What’s better than turning our garden’s bounty into something we can enjoy far beyond the growing season?
Especially when that bounty happens to be a tomato.
The following is an excerpt from Preserving Food Without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation  by the Gardeners & Farmers of Terre Vivante .
- Olive Oil
- A stoneware or earthenware jar
- A wooden spatula
- A strainer
- A bowl
- A masher
- A cloth bag
- Small glass jars
- Waxed paper
Put very ripe tomatoes, cut in half but with seeds and all, into a stoneware or earthenware jar. Leave to ferment for eight days, taking care to stir daily with a wooden spatula. When the eight days are up, strain the contents into a bowl. Crush the tomatoes carefully with a masher, and pour the sauce obtained into a cloth bag to remove all the liquid. Hang the bag and let it drain for two days.
Spread the coulis on a plate and leave it out in the sun to dry for several days. Add salt to taste and stir with a wooden spatula. Fill small jars with the coulis and cover with olive oil. Close the jars with waxed paper (or lids).
—J. Barallier, Auriol