Frankfurt sauce (ketchup)

Category: Sauces

Kitchen: german

Ingredients
Ripe red tomatoes	1 kg
Apples	400 g
Sweet pepper, bulgarian	400 g
Bulb onions	300 g
Carrot	200 g
Hot red pepper	1 small pod
Dill	small bundle
Green onion	bundle
Parsley	small bundle
Salt	50 gr.
Ground black pepper	0.5 tsp or 1 tsp. without slide
Bay leaf	1 PC.
apple cider vinegar 6%	50 ml.
sunflower oil for frying	150 ml.

Cooking method

Wash, peel, and core all vegetables from peppers, apples ..
We put a large saucepan on the stove.
Cut the onion into half rings, fry until slightly golden brown.
At this time, grind the carrots in a blender or meat grinder, send them to the onions, simmer for 15 minutes.
Next, grind the tomatoes, spread them to the onion-carrot mass, simmer for another 20 minutes.
At this time, we grind the greens, apples separately, send them to the onion-carrot-tomato mass.
Add salt, pepper, laurel - simmer for another 20 minutes.
After readiness, grind everything with an immersion blender or leave it like that.
When it cools down, add apple cider vinegar, stir, arrange in jars or serve.
Guten Appetit!

Note

I make this sauce, ketchup more, canning it in jars for the winter. Therefore, during the preparation of the sauce, I prepare jars in advance.
My required number of cans, and wet put upside down on the wire rack in the oven.
I turn it on at 150 degrees and they stand there for 20 minutes, from the moment the oven warms up - 15 minutes.
Lids for jars (I have screw caps). I pour water into the lids and send them also to the preheated oven for 5 minutes!