Paprika-tomato sauce alla Marc

Ingredients for 4 servings:

• 4 pointed peppers, red
• 1 small onion(s), red
• 2 large beefsteak tomatoes
• 150 ml vegetable stock
• 1 bay leaf
• 1 tbsp, heaped tomato paste
• 1 pinch(s) of cayenne pepper
• 1 pinch(s) of sugar
• n. B. salt and pepper, black
• e.g. oregano
• n. B. Pul Biber
• 2 tbsp olive oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 55 minutes

Peel, halve, and deseed the pointed peppers. Place them on a baking tray lined with baking paper. Place them in a preheated oven at 180°C (350°F) until the skin turns black. Scrape out the skin with a spoon and roughly chop the pointed peppers. Roughly chop the peeled onion and washed tomatoes and place them in separate bowls. Heat the olive oil in a pan and sauté the onion pieces until translucent. Meanwhile, prepare the vegetable stock and deglaze the onions with it. Add the tomato pieces, bell pepper, bay leaf, and tomato paste. Simmer until the desired consistency is reached. Finally, season with the remaining spices. We like to eat this sauce with our homemade pasta and use a little of the pasta water to thicken the sauce. Served with freshly grated Parmesan, it’s delicious, but then it’s no longer vegan. Tip: Alternatively, you can add garlic, black olives, corn, etc. to give the sauce a different flavor.