Green tomato salad with tomato paste for the winter

We wash and dry the tomatoes, carrots, sweet peppers. Cut the tomatoes into pieces, cut out the trace from the stalk. Put the tomato slices in a large bowl and sprinkle with salt, mix thoroughly with your hands and let stand for two hours at room temperature. Peel the carrots, cut into small pieces. We clean the sweet pepper from seeds, cut the pulp into pieces in proportion to the carrots. Peel the onions and cut them into thin slices. Squeeze green tomatoes infused with salt with your hands to remove excess liquid and place in a bowl for cooking salad. Add prepared carrots, peppers and onions to the tomatoes.

Add granulated sugar, vegetable oil and vinegar to the vegetable mixture. Mix and place on the stove. Bring the mixture to a boil and cook for twenty minutes. Stir occasionally for even heat treatment and to avoid scorching.

Add tomato paste, mix and cook for another twenty minutes.

We pre-sterilize and dry the jars and lids. We fill the prepared jars with hot salad and immediately roll up the lids. Turn the rolled up jars upside down, wrap them in a blanket and let them cool slowly. After cooling, put it in a cool, dark place for storage.