The tomatoes are blanched, peeled and chopped, the peppers finely chopped, the onions chopped and the garlic pressed. Heat the tomatoes with the salt in the saucepan. Leave to infuse and then puree. Then mix the remaining ingredients with the tomatoes and boil the whole thing briefly. Pour into jars while still hot and seal tightly. Open the jars and store in the refrigerator! Preparation tip: Roast the garlic briefly in 1 tablespoon of olive oil first – then it is easier to digest and there is no bad breath!
Preparation Tip:
Due to the high content of beta-carotene and the carotenoid lycopene, tomatoes have a protective effect against cancer.Shelf life: 6-8 months.
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