Tomato Coulis has a lot more to offer than tomato purée. In this special low-carb recipe, we will create an almost magical mixture of tomatoes, herbs, and spices. The resulting flavors are incredible, fresh, and perfectly balanced, embodying the essence of a low-carb diet without sacrificing taste. Let's see what it takes to bring this magical and flavorful coulis into your kitchen.
This recipe is:
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- Low Carb
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- Keto
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- Gluten Free
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- Dairy Free
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- Paleo
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- Vegetarian
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- Vegan
Table of Contents
7 Reasons to Love This Recipe
Tomato coulis is a delight, and this recipe makes me love it even more for reasons like:
- This is a special tomato coulis recipe with unique flavors.
- It has versatile applications. It works great as a pasta sauce, pizza sauce, in shakshuka, on fish, or over cauliflower rice.
- It has a delicious and rich flavor profile with roasted garlic, fresh herbs, and amazing tomatoes.
- Concentrated flavors that are absolutely delicious.
- Remarkably low-carb, thus perfect for many dishes.
- It’s an easy recipe to make.
- If you’ve never tried a homemade tomato coulis, this is the one for you. It sets the bar.
Inspiration for The Best Tomato Coulis Recipe
Over the years, I have tried several tomato coulis recipes. There are plenty of good ones out there, but nothing quite like this one. This well-balanced recipe makes you want to take another bite to ensure your tongue wasn't tricking you the first time.
We had some good friends over a couple of weekends ago when I made this recipe; you know it is good when you get this response "Man...that is so damn good."
Do me a favor when you make this recipe. First, taste the tomato coulis right when it comes out of the blender. It will taste delicious. Remember how it tastes; then when you first pull the strained tomato coulis from the refrigerator, taste it again. You'll see how the flavors have intensified and become bolder. It is incredible.
Is Tomato Coulis Low-Carb?
Yes, homemade tomato coulis made with fresh tomatoes and minimal additional ingredients are low-carb. This recipe is low-carb, with each serving having only 4 g net carbs. If you use it in moderate amounts, the tomato coulis is a flavorful option for enhancing dishes like chicken, fish, or vegetables without significantly impacting your carb intake.
Tomato Coulis Ingredient List
You need these ingredients to pull off this delicious tomato coulis:
- 1 28 ounce can of peeled tomatoes, drained
- 4-5 cloves roasted garlic
- ⅓ cup shallot, chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh parsley
- 2 pinches kosher salt
- ¼ teaspoon fresh cracked black pepper
Ingredients Substitutions
Replace some of the ingredients above with these readily available alternatives. They will also give you good results:
- Canned tomatoes: 3 cups of very ripe chopped tomatoes will do.
- Olive oil: Use avocado oil
- Red wine vinegar: Replace with white wine vinegar or apple cider vinegar. Do not use balsamic or rice wine vinegar, though.
- Roasted garlic: If you like a heady blast of garlic, try 1-2 fresh garlic cloves. I am fond of garlic and usually opt for the roasted cloves. You could also use about ½ teaspoons of granulated garlic.
- Fresh tarragon: Use fresh basil or dried tarragon (½ teaspoon).
- Fresh parsley: Swap for cilantro, basil leaves, or dried parsley (½ teaspoon).
- Shallot: Replace with the same amount of chopped red onion soaked in water for 10 minutes. Drain before adding to the coulis.
Additional Ingredients
Punch up the coulis sauce with these flavorful additions:
- Fresh herbs: As mentioned above, coulis tastes fantastic with fresh basil, cilantro, oregano, or rosemary. Whatever tastes great with tomatoes will taste great with tomato coulis!
- Spice: I love spicy tomato coulis. I add red pepper flakes to the recipe for a good but not overpowering kick of heat.
Note: The additional ingredients are not part of the recipe. Use them only to elevate the tomato coulis' flavors.
