This tomato sauce is a simple version of what the French call a concassée, which literally means “broken up.” You can also strain this sauce, so it’s perfectly smooth, and it becomes a coulis, from the French couler, meaning “to flow.” If you make a coulis, you don’t have to bother with peeling and seeding the tomatoes because the seeds and peels will be strained out. This easy sauce will keep in the refigerator for three days and in the freezer for several months.
Makes 2 cups
- 3 pounds tomatoes, peeled, seeded, and coarsely chopped, or 4 cups seeded and drained canned tomatoes, coarsely chopped - leaves from 1 small bunch basil, coarsely chopped at the last minute - salt and freshly ground pepper
Cook the tomatoes in a wide skillet over medium heat, stirring every couple of minutes, until the liquid released by the tomatoes evaporates and the sauce thickens, about 30 minutes. Stir in the chopped basil and season to taste with salt and pepper.
Directions for Peeling Tomatoes: Plunge the tomatoes in boiling water – 15 seconds for ripe summer tomatoes and 30 seconds for tomatoes that are firm or underripe. Drain the tomatoes in a colander set in the sink and rinse with plenty of cold water. Cut out the section of stem still attached to the tomato and slip off the peel with your fingers or a paring knife. - Updated: November 30, 2007
