Recipe for peppers in tomato sauce. How to make bell peppers a hit on the winter table
Description
Sweet peppers in tomatoes for the winter, also known as lecho, are really easy to prepare and it won’t take you much time to create this preserve. This alone should be enough to immediately go to the store for delicious bell peppers and start preparing delicious homemade preparations. But if this is still not enough, then it is worth recalling that bell pepper is a dietary and very healthy product that should be in every person’s diet. In winter it is quite difficult to find truly natural vegetables, so you need to take care of their availability in winter in advance. The same applies to tomatoes, store-bought varieties of which in winter are more reminiscent of grass in both taste and smell.
Today we will present for you the most classic and simple step-by-step photo recipe that will clearly demonstrate how to properly cover bell peppers in a tomato for the winter at home. The taste of such lecho should be rich, deep, sweet and at the same time piquant due to the amount of garlic we add to the preparation. If you decide in any way to change the quantity or composition of ingredients for such a dish, then its taste will most likely differ from the classic one. Otherwise, you can safely experiment and look for the optimal combination of products for treatment. Let's start preparing sweet peppers in tomatoes with garlic and spices for the winter.
Ingredients
Sweet peppers in tomatoes for the winter - recipe
The first step is to remove the skins from purchased juicy and ripe tomatoes. For this purpose, the simplest and most convenient method has already been determined. We thoroughly wash the small tomatoes and make a not too deep cross-shaped cut on top of each fruit, as in the photo.
In a large saucepan, boil clean water and lower each tomato into it for literally 5-10 seconds, in other words, blanch the tomatoes.
Now a little trick: before you start boiling the liquid, place a deep plate in the freezer, and then put the tomatoes that have been in boiling water into it. This little trick will allow you not only to quickly cool tomatoes and easily remove their skins, but also stop the process of further cooking the tomatoes under high temperature.
The tomatoes are ready, all that remains is to separate the required number of garlic cloves from the head and peel them from the thick skin. Grind the prepared ingredients using a food processor or meat grinder: choose the most convenient and affordable way for yourself.
Pour the resulting tomato puree with chopped garlic into an enamel pan and send it to the stove, along with adding rock salt, the specified amount of sugar, black peppercorns and bay leaf with vegetable oil to the ingredients. Add vinegar to the ingredients only after the tomato mixture has boiled. Do not forget to thoroughly mix the lecho base.
While the mixture comes to a boil, prepare the bell pepper. To do this, we wash all the fruits and carefully cut out the core with seeds and the green stalk from each. Cut the peppers into neat quarters and place them in a pan with boiling tomatoes. Cook the lecho for 20 minutes after the tomato mass boils, periodically stir the ingredients with a wooden spoon.
During this time, you can also have time to sterilize small glass jars in the oven, which now need to be filled with the prepared snack to the very top. The jars also need to be sealed with tin lids; it would be a good idea to sterilize them in advance as well. We turn the canned food upside down and leave it in this form in the kitchen until it cools completely, then we put the product in the pantry. Homemade sweet peppers in tomatoes according to the most delicious recipe are ready for the winter. You can even serve it on a festive table; everyone will love this healthy preparation.
There are still sufficient quantities of vegetables in stores and on the market, but the season is ending soon, so you need to hurry. Pickled bell peppers in tomato juice for the winter will be a good addition to various dishes or as an independent snack. And today, I want to offer you my recipe for making it.
Pepper in tomato sauce for the winter: recipe with photos
Ingredients:
- bell pepper – 1 kg
- tomatoes for juice – 1.5 kg
Ingredients for 1 liter of juice:
- salt – 1 tbsp. spoon
- sugar – 2 tbsp. spoons
- table vinegar 9% - 2-3 tbsp. spoons
- bay leaf – 2 leaves
- cloves – 3 pcs.
- allspice – 3 pcs.
- peppercorns – 6 pcs.
Cooking method:
It’s not difficult to prepare sweet peppers in tomato juice for the winter. First you need to remove the stalks, partitions and seeds from the pepper. Next, cut into strips, rings, squares - the choice depends on the personal preferences of the housewife.
To prepare the juice, wash the tomatoes, remove any damaged ones, and cut into halves or slices if they are very large.
