Tomatoes in a thick vegetable sauce
Peeled tomatoes in a thick vegetable sauce made with sweet peppers, garlic, onions, and tomatoes—everything is delicious in this winter preparation. The tomatoes themselves can be served as a side dish, and the dressing makes a wonderful vegetable sauce that can be used as a gravy or mixed with pasta.
It takes 45 minutes to prepare. The ingredients listed above will make several half-liter jars.
Ingredients:
- "Ladyfingers" tomatoes - 1.5 kg,
- bell pepper – 250 g,
- Bull's Heart tomatoes - 700 g,
- garlic – 1 head,
- red onion – 150 g,
- salt – 25 g,
- sugar – 40 g,
- vinegar – 25 ml,
- wig, red pepper to taste.
How to cook tomatoes in vegetable sauce
Place the tomatoes in a bowl, pour in boiling water, and let them steep for 2-3 minutes. Drain the hot water and add cold water. Then slit the skins, peel the tomatoes, and remove the stems.
Wash the jars with baking soda, rinse first with clean water, then with boiling water. Place the peeled ladyfingers loosely into the jars to leave room for the vegetable filling. While preparing the filling, pour boiling water into the jars to warm the tomatoes.
For the filling, remove the seeds and coarsely chop the sweet peppers.
Add chopped tomatoes to the peppers. I made the dressing with "ox heart" tomatoes—a very meaty variety.
Peel the garlic cloves and add to the peppers and tomatoes.
Cut the onion into large slices and add to the other vegetables.
Turn the vegetables into a puree - chop in a blender or pass through a meat grinder with a fine attachment.
Bring the vegetable puree to a boil, add sugar, salt, vinegar, and season with red pepper and paprika to taste. Simmer for 10 minutes.
Drain the tomato jars. Add the vegetable dressing and shake to ensure the vegetable puree fills the voids.
Place a towel on the bottom of a deep saucepan. Place the lidded jars of tomatoes on the towel. Pour hot water until it reaches the lids.
Bring water to a boil, sterilize for 20 minutes.
Screw tightly and turn over onto the lids.
