Olive-hued spicy green tomato salad with sweet and sour profile

A piquant winter preserve featuring a balanced sweet-and-sour profile with a subtle heat. The vegetables retain their structure, while the marinade transforms the tomatoes into a characteristic olive hue. This salad serves as an ideal accompaniment to boiled potatoes. Ingredients Green tomatoes: 5 kg Bell pepper: 800 g Chili peppers: 2-3 pcs. (adjust to taste) Garlic: 100 g Salt: 100 g Sugar: 200 g Table vinegar (9%): 300 g Vegetable oil: 300 g Bay leaves: 5 pcs. Black peppercorns: 1 tbsp. Note: Vegetable weights are for peeled and trimmed produce. If tomatoes show signs of late blight, trim the affected areas before slicing. Step-by-Step Preparation Vegetable Prep: Cut the tomatoes into bite-sized pieces. Peel and chop the bell peppers, chili, and garlic. Process this mixture with a blender or meat grinder until smooth. The Dressing: Combine the pepper-garlic paste with salt, sugar, vinegar, and vegetable oil. Stir thoroughly to ensure the seasoning is evenly distributed. Marinating: Place the sliced tomatoes in a pot and pour the dressing over them. Let the mixture rest for 1-2 hours. During this stage, the salt and acid draw out the natural juices from the tomatoes, creating the base for the sauce. Heat Treatment: Add the bay leaves and black peppercorns. Bring the pot to a boil, then immediately reduce the heat to low. Simmer for 10-12 minutes, stirring occasionally. Quality Control: The tomatoes are ready when they shift from bright green to an olive color. Avoid overcooking to prevent the vegetables from becoming mushy.