User guide

36
SPRING
Serves ½ litre of coulis
(after reduction)
1kg ripe tomatoes
2 tbsp olive oil
2 tsp sugar
2 garlic cloves
1 bunch fresh basil
Salt & pepper
Wash the tomatoes and cut into pieces.
Pour the olive oil into a large frying pan and
briefly fry the crushed garlic cloves with the sugar,
salt and pepper. Add the tomatoes and simmer to
reduce (approx. 30 min).
Check the seasoning.
Process the coulis in the Smoothiemix.
The Italians make large amounts of passata during
the tomato season, freezing or bottling it to use all
year round.
Another method consists in putting the raw tomatoes
through the Smoothiemix, then cooking them with
the other ingredients.
Passata di Pomodori (tomato coulis)
Preparation: 10 min • Cooking: 30 min
Serves 1 litre
3 large tomatoes
1 stick celery
2 large red apples
1 small mango
1 large onion
150ml red wine vinegar
250g sugar
1 tsp salt
Wash the tomatoes, apples and celery, then cut them
into pieces. Peel the mango, remove the stone and
cut the flesh into pieces.
Process the tomatoes, apples, celery and mango in
the Smoothie
mix to make a coulis.
Peel and chop the onion. Transfer the coulis to a
pan, add the chopped onion and the remaining
ingredients. Combine and simmer for an hour,
stirring regularly. Allow to cool, then pour into
sterilised jars.
Homemade Ketchup
Preparation: 10 min • Cooking: 1h • Resting time: 1hr