Preparation Tools
Besides a blender, you only need a few simple tools for this easy tomato coulis recipe:
- Fine mesh strainer
- Large bowl
- Measuring cups and spoons
- Knife
- Cutting board
How To Make Tomato Coulis: Complete Guide
Cooking Method
- No-cook recipe
Preparation Steps
- Get the blender, other tools, and the ingredients for the recipe.
- Drain the canned tomatoes.
- Chop the shallots, parsley, and tarragon.
- Measure the ingredients.
- Add all of the ingredients to the blender.
- Blend on low to chop everything up, then increase the speed to medium-high. You want the mixture to turn from red to more of a salmon color. You will see it when it happens. Don't blend it too fine—we need to strain it next!
- Put a fine mesh strainer over a large bowl. Pour the blended tomato mixture into the strainer.
- Place in the refrigerator for at least 30 minutes to allow the mixture to chill and drain.
- Serve cold over fish, pork, or chicken. Enjoy!
Step 1: Either strain or gently remove the tomatoes with tongs. No juice needed.
Step 2: Chop the shallots and add to the blender with the tomatoes.
Step 3: Chop the herbs. Be sure to use fresh herbs as dried herbs do not work well.
Step 4: Add in the roasted garlic (or a reduced amount of fresh garlic) and pulse.
Step 5: Strain the coulis for several hours in the refrigerator over a deep bowl.
Step 6: This is what makes it a coulis!
💡 My Pro Tip
The tomato coulis is watery when it comes right out of the blender. You can use it in this state, but it will run all over the plate. When you drain and chill it, the sauce takes on more body and can be used more easily. Plus, the flavors are more concentrated.
The juice draining out of the tomato coulis is delicious. Pour it into a cup and enjoy.
Because this recipe is so simple, you can easily modify it to whatever dish you are cooking. If you are making an Italian-style meal, add some fresh oregano instead of the tarragon. Love basil? Add that, too. It will be delicious with the tomato. Don't have any shallots? Add some chopped red or Spanish onion instead. This fun tomato coulis recipe is customizable to suit your tastes. Have fun with it, and then make it again a different way!
⏲️ Time-Saving Tips
- Chop the ingredients ahead of time.
- Make the recipe ahead of time, as the juices take a while to drain.
What To Eat With Tomato Coulis?
My vibrant tomato coulis is a great companion to various dishes, elevating each one with its freshness. Explore these delightful pairings that promise to tantalize your taste buds:
- Pan-Seared Cod: Imagine the light, flaky texture of perfectly pan-seared cod getting a burst of freshness from our tomato sauce.
- Crispy Pork Belly: The rich, succulent pork beautifully contrasts with the bright acidity of the coulis, offering a delightful array of flavors.
- Oven-Roasted Chicken: Elevate your oven-roasted chicken with a spoonful of this coulis. Its robust tomato flavor complements the tender, juicy chicken, creating a comforting meal.
- Rotisserie Chicken Recipe: Transform your rotisserie chicken into a feast with a side of this tomato coulis. Its vibrant taste accentuates the chicken's natural flavors, making every bite sing.
- Perfect Pan-Seared Pork Chops: Complete your perfect pan-seared pork chops with a drizzle of our tomato sauce. Its freshness cuts through the richness of the pork, balancing the dish with ease.
Storage Instructions
Storage
- Proper storage is key to preserving the freshness and flavor of your homemade tomato coulis. After preparing and straining the coulis, transfer it to an airtight container. Store the container in the refrigerator, where the coulis will remain fresh and delicious for up to a week. The cool temperature helps maintain the vibrant flavors and prevents any spoilage.
Freezing
- I do not like freezing this coulis, as the texture and flavors change.
Recipe Conclusion
This Tomato Coulis recipe is the clear winner of the famous tomato coulis vs. tomato sauce debate. A coulis has more depth than regular tomato sauce. To make delicious roasted tomato sauce, you can take the extra step of roasting the tomatoes in the oven until caramelized and tender. Smoked tomato coulis is another flavorsome variation, but you must smoke the tomatoes in a smoker or on a stovetop over wood chips.
