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Flavored tomato coulis

Creation by Sven Elverfeld, Restaurant Aqua***, Wolfsburg, Germany.

Makes 600 grams.

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Allergens and dietary requirements

  • Sulphite
  • Celery
  • Vegan

Ingredients

3
shallots, diced
1
clove
garlic, chopped
50
g
carrot, cut in brunoise
50
g
celeriac, cut in brunoise
1
kg
peeled plum tomatoes (tinned)
3
leaves
bay leaf
2
cloves
6
juniper berries
5
white peppercorns
5
black peppercorns
2
allspice
1
star anise
as needed
salt and pepper
as needed
syrupy balsamic vinegar
as needed
olive oil

Scale recipe

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