Lecho from bell pepper- the same preparation that every housewife prepares every season. The end of summer and the beginning of the velvet season are rich in full baskets fresh vegetables and fruits. It's time to prepare delicious and healthy twists, among which lecho made from sweet bell pepper is the fastest and most inexpensive. Five lungs and healthy recipes lecho are presented on this page. This the best preparations for the winter, which can be combined with one expression: “Eat it and lick your fingers!”
Classic bell pepper lecho - a recipe for the winter
The classic lecho recipe includes the most affordable and inexpensive products. Preparations from bell peppers for the winter turn out beautiful and very aromatic, and taste characteristics and benefits are significantly superior to store-bought twists.
For preparation you will need:
- multi-colored bell pepper - 3 kg;
- red and brown tomatoes - 2 kg;
- onions - 1 kg;
- vegetable oil— 250 ml;
- sugar - glass;
- table vinegar(9%) - 100 ml;
- coarse salt - 2 tbsp.
Preparation:
Before preparing lecho, cut the tomatoes into slices, remove the stems and grind through a meat grinder. Thick tomato sauce can also be obtained using a blender or any chopper.
Peel the bell pepper from seeds and cut into strips of approximately 1 cm.
Onion remove the skins and chop into medium cubes.
Advice from a housewife! Banks preferably sterilize in advance. To do this, wash them thoroughly and put them in cold oven. Then raise the temperature to 140 degrees and hold the jars for 5-7 minutes. Just pour boiling water over the lids and wait until they cool completely.
Let's start cooking lecho. Put the tomato sauce on the fire, add sugar, salt and vegetable oil, mix everything thoroughly. Then add the chopped onion and cook after boiling for several minutes.
Next, add the chopped bell pepper and mix the beautiful vegetable mass.
After boiling, simmer for about 30 minutes, stirring occasionally. The pepper should soften, but not lose color and shape, which means it should retain all its beneficial properties in the treatment.
2 minutes before readiness, pour in table vinegar. We taste the dish for salt, spiciness and sweetness, and add your favorite spices if necessary. Fragrant vegetable mixture When hot, pour into jars. Roll up the lids, turn them upside down and place them under a warm fur coat until they cool completely.
Bell pepper lecho is ready! A tasty and healthy preparation for the winter will be an excellent addition to meat, poultry and any side dishes.
Lecho for the winter from bell peppers with tomatoes
So that there is always something on the table rich variety, housewives are stocking up on tasty and useful preparations. Lecho from bell peppers with tomatoes will become great additions for meat, fish and other hot dishes. Its recipe is as simple as possible, and preparation will not take much of the housewife’s precious time.
Let's stock up on ingredients:
Preparation:
1. Ripe tomatoes must be thoroughly crushed in a blender or rubbed through a sieve to obtain a paste. Add butter, sugar and salt to the tomato sauce, mix well and put on fire.
2. First remove the seeds from the peppers and cut them into slices or rings. Add to the tomato mass and after boiling, boil the vegetable mixture for about 25-30 minutes.
On a note! If foam forms on the surface, you can simply stir it instead of skimming it off.
3. 2-3 minutes before the lecho is ready, add vinegar and a little allspice peas. It is important to ensure that the bell pepper is cooked, but remains crispy and does not lose its bright color and shape.
It is advisable to immediately pour hot lecho into clean jars! First, it is better to put the peppers in jars, and then add liquid. Leftover sauce can be used in hot dishes and soups as a flavorful gravy.
Lecho made from bell peppers with tomato paste for the winter - you'll lick your fingers
More and more preparations for the winter are constantly being added to the pickles and preserves on the shelves. Caring housewives find interesting recipes, delighting family and friends with delicious and healthy dishes. Bell pepper lecho with tomato paste From the category of finger-licking dishes! Such a bright addition to everyday dishes will definitely decorate family table and will add a summer note to the rich winter diet.
To prepare lecho you will need:
Preparation:
- Remove the seeds from the bell pepper, wash it and cut it into large cubes.
- Pour 2 liters of water into the pan, add spices and tomato paste. Mix the marinade thoroughly and add the prepared pepper to it.
