Tomato Sauce with Peppers in Stock
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 25 mins |
| Total Time | 1 hr 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small bell pepper (s), red
- 1 onion (s)
- 1 large clove (s) garlic or two small ones
- 5 tomato (s), aromatic
- 2 stalks basil
- 1 handful parsley
- 1 chilli pepper (s), red, alternatively harissa paste
- 70 g tomato paste
- 400 g tomatoes, passed
- 1 tablespoon agave syrup, depending on the acidity the tomato
- 1 tablespoon paprika powder, noble sweet
- 1 cup vegetable broth
- 1 tablespoon balsamic vinegar, dark
- 1 tablespoon soy sauce
- 1 orange (s), including the juice
- Sea salt and pepper
- some olive oil
Print Recipe
Pin Recipe Instructions
- Cut the bell pepper, tomatoes, onion, chilli pepper and the clove of garlic into small pieces. Fry the peppers in olive oil and after 2 - 3 minutes add the onions, chilli pepper and garlic and sauté until soft. Towards the end add the tomatoes and let them reduce slightly. Then puree everything briefly, small pieces may still be recognizable, should also look homemade.
- Now add the tomatoes, tomato paste and basil as well as parsley, vegetable stock, orange juice, balsamic vinegar and soy sauce. Season to taste with paprika powder, agave syrup, salt and pepper. Add a little olive oil and let it boil down until creamy.
- Fill the sauce, like jam, into jars rinsed with hot water and let stand on the head for about 10 minutes until it cracks and then store in the refrigerator or enjoy straight away.
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