Fresh Tomato Coulis: Simple, Elegant, and Full of Summer Flavor
There’s something magical about a recipe that tastes like sunshine in a bowl—bright, tangy, and completely unfussy. This Tomato Coulis is just that. It’s the kind of kitchen staple I keep in rotation all summer long, spooning it over everything from grilled fish and roasted veggies to lentil bowls, chickpea patties, and even scrambled eggs.
If you’ve never made a coulis before, don’t be intimidated—it’s just a fancy French word for a smooth, blended sauce. This version leans rustic and vibrant, with just a few simple ingredients that let ripe, juicy tomatoes shine. And the best part? No complicated techniques or ingredients. Just good, real food.
How to Use Tomato Coulis
Once you have this sauce ready, the possibilities are endless:
- Spoon over grilled chicken, fish (like my Thyme Grilled Halibut), or tofu
- Use as a cold pasta sauce on hot summer nights
- Drizzle onto grain bowls or roasted veggies
- Pair with soft cheeses or a crusty baguette as an appetizer
- Stir into soups or stews for a fresh pop of flavor
Tomato Coulis
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Equipment
- medium saucepan
- mixing bowls (one with ice water)
- Paring knife (for peeling tomatoes)
- food processor or blender
- Cutting board and chef’s knife
Ingredients
- 2 beefsteak tomatoes
- ¼ cup red wine vinegar
- 1 tsp minced garlic
- 1 tsp fine sea salt
- ½ tsp ground black pepper
- 1 red onion chopped
- ¼ cup extre-virgin olive oil
- ice and water for blanching
Instructions
- Bring a pot of water to a boil.
- Fill a bowl with ice and water.ice and water
- Cut a shallow "X" at the bottom of each tomato.2 beefsteak tomatoes
- Add the tomatoes to the boiling water and blanch for 1 minute.
- Transfer the tomatoes to the ice water to cool, then peel the tomatoes. Halve the tomatoes through the equator, then squeeze out the juice and seeds.
- Finely dice the tomato flesh and place in a medium bowl.
- Stir in the vinegar and garlic and set aside for 30 minutes.¼ cup red wine vinegar, 1 tsp minced garlic
- Transfer the tomato mixture to a food processor, add the salt and pepper, and pulse to combine.1 tsp fine sea salt, ½ tsp ground black pepper
- Add the onion and then, with the machine running, slowly drizzle in the oil.1 red onion, ¼ cup extre-virgin olive oil
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More About This Recipe
Kitchen Tools You’ll Want
- Medium saucepan (for blanching)
- Mixing bowls (one with ice water)
- Paring knife (for peeling tomatoes)
- Food processor or blender
- Cutting board and chef’s knife
Cooking Tips
- Use ripe, in-season tomatoes for the best flavor. Beefsteak or heirloom varieties work beautifully.
- Blanching and peeling the tomatoes might feel like a step you want to skip—but trust me, it makes all the difference in creating a silky, vibrant sauce.
- Let it rest after mixing in the vinegar and garlic—this lets the acidity mellow and the flavors deepen.
- You can strain the coulis if you want an ultra-smooth texture, or keep it slightly chunky for more rustic flair.
Nutrition
Health Benefits for Women Over 50
Let’s be real—at this stage in life, we want food that nourishes as much as it satisfies. And this Tomato Coulis? It’s got you covered.
Tomatoes:
Rich in lycopene, a powerful antioxidant linked to heart health and skin protection. Studies suggest lycopene may help reduce the risk of osteoporosis and certain cancers, too.
Garlic & Onion:
Packed with anti-inflammatory compounds and prebiotics that support gut health and immunity. Great for women focusing on hormone balance and digestion.
Extra-Virgin Olive Oil:
A heart-healthy fat that helps absorb fat-soluble vitamins like A and E. It’s been shown to reduce inflammation and support brain health—especially important post-menopause.
Red Wine Vinegar:
Gives a gentle metabolic boost and helps balance blood sugar. Plus, it brightens up the whole dish without needing excess salt.
Final Thoughts
This Tomato Coulis is one of those “elevate-everything” sauces that feels fancy but takes almost no effort. It’s bright, clean, and full of summer soul. I love that it celebrates simple ingredients and offers a gentle health boost with every spoonful—because at this stage, we’re all about aging well, feeling vibrant, and eating food that makes us feel good from the inside out.
Make a batch, keep it in your fridge, and let it surprise you all week long. I can’t wait to hear how you use it!