- Bring the lecho to a boil, boil for 15 minutes and make sure that the vegetables do not lose color and crispness.
- During cooking, you can prepare sterilized jars in the oven (5 minutes at t=120 o).
The finished product does not need to be insulated or cooled; the jars can be stored in a cabinet on the balcony or on the windowsill so that they are always at hand. Lecho - great treat for any holiday and a delicious summer addition to everyday family dinners!
Lecho with tomato juice and bell pepper for the winter
I want a tasty, spicy addition to every meal! Some people like pickled cucumbers, while others like spicy seasonings with chili. Lecho with tomato juice and bell peppers can please everyone! A bright preparation for the winter will go well with meat and vegetable dishes and will decorate festive table, and satisfied guests will unanimously ask for more.
Preparation:
Pour 1 liter of juice into a large saucepan, add spices and salt to taste. For those who like it sweeter, 1 tablespoon of salt will be enough; add garlic at the end of cooking for piquancy and preserve the aroma.
The marinade should be brought to a boil on the stove and immediately add the chopped pepper.
The pepper can be added in portions or all at once, depending on the size of the pan and the size of the pieces. Cook for no more than 10-15 minutes.
Place boiled peppers in sterilized jars and add hot juice. For a half-liter jar, just put 1/2 teaspoon of chopped garlic.
Roll up the finished lecho, wrap it and wait until it cools completely. It's nice to open such a bright jar. cold winter and to celebrate a Merry New Year!
Winter lecho made from bell peppers and carrots - you'll lick your fingers
Many housewives prefer to close their lecho for the winter Bulgarian recipe. It definitely includes colored peppers, carrots and more granulated sugar. It turns out wonderful aromatic dish with the inscription on the can: “You will lick your fingers!”
Let's prepare the ingredients to prepare this lecho:
The cooking process is presented in clear step-by-step photos:
We pass ripe tomatoes through a meat grinder or chop them in any chopper.
Peel the bell pepper and onion, cut into half rings, and grate the carrots on a coarse grater. A housewife uses a device to grate Korean carrots!
Add butter, sugar and salt to the tomato sauce, bring to a boil and cook for 10-15 minutes.
Add all the vegetables to the boiling sauce and simmer for about 30 minutes.
2 minutes before readiness, add vinegar, stir and taste the dish. Pour the finished lecho into sterilized jars, wrap it and leave until it cools completely.
From this quantity of prepared products, 6 full jars were obtained. Vitamin preparation for the winter, everyone in the household will definitely like it; lecho goes well with rice or hot boiled potatoes.
I suggest you watch the video recipe for making lecho from bell pepper
Good luck with your preparations and look forward to new recipes!
Pepper lecho is a dish that has changed so much that its Hungarian authors would never have recognized it “in makeup.” Few people know that the original lecho is ratatouille, vegetable dish, which we learned about thanks to the cartoon of the same name. The Hungarians have a common pepper lecho vegetable side dish for meat, but for Russians it has long been a preparation for the winter with a much more expanded composition. If traditional lecho from pepper and tomato - this is just pepper, tomatoes and onions, then these days in Russia lecho is often prepared from zucchini, carrots and other vegetables in a variety of variations.Pepper lecho recipes are so varied that you can easily find both spicy and sweet lecho, both pure vegetable lecho and lecho with meat products. Lecho made from pepper and tomato can be thinner or thicker, depending on the housewife’s idea.
Pepper lecho for the winter
: how to cookLecho, which has become a classic among Russian housewives, is made from sweet peppers. This is lecho made from peppers and tomatoes, onions, garlic and herbs with the addition of popular seasonings - parsley, celery or cilantro, black ground pepper, ground paprika, salt and vinegar.
As always, first peel the pepper, remove the seeds and cut into four pieces. The same should be done with tomatoes. Cut the onion into half rings. Then you need to heat the vegetable oil in a saucepan, add the onion, wait until the onion becomes transparent and add the tomatoes. The future pepper lecho should be salted and simmered for 15-20 minutes over low heat. Add pepper and simmer for another 15 minutes. Add chopped garlic, sugar, vinegar to the pepper and tomato lecho and simmer for another 15-20 minutes. Add seasonings and cook until done (another 10 minutes).
