John Myers
Ingredients for 10 servings:
- 1 kg tomatoes
- 1 kg bell pepper(s), red
- ½ garlic clove(s), or 1 small clove
- 1 onion(s)
- ½ liter broth, e.g. vegetable broth or as desired
- 3 tbsp, heaped tomato paste
- 2 tbsp, heaped honey
- ½ chili pepper(s)
- 2 pinches of sugar
- Paprika powder
- Salt
- oil
- curry powder
- Sauce thickener, light
Instructions
Working time approx. 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 5 minutes
fresh and delicious
Place a small pot of water on the stovetop and bring it to a boil. Make a cross-shaped cut in the bottom of the tomatoes. Add the tomatoes to the boiling water and simmer for 10-15 seconds. Then rinse with cold water. Do not let them sit in the cold water, as otherwise the tomatoes will absorb the water. Carefully peel off the skin with a knife. Halve and quarter the tomatoes. Remove the seeds. Then cut the tomatoes into small pieces. Then cut the peppers into smaller pieces. Finely chop the 1/2 clove of garlic, the onion, and the chili pepper. Put a large pot on the stovetop and heat it up, then add a little oil. First, lightly fry the onions. Add 2 pinches of sugar, stirring constantly (approx. 1-2 minutes). Then add the tomato pieces, garlic, chili pepper, and pepper pieces. Simmer for about 10 minutes, stirring frequently. Then add the tomato paste and mix well. Then add the broth and simmer for about 5-10 minutes. Remove from the heat and puree with a hand blender. The sauce will become creamy. Return to the heat over medium heat and add the honey. Season to taste with curry powder, paprika, and salt. Thicken with a light sauce thickener.
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