Summary

Ingredients

• g 1,500 bell pepper (s), reen, yellow, red
• 750 g onion (s)
• 750 g tomato (s)
• 150 g tomato (s), dried
• 150 g leeks
• 45 g arlic
• salt and pepper

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Instructions

1. Preheat the oven to 200 degrees.
2. Wash the peppers, remove the seeds and cut into large cubes. Spread inside out on a baking sheet lined with baking paper. Bake until there are some dark spots. Smaller black spots are also fine, they just mustn`t be completely burned.
3. Peel, quarter and separate the onion. Bake in the oven until they are brown.
4. Cut the garlic, fresh tomatoes, sun-dried tomatoes and leek into small pieces. Put everything in a coated pan and cook without adding any oil. To do this, keep adding a little water to the vegetables and simmering them until everything is soft.
5. Put all the vegetables in a sufficiently large container and use a hand blender to make a fine cream. Finally, season with salt and pepper.
6. The vegetable cream tastes delicious on bread, but is perfect as a sauce for pasta with a little milk / soy milk / coconut milk or wine. It can be kept for at least a week longer in the refrigerator, but it can also be portioned and frozen.