Metaxa sauce

Ingredients for 4 servings:

• 1 medium-sized red bell pepper(s)
• 1 m.-sized onion(s)
• 4 m.-sized tomatoes
• 150 g cream cheese
• 6 cl Metaxa
• 4 tsp, heaped sugar
• 1 tsp, leveled salt
• 1 tbsp tomato paste
• 1 tsp, heaped paprika powder, sweet
• 1 tsp, heaped herbs of Provence
• 100 ml milk
• 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

Wash the tomatoes, remove the stems, and dice. Peel the onion and finely dice. Wash the bell pepper, remove the seeds and stem, and also finely dice. Heat the oil in a pan and fry the onions and bell peppers until lightly browned. Deglaze with the Metaxa. Add the tomatoes, tomato paste, sugar, salt, and paprika, and simmer for about 10 minutes while stirring. Now add the cream cheese and milk and season with the Provençal herbs and a little freshly ground pepper. Purée with a hand blender, adding more sugar and salt to taste if necessary. If the sauce is too thick, adjust the consistency with a little milk. The sauce goes very well with grilled meat dishes.