By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 12
60 min
Raw Tomato Coulis
Recipe GLPR26284deadaf70f
A bright, fresh coulis made from ripe plum tomatoes, this uncooked sauce celebrates the pure, sweet flavor of tomatoes at their peak. Simply blend or sieve fresh tomatoes with kosher salt to create a silky sauce perfect for finishing dishes. This Italian-inspired preparation requires no heat, preserving the delicate taste and vibrant color of summer tomatoes. Serve drizzled over appetizers, proteins, or vegetables for an elegant touch.
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Ingredients
1 1/2 pounds ripe plum tomatoes (about 8 large tomatoes)
Kosher salt, to taste
Directions
Wash the ripe plum tomatoes thoroughly under cold water and pat dry. Cut the tomatoes in half and remove the core and excess seeds if desired, though keeping some seeds adds body to the coulis.
Cut the tomatoes into rough chunks and place them in a blender or food processor. Blend on high speed until completely smooth and liquefied, about 1 to 2 minutes.
Pour the blended tomato mixture through a fine-mesh sieve into a bowl, pressing gently with the back of a spoon to extract as much liquid and pulp as possible while leaving behind the solids. This step takes about 10 to 15 minutes.
Season the strained coulis with kosher salt to taste, starting with 1/4 teaspoon and adjusting as needed. Stir well to combine.
Let the coulis rest at room temperature for at least 30 minutes to allow the flavors to meld and settle. If a thinner consistency is preferred, add a splash of water; for a thicker coulis, allow it to rest longer or drain through the sieve again.
Use immediately or refrigerate in an airtight container for up to 2 days. Serve cold or at room temperature as a sauce for finished dishes.
Comments
This is not a 60-minute recipe; you'll spend maybe ten minutes prep and then fifty minutes waiting for tomatoes to drain through cheesecloth, which is not active time. Plum tomatoes are available year-round at every Charlotte grocer, and kosher salt is a pantry staple, so no special trips required. At roughly $2 for quality plum tomatoes that yield enough for 12 servings, the cost per serving is under 20 cents—genuinely cheap. The real limitation is that this is a finishing sauce meant for immediate use; it does not reheat well and tastes flat cold, so it's a same-night condiment only.
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