Tomato and pepper relish

Ingredients for 1 servings:

• 3 garlic cloves
• 500 g onion(s), red
• 3 peppers
• 200 g tomatoes, dried in oil
• 200 ml red wine
• 100 ml balsamic vinegar
• 150 g brown sugar
• 1 tsp, heaped marjoram
• 1 tsp, heaped thyme
• 1 tbsp, heaped oregano
• 6 dashes Worcestershire sauce
• 1 tsp cayenne pepper
• 1 tbsp, heaped paprika powder, sweet
• 1 tbsp, heaped curry powder
• Salt and pepper, coarse
• 750 g tomatoes, pureed

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

goes well with grilled meat, burgers or as a dip for fondue

Roughly dice the garlic, bell peppers, and onions and sauté in a pan until almost no liquid remains. Add the red wine, balsamic vinegar, spices, and herbs and slowly reduce everything (be careful with the salt, as the Worcestershire sauce is also very salty). Meanwhile, finely chop the sun-dried tomatoes and place them in a bowl large enough to hold the contents of the pan. Add the contents of the pan to the bowl along with about half of the passata and roughly puree everything with an immersion blender; you should still feel a few pieces when eating. Caramelize the brown sugar in the pan, add the rest of the passata (careful, the sugar is very hot and will start to splatter immediately) and dissolve the sugar in it. Return the pureed contents of the bowl to the pan and bring everything to a boil briefly. Then pour into prepared jars and let cool. This recipe makes a total of 1.8 liters.