A popular Bulgarian dish, lutenitsa, made from tomatoes and peppers. This thick paste can be used immediately after preparation, or it is better to make a preparation for the winter. The most important thing in cooking lutenitsa is the process of baking vegetables. At this moment, they acquire a special aroma, and this is an important difference from the preparation of adjika, caviar and other similar dishes.
It is necessary
- - sweet pepper - 3 pcs.;
- - tomatoes - 2 pcs.;
- - garlic - 1 slice;
- - vegetable oil - 1 tablespoon;
- - salt and pepper - to taste;
- - oregano - a pinch;
- - greens - 3-4 branches.
Instructions
Step 1
Wash the pepper, cut in half, put on a baking sheet and bake for 25-30 minutes at 180 degrees. After cooling the halves, remove the skin from them and process with a blender.
Step 2
Pour clean tomatoes over with boiling water, remove from the skin and chop with a blender. Pass, if you want to get rid of the seeds, the tomato mass through a sieve.
Step 3
In a saucepan, or better in a cauldron, place the prepared vegetables. Simmer the mass until it is reduced by three times.
Step 4
Peel the garlic, chop, add to the cauldron to the products. Season the dish with salt and pepper. Chop the greens and mix with the total mass 5-7 minutes before the end of cooking. In the same period, pour in vegetable oil.
Step 5
The end result of cooking the lutenitsa should be thick, like a paste. Now you can put it in a sterile jar and roll it up or offer it as a snack.