Source: Alnatura, photographer: Frank Weinert
Source: Alnatura, photographer: Frank Weinert
Peel the onion and garlic and dice roughly.
Heat the olive oil in a pan.
Add the onions and garlic and sweat for 5 minutes, stirring occasionally.
Put the tomatoes in a sieve to drain.
Add the sugar to the onion mixture and leave to caramelise.
Deglaze with apple vinegar.
Add the drained tomatoes and tomato purée, ketchup and ground pepper.
Leave everything to simmer for 25 minutes.
In the meantime, cut the strawberries into small pieces and in the last 10 minutes add to the mixture with the maple syrup, soy sauce and salt, and cook.