Simone's new love

In those four large boxes (sender: Philips) that the delivery man came to deliver, there was one device that has given me sleepless nights from the moment it was placed in the kitchen. If a man doesn't do it, then the new High Speed Blender from Philips will. Because oh my good god, what a turbo wonder this is. You can imagine that I immediately went grocery shopping to provide the editorial team with fresh juices, soups, and homemade hummus. But you can also whip up your own fresh tomato sauce in no time. Packed with vitamins and incredibly delicious. You know right away what's going to be on the table tonight. Here you go, girlfriend.

Tomato sauce

2 bell peppers
1 kilogram of ripe tomatoes
2 red onions, quartered with skin on
5 cloves of garlic, with skin on
1 zucchini
1 carrot
2 tsp smoked paprika powder
fresh black pepper
splash of red wine
splash of ketjap manis
handful of fresh basil leaves
fresh thyme
fresh rosemary

1. Preheat the oven to 180 degrees.
2. Grease a baking dish with olive oil and cut all the vegetables into large pieces.
3. Place the vegetables together with the fresh thyme and rosemary in the baking dish, add a drizzle of olive oil, the paprika powder, the garlic, and the onions.
4. Bake them until cooked for about 60 minutes.
5. Let the vegetables cool and remove the skin from the onions and garlic.
6. Put everything in the blender and mix until you get a nearly smooth sauce.
7. Heat a pan over the fire and add a little olive oil, then add the sauce.
8. Season with some red wine and a generous splash of ketjap manis.
9. Serve with pasta of your choice with the basil leaves and fresh Parmesan or use the sauce as a base for your lasagna.