Vegetable sauce for the winter of the products that are on any summer cottage, that is, it contains the most common set of vegetables and fruits. Tomato sauce with carrots and apples goes well with meat and fish dishes. The most famous use of it is to boil the pasta, pour over the sauce and sprinkle with grated cheese. The aroma and taste is delicious, and you can only cook a sandwich for breakfast or dinner faster.
For this sauce, I steam carrots and apples separately to make the paste smooth and tender, and then add chopped tomatoes without skin. Preparations are stored until the spring in a dark place, as in the light the sauce can “burn out”.
Hot red peppers can be replaced with sweet paprika. Be sure to add red pepper, it gives the sauce an appetizing bright color that the apples are “stealing” 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 apples;
- large onion;
- garlic head;
- 300 g ripe tomatoes;
- 1.5 tsp ground red pepper;
- pods of red chili;
- 15 g of salt;
- 30 grams of granulated sugar;
- 3 tablespoons of olive oil.
Method of making tomato sauce with carrots and apples for the winter
Apples and carrots are prepared for quite a long time compared to tomatoes, so let's start with them. Peel apples and carrots, cut them into cubes. Pour some water into a saucepan or saucepan with a thick bottom, put vegetables and fruits, close tightly, cook on low heat for 30-35 minutes, periodically check for water, if necessary add boiling water.
When the apples and carrots are soft, chop them to a smooth, smooth mash.
Tomatoes are put in a bowl with boiling water for 2 minutes, peel, cut into cubes. Shallots clean, cut into slices, garlic plates, peppers chillies cleaned, cut into rings. Add ground red pepper to the vegetable mixture, put everything into a food processor, turn it into a smooth mashed potatoes.
Combine both mashed potatoes, send them back to the pan on the fire. Add salt and sugar.
Pour unscented olive oil or any vegetable oil.
We boil the vegetable paste on a low heat without a lid for about 15 minutes after boiling. Be careful, the thick mass splashes when boiling, so it is better to wear an apron and take care of your face!
Fill clean pasteurized jars with vegetable puree to the neck. Pour 1-2 teaspoons of olive oil on top so that the paste does not crust during storage.
Cover the jars with sterilized lids. At the bottom of a wide pot put cotton fabric, pour hot water. Sterilize vegetable paste 4-5 minutes (cans with a capacity of 0.3 l) at a temperature of 90 degrees.
Ready cans cork tightly, store in a cool place, that is, in the cellar.
Tip: Fill a nice jar with vegetable sauce, take a beautiful paper napkin and gum. It is a little imagination and you can go on a visit to the neighbor in the cottage with a cute present, which is grown, made and packed with your own hands.
