From sweet pepper you can cook a very tasty preparation for the winter – sweet pepper in a tomato. Peppers stewed in sweet tomato sauce retain their integrity and turn out even slightly crispy, and the sauce itself can then be used as a delicious addition to many second courses. It is best to close the already ripe (ripe) pepper, preferably thick-walled, then the preservation will come out much tastier.
- Vegetable oil – 125 ml.
- 9% vinegar – 1 tbsp. l.
- Black pepper – 8 peas.
- Tomatoes – 1.5 kg.
- Sugar – 180 g.
- Bay leaf – 2 pcs.
- Salt – 2 pcs.
- Sweet pepper – 1.5 kg.
How to cook:
1. For preservation, select ripe (best meaty) peppers (the color of vegetables does not play a role), wash it well.
2. Cut the washed pepper into several pieces, removing the stalks with seeds first, and rinse it again.
3. Twist ripe tomatoes into a homogeneous tomato puree (this can be done using a meat grinder or blender).
If desired, tomatoes can be peeled.
4. Next, prepare the tomato sauce in which sweet peppers will be stewed. Pour the ground tomatoes into a deep saucepan, add bay leaves and black peppercorns to them, add salt and sugar, pour in 9% vinegar and vegetable oil. Mix well and boil over medium heat for about half an hour.
5. After half an hour, put the chopped sweet pepper into the hot tomato, mix it gently and boil for about 10 minutes (from the moment the sauce starts to boil).
6. After the pepper is boiled in the tomato, arrange it in prepared jars (the containers must first be thoroughly washed and boiled over steam), pour hot tomato sauce on top.
7. Roll up the pepper jars in the tomato (the lids also need to be boiled in advance), then turn them over and let them cool.
8. When the twists are completely cool, take them to a cool place.