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Tomato Coulis
Serves 4 Prep 15 min Cook 1 hr Total 1 hr 15 min

Tomato Coulis

France's smooth tomato coulis: ripe tomatoes simmered with shallot, garlic and basil, then pushed through a sieve to a glossy red sauce.

Serves 4 Prep 15 minutes Cook 1 hour Units Rate

Overview

A versatile, silky tomato sauce made from slowly reduced fresh tomatoes, aromatic vegetables, and delicate herbs. This is the foundation for countless dishes, use it on pasta, as a base for soups, or as an elegant finishing sauce. The long cooking concentrates tomato flavor into pure, bright essence.

Ingredients

  • 750 grams large marmande tomatoes (very ripe)
  • 150 ml olive oil
  • 2 cloves garlic (crushed)
  • 60 grams shallots (finely chopped)
  • 6 sprigs thyme
  • 1 tablespoon tomato purée (optional if the tomatoes are not fully ripe)
  • 1 pinch sugar
  • 6 peppercorns (crushed)
  • 1 pinch salt
  • 1 Bouquet Garni (with extra thyme sprigs)

Method

  1. First peel the tomatoes: cut a cross on the top and cut out the core, then immerse the tomatoes in a bowl of boiling water for 10-20 seconds until the skin starts to split.
  2. Take out and plunge into a bowl of iced water.
  3. Lift out with a draining spoon and slip off the skins.
  4. In a heavy saucepan, warm the olive oil with the garlic, shallots and bouquet garni.
  5. After 2 minutes, add the tomatoes and the tomato purée if needed, along with the sugar and crushed pepper.
  6. Cook very gently for 1 hour, stirring occasionally with a wooden spoon until all the moisture has evaporated.
  7. Remove the bouquet garni.
  8. Tip the contents of the pan into a blender and purée until smooth.
  9. Season with salt to taste.
  10. The coulis is ready to use at once, or it may be kept in the fridge for up to 5 days.
  11. After reheating, add a little olive oil before serving.

Notes

  • Tomato selection: Use the ripest marmande tomatoes available; pale or underripe tomatoes require tomato purée for depth.
  • Long cooking: The 1-hour gentle simmer concentrates flavors and develops sweetness.
  • Oil quantity: Start with less and drizzle more after cooking for fresher flavor and brilliant color.
  • Make-ahead friendly: Coulis improves with a day or two in the refrigerator as flavors meld.

Serving

Serve with: Pasta, risotto, soups, fish, or as a base for other sauces Drizzle on: Grilled vegetables, fresh mozzarella, or cooked meats

Storage

  • Keeps 5-7 days refrigerated in an airtight container
  • Freezes well up to 3 months
  • Serve warm or at room temperature
  • Flavor deepens and mellows during storage

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