Akhorzhak in Armenian for winter

Tomato sauce is a great way to use tomatoes that are not too suitable for preservation or simply do not have time to be used as a whole. Tomatoes are well washed, we remove all damaged areas and the stalk. Cut into portions and pass through a meat grinder.

Pour the tomatoes into a saucepan, put on medium heat, bring to a boil and boil until thickened, about 45 minutes. Add vegetable oil, boil for another 5 minutes, stirring occasionally so that the oil spreads well over the tomato.

Garlic is cleaned, washed and passed through a meat grinder. You can use a press, but it will be problematic to grind such an amount of garlic in this way. Add garlic to the tomato, season with salt, fenugreek, vinegar and sugar, stir well so that the dry ingredients dissolve.

We get rid of the capsicum tails and seeds, rinse with running cold water, cut into pieces and send to the tomato. Once again, mix everything well and cook in a slightly boiling form for 5-10 minutes.

While the tomato is cooking, the greens are washed with running water, crushed, you can not wipe. It is best to take cilantro and parsley in equal proportions. Finely chop the greens and send it to the almost ready sauce.

Boil the akhorzhak for about 10 more minutes, the greens should be cooked so that the sauce stands well all winter.

It is better to use cans of 500 ml or even less, then you can open one jar for dinner and not store the leftovers in the refrigerator. The cans are pre-washed using detergents, dried a little in the air, there is no need to sterilize.

Pour the boiling sauce into the prepared jars and immediately roll up the lids. We leave it on the table until it cools down completely, wrapped in a blanket. It is not necessary to turn over the jars, clean lids will increase the shelf life of the sauce. We move the cooled cans to the pantry, cellar or basement, you can store them all winter.

Bon appetit!