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. It has been adapted for the Web.

• Tomatoes
• Salt
• 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

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