I hope you enjoy this simple tomato coulis recipe on your favorite dishes as much as we do. I tried to take pictures of the recipe's critical points so you can easily make it. If you have questions, please ask in the comments!
Other Delightful Sauce Recipes
Explore my collection of tasty sauce recipes, each developed to add a unique twist to your meals. From creamy to tangy, these sauces will elevate your dishes:
FAQs
Tomato coulis refers to a smooth, strained sauce made from puréed tomatoes. The term 'coulis' originally comes from French cuisine and describes a form of thick, puréed sauce.
Tomato coulis is incredibly versatile and can be used in many ways. It's excellent as a sauce for grilled meats or fish or a vibrant addition to eggs or savory breakfast dishes. The fresh, tangy flavor of the coulis can also complement vegetable dishes, enhance soups, or serve as a dip for appetizers.
The quality of the tomatoes is crucial to prevent your tomato coulis from being too acidic. Opting for high-quality canned tomatoes can make a significant difference, as cheaper varieties often lead to an acidic taste.
Yes, tomato coulis can be used as a base for various recipes. It's particularly prominent in Indian cooking as a foundational element in creating rich, flavorful curries and other traditional dishes. Additionally, it can be used as a base in Mediterranean cooking, in soups, stews, and sauces, showcasing its versatility in different culinary contexts.
Tomato Coulis Recipe
Ingredients
- 1 28 ounce can of peeled tomatoes drained
- 4-5 cloves roasted garlic
- ⅓ cup shallot chopped
- 3 tablespoons olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon fresh tarragon
- 1 tablespoon fresh parsley
- 2 pinches kosher salt
- ¼ teaspoon fresh cracked black pepper
Instructions
Preparation Steps
- Get the blender, other tools, and the ingredients for the recipe.
- Drain the canned tomatoes.
- Chop the shallots, parsley, and tarragon.
- Measure the ingredients.
- Add all of the ingredients to the blender.
- Blend on low to chop everything up, then increase the speed to medium-high. You want the mixture to turn from red to more of a salmon color. You will see it when it happens. Don't blend it too fine—we need to strain it next!
- Put a fine mesh strainer over a large bowl. Pour the blended tomato mixture into the strainer.
- Place in the refrigerator for at least 30 minutes to allow the mixture to chill and drain.
- Serve cold over fish, pork, or chicken. Enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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Keith @ How's it Lookin? says
Looks delicious. I need to try it, thanks for the idea
Scott Groth says
Hi Keith:
Thanks so much- On Friday there is a wonderful Creamy Italian Dressing that I make with the Tomato Coulis as the base. Really delicious.
Take care-
Scott
Natalia says
Scott, love your recipes but I am having trouble using the "print" option in my iPad. It opens a new page but it comes out blank. How can I print recipes?
Scott Groth says
Hi Natalia:
My apologies for the late response- I've been having a couple issues with the comments on my site. They are working today though! You aren't the only one having trouble printing the recipes. Over the last couple weeks I've been researching changing my recipe program and the new format should be up and running in the next couple days... or maybe even today. Not sure when they will get to it. After that, we should be good to go. Sorry for the trouble you were having with the site.
Take care-
Scott
Katie Crenshaw says
This looks so fresh and flavorful! I definitely am going to have to make this!! YUM!
Scott Groth says
Hi Katie:
It is absolutely delicious- particularly with the Crispy Pork Belly! I'm posting up a recipe on Friday for a Creamy Italian Salad dressing that uses the Tomato Coulis as a base as well. Outrageously good.
Have a great day in the kitchen!
Scott
Anonymous says
WOW! I love this recipe!
Scott Groth says
Hey there:
Thank you for your appreciation.
Take care,
Scott
Kenny says
How long will it keep in the fridge?
Mehak Paaris says
Very tasty!