Paradajz sa biljem (Tomatoes with herbs)

Sastojci: 6kg paradajza, 4 glavice belog luka, 8 lista lovora, 4 kasike suve majcine dusice, 4 grancice ruzmarina, 800 ml maslinovog ulja, 5g konzevansa, 30 g soli. 

Priprema:
1) Paradajz oljustiti i sitno iseckati. Beli luk oljustiti I sitno iseckati. 
2) U dublju serpu na ulju proprziti paradajz, na umerenoj temperaturi uz povremeno mesanje. Dodati beli luk, list lovora, majcinu dusicu I ruzmarin I kuvati dok voda ne ispari a paradajz se zgusne. 
3) Tada dodati konzervans, sipati u oprane, ciste, zagrejane I suve tegle ili flase. Umotati u cebe I ostaviti do sutra da se sasvim ohlade. Povezati celofanom. 

Čuvanje i rok trajanja:

Za neotvorene tegle posto sadrzi konzervans, rok trajanja je do 12 meseci, na hladnom, tamnom i suvom mestu.

Nakon otvaranja tegle, u frizideru 3–5 dana.

Ingredients: 6kg of tomatoes, 4 heads of garlic, 8 bay leaves, 4 tablespoons of dried thyme, 4 sticks of rosemary, 800 ml of olive oil, 5g of preservative, 30 g of salt.

Preparation:
1) Peel tomatoes and chop finely. Peel garlic and chop finely.
2) Fry the tomatoes in a deeper pot in oil, at a medium temperature with occasional stirring. Add the garlic, bay leaf, thyme and rosemary and cook until the water evaporates and the tomatoes thicken.
3) Then add the preservative, pour into washed, clean, heated and dry jars or bottles. Wrap in a blanket and leave to cool down until tomorrow. Bind with cellophane.

Storage and shelf life:

Unopened jars have a shelf life of up to 12 months when stored in a cool, dark, and dry place (due to the presence of a preservative).

Once opened, store in the refrigerator for 3–5 days.