Unusual tomato sauce with apples
Nowadays, you can buy all sorts of sauces and ketchups, but a sauce made at home will, of course, be much tastier and of higher quality, since the best ingredients are used for its preparation. One unusual option is tomato sauce with apples for the winter. This recipe with step-by-step photos and detailed instructions will help you make it.
It's best to use fully ripe tomatoes, even overripe ones are fine, and they should preferably be fleshy. Apples with a sweet and sour flavor are preferred. You can add spices to the recipe if desired: ground black pepper, herbes de Provence, or ground paprika. However, this is not necessary; it's more convenient and practical to make a general sauce and adjust seasonings as needed.
Ingredients:
- fleshy tomatoes – 700 g;
- onions or salad onions – 100 g;
- apples – 150 g;
- table vinegar 9% - 30 ml;
- sugar – 1 tbsp;
- table salt – 1 tbsp;
- ground black or red pepper – 0.5 tsp (optional).
How to prepare tomato sauce with apples for the winter
Cut the tomatoes into wedges. Don't peel them, but if you want a smoother, creamier sauce, first steep the tomatoes in boiling water for a few minutes, then transfer them to cold water. Once cooled, peel the tomatoes and cut into wedges.
Place the tomatoes in a saucepan or cauldron. Add finely chopped onion.
Peel the apples and remove the seeds. Cut into thin slices or small cubes. Add to the tomatoes and onions.
Place the pan over low heat. Bring to a boil (if the tomatoes are not very juicy, add two or three tablespoons of water to prevent them from burning). Cover with a lid. Cook, stirring, until the onions are soft, almost translucent. The apples should also be well-cooked and easily mashed with a spoon.
Place the cooked tomatoes, onions, and apples in a blender. Blend until smooth and thick, with no pulp remaining.
Pour the puree back into the saucepan. Reduce heat to low and simmer, uncovered, until the sauce reaches the desired consistency. Towards the end of cooking, when the sauce has thickened, add ground black or red pepper, salt, and sugar. After a few minutes, add the vinegar. Stir, taste the sauce, and if needed, add more.
Prepare small jars of 200-250 ml each. Sterilize them and let the lids simmer for a few minutes. Pour the boiling sauce into the jars and seal tightly. Wrap them in a blanket or place them under a quilt for 24 hours. Once cooled, store the sauce in the pantry. Happy canning!
