Lutenitsa

In Bulgaria, Clinton enjoyed a tomato-ey paste called lutenitsa. He had it on toast, on bread, and in place of pizza sauce. He bought it like you buy mayonnaise or jelly. We scoured the internet for a recipe. Finally, found one for about 9 lbs of the stuff.
Loosely based on that [and I mean really loosely] I tried my own batch. In considerably smaller quantity.
This is basically what I did:

• 5 pear tomatoes (all I had left) pureed in the blender.

Then in the blender I tossed:

• part of a red pepper
• part of a green pepper
• bit of diced onions
• handful of banana pepper slices
• part of a yellow pepper
• ice-cube of pureed frozen carrot

The pepper blend totalled maybe 1/4 cup - thereabouts
Traditionally, it should be primarily red peppers, but I didn't have much red pepper left.
I Pureed that mess, and put it in the pot with the tomatoes.
I added a small can of tomato paste, since 5 pear tomatoes isn't much.
Brought it to a bubble and added:
1/8 cup sugar
dash of salt
dashes of:

• thyme
• oregano
• sage
• cardamom
• paprika
• possibly something else?
  

1 Tbsp vegetable oil
mixed and boiled covered
then removed lid and simmered, stirring nearly constantly and wearing an apron.
I was supposed to get to the consistency of hummus.
This may be a bit thinner.
The recipe we found online essentially calls for 3 parts tomatoes, 1 part red pepper, optional 1/2 part eggplant.
Clint found some ingredients lists that don't give amounts or recipes, just lists of ingredients. Some of these lists include carrots, paprika, and other kinds of peppers.
They generally include sunflower oil, and also "summer savory," a European herb.
I'm about ready to go eat some toast with lutenitsa.
We'll probably continue playing with it; but it was fun.