Unfortunately, fresh ripe vegetables go bad very quickly. To preserve the harvest for the winter, they have to be frozen and preserved. I offer a recipe for preparations for the winter from tomatoes and peppers.
Lyutenitsa - recipe
Spicy sauce made from vegetables and seasonings - lutenitsa - came from the Bulgarian cuisine back in Soviet times, when Bulgarian canned food was not uncommon on store shelves. Serve lutenitsa with fried meat, cutlets, it is also an excellent spread on toast, bread. Various gravies are prepared on its basis. The seasoning put in the borsch will give it a spicy taste.
There are many recipes for lutenitsa for the winter, I will share an old, time-tested recipe that has been known to me since 1991. You will need 10 kg of bell pepper, 3 kg of ripe tomatoes, ground hot pepper 15 g, garlic 20-30 g, celery leaves 35 g, sunflower or other vegetable oil 270 g, sugar 15-20 g, salt 20 g. a large amount of starting products - the output is only 3-3, 5 liters of delicious sauce.
Take a pulpy red pepper, remove the seeds from it and cut it in half. Cover with cold water, bring to a boil and cook until pepper is soft. Rub it through a sieve. Cut the washed tomatoes into slices, boil until softened and wipe too. Combine peppers and tomatoes.
Chop the celery and garlic finely. Boil the vegetable puree until thick, then dissolve the spices in it, add vegetable oil, herbs, garlic. Boil for a minute. Pour hot seasoning into jars and sterilize - liter container 45-50 minutes.
Those who do not like to sterilize can prepare lutenitsa like this: put 50 g of salt, 100 g of sugar, 270 g of any vegetable oil, 50 g of table vinegar in 3 liters of puree. Boil the mixture, pour into jars, wrap them up and leave to cool.
Homemade tomato ketchup
Tomatoes can be used to make homemade ketchup, which tastes nothing like store-bought ketchup. Wash the tomatoes (10 kg) and cook whole for 30 minutes. Drain the water, let them stand and drain again. Repeat several times until there is no water left. Rub the tomatoes through a metal sieve, you should get 2.5-3 liters of puree. Add 2 tbsp to it. tablespoons of salt; a glass of sugar; 1 teaspoon of dry mustard, cinnamon, hot red pepper; cloves, sweet peas to taste.
Boil the sauce for 5 minutes, then add 5 chopped heads of garlic, 1 teaspoon and boil for another 5 minutes. Pour plain tomato ketchup hot into prepared jars and swirl.