The most convenient way to obtain tomato juice is with an electric juicer. If you pass the tomato mass through a juicer 2-3 times, then from 1.5 kg of tomato you will get about 1.3 liters of juice with pulp. The advantage is that pure juice without skins and seeds is available quickly and without much hassle. Alternatively, you can use the proven method of grinding hot tomatoes through a sieve. The result is the same.
Bring the resulting tomato juice to a boil and add salt, sugar and spices. Finally, add 2-3 tablespoons of vinegar.
Wash the jars thoroughly and sterilize them in the microwave, steam or oven. Boil lids for seaming in water.
Place the peppers loosely in jars and pour hot juice over them.
Cover with lids and sterilize. Place a cloth or other support on the bottom of the dish for sterilization. Ready time for half-liter jars is 20 minutes, liter jars – 40 minutes.
Pepper is a very tasty and healthy vegetable that everyone loves. It can improve mood, quench thirst and strengthen the immune system. If you don’t want to part with it all year round, you can cook sweet peppers in tomato juice for the winter - the recipes are very simple, so even a beginner can handle it.
In order for the workpiece to stand for a long time, it must first be subjected to heat treatment: blanched, boiled with other vegetables, fried or baked in the oven. Baking is the easiest and most convenient way, since your participation in cooking is minimal.
The easiest way to preserve peppers is solo, but many people prefer to preserve them with tomato juice and onions. The tomato is considered a vegetable of longevity, so it is recommended for everyone, especially the elderly. Onions can support the immune system in winter.
Instead of regular tomatoes, you can use paste, sauce or juice, including spices. But make sure that it does not contain any preservatives or impurities, as this may affect the further result.
Pepper in tomato juice for the winter: recipes with photos
Be sure to use only fresh peppers, preferably in different colors, so that the preserved food looks elegant at any meal. As for tomatoes, take fleshy, ripe fruits that are not entirely suitable for conventional canning.
Advice: If you use store-bought juice, be sure to taste it for salt so that there are no unpleasant surprises later.
Ingredients
Servings: – + 17
- Bulgarian pepper 1 kg
- vegetable oil 100 ml
- salt 2 tsp
- sugar 4 tbsp.
- tomato juice 500 ml
- vinegar 9% 3 tbsp.
- garlic 4 cloves
- dill 1 bunch
- spice mixture 20 g
- peppercorns 5 pieces.
- ground red pepper 5 g
Per serving
Calories: 87 kcal
Proteins: 1.2 g
Fats: 5.9 g
Carbohydrates: 7.3 g
40 min. Video recipe Print
Turn on the oven to preheat at 200 degrees. Wash the peppers, dry them with paper towels and remove seeds, stems and internal membranes.
Cut into small pieces that will easily fit into a half-liter jar.
Cover a baking sheet with foil, pour oil and carefully place the chopped bell pepper. Pepper on top, pour in the spice mixture and put in the oven for half an hour.
At this time, we begin preparing the marinade. Pour tomato juice into the pan and bring to a boil, then add sugar, salt, pepper and cook for 10 minutes. Add vinegar to tomato juice at the very end so that it does not evaporate.
It is not necessary to sterilize the jars, because the hot marinade will take care of the safety of the twist, but if you want to play it safe, you can wash them thoroughly with soda and heat them over steam.
Place peeled and washed garlic on the bottom of the jars. If you want the snack to be hot, then first crumble it or roll it through a crusher. Add peppercorns and chop the greens there.
Remove the fried pepper slices from the oven and carefully place them into the jars using a fork. Pour the hot tomato sauce and oil on top that remained on the baking sheet after baking in the oven and roll it up.
Then the preservation must be turned upside down, wrapped and waited to cool. You need to marinate the workpiece for at least 1 week, and then you can eat it. It is recommended to serve chilled in a separate bowl or with meat and fish. But it’s best to leave this kind of treatment until winter, so that you can then enjoy an amazing, fiery snack and replenish your supply of vitamins. Bon appetit!
Important: When peeling peppers, be careful; the seeds can give a bitter taste, so remove them all.
Watch the video to find out all the details and culinary secrets. And if you like pepper without tomato, then use the Armenian recipe.
Features of cooking hot, sweet and bell peppers
Many recipes require cooking that a slow cooker wouldn't do, but you can easily substitute them with a regular stovetop or oven. If you cook in this kitchen appliance, then you need to put the pepper in the “simmer” mode for 30 minutes.
