Yum. This tomato coulis recipe is fresh, delicious and is incredibly versatile. Wonderful as a tapas, on a baguette or on chicken, pork or fish.
Print Recipe
5 from 3 votes


Super fresh and delicious. This tomato coulis recipe comes together in about 5 minutes. It is an incredible topping for pork, fish or chicken!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Sauce
Cuisine: French
Servings: 4 servings
Calories: 138kcal
Author: Scott G


  • 1 28oz Can Peeled Tomatoes (drained) or 3 cups very ripe chopped tomatoes
  • 3 TBSP Olive Oil
  • 2 TBSP Red Wine Vinegar
  • 4-5 Cloves Roasted Garlic
  • 2 Pinches Kosher Salt
  • 1/4 TSP Fresh Cracked Pepper
  • 1 TBSP Fresh Tarragon
  • 1 TBSP Fresh Parsley
  • 1/3 Cup Shallot chopped


  • Add all of the ingredients to the blender.
  • Blend on low to get everything chopped up, then increase the speed to medium-high. You are looking for 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!


The tomato coulis is really 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 it and chill the tomato coulis, it takes on more body and can be used more easily. Plus, the flavors are more concentrated.
Just as a side note, the juice that drains out of the tomato coulis is delicious. Pour it into a cup and enjoy.


Calories: 138kcal