Pepper and tomato puree – preserved for the winter

Ingredients for 1 servings:

• 3 kg bell pepper(s), very ripe red
• 2 kg tomatoes, ripe
• 1 tbsp, leveled salt, per kg of finished mass
• 1 tbsp sugar per kg of finished mass

Instructions

Working time approx. 1 hour 35 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 2 hours 5 minutes

a delicious ingredient for goulash, roulades, etc.

Remove the blossom end from the tomatoes and halve or quarter them, depending on their size. Remove the stems from the peppers, remove the seeds, and cut them into small pieces. Place everything in a pot without adding any water and simmer for about 20 minutes, stirring frequently. The tomatoes and peppers should be softened. Place the mixture in a large sieve/colander and allow all the liquid to drain off. Pass this mixture through a food mill. Return the mixture to the pot and add 1 heaped tablespoon of sugar and a level tablespoon of salt for every kg of puree. Bring to a boil and then fill into twist-off jars while hot (like you would with jam). Please be sparing with the salt when cooking with it later. These jars last me at least 2 years.