Roast veal in perfumed tomato coulis

Ingredients for 6 servings:

• 1.2 kg roast veal from the nut
• 12 small tomatoes (vine tomatoes)
• 2 tbsp capers
• 1 sprig(s) rosemary
• 3 tbsp chives, cut into rolls
• 5 tbsp olive oil
• n. B. Mustard de Meaux
• salt and pepper
• 1 kg tomatoes, peeled, pitted
• 1 onion(s), diced
• 3 garlic cloves, chopped
• 2 shallots, diced
• some oregano
• 1 bouquet garni
• 2 tbsp capers
• 5 cl olive oil
• 1 tbsp sugar
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 3 hours; Total time approx. 3 hours 30 minutes

Preheat the oven to 80°C (top and bottom heat). Heat a baking tray. For the fragrant oil, mix the chives with 2 tablespoons of capers, pepper, and 3 tablespoons of olive oil. Brown the roast veal in 2 tablespoons of olive oil. Place on the preheated baking tray and cook for about 3 hours, until an internal temperature of 65°C is reached. For the coulis, fry the onion and shallots in olive oil until golden brown. Add the tomatoes, garlic, bouquet garni, sugar, salt, and pepper. Simmer gently until golden. After 20 minutes, remove the bouquet garni and season with capers and oregano. Simmer gently for another 10 minutes. Halve the vine tomatoes. Place in an ovenproof dish, season with salt, and drizzle with a little olive oil. Grill for 5 minutes at 200°C. Brush with the mustard and sprinkle with rosemary. Place under the grill for another 4-5 minutes. Carve the roast veal. Place on a preheated platter along with the vine tomatoes. Drizzle the fragrant oil over the roast veal. Serve the coulis separately. Serve with tagliatelle and seasonal vegetables.