Summary

Ingredients

• 2 tablespoon rapeseed oil
• 3 tablespoon tomato paste
• 1 medium onion (s), diced
• 2 tablespoon sugar
• 200 g tomato (s), diced
• 100 g red pepper (s), diced
• 50 g jalapeño, diced
• 2 tablespoon tomato ketchup
• 1 teaspoon wine vinegar
• 1 teaspoon lemon juice
• 50 ml vegetable broth, reduced, or 1 teaspoon granulated broth
• 1 tablespoon paprika powder, noble sweet
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon ½ pepper
• possibly xanthan

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Instructions

1. Heat the oil in a pan on medium heat and roast the tomato paste and onions well. Add the sugar and let it caramelize slightly. Add tomatoes, peppers and jalapeño and set the temperature a little lower. Add all other ingredients except for the xanthan gum and simmer for about 10 minutes. Finally, add a little xanthan gum, stirring constantly, until the desired consistency is reached.
2. Caution: Xanthan gum swells up, so use it sparingly first and check after 10 minutes whether more is needed.