Recipe: tomato and apple purée for winter preserves

With autumn gardens yielding both tomatoes and apples, the recipe's author suggests trying an unusual but tried-and-tested flavor pairing — tomato purée blended with tart apples, such as the Antonovka variety. According to the author, the result pleasantly surprises both those who make it and their guests.

Ingredients needed

The purée requires three kilograms of tomatoes, one kilogram of tart apples, 300 grams of onions, and 100–150 grams of sugar depending on how sweet the fruit and vegetables are. It also calls for one tablespoon of salt, one teaspoon of ground black pepper, and two to three tablespoons of nine-percent vinegar. Optionally, garlic cloves, a bay leaf, ground chili, or ginger can be added for a sharper or spicier taste.

Preparation

Tomatoes are washed and cut into pieces, with the option of blanching and peeling them first. Apples are peeled, cored, and likewise cut into pieces, while onions are peeled and roughly chopped. All ingredients go into a pot and are simmered over low heat for 40 to 60 minutes until the mixture becomes soft and uniform.

The mixture is then blended with a hand blender, or pressed through a sieve for a completely smooth texture if preferred. Salt, sugar, pepper, and any other chosen seasonings are added next, and the purée is cooked for another 20–30 minutes until it reaches the desired consistency. Vinegar is added at the very end, followed by five more minutes of cooking.

The hot, finished purée is poured into sterilized jars, sealed tightly, turned upside down, and left to cool. It is best stored in a cellar or another cool place.