صلصة الطماطم بالبنجر

We add the sugar and stir well.

We store the sauce in the freezer and use the needed amount for cooking as needed.

We press out any air from the bags and seal them tightly.

We pour the sauce into freezer-safe containers, silicone molds, or storage bags.

We turn off the heat and allow the sauce to cool completely.

We let the sauce boil for an additional 5 minutes until it thickens.

We gradually add the cornstarch mixture to the sauce, stirring quickly to avoid lumps.

In a separate bowl, we dissolve the cornstarch in a small amount of water.

We leave the sauce to simmer over medium heat, stirring occasionally, until it reduces.

We add the vinegar and continue stirring.

We wash the tomatoes thoroughly and clean them from the outside.

We return the strained sauce to the pot over medium heat.

We let the sauce cool a bit more, then strain it through a sieve to remove skins and seeds.

We blend the mixture using a hand blender until smooth.

We turn off the heat and let the mixture cool down slightly.

We stir occasionally and make sure to move the top layer to the bottom and vice versa, until the tomatoes soften and the skins begin to separate.

We cook the mixture over high heat for 10 minutes until it starts to boil.

We add the chopped beetroot to the tomatoes.

We place the tomatoes in a large pot that fits the whole amount.

We cut open each tomato with a knife to make sure it's clean inside and free from mold or defects.