Pepper, Tomatoes, Sauce, Tomato sauce

Pebronata (tomato sauce with pepper)

Ingredients

  • 6 sweet peppers
  • garlic - 2 cloves
  • 2 sprigs of parsley and thyme
  • flour - 1 tbsp.
  • onion
  • salt
  • 120 ml dry red wine
  • vegetable oil - 4 tbsp.
  • 500 g tomatoes
  • 6 juniper berries

Cooking

Step 1

Peel and chop onion and garlic. Wash greens, dry and cut.

Step 2

Heat up in a skillet 2 tbsp. l. vegetable oil, fry the onion, garlic and herbs over low heat for 5 minutes.

Step 3

Add peeled and chopped tomatoes, salt and crushed juniper berries. Boil 20 min. Cool and pass through a sieve.

Step 4

Heat the remaining oil in a separate skillet. Put peeled and diced peppers with a side of 2 cm, cook for 3 minutes.

Step 5

Add flour, mix and pour in the warmed red wine. Evaporate by two thirds. Add tomato puree and boil for 5 minutes.

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