Clean large tomatoes (preferably Vierländer Platte or Krause tomatoes) and remove stems, then quarter. Peel the carrots and tie a bundle with the herbs. Peel and quarter the onion and halve the garlic clove. Finely chop the chili. Heat olive oil in a pot and fry the tomatoes in it. Stir in the tomato paste and add the other prepared ingredients. Salt, sugar and pepper. Close the pot and let the tomato sauce simmer on medium heat for about 45 minutes. Stir often and remove the lid from the pan for the last 15 minutes.
Pour the finished mass in portions on a sieve and strain. If necessary, repeat the process with a fine sieve. Fleet Lotte is also suitable for passing. Reduce slightly and season again.
Clean the small tomatoes, cut them into quarters and remove the stems. Mix with 1 pinch of sugar, salt and a little olive oil and marinate for 20 minutes. Heat olive oil in a pan and fry some marinated tomatoes. If necessary, add a little more salt and sugar.
Ingredients for fish:
Clean the fish fillets and remove the remaining bones. Then salt and pepper the fillets. Heat butter and olive oil in a covered pan and fry the fillets on both sides for about 3-4 minutes. They should still be slightly transparent inside.
Pour the tomato stock into deep plates, then add the colorful tomatoes and 1 fish fillet each. Sprinkle with lime zest and garnish with parsley.