Summary

Ingredients

• 5 vine tomato (s)
• 1 tablespoon tomato paste
• 1 onion (s), depending on size - 2
• 3 slices pumpernickel
• 1 teaspoon cane sugar
• 1 teaspoon paprika powder (smoked paprika or noble sweet)
• paprika powder, hot
• Cayenne pepper
• 1 tablespoon herbs (rosemary, thyme, oregano)
• salt and pepper
• 1 tablespoon barbecue sauce, vegan, optional
• water
• 4 tablespoon olive oil or a little more
• 1 tablespoon yeast flakes (fine yeast flakes)

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Instructions

1. Chop the onions into small cubes. Crumble the pumpernickel with your hands - not too fine, it will disintegrate while cooking. Quarter the tomatoes and remove the stalk, seeds and liquid.
2. Puree the tomatoes, tomato paste and herbs in a blender or mixer until they are liquid.
3. Heat the oil in a non-stick pan over a low flame. Fry the onions in the oil, sprinkle with the sugar and slowly simmer for about 10 minutes over a low heat until translucent. Then add the pumpernickel and fry for a few more minutes. Deglaze with the tomato puree, season with paprika, salt, pepper, yeast flakes and, if necessary, cayenne pepper and put the lid on. Now the sauce has to simmer gently on a low heat, the longer the sauce becomes, the more aromatic it becomes. I recommend at least 30 minutes, but you can eat them right away in an emergency.
4. If necessary, add some water, it will boil off again. The sauce should have a consistency like a slightly thinner porridge, but not become so firm that it can burn. Stir again and again in between.
5. Serve with hot pasta.
6. Before serving you can stir in a spoonful of BBQ sauce. If you want, you can sprinkle the sauce with vegan Parmesan on the plate. Jeezano tastes very good, but you can also make some yourself.
7. The sauce tastes great the next day when it is warmed up.