Tomato Coulis with Shallots and White Wine

Tomato Coulis with Shallots and White Wine
Staff Writer
Tomato Coulis with Shallots and White Wine

Viviane Bauquet Farre

Tomato Coulis with Shallots and White Wine

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.

Try serving the coulis as a dipping sauce for these succulent pan-fried zucchini flowers or these zucchini fritters with sweet basil.

See all tomato recipes.

4
Servings
199
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  extra-virgin olive oil
  • shallots, peeled, quartered, and sliced thinly
  • cloves garlic, sliced thinly
  • 1/2  Cup  dry white wine
  • 1 1/2  Pound  very ripe tomatoes, peeled, or one 15-ounce can whole, peeled plum tomatoes
  • 1/4  Teaspoon  sea salt, or to taste
  • Freshly ground black pepper, to taste
  • Tomato juice for thinning the sauce, if needed

Directions

Heat a medium-sized, heavy-bottomed saucepan over medium-high heat. Add the olive oil and shallots and sauté until the shallots have softened, but not taken on any color, about 1-2 minutes. Add the garlic and wine and continue cooking until the wine has completely evaporated and reduced to a syrupy sauce, about 2-3 minutes.

Meanwhile, if using fresh tomatoes, seed the tomatoes, making sure to work over a bowl to catch the juices. Strain out the seeds and reserve 1/3 cup of the juice. Transfer to the bowl of a food processor and purée the flesh coarsely. If using canned tomatoes, place in the bowl of a food processor and purée to the same consistency.

Add the tomatoes and any reserved juices and bring to a boil. Reduce the heat to medium-low and simmer gently until the sauce has thickened but is not dry, about 20-25 minutes. Season with the salt and pepper and simmer for 1 more minute. Remove from the heat and transfer to a bowl to cool slightly.
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.

Nutritional Facts

Total Fat
11g
16%
Sugar
5g
6%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
22g
17%
Protein
3g
7%
Vitamin C, total ascorbic acid
24mg
32%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
59mg
6%
Fiber, total dietary
2g
8%
Folate, total
22µg
6%
Iron, Fe
2mg
11%
Niacin
1mg
7%
Phosphorus, P
36mg
5%
Sodium, Na
492mg
33%
Water
3g
0%
Zinc, Zn
1mg
13%

Tomato Shopping Tip

Buying fruits in season when they are at the peak of their freshness make for great tasting food and can save you money.

Tomato Cooking Tip

Don’t throw out your overripe fruit – instead blend into a smoothie or salad dressing, add to muffin batter, bake into a cobbler, or boil down with sugar and a little lemon juice to make jam.