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.
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- 2 Tablespoons extra-virgin olive oil
- 2 shallots, peeled, quartered, and sliced thinly
- 2 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
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.