Category:
Condiments + Spice Blends

Seasons:
April, May, June, July, August

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

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.