Shakshuka Sauce for Winter

Peel and finely chop the onions and garlic.

Heat vegetable oil in a large heavy-bottomed pot. Add the onions and garlic, and sauté over medium heat for 5 to 7 minutes.

Core the bell peppers and dice them into small cubes.

Add the peppers to the pot and cook over low heat for about another 10 minutes, stirring occasionally.

Cut the tomatoes in half and grate the flesh on a coarse grater, or peel them and purée in a blender.

Pour the tomato mixture into the pot with the vegetables, and add the salt, sugar, and spices.

Bring the mixture to a boil and simmer over low heat for 25 to 30 minutes. If you prefer a thicker base for your shakshuka, cook it a bit longer to let more of the liquid evaporate.

Add vinegar at a ratio of 1 tablespoon per 1 liter of sauce. The given amount of ingredients yields about 1.5 liters of vegetable base, so you will need roughly 1.5 tablespoons of 9% vinegar.

Ladle the hot mixture into pre-sterilized jars and seal them tightly right away.