Hillis ketchup variations

Ingredients for 1 servings:

• ½ bell pepper(s), red
• 400 ml tomatoes, pureed
• 5 tbsp tomato paste
• 1 shallot(s)
• 1 tbsp olive oil
• 1 sprig rosemary
• some lemon juice
• e.g. chili flakes
• salt and pepper
• 1 tbsp, heaped Dijon mustard
• e.g. curry powder
• salt and pepper
• some lemon juice
• e.g. Stevia
• salt and pepper
• n. B. herbs, finely chopped

Instructions

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

simple and low in calories

Wash and cut the bell peppers, remove the white pith and seeds, and trim the skin with a vegetable peeler. Cut the bell peppers into small pieces. Peel and finely dice the onion(s), then fry in oil. Add the tomato paste and fry until lightly browned, then pour in the passata. Simmer for about 5 minutes, stirring frequently. Divide the mixture into three parts and continue as follows: For the spicy sauce: Remove the rosemary needles from the stems, chop them up, and add them to the sauce. Also add a little lemon juice, the spices, and the chili flakes to taste. Simmer for 10 minutes, season to taste, and let cool in a screw-top jar. For the spicy curry sauce: Add the Dijon mustard and curry powder to the sauce and add salt and pepper to taste, then proceed as for sauce 1. For the tomato ketchup: Add a little lemon juice, stevia, and spices to the sauce, along with finely chopped herbs if desired, then proceed as for sauce 1. The sauces can be served hot or cold and will keep for up to a week if kept sealed. Tip: Season the sauces generously, as they taste less flavorful when cold. For 4 servings, each serving has 60 kcal.