Summary

Ingredients

• 1 red pepper (s)
• 1 yellow pepper (s)
• 1 onion (s)
• 1 small zucchini, about 50 g
• 150 g tomato (s), peeled tomatoes (from the can)
• 2 tablespoon olive oil
• 1 teaspoon tomato paste
• 350 ml vegetable stock
• 1 clove garlic, chopped
• 1 sprig rosemary
• salt
• Cayenne pepper
• oil

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Instructions

1. Wash the peppers, remove the stem and seeds and cut into pieces about 1 cm in size. Peel the onion and cut into pieces of the same size. Remove the ends from the zucchini, quarter lengthways and cut into slices. Cut the peeled tomatoes into small pieces.
2. In a saucepan over a mild heat in 1 tablespoon oil, sauté half of the onions with half of the peppers until translucent. Stir in the tomato paste, add the peeled tomatoes, pour in the broth and simmer gently for about 20 minutes. Puree the whole thing vigorously with the hand blender and pass through a coarse sieve. Add the garlic, season with salt and cayenne pepper, let the sprig of rosemary soak in it for a few minutes and remove it again.
3. Sauté the rest of the vegetables in a pan in 1 tablespoon of olive oil until translucent, add to the sauce and let it steep for a few minutes. If necessary, season with a little olive oil and the spices.
4. Tip: The vegetables must be soft to puree so that they give the sauce the best possible binding, so cook too long rather than too short and make sure that too much liquid does not evaporate.