Garlic tomato sauce

Ingredients for 3 servings:

• 500 g tomatoes, sun-ripened
• 1 large onion(s)
• 4 garlic cloves
• Salt
• 1 bell pepper(s), green
• 3 tbsp oil
• 1 tbsp flour
• 1 tbsp lemon juice
• 1 tsp rosemary, fresh needles
• 1 tsp thyme, fresh leaves
• 1 tsp basil, fresh leaves, chopped
• Cayenne pepper
• 4 tbsp meat broth or vegetable broth, fresh or from cubes
• 125 ml condensed milk 4%, alternatively whipped cream
• Sugar
• Salt (or instant broth)
• pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

with lamb chops, grilled veal or pasta

Finely chop the peeled onion, press the peeled garlic, mix with a little salt, and finely slice the cleaned bell pepper. Wash the tomatoes, halve them, remove the stem ends, and dice them. Heat the oil in a saucepan, fry the onion until light yellow, add the garlic and bell pepper, and fry for 5 minutes. Sprinkle with flour and add the tomato pieces, season with lemon juice, herbs, and pepper, add the stock, and simmer for 15-20 minutes over medium heat. Purée the sauce finely and pass it through a sieve into another pan. Fold in the condensed milk or cream, season to taste, and heat until hot, but do not boil.