Homemade grill sauce provencale

Name: Homemade grill sauce provencale
Cook time: 1 h
Total time: 1 h
Yield: 2
Ingredients: 200 g Spring onions; 2 Garlic cloves; 3 (approx. 750 g) red peppers; 2 Aubergines (about 300 g each); 3 Stem(s) Rosemary; 250 g demerara sugar; 200 ml White wine vinegar; 250 ml dry white wine; 1 can(s) (425 ml) Tomato puree; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 2

200 g Spring onions
2 Garlic cloves
3 (approx. 750 g) red peppers
2 Aubergines (about 300 g each)
3 Stem(s) Rosemary
250 g demerara sugar
200 ml White wine vinegar
250 ml dry white wine
1 can(s) (425 ml) Tomato puree
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Clean, wash and chop the spring onions and weigh 120 g. Peel garlic and chop finely. Quarter peppers, remove seeds, wash, chop finely and weigh 440 g. Wash aubergines, dab dry, dice finely and weigh 550 g. Wash rosemary, dab dry and pluck smaller. Put spring onions, garlic, paprika and aubergines in a pot. Sprinkle sugar on top and pour vinegar, wine and tomato puree on top.
2
Add rosemary. Mix everything well and bring to the boil while stirring. Let it boil down for about 35 minutes at high heat, stirring from time to time. Season to taste with salt and pepper. Rinse glasses hot and drain. Pour in barbecue sauce, close with twist-off lids, turn them over and leave them on the lid for about 5 minutes. Goes well with grilled meat and seafood