Tomato sauce with peppers in stock

Ingredients for 1 servings:

• 1 small bell pepper(s), red
• 1 onion(s)
• 1 large garlic clove(s) or two small
• 5 tomatoes, aromatic
• 2 stalks of basil
• 1 handful of parsley
• 1 red chili pepper(s), alternatively harissa paste
• 70 g tomato paste
• 400 g tomatoes, pureed
• 1 tbsp agave syrup, depending on the acidity of the tomato
• 1 tbsp paprika powder, sweet
• 1 cup vegetable broth
• 1 tbsp Balsamic vinegar, dark
• 1 tbsp soy sauce
• 1 orange(s), juice
• e.g. sea salt and pepper
• some olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 25 minutes

Chili gives the right kick

Chop the bell peppers, tomatoes, onion, chili pepper, and garlic clove into small pieces. Sauté the bell peppers in olive oil, then after 2-3 minutes add the onions, chili pepper, and garlic and cook until softened. Towards the end, add the tomatoes and simmer gently. Then blend everything briefly; small pieces may still be visible; after all, it should look homemade. Now add the strained tomatoes, tomato paste, basil, parsley, vegetable stock, orange juice, balsamic vinegar, and soy sauce. Season with paprika, agave syrup, salt, and pepper. Add a little olive oil and simmer until thickened. Pour the sauce, like jam, into hot, rinsed jars and let it stand upside down for about 10 minutes, until it cracks. Then store in the refrigerator or enjoy straight away.