Pepper and tomato sauce

Ingredients for 6 servings:

• olive oil
• 2 cloves garlic
• 2 small onions
• 2 leeks
• 8 pointed peppers, red (= 500 g)
• 1 liter tomatoes, pureed
• salt and pepper
• Herbs (e.g. marjoram/oregano, basil, parsley)
• possibly chili, sugar, tomato paste/ketchup

Instructions

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

Simple, quick, vegetarian

Peel and chop the garlic, onions, leeks, and bell peppers, then sauté them in olive oil in a large pot. As soon as the onions and garlic begin to brown, deglaze with water and add enough water to keep the vegetables simmering. After about 15 minutes, remove the pot from the heat and puree the vegetables with a hand blender until only a few pieces remain. Return the pot to the heat and add the passata. Season to taste with salt, pepper, herbs, and any other spices you like, and bring to a boil. If the sauce is too thick, add more water or tomato paste/ketchup to finish. The sauce goes well with pasta, with a bit of cheese on top, or with rice dishes. I first made this sauce during Advent for a quick pasta lunch between various cookie-baking activities, and it was a hit with everyone.