Tomato paste with apples for the winter

Wash the tomatoes from contamination, dry them and cut them into pieces of arbitrary size, so that later it would be more convenient to chop them. Wash the apples, dry them, cut them into quarters and cut out the seed box. Peel the onions and chives. My bell pepper, free from the stalk and seeds, cut into smaller pieces.

We pass the prepared vegetables through a meat grinder. You can also grind the ingredients with a blender. The main thing is to achieve a homogeneous liquid mass with a fine structure.

Place the chopped vegetables in a deep saucepan and place on the stove. Bring the mass to a boil and reduce the temperature to a minimum. Put a cinnamon stick, bay leaves and allspice peas in a small piece of gauze. We tie the cheesecloth with spices in the shape of a bag, using a thread to secure. We dip the seasonings in tomato paste - this way they will give off all their aromas, and after cooking they can be easily removed. Cook the pasta for about one hour. When the consistency of the mass becomes noticeably thicker, the cooking can be stopped. Do not forget to stir part of the pasta during cooking, as it can easily burn.

We remove the boiled mass from the stove and remove the gauze bag with spices, it is no longer needed. We punch the vegetable blank with an immersion blender until a homogeneous paste is obtained. Then pour vinegar into it, add salt and granulated sugar.

Put the pasta back on the stove and bring it to a boil. Banks and lids are pre-washed with soda solution and sterilized in any convenient way. Put hot tomato paste in dried sterile jars and immediately tighten the lids. Turn the rolls upside down and wrap them in a blanket. After the jars are completely cool, we put them in a cool, dark place for storage.