Tuna and pepper cream sauce

Ingredients for 4 servings:

• 3 small onions or 1 vegetable onion
• 2 bell peppers
• 2 garlic cloves
• 2 tsp salt
• 1 tsp pepper, freshly ground
• Paprika powder
• 2 cans of tuna in its own juice
• ½ tube(s) tomato paste
• 1 tsp rosemary
• 1 tsp thyme
• 1 tsp oregano
• 400 ml vegetable stock
• 1 can tomatoes, chopped, approx. 400 g
• 1 cup of cream, approx. 200 ml

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Peel and dice the onions, and sauté them in a little oil in a pan until translucent. Meanwhile, wash and finely dice the bell peppers. Peel and finely chop or press the garlic. Add the bell peppers and cloves to the pan and season with salt, pepper, and paprika. Discard the tuna juices so the tuna is “dry.” Add the tuna to the pan and stir thoroughly. Add the tomato paste, mix well, and let it absorb for 2-3 minutes, stirring constantly. Now you can add the spices as desired. I used about 1 teaspoon of each of the listed spices, but you can add more or less as needed. You can also use fresh herbs. Deglaze the mixture with the stock and simmer for about 10 minutes, until the liquid has reduced. (You can also use a different broth or boil granulated stock with water and then add it.) Then add the canned tomatoes and simmer for 5 minutes. Turn off the heat. Add the cream to the sauce, season with salt and pepper, stir, and let it simmer for about 5 minutes on the residual heat. Pasta is delicious with this sauce.