Homemade tomato sauce with spices-blank

5 kg of sauce:

11 kg tomatoes

870 ml 6% vinegar

760 g sugar

440 g onion

180 g salt

8 g ground cloves

8 g ground mustard

6 g garlic

3 g ground allspice

3 g ground black pepper

2 g ground cinnamon

Rinse the tomatoes and place for 2-3 minutes in boiling water for blanching, then immediately placed in cold water, peel and cut each tomato into halves or quarters.

Peel the garlic and onion, with the help of a blender or grinder to grind them into a puree (if used chopper, it must be pre-scald).

Put the tomatoes and half the sugar in a pan (enamel), add the onion, garlic, milled spices, boil down to half volume, then add the remaining sugar and salt, boil to dissolve the salt and sugar.

Remove sauce from heat, stirring well, gradually pour in the vinegar.

Hot homemade tomato sauce with spices-blank poured into prepared jars, covered with sterilized lids and sterilized for half an hour (if the jars? L) at a temperature of 100 degrees.

Also in this sauce instead of black and allspice, you can add a pinch of basil, oregano and red pepper.

How to choose a meat grinder. We will tell.