Tomato sauce with onions for the winter

Vegetables for harvesting choose fully ripe, whole, without spoilage and visible damage. Onion is better to take a sweet, its taste plays a definite role in this recipe, so it is better to choose a sweet variety. So, clean the onion from the husk, cut into large lobules.

Red tomatoes, you can overripe and crumpled, but without decay, wash carefully, cut off the stem, cut into large pieces.

Crush tomatoes in a food processor, along with the peel. If you want to cook a smooth sauce without seeds, you can strain the tomato puree through a sieve.

Put onions in a bowl of a food processor, add a pod of pepper cut into rings, grind onions with pepper.

At this stage, it is clear that the onion puree is light, and so that the sauce turns out to be scarlet, add ground red pepper to taste. You can put a few teaspoons of sweet paprika, add hot red pepper with caution.

We shift the vegetable puree in a saucepan. Pour sugar, salt, pour vinegar.

Put the saucepan on the stove, bring the vegetable mass to the boil over moderate heat. After boiling, reduce the heat, cook for 25 minutes. Be extremely careful, this vegetable puree is quite thick and when boiling it splashes and “spits” in all directions. The finished mass can be rubbed through a sieve, and boiled again - the seeds and rind pieces will remain on the sieve.

Thoroughly washed half-liter jars are dried in the oven. Fill dry jars with sauce, immediately cork tightly.

We turn the blanks upside down, shelter warm, leave for the night. After cooling, remove the pantry in storage.