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Tomato Coulis with Sencha, YIELDS 1 CUP (250 M)

10 large ripe plum tomatoes Ice cubes.
4 tablespoons (60 ml) olive oil.
10 sprigs thyme.
1 head garlic, separated into unpeeled cloves cut in half.
Salt and pepper, to taste.
1 cup (250 ml) water.
8 teaspoons (40 ml) Sencha Haruno.
1 1/2 teaspoons (7 ml) sugar.
1 1/2 teaspoons (7 ml) salt.

1. It is important to choose very ripe tomatoes, as they will be easier to peel. Preheat the oven to 300°F (150°C) and bring a large saucepan of water to a boil. Remove the tomato stems and, using a small paring knife, score the base of each tomato in the shape of a cross to facilitate peeling. Fill a large mixing bowl with ice and water.
2. Plunge the tomatoes into the boiling water for about 30 seconds, pull them out then immediately plunge them into the bowl of ice water. Using a paring knife, peel the tomatoes starting at the scored base. They should peel very easily.
3. Line a baking sheet with well-oiled parchment paper. Slice the tomatoes in half lengthwise and place them facedown on the lined baking sheet. Arrange the garlic cloves and the sprigs of thyme on top of the tomatoes. Salt and pepper to taste. Bake in the oven for 3 1/2 hours, until the tomatoes are soft to the touch and slightly dry.
4. Bring 1 cup (250 ml) water to a boil and infuse the tea for 3 minutes, taking care to use the proportions suggested. Do not press the leaves during infusion because the liquid will become too bitter Remove the leaves and set aside.
5. Blend the still-hot tomatoes in a blender to obtain a smooth puree. With the blender still running, add the tea, sugar and a little salt and combine well.
6. Strain the coulis through a fine strainer. Add pepper to taste. Serve hot or at room temperature with poultry, white meat or lobster.

• Bocha
• Bai Lin Hong Gong Fu
• Qimen