Tomato coulis

Ingredients

• 500 gripe fresh tomatoes
• a few leavesfresh basil
• 50 mlextra-virgin olive oil
• to tastesalt
• to tasteblack pepper

Instructions

1. 1

   Rinse the tomatoes

   Remove the stalks from the tomatoes, then rinse them.

2. 2

   Blanch the skins

   Score a cross on the opposite end from each stalk, then place the tomatoes in boiling water for 1 minute.

3. 3

   Peel the tomatoes

   Drain them, briefly rinse under cold running water and peel away the skins.

4. 4

   Remove the seeds

   Halve the tomatoes and remove the seeds and watery pulp.

5. 5

   Chop roughly

   Cut the tomatoes into rough pieces.

6. 6

   Season the tomatoes

   Put them in a bowl, season with salt and pepper, then add the olive oil and basil.

7. 7

   Blend to taste

   Blend with a hand blender, stopping when the coulis is as smooth or as coarse as you like.

8. 8

   Let the flavours develop

   Leave the fresh tomato coulis to stand for a few hours before using it.

9. 9

   Use as needed

   The tomato coulis is ready to use as you wish.

What is tomato coulis?

Coulis is a French term for a smooth or roughly blended sauce, often made from fruit or vegetables. This version uses fresh tomatoes, with the skins, seeds and watery pulp removed for a more even texture.

Ripe tomatoes bring the main flavour, while basil and olive oil give the sauce a simple, fragrant finish. Blending it to your preferred consistency makes it easy to use in different dishes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 124 calories, 1g protein, 5g carbs, 12g fat.

The tomatoes provide most of the carbohydrates, fibre and a little protein, while the olive oil accounts for most of the fat and energy. Serve a modest amount alongside a protein-rich main and extra vegetables for a more balanced plate.

Choosing and preparing the tomatoes

Ripe tomatoes: Choose fragrant tomatoes that yield slightly when pressed; they have the fullest flavour for a raw sauce.

Peeling: The brief blanch loosens the skins, while a quick cold rinse makes them easier to handle. Score only the skin so the tomatoes stay intact in the water.

Why remove the seeds and liquid?

Tomato centres: Removing the seeds and watery pulp helps prevent the coulis from becoming thin. Halve the tomatoes over a bowl so the pieces are easy to scoop clean.

Rough chopping: A quick chop makes blending easier without needing to cook the tomatoes first.

Getting the texture right

Blending: Use short bursts with a hand blender and check the texture as you go. Stop early for a rustic sauce or blend longer for a smoother finish.

Basil: Blend the leaves with the tomatoes for an even flavour, or leave them in larger pieces if you prefer to notice their texture.

Seasoning and resting

Salt and pepper: Add them gradually, since ripe tomatoes can vary in sweetness and intensity. Taste again after blending.

Resting time: Letting the coulis stand for a few hours gives the basil, oil and tomato time to mingle. Keep it covered while it rests.

Ways to serve it

Pasta and vegetables: Spoon the coulis over cooked pasta or roasted vegetables, adjusting the seasoning to suit the dish.

Fish and meat: Use it as a fresh accompaniment to grilled fish, chicken or other simply cooked meats. It can also be served with bread as a dip.

Recipe notes & tips

• Use tomatoes that are fully ripe for the most flavourful coulis.
• Make a small cross in the skin so the tomatoes peel more easily after blanching.
• Prepare a bowl of cold water before blanching so you can cool the tomatoes promptly.
• Blend in short bursts to avoid making the sauce smoother than you want.
• Taste the coulis again after it has rested, then adjust the seasoning if needed.

Variations

• Add garlic: Blend in a small amount for a more savoury flavour.
• Use another herb: Swap the basil for fresh parsley for a different herbal note.
• Add chilli: Blend in a little chilli for gentle heat.
• Make it chunkier: Pulse briefly and leave some tomato pieces intact.
• Add lemon: Stir in a little lemon juice for a sharper finish.

Common mistakes to avoid

• Blanching too long: The tomatoes can soften; remove them after 1 minute.
• Skipping the cold rinse: The hot tomatoes are harder to peel, so cool them briefly under running water.
• Leaving in excess liquid: The coulis may turn watery; remove the seeds and watery pulp as directed.
• Over-blending: The sauce can lose its texture; use short bursts and check between them.
• Serving it straight away: The flavours have less time to mingle; let the coulis rest for a few hours.

How to store

Keep the coulis covered in the fridge and use within 2 days. Stir before serving; it is intended to be served fresh, so use it cold or gently bring it to room temperature rather than reheating it.

Frequently asked questions