You can marinate not only bell peppers, but also hot chili - this recipe will appeal to all lovers of fiery snacks; moreover, such preservation stimulates the appetite, and you will lick every finger, so it is better to prepare several jars at once. Marinated whole, stuffed, they are no less tasty than lecho or solo, so feel free to explore many options.
If you want a sweeter taste, try replacing sugar with honey. This sweetness goes especially well with hot pepper. The spicy appetizer can be served separately or used for further preparation in first courses or salads.
It’s not for nothing that peppers are considered a dietary dish - they consist of water and healthy vitamins, so you can eat such a preparation during fasting and even when losing weight. Combine a variety of vegetables and spices to create a fantastic-tasting dish that will be the envy of all your guests!
It is better to take red peppers, then the appetizer will not only be tasty, but will also look very appetizing.
First you need to squeeze the juice out of the tomatoes. We do this using a juicer, and if this is not possible, then in a blender. But in this case, be sure to grind the resulting juice through a sieve so that there is not a single seed in the freshly squeezed juice.
You can also buy juice purchased, just keep in mind that the finished juice is already a little salty, so then adjust the amount of salt to your taste.
We wash the bell peppers and remove the insides. Cut it into large slices. Remove the husks from the garlic and crush them in a garlic press.
Pour freshly squeezed juice into a saucepan and bring to a boil, skimming off the foam that forms. Then pour refined oil, vinegar into it, add salt and sugar.
Mix well and add slices of sweet pepper to this tomato. Add chopped garlic.
Boil for no more than 10 minutes.
When the pepper in the tomato has completely cooled, you can store it in the basement or pantry for the winter.
What juicy and tasty vegetable do we most often think about when we want to make a salad? Isn’t it something we begin to think about when planning preparations for the winter immediately after, but in all sorts of forms? I'm pretty sure most of us will immediately think of bell peppers. There are so many delicious dishes you can prepare with it, but there are no less ways to prepare bell peppers for the winter. The best recipes can take a long time to collect from relatives, friends, acquaintances and the Internet, but I will make my own small collection of recipes for you. The same ones that are the best and most delicious recipes for me.
Today we will preserve bell peppers for the winter in several proven and very tasty ways.
Pickled bell peppers for the winter - step-by-step preparation recipe
People have different tastes, but I am sure that many of you can agree with me that pickling is one of the most delicious types of vegetable preservation. Marinades are usually so aromatic and piquant, with light sourness and spices, garlic, herbs. Real jam. Well, I have a soft spot for them. For this reason, I most often marinate bell peppers for the winter.
If you haven't tried pickled peppers yet, you're missing out. And even though other pickled vegetables are much more common on store shelves, no one will stop us from making this amazing dish and snack ourselves.
For pickled bell peppers you will need:
- sweet bell pepper - 3 kg,
- vinegar 9% - 1 glass,
- sugar - 0.5 cups,
- salt - 2 tablespoons,
- garlic - 1 head,
- bay leaf - 8-10 leaves,
- fresh parsley - a large bunch,
- peppercorns - 1 teaspoon,
- cloves - 6-8 pcs.
Fleshy red and yellow peppers are best for pickling. Peppers that are too thin-walled will not be as tasty. Fruits can be taken of any size, since it is still most convenient to cut them to put them in jars. This way the capacity of each jar of pickled pepper will be maximum.
Preparation:
1. Wash the peppers. Remove the stalk and cut out the core with seeds. It will be easier to do this if you cut the pepper in half lengthwise.
2. Cut the peppers into wide strips. Each half can be cut into 2 or three parts, depending on how large the pepper is.
3. Pour 600 ml of water into a large saucepan. Pour a glass of vinegar and vegetable oil there, add all the sugar and salt at once. Turn on the stove and let the future marinade boil.
4. Place pieces of pepper into the boiling marinade, wait until the liquid boils again and simmer the vegetables for 10 minutes under the lid, stirring constantly.
The bell pepper should soften a little, but not become completely cooked. Pickled peppers are very good with a little crunch.
