Beetroot and Tomato Preserve

Wash the beetroot, tomatoes, peppers, and carrots. Peel the onion and carrots, and remove the seeds from the peppers.

Grate the tomatoes on a box grater without the skin or pass them through a juicer, then bring the tomato pulp to a simmer.

Finely shred the onion, carrots, beetroot, and peppers using a box grater or knife: grate the carrots and beetroot, julienne the peppers, and mince the onion.

Add the prepared vegetables to the tomato pulp, pour in the oil, add salt and sugar, bring to a boil, and simmer covered for 1 hour.

Then add the vinegar and simmer for another 15 minutes.

Sterilize the jars and boil the lids.