3 pepperoni yellow
6 tblsp olive oil
1 tblsp oil
2 laurel leaves
1/2 tsp thyme
1 - 2 tblsp vinegar (white balsamic)
1/2 bundle parsley
1/2 bundle basil
Rinse the tomatoes in boiling water, cool them, peel them and scoop the seeds, then dice them.
Cut onions and garlic in small dices.
Heat the oil, glaze the onions and the garlic. Add the tomatoes, the laurel leaves and the thyme. Cook all on low heat for 20 minutes.
Add the fried vegetables, stir, and roast for 10 minutes.
Adjust with vinegar.
Add the copped herbs.