Peel and chop onion and garlic. Wash greens, dry and cut.
Heat up in a skillet 2 tbsp. l. vegetable oil, fry the onion, garlic and herbs over low heat for 5 minutes.
Add peeled and chopped tomatoes, salt and crushed juniper berries. Boil 20 min. Cool and pass through a sieve.
Heat the remaining oil in a separate skillet. Put peeled and diced peppers with a side of 2 cm, cook for 3 minutes.
Add flour, mix and pour in the warmed red wine. Evaporate by two thirds. Add tomato puree and boil for 5 minutes.