Tomatoes in adjika for the winter - a simple recipe and no need to sterilize
Tomatoes in adjika sauce are a favorite among men. Spicy tomatoes with the sauce will enhance your meal, adding a bright and piquant flavor. These tomatoes aren't sold in stores, so don't hesitate to prepare them for long-term storage over the winter.
This simple recipe will help you preserve tomatoes in a spicy sauce without any hassle or hassle. Everything is quick and easy, and there's no need to sterilize anything. The sterilization process itself can sometimes be daunting and requires additional equipment. With this recipe, the tomatoes are canned right along with the adjika sauce and will last until winter without any fuss.
Ingredients:
- tomatoes – 400 g;
- tomatoes for adjika – 400 g;
- chili pepper, hot – 1 pc.;
- garlic – 3 cloves;
- sweet pepper – 1-2 pcs.;
- salt – 5 g;
- sugar – 25 g;
- peppercorns – 3-4 pcs.;
- bay leaf – 1 pc.;
- vinegar 9%, table – 1 incomplete tbsp.
How to prepare tomatoes in adjika
Wash all the vegetables for the adjika: tomatoes, chili peppers, bell peppers, and garlic. Remove the seeds from the bell peppers, trim the stems from the chili peppers, peel the garlic, and remove the stems from the tomatoes. Grind the tomatoes, hot peppers, garlic, and bell peppers in a meat grinder. The adjika is ready and spicy, but if you prefer a milder sauce, reduce the amount of chili pepper.
Wash and sterilize the jars for sealing. The fastest way is to use a microwave. Place the spices in the clean, prepared jars. In our case, we'll only need a few – bay leaves and peppercorns, as the adjika will replace all the other spices.
Place washed tomatoes in jars.
Pour boiling water over it and leave to infuse for 10 minutes.
Meanwhile, bring the adjika to a boil, add sugar and salt. Stir.
Pour in vinegar, bring to a boil and turn off the heat.
Drain the liquid from the tomatoes and pour hot adjika over them.
Roll up the jars with lids.
Store in a cool, dark place until winter. Enjoy!
