Heidi's barbecue sauce

Ingredients for 4 servings:

• 500 g tomatoes
• 6 bell pepper(s), red, thick-fleshed
• 1 onion(s)
• 2 garlic cloves
• 100 ml dry white wine
• 1 tsp mustard powder, hot
• 1 tsp paprika powder, hot
• 1 tsp sweet paprika powder
• ½ bunch parsley
• 1 chili pepper(s)
• 1 tsp thyme, fresh
• 1 bay leaf
• 2 sage leaves
• 2 tbsp olive oil
• Salt
• Pepper, black, freshly ground

Instructions

Working time approx. 30 minutes; Rest time approx. 15 minutes; Total time approx. 45 minutes

Bake the peppers in a hot oven until the skin turns dark and blistered. Let the peppers rest in a covered pot for a while, then peel off the skin. Remove the stems and seeds. Cut the pepper flesh into pieces. Blanch the tomatoes, peel them, and also cut them into pieces. Finely dice the onions and garlic. Finely chop the thyme, sage, and parsley. Sauté the onion and garlic pieces in the oil until translucent. Deglaze with the wine, add the bay leaf and chili pepper, and simmer until almost completely reduced. Add the tomato and pepper pieces, stirring constantly. Add the fresh herbs, and season the sauce generously with mustard and paprika powder, salt, and freshly ground black pepper. Let it simmer for another 15 minutes. Delicious hot or cold.