Tomato and plum sauce

1. Stage

We prepare all the necessary products.

2. Stage

Let the tomatoes stand in boiling water for 30 seconds and peel them. Cut them into several large pieces. Remove the pips from the plums (if the skin of a plum is thick, it is better to peel it too, I had thin plums - I decided to leave them).

3. Stage

Thoroughly chop with a blender (you can use a meat grinder).

4. Stage

Peel the onion and cut into large rings. Peel bell peppers from seeds and cut into several pieces. Peel garlic.

5. Stage

And all this as thoroughly grind with a blender (you can use a meat grinder).

6. Stage

Pour the resulting mixture into a saucepan with a thick bottom and place on the fire. Bring to a boil, turn down the heat to minimum and cook for 2-3 hours. You can change the cooking time a little (but! You shouldn't cook for less than 2 hours), the longer you cook, the thicker the sauce. I cooked for 2.5 hours - it boiled down to about half.

7. Stage

While the mixture is boiling, prepare the spice dressing. Mix together regular sugar, cane sugar, salt, and apple cider vinegar. Add the allspice, hot red pepper, cloves, ginger. Cover the dressing with a lid and leave it to wait for its time.

8. Stage

10 minutes before the end of cooking, add the dressing. Be sure to taste, but carefully, let it cool a little in a spoon. If it's too sour for your taste, add sugar, if not too spicy, add red pepper. The proportions described above are for my taste :) The golden mean for me. Take it off the heat. If you plan to make preparation for the winter, still hot pour in sterilized jars and roll up. If "for now", you just move it into jars and bottles, let it cool, close it and put it in the fridge.