I put 1 kg of tomatoes, 1 kg of bell peppers, 100 g of garlic, and 25 g of chili pepper in a saucepan.
I put the saucepan on the stove and add 1 teaspoon of salt (with a spoon) and 2 tablespoons of sugar. I stir and bring to a boil. I add the parsley and basil and cook over medium heat for 8 minutes.
sous-duzhe-smachnij-i-aromatnij-vixodit-sprobujte
After 8 minutes, I add 50 ml of 9% vinegar, stir, and let it cook for another 2 minutes. The sauce cooks for a total of 10 minutes; there’s no need to boil all the vitamins.
I turn off the heat and transfer the tomato sauce to clean, sterilized jars.
The tomato sauce is fragrant and very tasty. These jars can be stored at room temperature until the next harvest, or even longer. I seal them with a lid. I turn the jars upside down, cover them with a blanket, and leave them there until completely cooled.
This sauce is delicious instantly, so seal several jars at the same time! Thank you for your trust and for preparing for winter with me!