Jars are prepared traditionally - washed and sterilized. Lecho is laid out in them, the jars are rolled up. It is recommended to turn the jars over, wrap them in blankets or blankets and leave them for a day to cool slowly. Then you should return the workpieces to their usual position and store them in a cool place. Canned food will give you something to enjoy all winter long. spicy taste this amazing snack and treat connoisseurs of your culinary talent.
Vegetables
Description
Lecho with tomato paste for the winter- one of the most popular winter snacks, which many housewives stock up on every year. There are a lot of recipes for preparing this preparation, but we want to highlight this method its creation. Using tomato paste you will be able to cook much faster delicious lecho, since this ingredient does not require preliminary preparation like tomatoes.
You can make lecho at home from any variety of peppers. Some housewives prefer to cook this delicious dish even from hot pepper. However, in this case, the snack turns out to be spicy, and it is simply impossible to eat it directly with a spoon. If you want to cook for your family Bulgarian lecho, then it must be made strictly from bell pepper. Be sure to use vinegar when preparing this salad, as it will help ensure preservation. long term storage
As extra vegetables carrots and onions are often used, but this is not the limit, since pepper lecho can easily be made even with zucchini. Each person has their own taste preferences, which is why this snack is prepared differently.
So, we suggest that you carefully study the following simple step by step recipe with a photo and start cooking!
Ingredients
Steps
To start preparing homemade lecho with tomato paste, you must first prepare all the vegetables. First of all, we recommend that you bring the pepper to the required state. Rinse it thoroughly, separate the stem and seeds. Then cut the vegetables into thin strips as shown in the photo.
When the peppers are ready, prepare the carrots. Rinse it with water, peel it and grate it on a coarse grater. You can also chop the vegetable with a food processor if it comes with a special attachment.
Peel the onions, and then cut them into half rings or also chop them with a food processor.
Now you need to prepare the sauce for the vegetables. To do this, take the required amount of tomato paste, place it in the container in which the lecho will be cooked, and fill it with the same amount of water. Add salt to the resulting mass and granulated sugar then mix the sauce thoroughly.
Bring the tomato paste diluted with water to a boil, and when it boils, place the previously chopped carrots into it.
Boil the mixture over low heat for ten minutes, and then add chopped onion to it.
When the onion is in the tomato mass, boil the vegetables for another ten minutes and combine them with chopped pepper.
Keep the future lecho on the fire for twenty-five minutes. Then pour vinegar into it and add finely chopped garlic. Boil the snack for another five minutes and pack it into sterilized jars while hot.
Close the filled jars with lids, then place them upside down in a convenient place. Cover the workpieces with a warm blanket and leave for a day. Cooled down homemade treatment with tomato paste, move to a room intended for storing preparations for the winter.
Bon appetit!
Blank preparations – sweet, salty, spicy; oily and savory, aromatic and fragrant. There is nothing better than opening “sunshine” in a jar on snowy winter evenings and feasting on the golden ruddy vegetables that you so lovingly prepared in the fall.
Today we will talk about preparations from sweet red, popularly called bell pepper. No one can answer for sure why it is Bulgarian, since it has nothing to do with Bulgaria.
Perhaps this name “stuck” to it during the times Soviet Union when they imported it from this country. But the real homeland of this vegetable is America; it grows well at a temperature of 20-25 degrees and good humidity.
Therefore, in Russia it is not easy to get a pepper harvest; we rarely have consistently warm, humid summers. And it lasts only three months, and that’s according to the calendar. Sometimes even less. But we do not despair, and grow it in greenhouses.
And those who manage to become happy owners of their own rich harvest, of course, prepare it for future use. One of the most popular blanks is, of course, a cure. It can be consumed either on its own or added to main courses. We have already written on this topic, and shared, and “.
And today our topic is devoted to our favorite preparation exclusively with tomato paste. Which is very interesting. After all, with it the cooking process is reduced by at least two times.
