Tomato and Red Pepper Catchup

Name: Tomato and Red Pepper Catchup
Yield: 8
Ingredients: 2 kg of red bell peppers; 750 g of tomatoes; 4 large onions; 5 tablespoons of olive oil; 1/2 cup of red wine vinegar; 4 tablespoons of grated Parmesan cheese; 1 teaspoon of salt; 1/2 teaspoon of ground black pepper; 2 sprigs of parsley; A pinch of cinnamon; Salt and black pepper

1
2 kg of red bell peppers
2
750 g of tomatoes
3
4 large onions
4
5 tablespoons of olive oil
5
1/2 cup of red wine vinegar
6
4 tablespoons of grated Parmesan cheese
7
1 teaspoon of salt
8
1/2 teaspoon of ground black pepper
9
2 sprigs of parsley
10
A pinch of cinnamon
11
Salt and black pepper

Ingredients

1
2 kg of red bell peppers
2
750 g of tomatoes
3
4 large onions
4
5 tablespoons of olive oil
5
1/2 cup of red wine vinegar
6
4 tablespoons of grated Parmesan cheese
7
1 teaspoon of salt
8
1/2 teaspoon of ground black pepper
9
2 sprigs of parsley
10
A pinch of cinnamon
11
Salt and black pepper

Directions

1
Wash the peppers and cut them into 4 pieces
2
Remove the white part
3
Cut into chunks
4
Wash the tomatoes and cut them into 4 pieces
5
Chop the onions
6
In a large pan, heat the olive oil, add the peppers, tomatoes, onions, and cook slowly for about 1 hour, stirring occasionally
7
Pulse everything in a liquidizer or processor
8
Sift through a sieve
9
Pour it back into the pan
10
Add the vinegar, Parmesan cheese, and salt
11
Stir well
12
Add the parsley, black pepper, and cinnamon to a spice bag and tie securely
13
Add it to the pan
14
Cook over moderate heat, stirring occasionally, until the desired consistency is reached
15
Check the seasoning and add more salt, pepper, or vinegar to taste
16
Remove the spice bag
17
Pour into sterilized jars that fit closely together, leaving about 1/4 inch of headspace
18
Let it boil and cook for 30 minutes
19
Close the jar tightly
20
Store in the refrigerator after opening a jar
21
This makes 8 cups or 16 tablespoons per cup.