Turn Overripe or Rotten Tomatoes into Delicious Homemade Tomato Coulis: My Tried-and-True Recipe

Have overripe or slightly rotten tomatoes languishing in your fridge? As a seasoned home cook who's rescued countless batches from the trash, I know how quickly they spoil—but throwing them away is a waste, especially at today's prices.

Instead, transform them into a rich, flavorful homemade tomato coulis. This simple technique reduces food waste and yields a product far superior to store-bought versions. Here's how, step by step:

Contents

• What you need
• How to
• Result
• Storage
• Uses

What you need

• Overripe or rotten tomatoes
• Pan or saucepan
• Fresh basil
• Olive oil
• Fine herbs
• Salt and pepper
• Glass jar(s)

How to

1. Rinse the tomatoes under cool water.
2. Remove the stems and any rotten parts.
3. Cut large tomatoes in half.
4. Place them in a saucepan.
5. Add a glass of water.
6. Drizzle in two tablespoons of olive oil.
7. Season generously with salt, pepper, herbs, and basil.
8. Simmer until the tomatoes break down completely into a smooth sauce.
9. Let it cool fully.
10. Transfer to an airtight glass jar.

Result

There you have it—your vibrant, delicious tomato coulis is ready! Quick, economical, and worlds better than canned alternatives. You'll taste the difference.

Storage

To keep it fresh, top the jar with a thin layer of olive oil before sealing. This creates a protective barrier that prevents mold, just like our grandmothers did for their sauces.

I always portion mine into small jars—open one at a time to minimize waste and keep the rest pristine in the fridge.

Uses

This versatile coulis shines on pasta, as a base for Margherita pizza, in roast veal sauces, or even homemade ketchup. Experiment and enjoy!