Tomato and apple sauce

1 . Stage

You can use different tomatoes, as long as they are ripe. Wash them and cut into 4-8 pieces, removing the stalks.

2 . Stage

Place in a saucepan with a thick bottom, if you have the same fleshy tomatoes - pour 50 ml. water, let boil, stirring. Cook for 30 minutes, over low heat.

3 . Stage

Then grate on a sieve, freeing from the skins and seeds. I do this twice, first on a colander.

4 . Stage

Then on a fine sieve, more thoroughly. If you get tired of this, you can skip this step.

5 . Stage

Wash and peel the apples and cut into thin slices. Chop onion and garlic, hot pepper. The amount of pepper can be reduced or increased to your liking. Place in a thick-walled saucepan or deep pan.

6 . Stage

Pour the tomato juice (1 - 1.2 liters) and put on the fire. Boil and cook for 20 minutes on the lowest heat, stirring. Add salt, sugar.

7 . Stage

Then puree with an immersion blender or wooden pusher. Bring back to the boil and season with ground pepper. Simmer for 5 minutes.

8 . Stage

Hot, from the fire, pour into sterile jars, seal. Remove under a "coat", for 24 hours. OUTPUT 1,5 - 1,7 liters. Cooled store in a dark cool place.