Pepper in tomato sauce for winter - photo recipe

How to close the pepper in tomato sauce for the winter

List of ingredients: sweet pepper of different colors (red, green, yellow) - 1,5-2 kg, mature red tomatoes - 2-3 kg, eggplants - 2,5-3 kg, large carrots - 5-6 pieces, garlic - 3- 4 heads, a couple tablespoons of table salt, one glass of sugar and 9% vinegar, a glass of sunflower oil. To taste, you can add chilli peppers, spices and condiments.

How to:

1. Take the tomatoes and cook mashed potatoes from them: grind them with a knife and place the tomato slices in a blender, meat grinder or food processor. After a couple of minutes the tomato liquid mass is ready! Now pour it into a large deep enamel cup.

2. Similarly, using a combine harvester or meat grinder, grind and carrots.

3. Mix the tomatoes with carrots and put them on the fire.

4. During this time cut the eggplant and bell pepper in large pieces. This is done so that they do not boil when they are stewed in the general mass.

5. Tomatoes are boiled with carrots, reduce fire and mix with them first aubergines, and then sweet peppers. Soon the vegetables will give juice and "dissolve" in tomato juice.

6. Take the garlic, peel it and chop it in a griddle or meat grinder. Add to the pan with vegetables.

7. It remains to pour the vinegar with vegetable oil and add salt with sugar, as well as ground pepper and seasonings at your discretion.

8. Let the vegetable mass stew about 40-45 minutes. Stir occasionally for the sake of uniform cooking of all vegetables.

9. Rinse cans and tin lids, sterilize them. Spread the finished pepper in tomato sauce over the jars and close the lids, turn the jars and leave overnight. This appetizer has an astounding sweet and sour taste and a wonderful aroma, as well as a bit of spiciness, if you add black pepper to the stock.

Recipe for canned pepper in tomato pouring

Ingredients: Bulgarian pepper - 4,5-5 kg, tomato sauce or pasta - half a liter, 100 grams of edible salt,

2 liters of cold water, about a glass of sugar, about the same amount - acetic acid, sunflower oil - 1 glass.

How to cook:

1. Sweet pepper, clean, remove the stalk and the middle, containing the seeds.

2. Add tomato paste or sauce to the water, fill salt and sugar, and pour vinegar and a glass of vegetable oil.

3. Put the brine on the fire, and, as soon as it boils, put the prepared Bulgarian pepper in a pot of brine.

4. Cook for about 20-25 minutes and then move the vegetables along with the brine in the jars, roll up and leave inverted for a day.

Pepper in tomato filling. Recipe # 3

1. 1.5 kg of pepper wash and clean, cut into strips.

2. We cut the garlic head in the form of plates.

3. We prepare the tomato filling: tomatoes are passed through a meat grinder or a food processor, then tomato juice is then cooked on the stove. Another option: in a liter of water add 250-300 grams of tomato paste.

4. Mix the following ingredients in the pan: tomato juice, sunflower oil (3-4 tablespoons), salt (1 tablespoon), sugar (two tablespoons), apple cider vinegar (2-3 tablespoons).

5. We bring to a boiling state tomato mixture, cook a couple of minutes and put pepper with garlic. 10 minutes of boiling mass.

6. Pour into sterile cans, close with lids and wrap, turning the jars. Store in a cool dark place.

Author: Katerina Sergeenko