Tomato and carrot caviar with garlic and cinnamon

This culinary recipe of Russian cuisine is one of the most beloved not only in my family, but also in the families of my friends. The dish cooked as a result is delicious. It is especially good to eat carrot caviar in winter – in principle, that's what it is designed for. It is an additional source of vitamins.
We pass through a meat grinder: carrots, tomatoes (they can be peeled off, the food will come out even tastier), onions and even garlic. We put everything in a large saucepan, pour vegetable oil here, pour a tablespoon of salt, put a glass of sugar. By the way, about sugar: if your carrots are already sweet, it's better to put half a cup of sand, because as a result, carrot caviar for the winter will come out not as pickles, but as jam. We pour cinnamon into the resulting mass (it can be replaced with nutmeg, it also turns out very well). Put the pan on a slow fire and cook, stirring, for about two hours. After that, we put them in pre-prepared jars and boldly twist them. Such a carrot is very good to smear on bread – with tea and coffee, it leaves only in this way, it has been tested repeatedly.