5. Prepare jars for canning. Cans with a volume of 1 or 0.5 liters are suitable.
It is better to sterilize them in advance. To do this, you can heat them in the oven, boil them in a pan of water, hold them over steam, or put them in the microwave with water and let them boil.
To make bell peppers aromatic and slightly piquant for the winter, we place our “spices” at the bottom of sterilized jars. Place 3-4 cloves of garlic in each, cutting each in half, 1-2 sprigs of parsley, 2 bay leaves, 5 peppercorns and 1-2 cloves.
6. Now put the hot, freshly boiled pepper into the jars. Do this as tightly as possible and don't be afraid to scrunch or fold the pepper pieces. When you have laid out all the peppers, pour the marinade from the pan all the way to the edge of the jar. The pepper will continue to marinate in it.
7. Screw on the lids of the jars or roll them up with a machine. Turn the jars over onto the lid and wrap them in a thick towel until they cool completely.
In a few months, such peppers will become amazingly tasty and will be a great addition to your winter diet with vegetables. It will make an excellent side dish or even an appetizer for the holiday table.
It is best to store it in a cool place, such as a cellar or refrigerator.
Bell pepper for the winter in honey sauce - recipe with photo
Bell pepper for the winter with honey is a very simple, but at the same time delicious recipe. The peppers turn out sweetish, crispy with sourness. Very unusual because the honey will add its own unique flavor. In my opinion, honey goes very well with bell peppers; it simultaneously complements its sweetness and sets off the flavor nicely. Any spices with a strong taste are not added to this marinade, which leaves the honey the opportunity to reveal its taste and the taste of pepper. The recipe is very suitable for a variety of winter preparations.
For canning, I most often recommend taking jars that are not too large in volume, especially if your family is not too large and an open jar of pepper will have to sit in the refrigerator for a long time. Why risk your health once again, and feel sorry for the food. Agree, if you want more, you can always open two small jars. But it is impossible to preserve a large one back.
Also, when you cook something for the first time, make small quantities to experiment. After all, what one person likes may not be to the taste of another.
Having tested this recipe on myself, I try to make a couple of jars of pepper and honey.
To prepare you will need:
- bell pepper - 1 kg,
- honey - 4 tablespoons,
- vinegar 9% - 4 tablespoons,
- vegetable oil - 3 teaspoons,
- salt - 2 teaspoons,
- black peppercorns - 1 teaspoon,
- coriander seeds - 1 teaspoon.
Preparation:
1. Wash the bell pepper and cut it into two parts. Remove the core along with the stalk. Rinse off any remaining seeds.
2. Cut the pepper into smaller pieces. Cut each half lengthwise into 2 or 3 pieces. If the pepper is very thick, as in my case, you can even use 4. The main thing is to make pieces that will be convenient to eat later.
3. Pack the pepper pieces tightly into clean, sterilized jars. Fill them completely with pepper. Try not to close jars that are not full; they will not keep for long due to the large amount of air. It's best to prepare the remaining peppers differently, such as making a fresh salad out of them.
4. Now boil the kettle and pour boiling water over the peppers in the jars. Fill the jars to the very brim, cover them with sterilized lids and leave them like that for 10 minutes.
5. Now it's time to prepare the marinade. Take a small saucepan or ladle. Pour honey into the bottom, add salt, peppercorns and coriander seeds. Please note that sugar is not added, it is replaced by honey.
6. Drain the hot water from the jars of peppers directly into this saucepan; we will use this broth to prepare the marinade. Add vegetable oil and vinegar.
7. Bring the marinade to a boil and pour it back over the peppers in the jars.
8. After this, screw the lids on as tightly as possible. Check if they are leaking. Then turn the jars over and wrap them in a warm blanket or towel. In this form, the jars must cool before they can be stored.
This very tender and spicy marinated appetizer will definitely delight you on a long winter evening with its summer taste. Enjoy yourself and treat your loved ones.
Marinated bell peppers in oil, Caucasian style
Here's another original recipe. You know that sometimes spices and cooking methods can completely change the taste of a dish. This is one of those cases. The pepper turns out so aromatic and tasty that you won’t be able to pull it off by the ears.
The recipe is not at all complicated, and adding a lot of herbs and garlic only makes bell peppers tastier for the winter.
