Green tomatoes in tomato paste for winter

1. First of all, thoroughly wash the green tomatoes in cold water, and then dry them, spreading them out on a paper towel. Next, cut the tomatoes into quarters or smaller slices (depending on the size of the vegetables).

2. Onions and carrots are peeled and washed. Cut the onion into half rings, and the carrots into thin strips.

Bulgarian and hot capsicum are also washed with water, cut off the peduncle and remove the inner seeds, then cut into strips..

Garlic is also peeled from the husk and divided into cloves.

3. Take a large saucepan (large enough to hold all the vegetables) and place the sliced green tomatoes there. Put the pan on the stove and cover it with a lid. Then simmer the tomatoes over low heat without adding any liquid for about 10 minutes, until they release their own juice.

4. After the tomatoes have allowed enough juice, add chopped onions, carrots and bell peppers to the pan. We also pour vegetable oil into it (you can use refined sunflower or olive oil). Cover the pan with a lid and simmer the vegetables for about 15 minutes.

5. Then add the tomato paste. Put salt, sugar, garlic cloves and hot pepper, mix. Cover the pan with a lid again and simmer everything together for about 8-10 minutes on low heat.

6. Pour 9% table vinegar into a saucepan with salad and mix the vegetables well with each other. Taste it and add salt if necessary. Then remove the pan from the stove.

7. In parallel with extinguishing the salad, we wash the jars, sterilize them over steam and boil the lids. Another hot salad with a tablespoon is laid out in jars and immediately rolled up with lids. Then we put them upside down on the table and wrap them with something warm until they cool down completely. After that, we transfer it to a dark, cool place for storage for a year.

Successful blanks!