180
An old recipe that is 100 or more years old, but it has not lost its relevance to this day.
The sauce will perfectly complement a chicken or fish dish, and will enhance spaghetti or potatoes (boiled, baked, fried).
Details
Products:
- tomatoes - 3 kg;
- apples (sour variety) - 0,5 kg;
- onion - 0,5 kg;
- hot pepper - 1 piece or teaspoon (without bitter);
- salt - one and a half tablespoons;
- sugar - a glass;
- vinegar (9%) - 3 tablespoons.
Step by step preparation
Preparation of the sauce begins with cutting the tomatoes, which are then placed in a pan. Put on fire and after boiling remove the foam.
Then add chopped onions, hot pepper (without seeds) and grated apples. The skin is left, but the core with the seeds is cut out.
Cook until the onion is soft and transparent. At the same time, the fire should be weak, it is better not to cover it with a lid. The ingredients must be stirred periodically.
Keep the sauce on fire for 60 minutes. In 5 min. before the end of cooking, the dish is salted, sugar and hot pepper are added (if ground is used).
A minute before it is ready, pour in the vinegar and mix the sauce thoroughly. Then the pan is removed from the stove and the dish is poured into sterilized jars.
If desired, the sauce can be improved with additional ingredients. Some cooks add grated carrots, greens or herbs de Provence.
