Delicious, aromatic pasta that I use for any dish. I put it in soups, and in vegetable stews, and in gravy, and in sauces, and for pasta, and for kebabs - everywhere it is in place, it gives a special taste. I highly recommend the recipe. It is simple, there is no vinegar and no need to fiddle with sterilization.
Ingredients:
tomato
Sweet pepper
onion
salt
sugar
We need 1 kg of ripe tomatoes. For the preparation of pasta, I use overripe tomatoes, cracked, overgrown, irregularly shaped - generally "substandard". And even strong tomatoes go entirely for other blanks.
Cut the tomatoes into slices and place them in a saucepan. Add 1 kg of finely chopped onion to them. Now we also take 1 kg of Bulgarian (sweet) pepper, peel the stalks and seeds, cut into small pieces and add to tomatoes and peppers.
We close the pan with a lid and simmer for a few minutes, until the vegetables are steamed and juice is released. Then remove the lid and cook over moderate heat for 30-35 minutes.
Then add salt and sugar to taste, mix and cook in the same way without a lid over moderate heat. Do not forget to stir from time to time with a wooden spatula.
If you want to make the paste spicy, you can add another hot pepper pod (or to taste). You can also add chopped greens.
Cook until the mass becomes homogeneous and similar in consistency to jam. After that, we can assume that the pasta is ready.
All that remains is to put it in clean, dry jars and seal it. Store in a cool, dark place.
My advice: I recommend putting the paste in small jars, because it is not stored for a long time when opened.
Bon appetit, friends!
Read also: Tomatoes in tomato juice with herbs and garlic. Recipe for the winter
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