Curry tomato sauce for currywurst and fondue

Ingredients for 1 servings:

• 500 g tomatoes
• 50 g tomato paste
• 1 garlic clove(s)
• ½ onion(s), finely diced
• 1 bay leaf
• 1 clove(s)
• 2 grains allspice
• 2 juniper berries
• 10 black peppercorns
• ½ tsp curry powder, mild or hot
• ½ tsp chili flakes
• ½ tsp sweet paprika powder
• ½ tsp marjoram
• ½ tsp tarragon
• 2 tbsp honey
• 200 ml vegetable stock
• 20 ml brandy
• 1 tsp soy sauce
• 1 tsp balsamic vinegar
• 2 dashes Worcestershire sauce
• 1 tbsp olive oil
• e.g. Tabasco

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

mild or fiery hot

Place the bay leaf, cloves, allspice berries, peppercorns, and juniper berries into a disposable tea bag and tie a knot. Peel the tomatoes, remove the stems, and then cut into small cubes. Pour the olive oil into a saucepan over medium heat and sauté the onions until translucent. Add the tomatoes, crushed garlic clove, tomato paste, and all the spices (except the herb bag), bring to a boil, and simmer for about 5 minutes while stirring. Add the vegetable stock, add the herb bag, bring to a boil, and simmer gently for 15 minutes. Then remove the herb bag, add the remaining ingredients, and mix well. Simmer until the desired consistency is reached. The sauce is quite mild. If desired, it can be seasoned with Tabasco. If using the sauce for currywurst, sprinkle everything with curry powder just before serving. This way the curry flavor is more intense and not mixed with the whole sauce.