That's why we offer you several recipes to choose from. And you choose which one is closer to you.
A classic recipe and therefore one of the most popular options for preparing lecho is a mixture of tomato paste and bell pepper, with seasonings and vegetables.
It's not complicated. The main thing is to strictly follow the recipe, then you will delight yourself with delicious preparations.
Ingredients (yield approximately 4 liters):
- Sweet pepper 2 kg
- Tomato paste 300 gr
- Carrots 1 kg
- Onion 500 gr
- Sugar 200 gr
- Water 2 liters
- Vegetable oil 200 gr
- Vinegar 9% 90 - 100 ml
- Garlic 1 head
Preparation:
1. Place a large cooking dish on the fire. This can be a bulky dish or a small cooking basin. The main thing is that there is enough space in the dish for convenient mixing of vegetables.
2. Pour water into a container and add tomato paste. Mix until smooth. You can use store-bought tomato paste. She has rich taste both the color and the preparation with it always turns out delicious.
The main thing is to make sure that it is without any unnecessary additives. And even better without salt and without sugar. Information about this can be read on the packaging.
3. Wash the carrots, peel them, cut off the tails. Grate it on a coarse grater. You can also use a Korean carrot grater for chopping.
Although you can cut it into small strips, slices, rings, half rings, or grind it in a food processor. In this case, the pieces will turn out to be very small, which is not very good for lecho. But, as an option, it is possible.
Pour it into the tomato and stir. Cook over low heat.
4. Add granulated sugar and salt to the mixture. If a tomato contains these components, then be guided more by your taste than by the recipe recommendations.
5. While the tomato mixture is cooking, start onions. It should be peeled and cut into small pieces. You should not make them very small, since the onions in this dish will not taste bitter or give an unpleasant taste. He will become an equal member of the vegetable fraternity in this dish.
When everything is chopped, the onion should also be placed in the pan.
6. While the vegetables are cooking, let's process the bell pepper. It should be washed, seeds removed and stalks cut off. Then cut first into strips lengthwise, and then into small cubes.
7. Send it to cook with other vegetables and wait for the mass to boil.
After boiling, cook for another 15-20 minutes, always stirring. Don't be afraid that it will remain raw. Even if, in your opinion, it is damp, it will “reach” in the jar during “passive” sterilization.
If you overcook the vegetables while cooking, everything in the jar may simply turn into mush.
8. 5 minutes before the end of cooking, pour sunflower oil and vinegar into the mixture. Grate the garlic, or pass it through a press, and also add it to the vegetables.
9. While the mixture is still hot, pour ready-made snack into clean sterilized jars and roll up. To make sure they are well sealed, turn the jars upside down and place them on a cotton cloth.
If the jar is poorly closed, you will immediately see it; it will begin to leak.
The recipe is easy to prepare and very easy to make a delicious preparation for the winter.
Lecho from bell pepper with tomato paste for the winter - recipe “You'll lick your fingers” (with video)
The recipe is very similar in composition to the previous one, but their tastes will differ due to the lack of some ingredients. It's even easier to prepare. And it turns out very tasty. People say about this that while you eat such a snack, you will lick all your fingers.
How to cook? Read the recipe, and also watch it in video format, and cook with pleasure.
Ingredients:
- Bell pepper 800 gr
- Tomato paste 500 gr
- Water 250 ml
- Garlic 4 cloves
- Salt 1 tbsp
- Sugar 1 tbsp
- Sunflower oil 1 tbsp
- Vinegar 2 tbsp
- Peppercorns 4-5 pcs
- Allspice 4 pcs
- Bay leaf 1 piece
Preparation:
1. Wash the pepper, divide it in half and remove the entire core along with the stalks. Then cut into transverse slices.
2. Dilute tomato paste with water and pour this mixture over the chopped vegetables.
3. Add to the mass Bay leaf and two types of pepper. If you wish, you can also add your favorite seasoning, or, conversely, do not add, say, pepper. It's all a matter of taste.
4. Transfer the future lecho into a saucepan and put on fire. The mass should boil. After this, add one tablespoon of sugar and salt. It’s not worth adding more just yet; it’s better to adjust the taste later.
