Homemade tomato pasta with celery

1 kg sour-sweet apples

1 kg tomatoes

250 g onions

250 g celery root

80 g salt

30 g sugar

15 g ground cinnamon

10 g red pepper

3 g ground cloves

2 g black pepper

This recipe for canning better to do with ripe tomatoes.

Cut the tomatoes into slices, seethe and RUB through a sieve.

Apples bake, then RUB through a sieve.

Finely chop celery, onion chop, combine, simmered until tender, RUB through a sieve.

Combine all ingredients, add salt, add spices and sugar, cook over low heat for 15 minutes

Next canning to be done in the usual way: arrange tomato paste prepared by banks, once they roll.