Ratatouille sauce

Ingredients for 4 servings:

• 1 bell pepper(s), red
• 1 bell pepper(s), yellow
• 1 onion(s)
• 1 small zucchini, approx. 150 g
• 150 g tomatoes, peeled tomatoes (from a can)
• 2 tbsp olive oil
• 1 tsp tomato paste
• 350 ml vegetable stock
• 1 clove(s) garlic, chopped
• 1 sprig(s) rosemary
• Salt
• Cayenne pepper
• oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Basic recipe

Wash the bell peppers, remove the stems and seeds, and cut into roughly 1 cm pieces. Peel the onion and cut into equally large pieces. Remove the ends of the zucchini, quarter it lengthwise, and slice it. Finely chop the peeled tomatoes. In a saucepan, sauté half of the onions and half of the bell peppers in 1 tablespoon of oil over low heat until translucent. Stir in the tomato paste, add the peeled tomatoes, pour in the stock, and simmer gently for about 20 minutes. Vigorously puree the whole thing with an immersion blender and pass it through a coarse sieve. Add the garlic, season with salt and cayenne pepper, let the rosemary sprig steep for a few minutes, and then discard. Sauté the remaining vegetables in a pan in 1 tablespoon of olive oil until translucent, add to the sauce, and let steep for a few more minutes. Season to taste with a little olive oil and the spices. Tip: The vegetables must be soft before puréeing so that they bind the sauce perfectly, so it is better to cook them for too long rather than too short and make sure that too much liquid does not evaporate.