Vegan tomato sauce with sweet potatoes and grated almonds

Ingredients for 6 servings:

• 2 onions, red
• 3 shallots
• 1 sweet potato(s)
• 10 half tomatoes, dried
• 3 bell peppers, red
• 10 cherry tomatoes
• 1 large can of tomatoes, peeled, approx. 800 g
• 100 g tomato paste
• 100 g almonds, ground
• 1 tbsp, heaped coriander seeds, crushed
• 1 tbsp coarse sea salt
• 1 tsp, heaped spiced pepper
• 1 tsp spice mix (chili-paprika mix)
• 1 tsp vegetable stock powder
• 100 ml water
• 2 tbsp rapeseed oil
• 2 shots of tequila or gin

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 15 minutes

Fry the diced onions and shallots in hot oil until translucent. Using a food processor, chop the sun-dried tomatoes and add them. Dice the sweet potato and bell peppers and sauté the sweet potato for about five minutes, then add the bell peppers. After another five minutes, add vegetable stock dissolved in hot water. Season with salt, pepper, chili peppers, and crushed coriander seeds, and stir to combine. Add the halved cherry tomatoes, peeled tomatoes, tomato paste, ground almonds, and tequila, and simmer gently for about 40 minutes. Serving tip: Serve the zoodles with tomato sauce and, if desired, sprinkle with Parmesan cheese.