Ingredients

Title Value
1. Tomatoes 2,5 kg
2. Plum 2,5 kg
3. Sugar 4 tbsp
4. Salt 1 tbsp
5. Vinegar essence 1 Tsp
6. Adjika 1 B.

Cooking

1 . Stage

Pass the tomatoes through a meat grinder, then rub through a sieve. The plums also pass through a meat grinder and also through a sieve. Combine all this and cook for 1 hour from the moment of boiling, stirring. We add sugar, salt, and adjika. I take Georgian adjika, weighing 120 grams. To my taste, it contains all necessary spices for a mild flavor. Stir. Boil for another 20 - 30 minutes. Five minutes before the end of cooking, add 70% vinegar - 1 teaspoon.

1. Stage. Pass the tomatoes through a meat grinder, then rub through a sieve. The plums also pass through a meat grinder and also through a sieve. Combine all this and cook for 1 hour from the moment of boiling, stirring. We add sugar, salt, and adjika. I take Georgian adjika, weighing 120 grams. To my taste, it contains all necessary spices for a mild flavor. Stir. Boil for another 20 - 30 minutes. Five minutes before the end of cooking, add 70% vinegar - 1 teaspoon.

2 . Stage

Spread in sterile jars, close with iron lids. And under the "coat". Put a part of it under the capron lids in the fridge to eat right away. Put the rest in the basement for the winter. I should add: sugar, salt and adjika in these proportions are for my taste, so variations are possible.

1. Stage. Spread in sterile jars, close with iron lids. And under the

3 . Stage

The flavorful sauce is ready. Bon appetit!

1. Stage. The flavorful sauce is ready. Bon appetit!