Curry – onion – sauce

Ingredients for 1 servings:

• 5 onions
• 2 tbsp oil, for frying
• 2 tbsp curry
• 2 tbsp tomato paste
• 1 package of tomatoes, pureed, 500 ml
• 1 shot of red wine vinegar
• e.g. salt and pepper
• Sugar
• Paprika powder

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

cold for grilling – but also cold/warm with bratwurst, patties, meatballs, meatloaf, meatloaf, shashlik, etc.

Peel the onions, slice them into (half) rings, and sauté in oil until lightly browned. Then add the curry and tomato paste and fry until fragrant. Stir in the passata and vinegar, simmer for 1-3 minutes if desired, and season to taste. The sauce thickens even more by further reducing the sauce or adding tomato paste; it thins with water, broth, or tomato juice. For us, this sauce (along with herb curd cheese or tzatziki) is a staple at every barbecue—and is loved by steak fans and bratwurst lovers alike. Vegetarians enjoy it with grilled zucchini, vegetable skewers, or simply with toasted bread. It also goes well around the campfire with bread on sticks and sausages. It’s also a must with meatloaf at our Easter picnics. In hot dishes, it goes well (hot or cold) with bratwurst, Leberkäse (meatloaf), meatloaf, meatballs, plain schnitzel, patties, shashlik, etc. The amount of curry (about 1-3 tablespoons) depends on personal taste and the spiciness of the curry – so it’s better to start with 1 tablespoon and add more seasoning if necessary.