Tomato and Ground Cherry Coulis

by Patricia Eddy on August 23, 2011

Tomato and Ground Cherry Coulis

Sometimes you make a recipe even though you have no clue what you’re going to do with it. I originally intended this recipe to be a sauce for a nice piece of white king salmon we picked up from the boys at Wilson Fish. However, the sauce was so good that I’m sharing the recipe for it alone, sans salmon. I want to use this sauce on everything. It’s sweet, a tiny bit spicy, bold, and subtle. I want to drink this sauce. In fact, you could probably even serve it as soup. Yes, it’s that good.

We served it over the salmon, but over the next week, I’m going to be serving it over, under, and alongside just about anything I can.

Tomato and Ground Cherry Coulis loosely adapted from Good Morning America


  • 2 medium sweet onions, diced
  • 3 cloves garlic, minced
  • 3 Tbsp olive oil
  • 1 small fennel bulb, chopped
  • 2 large tomatoes, chopped
  • 1/2 cup ground cherries, paper husks removed
  • 1 cup white wine
  • Salt and pepper


  1. In a medium saucepan, heat the olive oil over medium high heat.
  2. When the oil is hot, add the onions, garlic, and fennel and cook for 5-7 minutes, until the onions are soft.
  3.  Add the tomatoes and the ground cherries. Cook, stirring regularly, until the tomatoes are broken down and soft.
  4. Mix in the white wine, and simmer for 10 minutes.
  5. Remove from heat, blend, and pass through a sieve.
  6. Return to pan, season with salt and pepper, and cook for another 5 minutes to reduce slightly.
  7. Serve.
  • Slice goat cheese into rounds and top with coulis
  • Use as a sauce for pasta
  • Mix with mayo and make a delicious aioli
  • Serve as a topping for chicken or white fish
  • Eat with a spoon
  • Use as a pizza sauce with caramelized onions and goat cheese




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jen September 8, 2011 at 1:32 pm

This was delicious, but straining it was so labor intensive that I may never make it again. Any tips on faster ways to strain?

Patricia Eddy September 8, 2011 at 1:37 pm

Unfortunately I’m not sure how much faster you could make it. I know that when I strained it, the straining process took about 5-6 minutes of me using a spatula to stir the mix in the sieve. I did use my larger sieve, which has a slightly larger mesh. All you’re really trying to do is get the seeds out. You could, I suppose, seed and skin the tomatoes first. A food mill would also make very short work out of this (but of course would be another required kitchen implement).

If you didn’t mind a slightly thicker texture, you could probably just put it through a blender and call it good. With a strong/fast enough blend, you likely wouldn’t notice a bit of pulp.

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