Summary

Ingredients

• 3 kg tomato (s)
• 3 tablespoon olive oil
• 3 large onion (s)
• 3 clove (s) garlic
• 3 tablespoon apple cider vinegar
• 1 kg zucchini
• 3 tablespoon., Leveled parsley, dried
• some salt and pepper
• some cayenne pepper
• some chilli flakes
• some paprika powder, noble sweet

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Instructions

1. Chop the tomatoes and cook them in a large saucepan with a little salt. When the pieces are somewhat overcooked, puree them with a hand blender. Then press through a sieve to hold back the seeds and shell fragments. Continue cooking until it has thickened depending on the plan.
2. In the meantime, press the onions and garlic, or cut them very finely, and sauté in a pan until translucent. Dice the zucchini and steam them until they are a little softer but still firm to the bite. Add the apple cider vinegar and cook for another 2 minutes.
3. Let the tomato sauce and zucchini cook together for about 10 minutes. Season to taste and season with the spices, herbs from Provence also go well here. Then pour everything into glasses.
4. Goes well with fried turkey strips on rice or as a pasta sauce, for example.