The composition of this food for canning for the winter contains five of the most popular vegetables. The tomato sauce creates a link between all the more or less chopped ingredients. Low spice, high the love of friends and good mood with the appetite for winter cereals and pasta are provided. Appetizer is excellent!
- Tomato 1300 g
- Eggplant 600 g
- Pepper 350 g
- Onion 300 g
- Chili 6 cm
- Refined sunflower oil 3 tbsp
- Paprika ground 1,5 tsp
- Sugar 1 tbsp
- Salt 1 tbsp
- Vinegar 9% 2 tbsp
How do we cook vegetables in tomato sauce for the winter? All the vegetables wash them thoroughly. Onions purify and cut into half rings.
Cut the tomatoes, cut out the stalk and shred any way. For example, in a food processor with nozzles in the form of a metal blade.
Pour into stainless steel saucepan tomato juice, and throw a sliced onion, pour refined sunflower oil and bring to a boil, stirring, over high heat.
Sprinkle the contents of the pan with sugar, salt and paprika powder. Stir and cook for 20 minutes.
At the same time cut into wedges eggplant.
Large plates of sliced bell pepper, cleaned of veins inside with seeds.
In a saucepan put first the cubes of eggplant, cook for 7 – 9 minutes. Then throw records bell pepper rings and spicy chili, add vinegar.
Stir the whole mass and cook for another 10 — 12 minutes.
By the time the end of cooking, sterilize small jars and lids. Boiling vegetables spread to the banks at the top and immediately tighten caps. Banks turn and closed with a towel to cool.
Good luck experimenting and Bon appetit!