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.
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Bookmarked for when my tomatoes come in! Last year I made a simple coulis with tomatoes and garlic to serve with zucchini blossoms – this year I’ll add shallots and white wine for a richer flavor. Congrats on the Top 9!
This coulis looks lovely – perfect for a sauce or dip with so many layers of flavors. Thanks so much for another amazing recipe.
And congrats on Top 9!!
Ana Helena, Sandra, Ann, Meagan… Thank you so, so much!
No wonder this made FoodBuzz’s Top 9….amazing recipe! Congratulations!
This is so not your red and white canned soup. This is all kinds of yummy!
What a nice recipe! Thanks for sharing.
A big thank you to everyone for your comments!!! I’ve been making this tomato coulis for years and always find new ways of using it. I’ll be pairing it with several recipes on this blog through out the coming months…. Here’s the first one: https://allweathermedia.com/2011/07/12/zucchini-fritters-with-sweet-basil/
Looks wonderful! Great sauce!
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Oh, I can think of sooo many uses for this! I love the photo. I just want to reach in there and grab the spoon lol 🙂 Thanks so much for this one.
What a lovely sauce. I have a long list of things I’d like to dip in it.
This sounds so delicious and you present it beautifully.
This looks so delicious, I love your ingredients!! Printing this recipe now, thanks for sharing! 🙂
This looks like a wonderfully rich sauce for pasta or chicken – and healthy too! I’ve bookmarked the recipe!
Thanks Ruth! It does make a wonderful sauce for main courses – lots of deep, rich flavors.
This is calling my name. The colors are so vibrant here! I have a few tomatoes left from the garden and this is perfect for them..and me. 🙂
Lovely! We’d love to smear it on some fresh french bread 🙂
Oh… I didn’t think about smearing this coulis on French bread! What a great idea!
That’s such a great color, and it sounds delicious with the fennel fritters!