Preheat the pan, add butter and let it melt. Add onions with a pinch of salt and fry over medium heat until translucent.
Add peppers and wait until they soften. Stir the mixture from time to time.
Add the wine and wait until it evaporates.
Add the tomato puree and roast sauce and bring it to boil. Add gherkins, turn the heat to medium-low and simmer for 8 minutes.
Season with salt, pepper and paprika powder.
Serve immediately, freeze it or store in the fridge for not longer than 3 days.