At the end of summer, when a bountiful harvest is ripening in gardens and summer cottages, it’s time to prepare bell peppers in tomatoes for the winter. Moreover, in this way you can prepare not only lecho, a traditional snack that has long been adopted by our housewives, but also many other delicacies. 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. These peppers will perfectly complement and diversify your summer and winter diet. You can make the sauce from fresh tomatoes, tomato paste or juice.
Secrets of delicious peppers in tomatoes
This dish will always be appetizing and desirable if you follow the rules and secrets of preparation.
- Tomatoes with strong skin should be selected for preparations. 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 preparation (Empress, Peter the Great and others). Second grade fruits will ruin the taste of your product.
- The workpiece does not need to be cooked for a very long time. The product will be tasty if the peppers are not overcooked and retain a little hardness and elasticity.
- Aromatic herbs go perfectly with tomatoes and peppers. When cooking, they are placed 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 selected large, fully ripe, with fleshy walls. Using thin-walled green peppers for canning will give the preparation a new piquant taste, but it is better if there are only a few of them.
- Peppers should taste sweet, with slight bitterness.
Bell pepper in tomato is a universal product. It can be prepared with the addition of eggplant and carrots, garlic or horseradish. Any additives will add a new taste to your dishes.
The benefits and harms of peppers in tomato sauce
Bell pepper is deservedly considered a champion in terms of vitamins and minerals. In winter, prepared together with tomatoes, it can strengthen our immunity.
In an appetizer, peppers retain almost all their beneficial properties - after all, they are kept on fire for only a short time. By regularly consuming such preparations, you can increase vascular tone, preserve memory and visual acuity. Macro- and microelements of peppers will help avoid depression and normalize blood pressure.
Interestingly, all preparations made from peppers and tomatoes are low-calorie and help reduce weight when dieting.
Homemade peppers cannot be harmful to health. But the product from the store should be treated with caution. They usually contain many preservatives, and when purchasing, you should pay special attention to the composition.
Preparing food for preservation
- Bell peppers, if you do not cook the whole fruit, must be thoroughly peeled before cooking. Remaining seeds or partitions can change the taste of the product for the worse.
- Cut the peppers into small strips or rectangles. The shape can be chosen at the request of the hostess.
- Before chopping, tomatoes should be immersed in boiling water for a few minutes and then peeled.
- If you use fresh aromatic herbs, add them five minutes before the end of cooking.
Interestingly, lecho, which many housewives prepare according to classic recipes, is a new variety of the Hungarian dish ratatouille.
Recipes for bell peppers in tomatoes for the winter
There are many ways to prepare and recipes for this tasty and healthy preparation, choose according to your taste!
Traditional lecho with onions
The recipe for 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 onions (200-300 gr.);
- 0.5 cups sugar;
- 0.5 cups vegetable oil;
- 1 tbsp. non-iodized salt;
- 1 tbsp. 9% vinegar (you don’t need to add it if you plan to store the lecho for no more than 1-2 months);
- spices, herbs as desired.
Preparation:
- Prepare and chop onions and peppers for lecho.
- Grind the tomatoes in a meat grinder.
- Fry the onion until brown.
- Combine the pureed tomatoes with onions, add salt and simmer the mixture for 15 minutes.
- Add the chopped peppers and continue cooking the lecho for another 15 minutes. The prepared snack must be stirred constantly so that it does not burn.
- Add spices, granulated sugar and butter and simmer until tender, it will take another 20-25 minutes.
- At the very end, a minute or two before the end of cooking, add vinegar.
Before storing in jars (necessarily sterilized!), you can, if desired, add your favorite herbs and a few black peppercorns. The appetizer can be served immediately, or you can pour it into jars, close the lids and put it away in a cool, dark place until winter.
Also check out other lecho recipes for the winter, watch the video: how to cook lecho in a slow cooker.
Practical advice - if a pop is heard when opening the can, it means that the blanks were hermetically sealed. No cotton means the product is spoiled.
Pepper in tomato juice
The classic appetizer of peppers preserved in tomato juice is easy to prepare, and the process takes very little time. By the way, you can also prepare tomato juice for the winter with your own hands and use it 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);
- several cloves of garlic;
- allspice peas.
How to cook:
- Wash the fruits with a soft sponge and dry with a towel.
- Remove the tails and partitions with white seeds.
