Canned fried tomato (nothing to envy to the bought one)

Peel the tomatoes and chop them. And once chopped, drain the water as much as possible (the more the tomato water is drained, the thicker it gets, and the better).

Add the tomato very drained to the pot, and cook. Stir often, now is the time to remove more water that the tomato has released again. Remove with a ladle or similar all the water that you can. And to continue cooking.

In the meantime, fry in a pan a chopped onion and a chopped bell pepper with extra virgin olive oil. And once fried, add to the cooking of the fried tomato and cook it all together so that it gets the flavor.

Once it starts to boil, leave on medium heat for about 20 minutes. Grind with a blender very well. Pour into jars. Close them very well. And put them in a pot covered with water a finger above the highest jar. And to cook, cover, over high heat, and once the water begins to boil, turn to medium heat and boil about 6 minutes.

Leave in the hot water for a while and then remove.

**While the tomatoes are frying add a little salt to taste, I prefer it to be bland rather than tasty because I add salt to the meals I accompany with the fried tomato. * I add a little bit of sweetener, to remove the acidity of the tomato. It is the only thing I add white sugar to all year. And I add a spoonful to 5 kilos approx.

Fried tomato ready for years.

*I make an aside: when the tomato is already boiling, it continues releasing water, but I do not continue removing more, otherwise it loses the flavor of the bell pepper and onion that I have added, the salt and the sugar, and that is no longer necessary. It is necessary to remove the water before that. Having removed enough water before this step, it will be thicker.