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Tomato Coulis

Tomato Coulis

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My Tomato Coulis is fresh and healthy, and you only need a few ingredients! It pairs well with my Thyme Grilled Halibut or on top of your favorite pasta. 
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Course Sauce
Calories 80 kcal
Prep Time 10 minutes
Cook Time 1 minute
Resting Time 30 minutes
Total Time 41 minutes

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

Video

More About This Recipe

My favorite dish to pair with Tomato Coulis is my Thyme Grilled Halibut - Click Here for the 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

Serving: 3tbspCalories: 80kcalCarbohydrates: 3gProtein: 0.5gFat: 7gFiber: 1gSugar: 2g
Tried this recipe?Let us know how it was!