Tomato and garlic fire with horseradish for winter

Step-by-step cooking

1. Step 1:

   

   How to make a light? Tomatoes of any varieties are suitable for making a Light from tomatoes and garlic. In the recipe I used tomatoes of the "Pink" variety, they are very juicy, fragrant and sweet. If you have sour tomatoes, then you can add a little sugar during the cooking process so that the taste of the finished Flame is more saturated and harmonious.

2. Step 2:

   

   Prepare the rest of the ingredients as well.

3. Step 3:

   

   Peel the horseradish root with a sharp knife. Peel the garlic as well and remove the husk.

4. Step 4:

   

   Thoroughly wash tomatoes, horseradish root and garlic cloves in clean water.

5. Step 5:

   

   Cut each tomato in half or into four parts, remove the places where the stalk was attached. Twist the tomatoes through a meat grinder. If you have tomatoes with a thick peel, then it can be removed beforehand if desired. To do this, pour boiling water over the vegetable, leave for 2-3 minutes, drain the water, and then remove the skin without difficulty.

6. Step 6:

   

   Twist the garlic after the tomatoes.

8. Step 7:

   

   Chop the horseradish in the same way.

9. Step 8:

   

   Put all the ingredients in a large saucepan or cup. Add salt and mix everything together. Try the sauce, if it turned out to be slightly salty for your taste, then add a little more salt.

10. Step 9:

    

    Put the pan on high heat and wait for the moment of boiling. Next, reduce the stove to a minimum and cook for about 10-15 minutes, stirring occasionally.

11. Step 10:

    

    Pour the finished flame into sterile jars and roll up with sterile lids. Cans can be sterilized in any way convenient for you: in a water bath, in the oven or in the microwave. It's more convenient for me to use the oven. To do this, I put clean cans in a cold oven on the grill, turn on the "top-bottom" mode, set the temperature to 180 degrees and leave for 20 minutes.

12. Step 11:

    

    Leave the flame to cool completely at room temperature, and then send it to the cellar or to another cool room for long-term storage.