• 2 kg tomatoes
• 1 red pepper
• 1 jalapeno
• 1 carrot
• 250 g shallots
• 1/2 'head' garlic
• 2 cm ginger
• hand full parsley
• 2 bay leaves
• spoon oregano
• 1/4 tea spoon nutmeg (flowers)
• 1 hand full fresh basil
• up to 1/3 bottle of white- or apple wine
• 1/8 l whipping cream
• olive oil
• salt
• 2 spoons or more red wine or perry vinegar, according to acidity of tomatoes

Process peppers and ginger briefly in food processor. Fry brown in olive oil; Process similarly carrots, shallots and garlic. Add to frying pan and let get light yellow. Add processed tomatoes, wine and spices except basil and reduce slowly to thickness (up to 1/2) for at least 3 h in open pot. Add cream and basil.