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Tkemali with tomatoes for the winter

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956
Kitchen Georgian
Calorie content 85.4 kcal
Portions 2 p.
Cooking time 90 minutes
Proteins * 1.4 gr.
Fats * 1.4 gr.
Carbohydrates* 18.6 gr.
* per 100 gr. product
Tkemali with tomatoes for the winter
Content

Tkemali is a great alternative to store-bought sauces. Nowadays, many people think about their diet and refuse food "garbage", which is abundant on the shelves of supermarkets. So I try to cook everything myself or carefully study the composition of the products.

Ingredients

Cooking process

step 1 out of 8
Thoroughly wash the tomatoes under running water, dry, cut into quarters and remove the stalk. Mince chopped tomatoes, or chop with a blender or food processor.
step 2 out of 8
Rinse the plums thoroughly under cold running water. Cut in half and remove the seeds.
step 3 out of 8
Chop the peeled plums in the same way as the tomatoes, using a meat grinder, blender or food processor. Peel the onions and also chop them in puree. Rinse hot peppers, carefully remove the seeds.
step 4 out of 8
In a heavy-bottomed saucepan, combine chopped tomatoes, plums and onions. Place the pot over low heat. Bring to a boil, add the required amount of granulated sugar.
step 5 out of 8
Wash parsley and basil thoroughly, shake off excess moisture, tie in one bundle with threads. Dip the herbs in the boiling sauce for a couple of minutes and remove immediately.
step 6 out of 8
Then add ground cloves, cinnamon, black pepper, mustard powder and salt. Stir the contents of the pot thoroughly.
step 7 out of 8
Add whole peeled hot peppers. And simmer the sauce for about 20-25 minutes over low heat. In the meantime, prepare the jars, wash thoroughly and sterilize in the microwave or oven. Banks must be completely dry. Pour boiling water over the lids or boil in a saucepan.
step 8 out of 8
Wipe the cooked mass through a fine sieve, place it back in the pan and cook for another 25 minutes. 5 minutes before cooking, pour in the vinegar, mix well and immediately remove from heat. Gently pour the tkemali into sterile jars, tighten the lids well. Leave to cool completely. Then move the jars to a refrigerator or dark storage area.

Bon Appetit!

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