By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 2
35 min
Quick-Cooked Tomato Coulis
Recipe GLPRb2179c58c92331
A vibrant, bright Italian tomato coulis made from fresh ripe plum tomatoes with minimal ingredients. This classic French-Italian sauce comes together quickly in just 35 minutes, yielding a smooth, concentrated tomato essence perfect for dressing pasta, spreading on bread, or serving alongside proteins. The natural acidity and sweetness of premium plum tomatoes shine through with nothing but salt to enhance them.
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Ingredients
3 pounds (about 15 large tomatoes) Ripe plum tomatoes, diced
Kosher salt, to taste
Directions
Rinse the plum tomatoes under cool water and pat them dry with a clean kitchen towel.
Core each tomato by removing the stem end with a small sharp knife, then dice the tomatoes into roughly 1-inch pieces.
Transfer the diced tomatoes to a large, heavy-bottomed saucepan or pot.
Place the pot over medium-high heat and bring the tomatoes to a steady simmer, stirring occasionally. The tomatoes will begin to release their juice and break down.
Once simmering, reduce the heat to medium and continue cooking uncovered for 20 to 25 minutes, stirring often to prevent sticking and help the tomatoes break down into a sauce.
Pass the cooked tomato mixture through a fine-mesh strainer or food mill into a clean bowl, pressing gently on the solids to extract all the flavorful liquid while leaving behind seeds and skins.
Season the strained coulis with kosher salt to taste, stirring well to combine. The coulis should be smooth, vibrant red, and slightly thickened.
Use the coulis immediately while warm, or allow it to cool completely before storing in an airtight container in the refrigerator for up to 5 days.
Comments
This is a bare-bones tomato coulis that costs almost nothing—plum tomatoes run $1.50–$2 per pound at any Charlotte grocer, and kosher salt is pantry staple. The stated 35 minutes is honest for a simmer-down sauce, though you'll want to add a minute or two for initial prep. The real limitation is household fit: two servings means this works as a component for pasta or fish, not as a standalone dinner, and leftover coulis keeps five days refrigerated, making it practical for meal prep despite needing the full heat and attention during cooking.
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