With tomato ketchup slips (almost) the whole thing better. But moms don’t always like to see that: lots of acid and sugar make the red sauce not very tolerable for kids. Our recipe, on the other hand, is exceptionally mild. Important: The tomatoes must be fully ripe.
Peel the onion, halve and roughly dice. Rinse the remaining vegetables, peel the carrots and cut into slices. Halve peppers, remove stalks and seeds and cut into cubes. Blanch (scald) tomatoes with boiling hot water, peel off skin and place in a saucepan with seeds and juice. Discard the stalks. Set the pure pulp aside. Add remaining vegetables, peeled, minced garlic cloves and spices to saucepan. Stir and cook until tender, 40 minutes. Stir from time to time. Put the vegetables through a whisk. Grind the flesh of the tomatoes with a blender and fold into the pureed vegetables. Season this mixture with the juice of one lemon, seasoning sauces, oil and sugar and fill into jars. Keeps in the refrigerator for 2 weeks.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!
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