How to cook
For the carrots, make a marinade: boil 1 1/5 cups (300 ml) oil, 2/5 cup (100 ml) vinegar, 2/5 cup (100 g) sugar, 1 tablespoon of salt and black pepper.
Add the tomato paste and stir. Fry oil and pour it over the salad. Put it in jars in boiling for 20 minutes until the jars are all sterilized.