Vegetable sauce with peppers, zucchini, tomatoes

Ingredients for 1 servings:

• 900 g bell peppers
• 600 g zucchini
• 300 g onion(s)
• 500 g tomatoes
• 5 garlic cloves
• 1 bay leaf
• 1 tbsp rosemary
• ½ tbsp thyme
• ½ tbsp savory
• Lemon pepper
• Salt
• 1 tbsp sugar
• 30 ml oil
• 2 tbsp balsamic vinegar
• 2 chili peppers
• possibly Tabasco

Instructions

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

for pasta, rice, seasoning for goulash, for pan-fried and grilled dishes

Wash, trim, and dice the vegetables, then store them separately. Halve the chili peppers lengthwise. Remove the seeds and white pith, then cut crosswise into strips. Slice or dice the garlic. Pick the fresh herbs from the stems and chop if desired. Heat the oil. Sauté the onions and chili in it, but do not brown. Sprinkle 1 tablespoon of sugar over the onions and melt, stirring constantly. Remove the pan from the heat if necessary to prevent the sugar from browning. Add the tomatoes and garlic, stirring well. The liquid from the tomatoes will prevent the sugar from burning. Add all the remaining vegetables and herbs, season with lemon pepper and salt, and simmer for about 30 minutes, stirring frequently and seasoning to taste. Add more salt and pepper if desired. Remove the bay leaf and puree the vegetables with a hand blender. Stir in balsamic vinegar to taste, about 2 to 3 tablespoons. Season again. If the sauce isn’t hot enough, add more Tabasco. The amount of chili depends on the spiciness of the peppers and personal preference. Add herbs to taste. If you don’t have fresh herbs on hand, you can also use dried ones. Use carefully; they have a more intense flavor than fresh ones. The sauce goes well with pasta, rice, and briefly fried and grilled meat. It’s also suitable as a seasoning sauce for goulash and ragùs. I make it in advance and freeze portions. It makes enough for 10 servings.