Vegetable sauce, multifunctional (for every day and canning)

[COOKING PROCESS]

Vegetable sauce, multifunctional (for every day and canning)

Category: Blanks

Ingredients
Different tomatoes	2 kg.
Thick-walled sweet pepper	1.5 kg.
Bulb onions	3-4 pcs.
Chili pepper fresh	1 PC. large
Vegetable oil	about 50-70 ml.
Fresh garlic	4-5 teeth
Zira seeds	2-3 tsp
Fresh parsley	1 bundle
White sugar	4-5 tsp
Salt	taste

Cooking method

• It is based on a recipe for Croatian vegetable sauce, spied on the culinary channel. But, in Croatia, the peppers are so huge and thick as our greenhouse ones)) And the tomatoes are huge and juicy. And we have ... grief, not tomatoes))
• According to the original recipe, the pepper is baked in the oven, and the peel is removed from the tomato.
• You can't do this with our vegetables)) Therefore, I used cream tomatoes, large juicy tomatoes, and tried to buy red peppers with thicker walls))
• This sauce can be used for different purposes:
• - vegetable garnish
• - based on pizza dough
• - addition to broth when cooking soups, cabbage soup
• - additive for stewing meat
• - adding sauce to boiled pasta
• - grilled toast with cheese
• - addition to hot potatoes as a sauce
• - punch the sauce with a blender until puree and pour over boiled, fried meat
• …etc…))
• Having such a jar of sauce in the pantry, you can quickly and tasty diversify your table.
• COOKING PROCESS
• Everywhere I indicate the net weight of vegetables, after cleaning and processing, ready for cutting.
• Wash the tomatoes, cut them in half and peel off the white seals, and check the cleanliness of the vegetable for any stains. Cut the tomatoes into small cubes about 1-1.5 cm.
• Wash peppers, peel in from unnecessary things. Cut the peppers into strips and then into cubes about 1-1.5 cm.
• You can cut with a food processor if dicing is included.
• Onions, peel and cut into cubes about 1-1.5 cm.
• Pour vegetable oil into a saucepan, heat it up, and put onions. Add salt 1 tsp., Cumin seeds, hot chili pepper, finely chopped garlic, mix the mass and leave on fire to saute until the liquid evaporates. If you want a "hotter" taste, you can cut the chili peppers into rings along with the seeds.
• When the onion begins to be fried, after evaporating the liquid, add the tomatoes, sweet pepper, salt to taste. Stir the mixture, and cover the pan with a lid and leave over medium heat so that the vegetables begin to swell and retain moisture-condensation to remain juicy. This process takes approximately 10-15 minutes.
• We open the lid and see how the vegetables have gained moisture, covered with tomato juice. Now add sugar to taste to balance the sour taste of vegetables and tomatoes. Reduce the heat "less than average" and continue to simmer vegetables - but now, so that the liquid evaporates and the sauce thickens, it boils down.
• After 15 minutes add the chopped parsley and mix. We taste and check what else is missing to taste, and adjust. We simmer for another 15 minutes in time, so that the mass is boiled down, thickened, the sauce gains its taste.
• I indicate the time conditionally, and the control should be the state of the finished sauce. This is how the sauce should look, all covered with tomato juice, vegetables are drowned in the sauce. The photo shows eggplant caviar, but the principle of cooking "until cooked" is the same. Drowned vegetables in the sauce indicate that they are no longer raw, and there is no raw juice in them, which means that there will be no fermentation in the jars later.
• 
• Pour the finished sauce hot into clean cans, close the lids, and put on the lids until the cans cool completely. Now banks can be put on "visa" control for a couple of weeks. If nothing happens to the contents of the cans, you can put them in the pantry for storage.
• 
• 

The dish is designed for

4 cans of 650 ml.

Note

Bon appetit, everyone!
I tried the sauce in different ways of using it - always tasty, always in place
Today I arranged a hot snack with him, grilled it with cheese. To say that it is delicious is to say nothing

[Tatyana]

Tatyana, and how long will it stand in the cold?

Didn't understand the question
If canned in jars, then for a long time - like any canned food.

It won't stand open for a long time in the refrigerator in a jar, it will stand for a couple of weeks.

I have half a liter jar already half empty, used it as a side dish, and baked cheese sandwiches on the grill. Snackers are SO delicious, a can can easily go for snacks

Now banks can be put on "visa" control for a couple of weeks

Confused by this phrase. Therefore, I asked how long a closed bank would stand in the cold. Maybe he's for a quick meal

[Galya]

Galya, so I have all, without exception, cans go through this control Vaughn, the whole corner in the kitchen in cans of fresh blanks From time to time I go up and poke my finger into the lids, otherwise I pick it up and see if the content inside has changed.
If nothing happens in 2-3 weeks, the banks will not arouse suspicion, then you can put it in the pantry for a permanent storage place
And so every year

For example, last year from one batch, half of the cans were normal, and half of the cans had their lids in the center lifted - they had to be stored in the refrigerator, and they stood there in this state. Although the marinade inside the jars was transparent

These are the caps we sell, they seem to be tightly twisted, and the middle rises, which makes you nervous

It is clear, somehow I was lucky with the lids. And I will definitely make the sauce

[Galya]

Galya, to your health! I will wait for impressions

Made the sauce, tried it already. True, at the time of cooking I did not have cumin, only in the mixture for pilaf, and I added it. So there was no big retreat. As a sauce, this sauce did not go very well, but it is very good for pizza. Thank you!

[Zhenya]

Zhenya, to your health!
Try adding the sauce to the meat when stewing. The other day I stewed chicken thighs in a slow cooker, added pieces of potatoes and vegetable sauce instead of browned vegetables - it turned out very cool.
Or I liked it a little on bread, cheese on top and baked under the grill - the sandwiches for the morning are fast and tasty and, most importantly, hot

[Tatyana]

Tatyana, thanks, I did, though a little with my own variations. It turned out delicious, I specially left it for a sample. In winter it will be the very thing, I will definitely do it next year

[Galya]

Galya, to your health! Thank you! Glad to be pleased with the taste
Yes, I'm also in demand in different versions

[Tanechka]

Tanechka, the sauce turned out to be spicy, tasty. I will definitely repeat. Thank you

[Galya]

Galya, to your health Here, and great! Will be added to your menu, especially in winter

Tatiana, thanks for the sauce. I did it last year, I really liked it. This year I did it too.

[Volga63]

Volga63, to your health! It's great that the sauce came in handy and in demand