Oriental tomato sauce with Korma curry

Ingredients for 8 servings:

• 1 m.-large shallot(s)
• 1 m.-large onion(s), red
• 2 tsp, heaped garlic, diced
• 1 small chili pepper(s), mild, dried
• 8 tomatoes, dried
• 1 tsp sea salt
• 1 tsp brown sugar
• 3 dashes Worcestershire sauce
• 200 g cherry tomatoes
• 200 g tomato paste
• 200 ml tomato juice
• 1 handful of almonds, ground
• 2 tsp, heaped spice mix (Korma Curry)
• 1 tsp, heaped pepper, black
• 1 tbsp coriander seeds, crushed
• 2 handfuls of coriander leaves, fresh
• 2 tbsp rapeseed oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Dice or finely chop the onion, shallot, garlic, chili pepper, and sun-dried tomatoes and fry over medium heat. Add salt and sugar and let the sugar caramelize. Deglaze with Worcestershire sauce. Then add the fresh, halved tomatoes and simmer for about 5 minutes. Stir in the tomato paste and tomato juice and mix well. Simmer for another 5 minutes. Finally, add the ground almonds and season with korma curry, pepper, and crushed coriander seeds. The tomato sauce should be relatively thick. Remove the pan from the heat and chop the fresh coriander and stir in.