Low-histamine substitute for tomato sauce

Ingredients for 4 servings:

• 6 peppers
• 2 peaches
• 150 ml apple juice, preferably without lemon juice
• 1 tbsp jelly (blackcurrant jelly), preferably without lemon juice
• ½ tsp powder (vitamin C powder)
• Salt
• pepper
• 1 tsp, leveled vegetable broth, without yeast
• olive oil
• salt water
• n. B. water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 20 minutes

Paprika sauce where you don’t actually miss the tomatoes

Dice the peppers and peaches. Fill the bottom of a large pot with about 1 cm of salted water and bring to a boil. Set the stove on medium heat and add the diced peppers and peaches. Mix the vitamin C powder with the apple juice and add to the pot along with the jelly. Stir well to dissolve the jelly. Cover and simmer the mixture for about 45 minutes, stirring frequently. Add more water as needed. When the pepper skins have softened enough, drain off the excess water and puree the cubes in a tall container. Then season with salt, carefully with pepper, vitamin C powder, apple juice, olive oil, and herbs. The sauce should be frozen quickly, as this greatly slows histamine formation. Or you can eat it immediately with spelt pasta.