Tomato paste from tomatoes with bell pepper for the winter

Wash the tomatoes in running water, dry them and cut them into pieces. Along the way, we cut out the marks from the stalks and remove any defective parts. If there are green hard areas of the tomatoes, cut them out as well. We place the prepared tomatoes in the bowl of the combine and grind them until they become raw mashed potatoes. Similarly, you can use a meat grinder, submersible or stationary blender to grind tomatoes.

We also thoroughly wash the bell peppers, dry them and clean them of seeds. Cut out the stalk. We wash and dry the parsley. Throw out too tough stems. Peel the onions, wash and dry them. Place prepared bell pepper, onions and parsley in a food processor and also chop until puree.

Put tomato puree and a mixture of pepper, parsley and onion in a large container. Add salt and granulated sugar. Mix everything together and place on the stove. From the moment of boiling, we boil the mass for thirty minutes, remembering to stir periodically to avoid burning.

After the specified time, add suneli hops, both types of peppers, bay leaf, ground or grated nutmeg, cinnamon and cloves. Thoroughly mix the spices with the bulk and continue cooking for another thirty minutes. It is important to stir the sauce constantly so that it does not burn. When the cooking time comes to an end, add the bite and starch, previously diluted in two tablespoons of water. Cook for another five minutes and remove from the stove. Banks and lids are pre-washed with soda solution and sterilized in any convenient way. Put the hot paste in dry sterile jars and immediately tighten the lids. We turn the jars upside down and wrap them with a blanket until they cool completely, after which we put them in a cool, dark place for storage.