Thick tomato adjika with pears and basil for the winter

I recommend preparing thick adjika for the winter according to my recipe, and the step-by-step photos taken will make the process of preparing tomato sauce more visual.

Ingredients:

• pear – 1 kg;

• tomatoes - 3 kg;

• salad pepper – 2 kg;

• garlic - 200 gr;

• hot pepper – 2 pcs.;

• basil - 1 bunch;

• vinegar – 100 ml;

• sugar - 300 gr;

• salt – 1 tbsp;

• onions – 1 kg;

• sunflower oil – 150 ml.

When starting to make adjika, you need to choose the right starting products. For this preparation, I usually choose large onions, because they are easier and faster to peel. Pears can be of any variety; overripe fruits are also suitable. Just don’t take damaged and rotten ones. I don’t have any special recommendations for the other ingredients, as long as the vegetables are ripe and without blemishes.

How to cook adjika from tomatoes, pears and basil

First, all vegetables must be washed under running water.

Next, remove the seeds and stalks from the salad pepper and cut it into pieces.

Grind in a blender or meat grinder.

Cut the pears in half and use a sharp knife to cut out the centers, remove the stems, and cut into several parts.

Grind with a blender into a paste. If the peel is healthy, do not peel it.

Peel the onion and cut it into several pieces.

Grind using a blender.

We do the same with tomatoes: remove the stems and grind them into puree using a blender.

Place peeled hot pepper pods and garlic cloves in a blender bowl and chop.

We need to finely chop a bunch of basil with a knife.

Pour all the vegetables chopped for adjika (except for hot peppers, garlic and basil) into a stainless steel pan, mix and bring to a boil.

Add granulated sugar, salt, sunflower oil to the boiled adjika and, stirring occasionally, cook the tomato mass for half an hour over medium heat.

Add basil, a hot mixture of pepper and garlic to the pan and simmer for another ten minutes.

At the very end of cooking, add vinegar.

Pour hot adjika with pears into sterile containers. banks and seal them tightly with lids.

As an additional heat treatment, we wrap the jars of adjika in a blanket for two hours.

Look at the photo, homemade adjika with tomatoes and pears turned out delicious, thick, with a unique aroma of garlic and spicy basil. It's a pity that the aroma is not conveyed through the photo. 😉 We eat delicious adjika in winter with meat and fish dishes, pasta, potatoes or bread as a seasoning.