Summary

Ingredients

• g 1,100 tomato (s)
• 370 g red pepper (s)
• 180 g auberine (s)
• 160 g zucchini
• 120 g onion (s)
• 30 g arlic
• 170 g tomato paste
• 20 g aave syrup
• 10 g lemon juice
• 10 g salt
• 3 sprigs rosemary
• 1 tablespoon oregano
• 1 tablespoon herbs, Italian
• 2 tablespoon olive oil

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Instructions

1. Dice the onions and garlic very small. Wash the tomatoes, peppers, zucchini and aubergines, remove the stalk and, in the case of the peppers, the kernels. Dice everything one after the other, no more than the size of a thumbnail.
2. Heat the oil in a large saucepan and sauté the onions until translucent. Add the garlic and fry briefly. Toast the tomato paste briefly while stirring constantly. Add the cut vegetables and all the spices to the pot and briefly bring to the boil. Turn down the heat and let everything simmer gently for 2 hours with the lid closed.
3. Remove the rosemary sprigs - season the mixture to taste and season it if necessary. Puree very briefly with a blender, but not too much, as bits should already be visible.
4. Fill 2/3 of the way into the prepared glasses while still boiling.
5. Normally this is sufficient and can be kept for months if stored in a cool place. But if you want to be absolutely sure, you can boil down for 90 minutes at 100 degrees.