Delicious bell peppers and juicy tomatoes, which ripen in the garden beds, are rich in vitamins. To enjoy the special taste of these vegetables in winter, there is a special recipe for making lecho from peppers and tomatoes.
You will need:
- tomatoes - 3 kg;
- peeled bell pepper - 1.5 kg;
- onions - half a kilogram;
- carrots - half a kilogram;
- salt - a tablespoon;
- vegetable oil - 1 glass;
- sugar - 1 glass.
Tomato and pepper lecho recipe
Chop the tomatoes and chop them with a meat grinder or food processor. Pour the tomato puree obtained in this way into a saucepan with thick walls and a bottom, in which the lecho will be prepared, and cook for one hour. The first 30 minutes the tomatoes need to be cooked with the pan lid closed, the next half hour with the open one.
Cut the peeled peppers into slices and the carrots and onions into strips. Heat one glass of sunflower oil in a skillet. Add onions, carrots to it and simmer until cooked. Then add them to the saucepan to the tomatoes, mix everything thoroughly.
Pour 1 tbsp into the same place. l. salt and one glass of sugar, stir again. Cook for 15 minutes, then add the chopped bell pepper, mix with the rest of the ingredients, and simmer for another 20 minutes.
Gently put the finished hot, tasty lecho into the prepared sterilized jars and tighten with the lids. From one cooking lecho, 4 liter cans are obtained and 200 g for a side dish with soft bread for borscht, pasta or meat dishes.
