Paprika sauce for pasta

Ingredients for 2 servings:

• 2 large onions
• 3 bell peppers, colored
• 250 g tomatoes
• Salt
• pepper
• 4 tbsp oil (sunflower)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Cut the onions into half rings, deseed the peppers and cut them into coarse strips, then cut them into thirds or halves. Heat the oil in a pan or saucepan with a lid. Sauté the onions, add the peppers, add a touch of extra salt, and season generously with pepper. Mix well. Cover the pan. Cut the tomatoes into quarters or eighths, depending on their size, and arrange them on top of the peppers, without mixing them in. The sauce will be incomparably better if you add the tomatoes at the end. Put the lid back on the pan and reduce the heat to medium. When the sauce is simmering, reduce the heat to low. After a very short time, you can lift the lid and pull the tomato skins off the slices with a fork. Choose the cooking time as desired, depending on how soft you want the vegetables. At the end of the cooking time, mix in the paprika sauce and season to taste. It tastes both mild and spicy. The sauce is usually very creamy and doesn’t need any other ingredients. Tip: In the summer, I chop a carrot very finely and sauté it with the onion. The sauce also tastes good lukewarm with bread or cold with a barbecue in the summer.