Summary

Ingredients

• 1 can tomato (s), 800 g
• 0.5 tube ½ tomato paste, 100 g
• 0.5 ½ bunch celery sticks
• 1 bunch oregano
• 2 jalapeños or, with more heat, habaneros
• 2 onions)
• 4 cloves garlic, to taste
• 2 teaspoons xylitol (sugar substitute) or sugar
• 4 teaspoon vegetable stock, instant
• 2 teaspoons salt
• 0.5 teaspoon ½ pepper
• 1 teaspoon cayenne pepper
• 3 teaspoons paprika powder, noble sweet for the color
• 2 tablespoon olive oil, good quality
• some water

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Instructions

1. Roughly chop the onions and sweat them in olive oil, do not let them get too hot so that the olive oil does not burn. Finely chop the chilli and garlic as well. Put everything together and continue to fry lightly. Then add the contents of the can of tomatoes, tomato paste, sliced celery, oregano, as fresh as possible, and blend finely with a blender. Add paprika powder, cayenne pepper, salt, pepper and xucker. Stir in everything and bring to the boil briefly. Simmer gently for a few minutes over a low heat. Add water as needed. Mix everything again and season to taste.
2. As a reserve: Fill jars with boiling hot water and place on the screw cap, after cooling down in the refrigerator for a few weeks.
3. Enjoy with shirataki noodles or with spaghetti and parmesan or other cheese.