Ingredients
This recipe is for a fixed batch — the ingredient proportions cannot be scaled proportionally.
- Tomatoes1 kg
- Onion1 pcs
- Eggplants150 g
- Button mushrooms150 g
- Garlic4 cloves
- Salt20 g
- Peppercorns10 pcs
- Dried spicesto taste
- Vegetable oil50 ml
Nutrition
per 100 g
- Calories
- 56 kcal
- Protein
- 2 g
- Fat
- 4 g
- Carbohydrates
- 5 g
Instructions
How to make homemade Dolmio sauce for winter? Prepare all the necessary ingredients. Wash all the ingredients under running water; peel any that need peeling. Chop the mushrooms very finely. You will find helpful tips for making winter preserves in the article at the end of this recipe.
Cut the eggplants into small cubes.
Cut the onion into thin half rings or quarter rings.
Heat the oil in a frying pan. Add the onion and fry over medium heat. Fry the mushrooms separately in hot oil for about 15 minutes, stirring occasionally. If you do not have a second frying pan or the batch is small, fry the mushrooms together with the onion.
After about 15 minutes, combine the fried mushrooms and onion with the eggplant cubes. Stir and continue frying over medium heat until the eggplants are soft.
Add spices to taste.
Crush the garlic using a pestle, a masher, or another kitchen utensil.
Cut the tomatoes into pieces of any size.
Then put the pieces into a blender bowl and blend them. You need juice.
Crush the peppercorns more finely and add them, along with the tomato juice, salt, crushed garlic and bay leaf, to the rest of the vegetables. Stew for about 20 more minutes until done.
While the sauce is cooling, sterilize the jars and lids. Wash the jars with baking soda, place them upside down in a cold oven, heat to 150°C and sterilize 0.5 l jars for about 10 minutes, 1 l jars for about 15 minutes. Wash the lids and boil them. Blend the mixture using a convenient method — for example, with an immersion blender; complete smoothness is not necessary.
Bring the sauce to a boil and pour the boiling sauce into the jars. Cover with the lids and screw them on.
