This flavorful coulis can be used as a dip for fritters, finger foods and grilled sandwiches, as a sauce for appetizers or main courses, or as a condiment. In the summer and fall, you can make it with vine-ripened tomatoes. In the winter and spring, use organic canned tomatoes. Either way, this is a versatile, delicious and indispensable sauce.
Tomato coulis with shallots and white wine
makes 1 cup
active time: 15 min
- 2 tablespoons extra virgin olive oil
- 2 shallots – skinned, quartered and thinly sliced
- 2 garlic cloves – skinned and thinly sliced
- 1/2 cup dry white wine
- 1 1/2 lbs (680 g) very ripe tomatoes – peeled, seeded (seeds strained and juices reserved, about 1/3 cup) and coarsely puréed in the bowl of a food processor or 1-15 oz (425 g) can whole, peeled plum tomatoes – coarsely puréed in a food processor
- 1/4 teaspoon sea salt or to taste
- freshly ground black pepper to taste
- tomato juice for thinning the sauce if needed
- Step 1: Heat a medium heavy-bottomed saucepan at medium-high heat. Add the olive oil and shallots and sauté for 1 to 2 minutes until the shallots have softened, but not taken on any color. Add the garlic and wine and continue cooking until the wine has completely evaporated and reduced to a syrupy sauce, about 2 to 3 minutes. Add the tomatoes and reserved juices (or the puréed canned tomatoes), and bring to a boil. Reduce heat to medium-low and slow-simmer for 20 to 25 minutes until the sauce has thickened but is not dry. Add the salt and pepper and simmer for another minute. Remove from heat and transfer to a bowl to cool slightly.
- Step 2: Place the sauce in the bowl of a food processor and process until very smooth. Transfer to a bowl and thin with a small amount of tomato juice if needed, to the desired consistency. Use the sauce as a coulis or condiment.
- Cook’s note: The coulis can be refrigerated up to 3 days or frozen up to 1 month.