Tomatoes with horseradish and garlic for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. First of all, I wash all the vegetables, horseradish roots and let the water drain completely. Tomatoes for the preparation of horseradish can be used large, slightly broken, crumpled, but not spoiled, those that will not go to pickling as a whole.

2. Step 2:

   

   Cut them into pieces, cutting out the attachment point of the peduncle. If it seems that the skin of tomatoes is thick and tough, it will spoil the sauce with its presence, you can remove it by pouring boiling water over the tomatoes, and then lowering it into cold water.

3. Step 3:

   

   Twist tomatoes through a meat grinder or punch with a blender.

4. Step 4:

   

   Garlic cloves are cleaned from the film, and also passed through a meat grinder or press or grated. The horseradish roots are cleaned and twisted through a meat grinder or grated, as it is more convenient for anyone.

6. Step 5:

   

   To avoid the spread of caustic vapors from the horseradish root during grinding, a package can be put on the outlet of the meat grinder and fixed with an elastic band. When using a grater, you will have to be patient a little.

7. Step 6:

   

   In a deep saucepan, combine the tomato mass, garlic and horseradish, add a piece of hot pepper pod if desired for flavor. Add sugar and salt. We put the pan on the fire. After boiling, boil the mixture over low heat for about 5 minutes. If you want the sauce to turn out thicker, then you need to boil it longer so that the excess liquid evaporates.

8. Step 7:

   

   It is necessary to prepare jars for sauce in advance, it is better to use a small container, although even after opening such a billet does not spoil for a long time, it is still better to eat fresh food. We sterilize the cans in one of the convenient ways, for example, we warm them up in the oven. The lids are washed and boiled, dried.

9. Step 8:

   

   We put the horseradish in sterile jars, immediately close the jars. We turn the jars upside down, wrap them with a blanket and put them away for storage in a cool place. Such a billet does not require additional sterilization, since it contains one of the best preservatives –horseradish, it will not allow the sauce to spoil for a long time. Bon appetit!