Spicy tomato sauce with grilled peppers

Ingredients for 4 servings:

• 3 tbsp olive oil
• 3 tbsp, heaped chili powder (Aci Pul Biber)
• 1 m.-large onion(s), red
• 1 m.-sized vegetable onion(s)
• 125 g smoked bacon
• 500 ml tomato(s), strained
• 4 beef tomatoes, fresh
• 100 g tomato paste
• 30 g herb butter
• 8 cl whiskey
• 4 dashes Worcestershire sauce
• 1 tbsp, heaped sugar, brown
• 1 tbsp smoked salt
• salt and pepper
• 16 Pepper, mild or hot
• 1 flatbread(s)
• Paprika powder, hot

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Also suitable for pasta dishes or schnitzel

Dice the onions and chop the bacon very finely. Peel, deseed, and dice the tomatoes. Heat the pan on the stovetop over 3/4 heat and add the olive oil. Once the oil is hot, add the chili powder and fry for about 1-2 minutes. Add the bacon to the pan over full heat and fry. Then add the onions and fry. Sprinkle the sugar over the onions. Next, add the whiskey and let it reduce. Add the diced tomatoes and simmer with the lid on for 4-5 minutes. Now add the tomato paste and fry for 1 minute, then add the passata and let it reduce for about 10 minutes. Be careful, the tomato sauce may “jump on you.” When the tomato sauce has reached a thick consistency, season with smoked salt, salt, and pepper, and add the Worcestershire sauce. Season with more chili powder if desired. Finally, add the herb butter and simmer for another minute. While the sauce is simmering, grill the peppers in a separate pan or on a grill. When the tomato sauce is ready, divide it evenly among four ovenproof dishes. Place the grilled peppers on top of the sauce and bake in the oven at 180°C for about 10 minutes. Meanwhile, cut the flatbread into strips and toast it. The sauce is also great with any type of pasta dish or schnitzel.