This recipe will preserve the taste of summer vegetables for the whole winter. Thanks to the balanced combination of spices, the sauce is rich, aromatic and perfectly suited to many dishes.
Ingredients
- Tomatoes: 2 kg
- Onions: 2 pcs.
- Bulgar pepper: 2 pcs.
- Hot pepper: 1 pc.
- Garlic: 4 cloves
- Sugar: 100 g
- Salt: 30 g
- A mixture of Italian herbs: 2 tbsp. l.
- Sweet paprika: 1 tbsp. l.
- Oil: 100 ml
- Apple vinegar: 40 ml
Close the tomato sauce for the winter
Scald the tomatoes with boiling water, make cross-shaped incisions on them and remove the skin. Peel the onion and bell pepper and cut them into large pieces.
Place all the vegetables, including the hot pepper, in a saucepan and grind with a blender until smooth. You can also use a meat grinder.
Cook the sauce over medium heat for about an hour, until the excess liquid evaporates. If desired, to obtain a more delicate texture, wipe the mass through a sieve.
Pour salt, sugar, paprika, chopped garlic and Italian herbs into the tomato mass. Pour in the oil and apple cider vinegar. Continue cooking for another 30 minutes, stirring occasionally.
Pour the finished sauce into sterilized jars, cover with lids and wrap until completely cool.