Salad for winter is easier than ever with tomatoes

At the end of summer, it's time to stock up on the gifts of nature for the winter period. First of all, compotes, jams and vegetable salads take their place on the shelves in my pantry. I prepare a lot of salads and they are different in composition and cooking methods. I want to share one of my recipes, which is easier to make, and the result is a very tasty meal. This salad can be used as a separate culinary dish, although it is usually supplemented with any everyday food.
Washed and peeled vegetables need to be crushed: tomatoes and onions are cut into rings or half rings, bell peppers, previously freed from seeds, are cut into slices, half rings or rings, carrots and roots are grated. Mix the prepared vegetables, add salt, mix and put under load in the refrigerator to let the juice. After 6-8 hours, drain the resulting liquid, add oil and begin heat treatment. We will simmer our salad for about 40 minutes on low heat. 5 minutes before the end of cooking, add pepper and bay leaf. We close the salad in sterilized jars and, turning upside down, put it to cool in a warm place.