5. You need to cook for about half an hour, then add two tablespoons of vegetable oil and vinegar. Next is grated garlic. If desired, you can add a hot pod.
6. Cook the dish for about 15 more minutes over low heat, stirring occasionally. After the specified time, you can taste the finished dish and add sugar or salt if necessary.
7. Transfer the finished product into a jar while hot and close with a lid. So it will stay until winter. Bon appetit!
You can also watch the entire cooking recipe in the video provided.
Pepper and zucchini lecho with tomato paste
Together with bell peppers, another nutritious and healthy vegetable- zucchini. And combining them together in a jar would be a great idea.
Together they create an excellent duet, and I will tell you how to combine them deliciously in this recipe.
Ingredients:
- Zucchini 2 kg
- Bell pepper 500 gr
- Onion 500 gr
- Carrots 500 gr
- Garlic 1 head
- Sunflower oil 1.5 cups
- Salt 1 - 2 level tablespoons (or to taste)
- Sugar 7 tablespoons
- Vinegar 9% 100 ml (more is possible)
- Tomato paste 300 gr
- Water 1000 ml
This amount of ingredients makes approximately 4.5 liters of salad.
Preparation:
1. Wash, peel and remove the tails from the carrots. Then grate on a coarse grater. If you find this tedious, you can run it through the rack of your food processor.
An excellent option would be to grate it through a Korean carrot grater.
2. Peel the onion and cut into medium-sized cubes. You can use either white or red varieties. The second will give the finished dish additional beauty.
3. Wash the pepper, peel it and cut it into small strips.
Why straw? Because it is the main character in this dish and cannot be dissolved in liquid like other vegetables.
4. Wash the zucchini. If they are already mature, you can get rid of the peel. If they are young, you can leave it.
Cut the root vegetable into rings or plates about 1 centimeter thick, then cut into cubes.
5. Place a thick-bottomed pan, a roasting pan, or a frying pan with high sides on the fire.
Pour one and a half glasses into it sunflower oil and send the onions and carrots to stew. There is no need to fry them. You just need to wait until they become soft.
6. Next, add the peppers and zucchini to the bowl and mix well.
7. In a separate bowl, mix tomato paste with water. This should not be done on fire, as the paste may burn while you mix all the contents of the pan.
8. Pour the tomato mixture over all the vegetables.
Add salt, sugar, grated garlic and mix gently without damaging the already soft vegetables. Next, we wait for the liquid to boil and then simmer the finished lecho for another 40 minutes.
9. At the very end, pour vinegar into the dish and simmer for another 5 minutes. After it has dispersed, you can taste the sauce, and if you feel that there is not enough acid for your taste, you can add a little more to taste.
I have come across recipes where up to 200 ml of acid is added to a given amount of vegetables. For me personally, this is a lot, but everyone has different tastes. And, as you know, you can’t argue with him.
10. Unfold hot salad into sterile jars and close. Turn over, place on the lid and cover with a warm blanket. Leave in this position until completely cooled.
Then put it away for storage. Wait for winter!!!
How to prepare lecho from 3 kg of bell pepper and tomato paste
Why exactly three kilograms of pepper, you ask? Because, for preparing one type of salad, this amount is just enough for the whole winter. It's better to cook several different options rather than focusing on just one thing.
Today there is a lot different recipes, so if you prepare a little of all the snacks, then our winter diet will be more varied.
Ingredients:
- Bell pepper 3 kg
- Onions 1 kg
- Tomato paste 250 gr
- Sugar 1 cup
- Sunflower oil 1 cup
- Ground black pepper to taste
- Water 750 gr
- Vinegar 9% 1/2 cup
- Salt 2 tablespoons (or to taste)
- Bay leaf
Preparation:
1. First of all, you need to wash the pepper. We have our own, homemade, meaty. To make the finished dish beautiful, we chose multi-colored fruits.
For this recipe, by the way, you can use not fully ripened specimens. As a result, they will still turn out delicious. Vegetables must be cut into longitudinal strips.
