Spicy tomato coulis

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

Spicy tomato coulis

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tomatoes (Pelati)



Shallots, finely diced



garlic, finely chopped



carrots, diced



celeriac, diced



spice pouch (3 bay leaves, 2 cloves, 6 juniper berries, 5 white and black peppercorns, 2 pimento [allspice], 1 star anise)



salt, pepper



aged balsamic



olive oil

Preparation method

  • Sauté shallots, garlic, and vegetables in olive oil. Add tomatoes and spice pouch.
  • Simmer for 2-3 hours at low heat till it gets the texture of a paste. Strain and season to taste with salt, pepper, and balsamic vinegar.

Serving suggestions

  • As part of a composition with e.g. tomato, pork belly and langoustine components. 
  • As a sauce in a dish with components of spinach.

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