Tomato Coulis Recipe
Super fresh and delicious. This tomato coulis recipe comes together in about 5 minutes. It is an incredible topping for pork, fish or chicken!
Servings: 4 servings
Calories: 119kcal
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
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.
Nutrition
Serving: 1serving | Calories: 119kcal | Carbohydrates: 5g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Sodium: 200mg | Potassium: 141mg | Fiber: 1g | Sugar: 2g | Vitamin A: 160IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg
