Summary

Ingredients

• 8 onion (s)
• 4 cloves garlic
• 4 tablespoon olive oil
• some sugar
• 2 tablespoon oregano, dried
• 2 tablespoon thyme, dried
• some salt and pepper, black from the mill
• 1 glass bell pepper (s), roasted, skinless, in brine (375 ml)
• 1 pot basil
• 8 pork schnitzel from the upper shell or veal schnitzel (175 g each)
• 24 slices breakfast bacon
• 350 ml vegetable stock
• 1 ½ tablespoon tomato paste
• some paprika powder, noble sweet
• 2 cans tomatoes, chunky, 45 ml each

To garnish:

• some thyme, fresh
• some basil, fresh
• some cherry tomato (s), fresh

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Instructions

1. Peel the onions and garlic cloves. Cut 7 onions into thin rings and chop the garlic cloves. Mix the onion rings in a bowl together with the chopped garlic, 2 tablespoons of olive oil, sugar, oregano, thyme, 1 level tablespoon of salt and 1 tablespoon of black pepper from the mill.
2. Drain and dice the roasted peppers. Rinse the basil, shake dry and pluck the leaves from the stems.
3. Rinse the cutlet slices, pat dry and pat the slices very flat between cling film. Place 3 pieces of kitchen twine (approx. 80 cm long) on a baking sheet approx. 2 cm apart. Then place 6 pieces of kitchen twine (approx. 50 cm long) vertically on top, also 2 cm apart.
4. Place a slice of cutlet in the middle of the thread net. Spread about 1/8 of the seasoned onion rings on top and place 3 slices of bacon on top. Top with 1/7 each of the diced paprika and the basil. Layer the rest of the ingredients on top as well. Only cover the top, last slice of schnitzel with the seasoned onion rings and the breakfast bacon slices.
5. Now first tie the 6 short kitchen thread ends, then the 3 long kitchen thread ends tightly around the roast and knot. Then pour in the vegetable broth and cook the roast in the preheated oven at 175 ° C (top / bottom heat, convection: 150 ° C) for about 2 1/4 hours.
6. Finely dice the remaining onion. Heat 2 tablespoons of olive oil in a saucepan and sweat the onion cubes until translucent. Then add the tomato paste, sweat and season with a little salt, a few turns of black pepper from the mill, a pinch of sugar and the paprika powder.
7. Then pour in the chunky tomatoes along with the juice, bring to the boil and then simmer over low to medium heat for about 8 minutes.
8. Take the roast out of the oven and let it rest briefly. Then place on a board, cut open and garnish with fresh thyme, basil and cherry tomatoes. Put the tomato sauce in a bowl or sauce boat and serve with it.