Tomato garlic relish for winter

Surely, most of the immigrants from the Soviet Union have prepared the healthy spicy condiment Tomato garlic relish for winter. There are 3 main methods of making it, and all of them are equally delicious:

1. Hot - the tomato is boiled for about an hour together with garlic, then sealed in jars and stored at room temperature. The plus of this method is a shelf life of a year or even longer in a regular apartment. The downside is that all the beneficial properties of garlic are lost.
2. Cold - tomato and garlic are mixed and placed into jars. The preparation is stored in the refrigerator or a cool cellar. The advantage of this option is that all the beneficial properties of the ingredients are preserved. The downside is that it must be stored in a cool place for 2-3 months.
3. Mixed - the tomato is boiled for 2 minutes, and only after it cools down is garlic added. This option has no downsides, and its advantages are that the jars can be stored at room temperature for an entire year and all the bactericidal properties of garlic are preserved.

The proposed recipe is based on the mixed method of preparation and has one trick, which will be discussed below.

Preparation time: 120 minutes.

Yield: 1 half-liter jar and 70 grams for tasting.

Caloric content: 30 kcal per 100 grams of the dish.

Ingredients

• meaty tomatoes - 1.2 kg (this amount yields 650 g of thick tomato);
• sugar - 0.5 tablespoons;
• garlic - 65 g;
• rock salt - 0.5 tablespoons.

Preparation

1. Prepare the ingredients.

2. Twist the tomatoes in a chopper or food processor. In such devices, the skin of the tomatoes is ground into very fine crumbs, so it can be left on. If using a meat grinder, it’s better to remove the skin by first pouring boiling water over the fruits.

3. If preparing the relish based on the resulting tomato, the preparation will be too liquid. Therefore, it's better to do a little trick - transfer the tomato mass to a sieve and let the liquid fraction flow into a lower container by gravity. This will take about 20 minutes.

4. Put everything left in the sieve into a pot and weigh it to accurately calculate the amount of the other ingredients. The weight of the thick tomato is 650 g.

5. The juice without pulp has collected 500 ml. It can be boiled with added salt and sealed in sterile jars. Or it can simply be drunk.

6. Place the pulp on low heat and, after boiling, time exactly 2 minutes to cook the tomato.

7. Next, remove the pot from the stove and let it cool. To speed up the process, it can be placed in a basin of cold water.

8. Crush the garlic using a garlic press.

9. Add salt and sugar to the cooled tomato.

10. Next - add garlic.

11. Fill a clean dry jar with the sauce. Screw on the lid.

12. The tomato garlic relish prepared in this way can be placed in a dark place of a regular apartment. Slightly boiled tomatoes themselves have acidity, which acts as a kind of preservative, so the preparation will last until the next harvest.