Basic Tomato Coulis

Remove the stems from the cherry tomatoes, make shallow cross-shaped incisions, and blanch them in boiling water to remove the skins

Cut the blanched tomatoes in half horizontally and use the tip of a knife to carefully remove the seeds

Place the seeds removed from the tomatoes into a blender and blend until smooth

Pour the mixture into a fine-mesh sieve lined with cheesecloth, and leave it in the refrigerator for half a day to overnight

[Reference]
This much excess liquid will be released after just a few hours. (After half a day, three cherry tomatoes will release about 80cc of liquid.) This liquid is clear, but it has a rich tomato flavor, so it can be used in various dishes, such as mixing it with egg mixture to make tomato chawanmushi (savory egg custard), or adding gelatin to make tomato jelly. (*The photo shows a different recipe, "Sea Urchin and Tomato Jelly" using the liquid from tomato coulis.)