Peppers in tomato-garlic sauce. Bulgarian pepper for the winter

Pepper is a very tasty and healthy vegetable that everyone loves. It is able to improve mood, quench thirst and strengthen the immune system. If you do not want to part with it all year round, then you can cook sweet peppers in tomato juice for the winter - the recipes with it 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. Roasting is the easiest and most convenient way, since your participation in cooking is minimal.

The easiest way to preserve pepper solo, but many prefer to close it with tomato juice and onions. Tomato is considered a vegetable of longevity, therefore it is recommended to use it for everyone, especially for the elderly. Onions are able to support immunity in winter.

Instead of ordinary tomatoes, you can use pasta, sauce or juice, including with spices. But make sure that it does not contain any preservatives and 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 preservation looks elegant at any meal. As for the tomato, take fleshy, ripe fruits that are not suitable for the usual preservation as a whole.

Advice: if you use store-bought juice, then be sure to try 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 mix 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 heat up to 200 degrees. Wash peppers, dry with paper towels and clean from seeds, stalks and internal partitions.

Cut into small pieces that will fit in a half-liter jar without any problems.

Cover a baking sheet with foil, pour in oil and carefully lay out the chopped bell pepper. Top with pepper, pour the mixture of spices and put in the oven for half an hour.

At this time, we begin to prepare the marinade. Pour tomato juice into a saucepan and bring to a boil, then pour sugar, salt, pepper and cook for 10 minutes. Vinegar is added to the 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 warm them over steam.

Put the peeled and washed garlic on the bottom of the jars. If you want the appetizer to be hot, then crumble it first or scroll through the crush. Pour the peppercorns there and cut the greens.

We take out the fried pepper slices from the oven and, using a fork, carefully place them in jars. Top with hot tomato filling and oil, which remained on the baking sheet after baking in the oven and roll up.

Then the preservation must be turned down with a lid, wrapped and waited for cooling. You need to marinate the workpiece for at least 1 week, and then you can eat. It is recommended to serve chilled in a separate bowl or with meat and fish. But it is best to leave such a treat until winter, so that later you can enjoy an amazing hot snack and replenish your supply of vitamins. Bon appetit!

Important: when peeling peppers, be careful, the seeds can give a bitter aftertaste, so remove them all.

Watch the video to find out all the details and secrets of culinary specialists. And if you like pepper without tomato, then use the recipe in Armenian.

Features of cooking hot, sweet and bell peppers

Many recipes require heat treatment that a slow cooker is indispensable for, but you can easily replace them with a regular stove or oven. If you cook in this kitchen apparatus, then the pepper must be put in the “languishing” mode for 30 minutes.

You can pickle not only bell peppers, but also hot chili - this recipe will appeal to all lovers of hot snacks, moreover, such preservation excites the appetite, and you will lick each finger, so it is better to cook several cans at once. Whole marinated, stuffed, they are no less tasty than lecho or solo, so feel free to spin many options.




If you want a sweeter taste, try replacing sugar with honey. This sweetness goes especially well with hot hot peppers. A spicy appetizer can be served both separately and used for further preparation in first courses or salads.

Peppers are not in vain considered a dietary dish - they consist of water and useful vitamins, so you can use such a preparation in fasting and even when losing weight. Combine different vegetables and spices to create a fantastic tasting dish that will make your guests the envy of your recipe!

There are a lot of recipes for vegetable preparations, and each housewife chooses what is most loved in her family. But at the same time, no one forbids experimenting and trying something new for yourself.

For example, if you have not yet tried bell pepper in tomato dressing with garlic, this year we advise you to cook it for the winter. The recipe for harvesting is extremely simple, and the most inexperienced hostess can handle it. This option is similar to lecho, but because of the garlic it has a spicy, slightly spicy taste.

Just follow our description and at the end you will get a wonderful, delicious bell pepper salad that will be a great addition to any side dish at the right time.

Ingredients

• Bulgarian pepper - 1 kg;
• Tomato juice - 1 l;
• Garlic - 3 large cloves (optional)
• Salt kitchen - 2-2.5 teaspoons;
• Sugar sand - 3 tbsp. spoons.

From this amount of ingredients, we got two jars of half a liter, and there was still a tomato dressing. If you don’t put bell pepper so tightly in a jar, then all three jars of a delicious preparation will come out.

Cooking

Let's start with the selection of ingredients. The main one, of course, is bell pepper, and the first recommendations will be on its acquisition. In order to get a delicious preparation, we do not need any bell pepper, but only a large fleshy one, or as it is also called thick-walled. By color, it can be anything, the main condition: thick walls and a sweet taste.

For the preparation of tomato dressing, we need delicious ripe (soft) fleshy tomatoes. It is from such that the yield of tomato juice will be maximum.

We have 1 liter of juice out of 1.1 kg of tomato. Therefore, it is better to take a quality product right away.

Now let's proceed directly to the implementation of our plan, that is, we will begin to make a preparation of bell pepper in tomato dressing with garlic for the winter.

