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  • 40 g margarine
  • 3 big onions, diced in smaller pieces
  • 4 cloves garlic, finely chopped
  • 2 green peppers, chopped small
  • 2 red peppers, cut small
  • 3 small cans mushrooms
  • 1 large tin green beans, keep liquid
  • 2 small cans peeled tomatoes
  • 300 ml tomato sauce
  • salt to taste
  • cayenne pepper to taste
  • spicy pepper to taste
  • 1 tablespoon white caster sugar
  • 1 tablespoon of chilli paste
  • 1 teaspoon of oregano
  • corn starch, to thicken

Melt the butter and stew the garlic, onions and bell peppers in a pot  for 15 minutes.
Add the mushrooms and beans with liquid to the onion mix.
Add 1 liter of water and simmer gently for 15 minutes.
Cut the tomatoes into small pieces and put in a bowl.
Add the tomato ketchup and herbs and stir well.
Add the tomato mixture to the vegetables and let it simmer gently for 15 minutes.
Add salt and pepper to taste if desired.
Thicken with corn starch.

This sauce freezes well.

Recipe and photo: Annet Geelhoed


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