Tomato and Pepper Relish
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 3 clove (s) garlic
- 500 g onion (s), red
- 3 peppers
- 200 g tomato (s), dried in oil
- 200 ml red wine
- 100 ml balsamic vinegar
- 150 g suar, brown
- 1 teaspoon, heaped marjoram
- 1 teaspoon, heaped thyme
- 1 tablespoon, heaped oregano
- 6 dashes Worcester sauce
- 1 teaspoon cayenne pepper
- 1 tablespoon, heaped paprika powder, noble sweet
- 1 tablespoon, heaped curry powder
- Salt and pepper, coarser
- 750 g tomato (s), passed
Print Recipe
Pin Recipe Instructions
- Roughly dice the garlic, paprika and onions and sauté in a pan until almost no liquid comes out. Add red wine, balsamic vinegar, spices and herbs and slowly reduce everything (be careful with the salt, as the Worcestershire sauce is also very salty).
- In the meantime, chop the sun-dried tomatoes very finely and place them in a bowl that can also accommodate the contents of the pan. Put the contents of the pan with about half of the tomatoes in the bowl and coarsely puree everything with a hand blender, you should still feel a few pieces while eating.
- Caramelize the brown sugar in the pan, add the rest of the tomato strains (be careful, the sugar is very hot and it starts to splash immediately) and dissolve the sugar in it.
- Put the pureed contents of the bowl back into the pan and bring everything to the boil briefly.
- Then fill into the provided glasses and let them cool down.
- This recipe makes a total of 1.8 liters.
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