Summary

Ingredients

• 1 small onion (s)
• 3 clove (s) garlic
• 2 tablespoon olive oil
• 3 tablespoon honey
• 2 tablespoon curry powder
• 500 g tomato puree
• 2 chilli pepper (s), fresh red
• 1 tablespoon lemon juice
• salt

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Instructions

1. Peel the onion and garlic, chop very finely with the chilli, sauté everything in olive oil over a low heat. Add honey and cook until everything is completely liquid. Dust the curry powder over it, stir well. Pour in the tomato puree, salt and season with lemon juice.
2. Put the lid on, bring everything to the boil and simmer on the lowest heat for about 10 minutes.
3. If you fill the whole thing into clean twist-off jars while it is still hot (close the lid immediately), the sauce can be stored in the refrigerator for about 6 weeks.
4. Tomato puree does NOT mean tomato paste, but this thick stuff in a tetrapack!