2. After removing the skins, rinse the onions with running water and cut into half rings approximately 4-5 mm thick.
3. Take a large saucepan with a thick bottom, pour water into it, add salt and granulated sugar, boil until all the crystals dissolve.
4. Pour in vegetable oil and vinegar. We do this now, without food, so that the liquid is ready to “receive” all the vegetables.
5. Next, pour in the tomato paste and let it simmer for about 5 minutes.
6. Place chopped peppers and onions into the prepared liquid. Next, you need to reduce the heat, close the pan with a lid and let the mixture simmer for 15-20 minutes.
7. Before putting the finished lecho into jars, they must be sterilized over steam or by boiling. Then roll them up and keep them under a warm blanket until they cool completely.
This amount of ingredients will yield approximately 4.5 liters of finished product.
Delicious lecho with tomato and honey
Have you ever tried lecho with honey? I first met him at a party. I don't really like honey, but this dish was simply divine. Sweet, melt-in-your-mouth peppers, with honey sauce– it’s so tasty that you can swallow your tongue. And “lick your fingers” – this is not even discussed!
Don't believe me? Give it a try. And here's the recipe.
Ingredients (yield 1.5 liters):
- Sweet pepper 1.5 kg
- Garlic 1 head (30 gr.)
- Tomato juice 1\2 liters
- Vinegar 9% 2 tbsp. spoons
- Honey 3 tbsp (sugar is possible)
- Salt 1 tsp
- Vegetable oil 50 ml
Preparation:
1. First of all, you need to peel the peppers and cut them into pieces that are convenient for you. Which ones - decide for yourself. Some people like them to be long layers that cover the entire plate, while others like them to fit neatly into a spoon.
To do this, you need to pour tomato juice into the pan, add one teaspoon of salt, three tablespoons of honey (if you are completely against it, you can replace it with sugar) and 50 grams of vegetable oil.
If there is no tomato juice, then you can dilute the tomato required quantity water.
Send the garlic squeezed out through a press there. It can also be rubbed onto fine grater, or simply chop with a knife.
3. Place the chopped peppers in the tomato mixture and put the pan on the fire. Be sure to cover the container with a lid.
4. When the contents boil, you need to add two tablespoons of vinegar, mix well and let simmer for another 15 minutes. During this time, the pieces should soften slightly.
Why should vinegar be introduced at this stage? If you add it at the beginning, it may dissipate. And if at the very end, the vegetables may not have time to soak in it.
5. While our appetizer is simmering on the fire, you can sterilize the jars and lids. This can be done either steamed or any way.
6. Without turning off the heat, but making it minimal, fill the jars one by one with the aromatic contents and immediately tighten them. Don’t forget to put the filled container under the blanket, turning it over and placing it on the lid. Wait until everything cools down, then put it away for storage.
This volume of ingredients yields three small jars of lecho. And there's still some tasty stuff left aromatic sauce. It can be poured into a small jar and stored in the refrigerator.
You can cook first or second courses with it, or simply add it to pasta and eat it like.
Recipe for winter lecho with tomato juice
Thick, aromatic lecho is, of course, always very tasty. But there are eaters who especially love the sauce in it, so juicy and sweet and sour.
We have prepared especially for them special recipe with tomato juice. This dish turns out to be more liquid, but no less appetizing.
Ingredients:
- Bell pepper 1 kg
- Tomato juice 2 liters
- Granulated sugar 3 tablespoons (heaped)
- Salt 2 tablespoons (or to taste)
- Citric acid on the tip of a spoon
Preparation:
1. Into a large pan where it will be cooked vegetable preparation, pour out the tomato juice. Add sugar and salt there and mix well.
You can use your own prepared juice, or buy it at the store. When purchasing it, make sure that it is 100% juice, completely natural, and preferably without any additives.
2. Cut the peppers into longitudinal strips, of course, after removing the stems and seeds. Place them immediately into the pan.
The cutting method can be any. Personally I like the this option cut it quite large so that when we eat it, you can feel it.
Take the red ones, or orange fruits, they have already gained taste, aroma, and finished product of these vegetables will be the most delicious.