Bell pepper in tomato sauce
If we are looking for all sorts of delicious options for preparing bell peppers for the winter, then it’s simply a sin not to remember how wonderfully the tastes of peppers and tomatoes combine. Everyone’s favorite lecho is just from this category. But, if you want to cook not lecho, to which a wide variety of other vegetables are often added, but just sweet peppers in tomato juice, then this recipe is just right.
We will cover large pieces of pepper in tomato sauce, which will be our spicy winter snack.
To prepare bell pepper in tomato you will need:
- bell pepper - 5 kg,
- unsalted tomato juice - 3 liters,
- vegetable oil - 1 cup,
- salt - 2 tablespoons,
- sugar - 0.5 cups,
- vinegar 9% - 6 tablespoons,
- spices to taste (peppercorns and allspice, bay leaf, cloves, garlic).
Preparation:
1. Wash the bell pepper with cold water and remove the seeds and tail. Then, cut into large pieces. Half or quarter a pepper, depending on the size of the vegetable.
2. Pour the tomato juice into a large saucepan. Choose a container that will eventually fit all the bell peppers.
Add sugar, salt, spices and vinegar to tomato juice. This will be our tomato marinade. You can buy store-bought juice, or you can make it yourself from fresh tomatoes.
3. When the tomato juice boils, add vegetable oil to it, and then add all the bell peppers. Stir well and cook, stirring, for 15 minutes.
4. Place the hot, freshly boiled pepper in tomato juice very tightly into pre-sterilized jars. Fill with juice to the very edge and screw on the lids. The lids must also be sterile.
After this, turn the jars over and make sure the lids are not leaking. In this upside-down form, place the jars on the table and wrap them in a terry towel. Let them cool, after which you can remove the bell peppers and store them in a cool place for the winter.
It will be ready in a few weeks. Bon appetit!
Roasted bell peppers for the winter
You might think that we haven’t tried to do anything with pepper yet to preserve it deliciously. Well, for example, we haven’t fried it yet. And I must tell you, this is a big omission, because fried bell peppers for the winter simply need to close at least one jar for a tasty variety.
You know that when fried, the taste of pepper changes a little, and we will try to preserve it for the winter. And believe me, we will succeed, because the recipe is extremely simple to prepare. Even, probably, easier than standard marinating.
My mother once said that this is a recipe for the lazy. But for us this will mean that we won’t have to put in extra effort, and the quality of the tasty product will not deteriorate.
You will need:
- sweet bell pepper of any color (preferably not large) - 2.5 kg,
- garlic - 1 head,
- hot pepper - 1 small pod,
- vinegar 9% - 0.3 cups,
- sugar - 1 glass,
- salt - 1 heaped tablespoon,
- vegetable oil for frying.
Preparation:
1. Wash young small peppers. There is no need to clean it, because we would fry and preserve it entirely. They say this is the secret of its unique taste.
2. Pour oil into a frying pan and fry the peppers until golden brown. Don't forget to turn them over so they are browned on all sides. By the way, the oil will splash and shoot a lot, so cover with a lid or a special screen against oil splashes.
3. Sterilize the jar (or jars) with lids. Place the fried peppers in the prepared jar in layers, interspersed with finely chopped garlic.
A layer of pepper, a layer of garlic, a layer of pepper and so on.
4. Pour salt and sugar directly into the jar. I have one large three-liter jar. If you are canning in several jars, then divide the amount of salt and sugar (and later vinegar) by the number of jars that you have filled with pepper.
5. Now boil a kettle or pan of water. Fill the jar two-thirds full with boiling water, pour vinegar into the water, and then top up.
Salt, sugar and vinegar will mix themselves right in the jar and be evenly distributed over all the peppers. Especially after the time until the jar is stored until winter. Don't worry about this, this is a proven method.
6. Now you need to turn the jar over and wrap it in warm clothes in the standard way so that it cools slowly.
Here we have our simple method of preparing fried bell peppers for the winter. Try it and enjoy the cold winter.
Bell peppers stuffed with cabbage for the winter - video recipe
For this recipe, you will need to prepare a classic marinade, and leave the peppers whole so that each one can be stuffed with finely shredded cabbage and carrots. This is where you will have to calculate everything well, because if you take large bell peppers and containers, you will have to look for the appropriate one.
But I believe that you, like me, will succeed. See the detailed recipe and experiment in your kitchen.