Let's prepare the tomato juice first. We did this with a meat grinder, you can also use a blender, juicers, in general, as it suits you. But before processing, we need to remove the skin from the tomato. We do it in the following way.

We make a cross-shaped incision in tomatoes, as shown in the photo.

Then immerse them in boiling water for a few minutes. Then we take it out with a spoon and transfer it to cold water. After this procedure, it is easy to remove the skin.

We grind the tomatoes, turning them into tomato juice, and put them on the fire to boil. Boil for about 15 minutes.

In the meantime, prepare the tomato juice, wash and clean the Bulgarian pepper from the inside. Cut it into halves or quarters (it all depends on the size).

We return to the tomato, it is already ready for further action.

Pour salt and sugar into it and be sure to taste it, make it the way you like it (someone likes it sour, someone is sweeter). We have given the basic layout of salt and sugar.

We load the Bulgarian pepper into the resulting tomato dressing.

Until fully cooked, we need to boil it for 15-20 minutes. A couple of minutes before the end, add garlic, passed through a press or finely chopped.

We load the finished fragrant preparation of bell pepper into hot sterile jars and roll it up. Wrap and leave in this form for a day. Then we send it to a secluded place for storage.

Bulgarian pepper in a spicy tomato sauce for the winter is ready, we store it as usual in a dark pantry.

At the end of summer, when a plentiful harvest ripens in vegetable gardens and summer cottages, it's time to cook bell pepper in a tomato for the winter. Moreover, in this way you can prepare not only lecho, a traditional snack, which has long been adopted by our hostesses, but also many other goodies. For example, stuffed peppers with a variety of fillings.

Peppers in tomato sauce can serve as a very tasty addition to various pasta or meat dishes. Such peppers perfectly complement and diversify the summer and winter diet. You can prepare the sauce from fresh tomatoes, tomato paste or juice.

Secrets of Delicious Pepper in Tomato

This dish will always be appetizing and desirable if you follow the rules and secrets of cooking.

• Tomatoes with strong skins should be chosen for harvesting. It is better to use hybrid varieties of tomatoes. They have a high content of dry matter in the pulp and such tomatoes will retain the density of the pulp, their taste and rich red color in the workpiece (Empress, Peter the Great and others). Fruits of the second grade will spoil the taste of your product.
• The preparation does not need to be cooked for a very long time. The product will be tasty if the peppers are not digested and retain a little stiffness and elasticity.
• Fragrant herbs are ideally combined with tomatoes and peppers. When cooking, they are put together with peppers and only dried. Dry seasonings will allow the product to be stored better. For winter preparations, you can also use green basil, parsley or cilantro, but then you need to add vinegar to the appetizer.
• Red peppers are best for canning. Fruits should be chosen large, fully ripe, with fleshy walls. Using thin-walled green peppers for canning will give the workpiece a new piquant taste, but it is better if there are not many of them.
• To taste, peppers should be sweet, with a slight bitterness.

Bulgarian pepper in tomato is a universal product. It can be prepared with the addition of eggplant and carrots, garlic or horseradish. Any additives will give a new taste to your dishes.

The benefits and harms of peppers in tomato sauce

Bulgarian pepper is deservedly considered the champion in the content of vitamins and minerals. In winter, prepared with tomatoes, it is able to strengthen our immunity.

In a snack, peppers retain almost all of their useful properties - after all, they are kept on fire for a very short time. By regularly using such preparations, you can increase vascular tone, preserve memory and visual acuity. Macro- and microelements of peppers will help to avoid depression and normalize blood pressure.

Interesting - all blanks from peppers with tomatoes are low-calorie and help to reduce weight during a diet.

Homemade pepper preparations can not be harmful to health. But the product from the store should be treated with caution. They usually contain a lot of preservatives, and when buying, you should pay special attention to the composition.

Preparing Food for Preservation

• Bulgarian pepper, if you do not cook the whole fruit, must be thoroughly cleaned before cooking. The remaining seeds or partitions can change the taste of the workpiece for the worse.
• Cut the peppers into small strips or rectangles. The form can be chosen at the request of the hostess.
• Before chopping, tomatoes should be dipped in boiling water for a few minutes and then peeled.
• If you use fresh aromatic herbs, then add them five minutes before the end of cooking.

Interestingly, lecho, which is prepared by many housewives according to classic recipes, is a new variety of the Hungarian dish ratatouille.

Bulgarian pepper recipes in tomato for the winter

There are many ways to prepare and recipes for this tasty and healthy preparation, choose to your taste!

Traditional lecho with onion

The recipe for the classic Hungarian lecho contains onions. The preparation is simple, and the result exceeds all expectations.

To prepare lecho you will need:

• 1.5 kg of tomatoes;
• 1 kg of bell peppers;
• 3 carrots (300 gr.);
• 3 heads of onions (200-300 gr.);
• 0.5 cups of sugar;
• 0.5 cups of vegetable oil;
• 1 tbsp salt not iodized;
• 1 tbsp 9% vinegar (you can not add if you plan to store lecho for no more than 1-2 months);
• spices, herbs optional.

