Raw Tomato Coulis Recipe

Bring a large pot of water to a boil and fill a large bowl with ice water. Meanwhile, cut out the stem end of each tomato, then score the skin of each tomato, making an X at the top of each one. Carefully lower tomatoes into boiling water and let stand until skins show the first signs of loosening around the edges of the score marks. Using a slotted spoon, transfer tomatoes to ice water and let cool; their skins should loosen even more.

Pull off tomato skins and discard. Cut tomatoes into quarters lengthwise, then scoop out seeds and discard. Dice tomato flesh.

Transfer diced tomatoes to a mesh strainer set over a mixing bowl and sprinkle liberally all over with salt. Let stand to drain at least 30 minutes and up to 1 hour. Discard collected liquids.

Transfer salted tomatoes to a tall container and blend with an immersion blender until a smooth purée forms. Alternatively, blend them to a smooth purée in a standing blender. If you want an even smoother purée, pass the blended tomato purée through a fine-mesh strainer. Adjust seasoning with more salt if required (you probably will not need to add more salt). Use as desired, or freeze for up to 6 months.