Make tomatoes about 15 minutes, then simply spread through a sieve. This is then on the spot also the skin and the seeds out.
In the meantime, cut the bell bell pepper into small pieces (remove the seeds beforehand, of course) and blanch for about 3 minutes.
The bell pepper is finely pureed together with the finely chopped onion and the finely chopped garlic in a hand mixer (or with a blender).
Put everything in a saucepan (not too small), add the vinegar, salt, tomato paste, cayenne, paprika, coriander pepper and soy sauce and bring to the boil.
To keep the final consistency (but is rarely necessary) is then boiled again briefly and thickened with N*stragel (or another “diet” thickener) (caution – do not use too much, otherwise it no longer tastes good – rather reduce a little more).
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