Roast the bell pepper onion and garlic(in whole) in a saucepan with the olive oil until it releases some if the juices then drain the juices for later use.

In a separate saucepan heat up the vegetable stock and drop in the juniper berries and let it sit until used.

Add the sugar to it and cook until it's caramelised then add the tomato and the spices. Cook for 5-10 minutes or until the veggies are soft.

Use a hand blender to blend the vegetables into a paste with the rest of the sauce then add the stock(make sure to fish out those juniper berries before) and let it cook for another 10-15 minutes

Enjoy!