Tomato sauce with carrots and apples for the winter

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Vegetable sauce for the winter from products that are in any country site, that is, it contains the most common set of vegetables and fruits. Tomato sauce with carrots and apples is suitable for meat and fish dishes. The most famous use for it is boil pasta, pour sauce and sprinkle with grated cheese. The aroma and taste is delicious, and you can only prepare a sandwich for breakfast or dinner.

For this sauce, I steam carrots and apples separately to make the paste smooth and tender, and then add chopped tomatoes without skin. Workpieces are stored until the spring in a dark place, as in the light of the sauce can “burn out”.

Hot red pepper can be replaced with sweet paprika. Be sure to add red pepper, it gives the sauce an appetizing bright color that apples “steal” from it.

Cooking time: 1 hour
Quantity: 0.8 L

Ingredients for making tomato sauce with carrots and apples for the winter:

400 g carrots;
400 g of apples;
large onion;
head of garlic;
300 g ripe tomatoes;
1.5 tsp ground red pepper;
pod of red chili;
15 g of salt;
30 g of granulated sugar;
3 tablespoons of olive oil.

The method of preparation of tomato sauce with carrots and apples for the winter

Apples and carrots are cooked for quite a while compared to tomatoes, so let's start with them. We peel apples and carrots from the peel, cut into cubes. Pour a little water into a stewpan or pan with a thick bottom, put vegetables and fruits, close tightly, cook over low heat for 30-35 minutes, periodically check for water, add boiling water if necessary.

When the apples and carrots become soft, grind them to a smooth, uniform mash.

Put the tomatoes in a bowl with boiling water for 2 minutes, remove the peel, cut into cubes. We clean shallots, cut into slices, garlic slices, peel chili seeds, cut into rings. Add ground red pepper to the vegetable mixture, put everything into a food processor, turn it into a smoothie.

We combine both mashed potatoes, again send to the pan to the fire.

Add salt and granulated sugar.

Pour odorless olive oil or any vegetable oil.

Boil the vegetable paste over low heat without a lid for about 15 minutes after boiling. Be careful, the thick mass splashes when boiling, so it is better to put on an apron and take care of your face!

Fill clean pasteurized jars with mashed potatoes to the neck. Pour 1-2 teaspoons of olive oil on top so that the paste does not become crusted during storage.

We cover the banks with sterilized lids. At the bottom of a wide pan we put a cotton cloth, pour hot water. We sterilize the vegetable paste for 4-5 minutes (cans with a capacity of 0.3 l) at a temperature of 90 degrees.

We seal the finished jars tightly, store them in a cool place, that is, in the cellar.

Tip: fill a nice jar with vegetable sauce, take a beautiful paper towel and elastic. A little imagination and you can go to visit a neighbor in the country with a cute present, which is grown, made and packaged with your own hands.