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Tomato Coulis

BS' in the Kitchen
This simple and flavourful Tomato Coulis makes a great base for many dishes, from fish, pasta, and even sandwiches!
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Sauce
Servings 2


  • 150 ml olive oil
  • 2 garlic cloves
  • 60 g shallot finely chopped
  • 1 small bouquet garni leek, bay leaf, thyme, & parsley
  • 750 g ripe tomato
  • 1 tbsp tomato concentrate
  • 1 pinch of sugar
  • Salt & pepper to taste


  • In a pot of boiling water, add tomatoes, boiling for about 10 seconds, before removing and running under cold water. This will make them easy to peel.
  • Peel tomatoes, remove seeds, and chop.
  • In a sauce pan, warm olive oil on medium heat. Add your garlic, shallots and bouquet garni. To make the bouquet garni, take a piece of leek, a bay leaf, 3-4 sprigs of thyme, a couple parsley stalks, wrap them in the leek, and tie together with cooking string).
  • After about 2 minutes, add the tomato, tomato concentrate, and sugar.
  • Simmer until moisture has evaporated.
  • Remove the bouquet garni, and puree the sauce with an immersion blender.
  • Add salt and pepper to taste, and serve.
  • Sauce will keep for about 5 days, refrigerated.