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Pebronata (tomato sauce with pepper)
How to cook Pebronata (tomato sauce with pepper)
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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