canned vegetables in tomato sauce preserved with vinegar, oil and sugar
Ingredients:
- 2 kg tomatoes or tomato sauce
- 3 kg seasonal vegetables (beans, courgettes, aubergines, onion, bell pepper, carrots, cauliflower, peas,…)
- 300-400 ml seed oil (I like to use sunflower oil)
- 250 ml white wine vinegar
- 3 tbsp (gestrichen) salt
- 3 tbsp (gestrichen) sugar
- 3 tbsp mustard
- 4 cloves of garlic (minced)
- 3 cloves
Preparation:
Chop the vegetables into pieces of preferred size (bite sized)
Cook the tomatoes into a sauce or bring the tomato sauce to a boil.
Add spices, sugar, salt, oil and vinegar.
Add vegetables.
Cook for approx 20 minutes - the vegetables should still be firm.
Put the antipasto in jars that have been sterilized in cooking water.
Notes
Jars should be good for up to a year if stored in a cool place. Store in the fridge after opening and use it within a week.
I like to reduce the vinegar and sugar a bit — it might not be the best idea for preservation, but this way I can use the antipasto as a side dish. Also, the trio of onions, carrots and celery is a must for this recipe.