Schnitzel layered roast with tomato sauce

Ingredients for 8 servings:

• 8 onions
• 4 cloves garlic
• 4 tbsp olive oil
• some sugar
• 2 tbsp oregano, dried
• 2 tbsp thyme, dried
• some salt and pepper, black from the mill
• 1 jar bell pepper(s), roasted, skinless, in brine (375 ml)
• 1 pot of basil
• 8 pork escalopes from the topside or veal escalopes (175 g each)
• 24 slices of breakfast bacon
• 350 ml vegetable stock
• 1 ½ tbsp tomato paste
• some paprika powder, sweet
• 2 cans of chopped tomatoes, 425 ml each
• some thyme, fresh
• some basil, fresh
• some cherry tomatoes, fresh

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours

Peel the onions and garlic cloves. Finely slice 7 onions and chop the garlic cloves. Mix the onion rings in a bowl with the chopped garlic, 2 tablespoons olive oil, sugar, oregano, thyme, 1 level tablespoon salt, and 1 tablespoon freshly ground black pepper. Drain and dice the roasted bell peppers. Rinse the basil, shake dry, and pluck the leaves from the stems. Rinse the schnitzel slices, pat dry, and flatten them between sheets of plastic wrap. Place 3 pieces of kitchen string (each about 80 cm long) on ​​a baking sheet about 2 cm apart. Then place 6 pieces of kitchen string (each about 50 cm long) vertically on top, also 2 cm apart. Place a schnitzel slice in the center of the string net. Spread about 1/8 of the seasoned onion rings on top and place 3 slices of bacon on top. Top with 1/7 of the diced bell peppers and basil. Layer the remaining ingredients on top. Cover the top, final slice of schnitzel with just the seasoned onion rings and bacon slices. Now, first tie the 6 short pieces of kitchen string, then the 3 long pieces of kitchen string tightly around the roast and tie a knot. Then pour in the vegetable stock and cook the roast in a preheated oven at 175°C (top/bottom heat, fan oven: 150°C) for about 2 1/4 hours. Finely dice the remaining onion. Heat 2 tablespoons of olive oil in a saucepan and sauté the diced onions until translucent. Then add the tomato paste, sauté, and season with a little salt, a few grinds of freshly ground black pepper, a pinch of sugar, and the paprika. Then add the chopped tomatoes and their juices, bring to a boil, and then simmer over low to medium heat for about 8 minutes. Remove the roast from the oven and let it rest briefly. Then place it on a board, carve it, and serve garnished with fresh thyme, basil, and cherry tomatoes. Serve the tomato sauce in a bowl or sauceboat.