the front of the plate. Today, the 2-star chef of the Grand Restaurant in Paris entrusts you with a summer essential: his tomato coulis. Very ripe tomatoes, twigs of thyme, cloves of garlic, olive oil, fine salt, and you’re done. All you have to do is gather all these little people in a casserole dish and bake it until the tomatoes are very cooked and well blackened. At the exit, all you have to do is mix all the ingredients. You will see, it’s simple, fast and unmissable. Now it’s up to you to do it again. Treat yourself with this tomato coulis that will go wonderfully with pasta and/or a steamed fish fillet. Have a nice summer everyone.
The recipe: tomato coulis by Jean-François Piège
At the market
4 very ripe tomatoes, 3 twigs of thyme, 2 cloves of garlic, olive oil, salt
In the kitchen
Wash your tomatoes. Cut them in half. Remove their stem.
Place your tomatoes in a hot pot. Add the thyme twigs and the pods previously cut into strips. Sprinkle a generous drizzle of olive oil. Season with fine salt.
Slide the casserole covered in the oven at 180°C-200°C until the tomatoes are very cooked and well blackened.
Take the casserole out of the oven. Take the tomatoes and transfer them to a mixing bowl. Mix very gently. Add the slices of garlic, the small thyme leaves and the juices from the reduced cooking water of the tomatoes. Mix again.
Dressage
Pour the tomato coulis into a deep plate. All you have to do is use it to accompany pasta and/or a steamed fish fillet.
Consult our file: Jean-François Piège – Fall into the Trap