How to make tomato and apple sauce for the winter that tastes better than store-bought ketchup

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An old recipe that is 100 or more years old, but it does not lose its relevance to this day.

The sauce will perfectly complement a chicken or fish dish, improve spaghetti or potatoes (boiled, baked, fried).

Details

Products:

• tomatoes – 3 kg;
• apples (sour variety) – 0.5 kg;
• onions – 0.5 kg;
• hot pepper – 1 piece or teaspoon (without a slide);
• salt – one and a half tablespoons;
• sugar – a glass;
• vinegar (9%) – 3 tablespoons.

Step-by-step preparation

Preparing the sauce begins with chopping the tomatoes, which are then placed in a saucepan. Put on the fire and after boiling, remove the foam.

Then add chopped onions, hot peppers (without seeds) and grated apples. Leave the skin on, but cut out the core with seeds.

Cook until the onion is soft and transparent. The fire should be low, it is better not to cover with a lid. The ingredients should be stirred periodically.

The sauce is kept on the fire for 60 minutes. 5 minutes before the end of cooking, the dish is salted, sugar and hot pepper are added (if ground pepper is used).

A minute before the end of cooking, vinegar is poured in and the sauce is thoroughly mixed. Then the pan is removed from the stove and the dish is poured into sterilized jars.

If desired, the sauce can be improved with additional ingredients. Some cooks add grated carrots, greens or Provencal herbs.