Cooking:

1. Prepare and cut the onion and peppers for lecho.
2. Scroll the tomatoes in a meat grinder.
3. Fry the onion until brown.
4. Combine the mashed tomatoes with onions, salt and simmer the mixture for 15 minutes.
5. Put chopped peppers and continue to cook lecho for another 15 minutes. The prepared snack must be constantly stirred so that it does not burn.
6. Add spices, granulated sugar and butter and simmer until tender, it will take another 20-25 minutes.
7. At the very end, a minute or two before the end of cooking, add vinegar.

Before laying in jars (necessarily sterilized!) You can, if desired, put your favorite herbs and a few peas of black pepper. The appetizer can be served immediately on the table, or it can be poured into jars, closed with lids and put away before winter in a cool, dark place.

Also check out other lecho recipes for the winter, watch the video: how to cook lecho in a slow cooker.

Practical advice - if you hear cotton when you open the jar, it means that the blanks were hermetically sealed. The absence of cotton means that the product is spoiled.

Pepper in tomato juice

A classic appetizer of peppers canned in tomato juice is easy to prepare, and the process takes very little time. By the way, tomato juice for the winter can also be prepared with your own hands and used in this preparation.

Ingredients:

• pepper (preferably red) - 1.5 kg;
• unsalted tomato juice - 3 cups;
• salt to taste;
• sugar - 40 gr.;
• table vinegar - 20 ml (2 dessert spoons);
• a few cloves of garlic;
• allspice peas.

How to cook:

1. Rinse the fruits with a soft sponge and dry with a towel.
2. Remove ponytails and partitions with white seeds.
3. Chop the peppers and arrange in jars. Put garlic, a few peppercorns and pour vinegar there. Product packaging should be tight. You can lightly crush the pepper with your hands.
4. Pour hot tomato juice into peppers, where salt and sand are already dissolved.
5. Sterilize jars with a snack, cork with lids, let them cool well and put them away for storage.

Harvesting peppers in tomato paste

This recipe for a delicious snack with tomato paste without the addition of vegetable oil and vinegar. The meal is ready very quickly.

You will need to take:

• 2 kilograms of peppers;
• a liter jar of tomato paste or 2 kilograms of tomatoes;
• 25 gr. salt;
• 130 gr. Sahara.

How to cook:

1. Cut the prepared pepper into small pieces.
2. Prepare tomato paste (if you don't want to use store bought). To do this, in this recipe, it is enough to turn the washed tomatoes through a meat grinder.
3. Mix pepper and tomato paste in a wide bowl, add salt and sugar according to the recipe, and boil for 10-15 minutes.
4. Spread across banks.
5. Hot peppers in tomato paste filling should be sterilized in jars under lids for at least 30 minutes, then rolled up.
6. Completely cooled blanks can be removed for storage.

Preparing whole peppers

Such peppers can be served as a separate snack or prepared as a new dish, for example, stuffed peppers.

For canned goods you will need:

• 7 large peppers;
• tomato juice - 1 liter;
• vinegar 9% - 1 tbsp;
• vegetable oil - 1 tbsp;
• salt - 50 gr.;
• sugar - 25 gr.

Cooking:

1. Preservation juice can be bought at the store or you can make your own from fresh tomatoes. To do this, you need to grind the tomatoes through a meat grinder. To remove the peel and seeds, the mass must be rubbed through a sieve.
2. Dissolve salt and sugar in tomato juice and add oil.
3. Pierce peppers with a toothpick and pour hot tomato juice. It is not necessary to remove the tails and seeds from the peppers.
4. After half an hour of stewing, put the finished snack into jars, add vinegar and roll up.
5. Wrap hot canned food until cool.

Stuffed peppers for the winter in tomato juice

It is most convenient to close such peppers for the winter in jars with a capacity of 1 or 1.5 liters. It turns out just for 1-2 meals for the whole family.

You will need:

• pepper (preferably red or yellow) - 2 kg;
• carrot - 2 kg;
• onion turnip - 1 kg;
• fresh cabbage - 0.5 kg;
• tomato juice - 1 liter (you may need a little more, buy with a margin!);
• salt - 2 tablespoons;
• table vinegar 9% - 50 ml.

How to cook:

1. Make minced meat: chop cabbage, onions and carrots, fry them in vegetable oil, salt, pepper and leave in a dish to make the oil glass.
2. Remove the core from the peppers with seeds and stalk.
3. Blanch the peppers for 2-3 minutes in boiling water.
4. Stuff peppers with stuffing.
5. Put 3 peas of black pepper on the bottom of the jars, fill the jars with stuffed peppers.
6. Add salt and vinegar to the tomato juice, bring to a boil and pour over the peppers.
7. Sterilize: liter jars - 50 minutes, one and a half liter jars - an hour.
8. Roll up.

Practical advice - jars with a product that have been opened for food should not be stored for more than two days.

Preserving peppers with tomatoes does not take much time and does not require significant expenses for the family budget. The finished dish will bring joy to all family members and guests. The product can be consumed cold and hot, as a side dish or as an independent dish.