Tomato Coulis
Category:
Makes 3 cups
A coulis is another creative use for tomatoes that is often overlooked by the home cook. Traditionally, a coulis is just a simple sauce made from pureed fruit—usually sweet, but in this case savory, to complement the tomatoes.
Super easy
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PrintIngredients
For 4 Person(s)
Recipe
- 1 1/2 pounds ripe tomatoes
- 2 tablespoons olive oil
- 1 shallot, finely chopped
- cups white wine
- sprigs lemon thyme or other favorite herb
Tomato Coulis Directions
- Peel the tomatoes and squeeze the seeds and inner pulp through a strainer into a bowl. (Blanching the tomatoes until the skin splits and then cooling makes peeling easier.)
- Sauté the shallot in the oil for a few minutes until soft.
- Add the garlic and wine and reduce for 2 to 3 minutes.
- Add the tomatoes, strained juice and herb sprigs and bring to a boil.
- Lower the heat and simmer for 20 minutes.
- Remove and discard the herb sprigs, then carefully puree the mixture in batches until silky smooth.
- Serve the coulis over eggs, fritters, French fries, garlic bread, grilled meats—just about anything that would benefit from a little tomato-y goodness!
- Coulis will keep in the freezer for several months. Freeze it in ice cube trays then place the cubes into a freezer bag for easy access.
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