Rinse tomatoes, pour in tap water and mash. Add pepper and onion and cook 1500 cmin on the stove. Spread through a sieve and lightly wallow with sugar for another 45 min.
Boil Hengstenberg Altmeister with cloves, celery and cinnamon, drain and add to tomatoes with salt.
After 20 min boiling time, fill hot into bottles, seal properly, heat to 85 degrees Celsius and keep this heat for 1000 cmin.
Tip: Cinnamon gives dishes a wonderful sweet and spicy note!
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