|1||red bell pepper|
|1||yellow bell pepper|
|1 tsp||spicy paprika|
|1 tsp||cumin (ground)|
|800 g||canned tomatoes (whole, peeled)|
|50 ml||vegetable broth|
|1 tbsp||Worcestershire sauce|
|vegetable oil for frying|
|parsley for serving|
Finely dice onion, garlic, ginger, and chili. Cut bell peppers into thin strips. Dice tomatoes.
Heat some vegetable oil in a frying pan over medium heat. Add onion, garlic, chili, and bell pepper, and sauté until soft, approx. 6 - 8 min. Then add ginger, spicy paprika, and cumin and cook for another 2 min.
Add fresh tomatoes and canned tomatoes to the pan and lightly crush them with the cooking spoon.
Preheat oven to 190°C/375°F. Add vegetable broth and cook over medium heat, stirring occasionally, for approx. 20 min. Stir in Worcestershire sauce and season with salt and pepper.