INGREDIENTS

• 3 kg. of ripe tomatoes;
• 1 kg. red sweet pepper;
• 2 kg. of garlic;
• 1 cup red wine vinegar;
• salt;
• vegetable oil.

METHOD

1. Cut the tomatoes crosswise, dip in boiling water, then pour over with cold water. Peel off the skin carefully. Remove the seeds along with the liquid.
2. Peel the garlic, remove the stalks with partitions from the sweet peppers.
3. Boil the vinegar and let it cool.
4. Wash glassware, dry, set for 10 min. into an oven preheated to 180-200 C for sterilization, cool.
5. Pass all the ingredients through a meat grinder, add salt and vinegar, mix, pour into sterilized containers. For better preservation, pour a thin strip of vegetable oil on top, close the containers tightly with lids or corks, and place in a dark, cool place.