Store-bought canned fish will never compare with homemade. And this mackerel in tomato is the best proof of that. I tell you how to cook it properly so that it is delicious and perfectly stored. No complicated tricks.
Ingredients
Step-by-step cooking recipe
Peel the tomatoes and chop them in a blender.
Grate the carrots, chop the onion and boil the gutted mackerel for 15 minutes.
Cut the fish into portions, and remove the bones.
Mix vegetables, butter, sugar and salt, and boil until boiling.
Cook the tomato for 1.5 hours over medium heat, stirring.
Add the mackerel and spices, and cook for another 20 minutes.
10 minutes before the end, add the lavrushka and all the spices.
At the end, add vinegar and roll the mackerel in tomato in sterile jars.
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