Canned Tomato Salad

This sweet and spicy salad will be a great addition to almost any dish. The salad is more like a sauce and is especially suitable for meat dishes. For those who don't like spicy food, the amount of hot pepper in the recipe can be halved (or omitted altogether).

Tomatoes

18 cups

Yellow Onion

9 pieces

Hot Pepper

1 piece

Black Pepper

1.5 tbsp (ground)

Parsley

1 bunch

Salt

2 tbsp

Sugar

1 cup

Vinegar

8 tbsp (9%)

To prepare canned tomato salad, cut the onion into large cubes.

Cut the tomatoes into large wedges.

Place everything in a saucepan, add salt, sugar, parsley, ground black pepper, finely chopped hot pepper, bring to a boil, and simmer for 1 hour.

Five minutes before the end of cooking, add vinegar. Distribute the canned tomato salad into sterile jars and seal (I ended up with 5 quart jars). Flip the jars and cover with a towel until completely cooled.

(5/5)