3. Place the pan on the fire and bring the mixture to a boil. Moreover, the boiling process should be uniform over the entire area, and not in individual places.
It will take about 10 minutes to cook the contents. It is absolutely not necessary to stir, since the vegetables can become too soft and break, which is absolutely not what we want. Everything will cook perfectly evenly in the juice.
There are no onions or carrots here, so long-term heat treatment is not required.
4. By the time cooking is finished, the jars and lids should already be sterilized.
5. Lecho should be poured into jars while hot. First fill one of them, and immediately screw it on. Then the next one, and so on until everything is screwed in. Cover with metal lids.
At this time, we do not remove the pan with the contents from the heat; we set only its lowest value.
Place the finished preserves under the blanket on the lids and wait until it cools down. Then you can put the filled container in a cool, dark room.
This recipe is very simple, without any tricks or frills. But it is so tasty that every year you prepare a small batch of it.
What ratio of tomato paste and fresh tomatoes is used to prepare delicious lecho
The taste, aroma of any dish, as well as its consistency largely depends on the sauce. And if we are looking at lecho recipes today, the most important link is tomatoes. The taste of the snack itself will depend on how ripe, juicy, meaty and tasty they are.
Therefore in in this case We always try to choose red, ripe tomatoes. They provide not only taste, but also color, which also plays an important role.
Prepare your favorite snack with ready-made tomato juice or tomato paste. Of course, preparing juice or paste yourself can take a long time. And not everyone has it, so they often use store-bought options.
In addition, homemade analogues usually turn out somewhat watery, and additional time is required to boil them to the desired consistency. This must be taken into account when cooking.
But tomato paste from the store, as a rule, is always thick and, on the contrary, requires dilution with water. In addition, it often has a rich sour taste, and some of its varieties are too sweet or salty. Therefore, you need to be careful here too.
However, its undoubted advantage is that the cooking time is reduced by at least half. After all, there is no need to evaporate it.
If you noticed, then in all today's recipes I wrote that when purchasing, you should read the ingredients on the package and try to purchase a product with a neutral taste, without adding sour, sweet or salty ingredients. If you add flavor-rich pasta to pure form, then it will be impossible to eat the finished product.
Therefore, it is always necessary to dilute store-bought paste with water. As a rule, this is done at the rate of 1:3, or 1:2. This depends on the thickness of the purchased product, as well as your taste preferences.
And first of all, in any case, rely on your taste. Even if the recipe says that you should add a spoon or two of salt or sugar, add less at first, stir and taste. Put flavorings You can do it at any time, but if you pour in too much, you can’t remove it.
If we compare the ratio of tomato paste to tomatoes, I can only do it approximately. I analyzed a number of recipes that use one or another product, and the variation turned out to be significant. Even if it concerns only tomatoes.
So, my analysis showed that for 1 kg of bell pepper you can take either 1 kg of tomatoes or 2. It all depends on how much sauce you would like to get in the appetizer.
For the same amount of vegetables, you usually take 250-300 grams of tomato paste, and dilute everything with about 1 liter of water (100 ml less is possible).
Although I have come across recipes where for 2 and 2.5 kg of vegetables you also need 300 grams of pasta and 900 ml of water. And one of the recipes even suggests taking 250 grams of paste and 750 ml of water for 3 kg of fruit.
There are recipes where only a kilogram of tomatoes is taken for 2 kg of pepper. That is, two times less than in the previous comparison.
The same situation applies to tomato juice. For 1 kg of vegetables you can take from 0.5 ml to 2 liters.
That is, when starting my research, I was going to find some kind of logical algorithm. But alas... I never managed to do this.
So friends, it's easier to follow ready-made recipe. And take into account only the fact - how much sauce would you like to get? If you like the appetizer to have more peppers, then add less, and if you like to scoop up a thick, sweetish mixture with bread, then add a little more.
And that's all for me today. I hope you can choose the recipe you like. If you have your favorite recipes, share them in the comments. Let everyone be able to choose for themselves what they like.
It's great when people cook delicious food and share their experiences.
I wish everyone delicious preparations. And Bon Appetit!
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