5 from 12 votes
French Tomato Coulis + How to can it
This French Tomato Coulis recipe yields a smooth, herb-infused tomato sauce made from fresh tomatoes, onions, garlic, and a blend of herbs. The cooking process softens the tomatoes and intensifies their flavor, which is balanced with olive oil, spices, and fresh herbs. The coulis can be canned for later use, preserving its vibrant taste year-round. With its rich texture and balanced seasoning, it serves as a versatile base for dishes needing a fresh tomato sauce.
Prep Time
40 mins
Cook Time
20 mins
water bath canning
1 hr
Total Time
2 hrs
Servings:
17
jars
Calories:
79 kcal
Course:
Condiments
Cuisine:
French
Ingredients
- 8.8 Pounds tomato see Notes
- 3 Bundles mixed fresh herbs *see Notes
- 2 onion medium
- 4 Pieces garlic cloves
- 4 Tablespoons olive oil
- 1 Teaspoon sugar
- 1 Teaspoon black pepper ground
- 2 Tablespoon salt
- 2 Large bay leaf
Instructions
To cook coulis
- Blanch your tomatoes briefly (quick cooking) in hot water for about 30-60 seconds.
- Peel tomatoes, quarter them and cut them into smaller chunks.
- Slice your onion, chop your garlic or take it through the garlic press.
- Place onion, garlic, and tomatoes into a large cooking pot and pour olive oil over that. Heat up and keep over a medium heat setting at all times.
- Season with black pepper, salt, sugar, and bay leaf. Also, add your fresh herbs.
- Stir and bring to a boil.
- Cook over medium heat until tomatoes are soft.
- Take out and discard all hard herb pieces and the bay leaves.
- Blend smooth with a hand blender.
Cup of Yum
To can the coulis
- Wash your jars well. You can boil them in water too for an extra layer of protection (optional) to sterilize your jars further.
- Boil rubber gaskets in water to kill all germs. (this is a must!)
- Place rubber gaskets over jar lids. Work with clean hands. Pour tomato coulis into each jar up to the top.
- Keep water bath canner on the stove and place jars next to each other and over each other into the canner. They should all fit in.
- Cover all jars well with water and close the canner with the lids. Fix the thermometer too.
- Heat up water bath canner to 210 Fahrenheit or 100 Celsius. This takes about 1 hour over a high heat setting.
- When done, open lid. Keep a kitchen cloth spread out ready on a nearby kitchen surface.
- Take out each jar with a jar lifter and place on the cloth to cool and drain.
- When cooled, place and store your jars in a cool and dry place away from sunlight.
Notes
- Select fresh tomatoes to your liking, including red, yellow, orange, or black varieties; beefsteak tomatoes are recommended for size and flavor.
- Choose a combination of fresh herbs such as basil, marjoram, oregano, chervil, parsley, thyme, savory, and lovage to customize the herb flavor.
- Sterilize jars thoroughly by boiling to ensure safe preservation when canning the coulis.
- Boil rubber gaskets before use to prevent contamination during storage.
Nutrition Information
Calories
79kcal
(4%)
Carbohydrates
11g
(4%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Sodium
833mg
(35%)
Potassium
581mg
(12%)
Fiber
3g
(12%)
Sugar
7g
(14%)
Vitamin A
1972IU
(39%)
Vitamin C
34mg
(38%)
Calcium
29mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 17 jars
Amount Per Serving
Calories 79
% Daily Value*
| Calories | 79kcal | 4% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 833mg | 35% |
| Potassium | 581mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 7g | 14% |
| Vitamin A | 1972IU | 39% |
| Vitamin C | 34mg | 38% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.