Summary

Ingredients

• 500 g tomato (s)
• 6 pepper (s), red, thick-fleshed
• 1 onion (s)
• 2 cloves garlic)
• 100 ml white wine, dry
• 1 teaspoon mustard powder, spicy
• 1 teaspoon paprika powder, hot
• 1 teaspoon paprika powder, noble sweet
• 0.5 ½ bunch parsley
• 1 chilli pepper (s)
• 1 teaspoon thyme, fresher
• 1 bay leaf
• 2 leaves sage
• 2 tablespoon olive oil
• salt
• Pepper, black, freshly ground

Print Recipe Pin Recipe

Instructions

1. Bake the peppers in the hot oven until the skin turns dark and blisters. Let the pods rest a little in a saucepan with a lid and then peel off the skin. Remove stem base and seeds. Cut the pepper meat into pieces.
2. Blanch the tomatoes, peel them and also cut them into pieces. Finely dice the onions and garlic. Finely chop the thyme, sage and parsley.
3. Fry the onion and garlic pieces in the oil until the pieces are translucent. Deglaze with wine, add the bay leaf and chilli pepper and let the wine simmer almost completely.
4. Add the tomato and pepper pieces and reduce while stirring. Add the fresh herbs and season the sauce with the mustard and paprika powder, salt and freshly ground black pepper.
5. Let it steep for a quarter of an hour.
6. Tastes hot and cold.