- Chop the peppers and place in jars. Put garlic, a few peppercorns and vinegar there. The products must be packed tightly. You can lightly crush the pepper with your hands.
- Pour hot tomato juice into the peppers, where salt and sand have already been dissolved.
- Sterilize jars with snacks, seal them with lids, let them cool well and put them away for storage.
Preparing peppers in tomato paste
This recipe for making a delicious snack with tomato paste without adding vegetable oil and vinegar. The appetizer is prepared very quickly.
You will need to take:
- 2 kilograms of peppers;
- 1 liter jar of tomato paste or 2 kilograms of tomatoes;
- 25 gr. salt;
- 130 gr. Sahara.
How to cook:
- Cut the prepared pepper into small slices.
- Prepare tomato paste (if you don't want to use store-bought). To do this, in this recipe it is enough to grind the washed tomatoes through a meat grinder.
- Mix pepper and tomato paste in a wide bowl, adding salt and sugar according to the recipe, and boil for 10-15 minutes.
- Divide into jars.
- Hot peppers filled with tomato paste must be sterilized in jars with lids for at least 30 minutes, then rolled up.
- Once completely cooled, the pieces can be stored.
Harvesting peppers with whole fruits
These peppers can be served as a separate appetizer or prepared as a new dish, such as stuffed peppers.
For canned food you will need:
- 7 large peppers;
- tomato juice – 1 liter;
- vinegar 9% – 1 tbsp;
- vegetable oil – 1 tbsp;
- salt – 50 gr.;
- sugar – 25 gr.
Preparation:
- Juice for canning can be bought at the store or prepared from fresh tomatoes yourself. To do this, you will need to grind the tomatoes through a meat grinder. To remove the peel and seeds, the mass must be rubbed through a sieve.
- Dissolve salt and sugar in tomato juice and add butter.
- Prick the peppers with a toothpick and pour hot tomato juice over them. It is not necessary to remove the tails and seeds from the peppers.
- After half an hour of stewing, place the prepared appetizer in jars, add vinegar and roll up.
- Wrap hot canned food until it cools.
Stuffed peppers for the winter in tomato juice
It is most convenient to seal such peppers for the winter in 1 or 1.5 liter jars. It turns out just enough for 1-2 meals for the whole family.
You will need:
- pepper (preferably red or yellow) – 2 kg;
- carrots – 2 kg;
- onion – 1 kg;
- fresh cabbage – 0.5 kg;
- tomato juice – 1 liter (you may need a little more, buy with extra!);
- salt – 2 tbsp;
- table vinegar 9% – 50 ml.
How to cook:
- Make minced meat: chop cabbage, onions and carrots, fry them in vegetable oil, add salt and pepper and leave in a dish until the oil drains.
- Remove the core, seeds and stalk from the peppers.
- Blanch the peppers for 2-3 minutes in boiling water.
- Stuff the peppers with minced meat.
- Place 3 black peppercorns at the bottom of the jars and fill the jars with stuffed peppers.
- Add salt and vinegar to the tomato juice, bring to a boil and pour it over the peppers.
- Sterilize: liter jars - 50 minutes, one and a half liter jars - an hour.
- Roll up.
Practical advice: jars of product opened for food should not be stored for more than two days.
Canning peppers and tomatoes does not take much time and does not require significant expenditures on the family budget. The finished dish will bring joy to all family members and guests. The product can be consumed cold or hot, as a side dish or as an independent dish.
Today we will prepare pickled sweet peppers, which we will make in tomato juice. We offer a choice of several of the best options for this delicious homemade preparation for the winter: with garlic, without vinegar and vegetable oil.
The result will be exceptionally tasty preparations that will perfectly complement any dish prepared in winter. You can find any use for such preservation - even put it on the holiday table. Write down the most delicious recipes for peppers in tomatoes for the winter, sweet and crunchy. Slices, pieces and canned whole.
Recipe Information
- Cuisine:Russian
- Type of dish: pepper for the winter
- Cooking method: on the stove
- Servings:4
- 4 hours
A simple recipe for bell peppers in tomatoes for the winter
Ingredients for pickled peppers in tomato juice:
- red sweet pepper - 1.2 kg;
- tomato juice (without salt) - 2.5 cups;
- non-iodized salt - 11 g;
- fresh garlic cloves - 3 pcs.;
- sugar - 31 g;
- allspice - 30 peas;
- vinegar - 16 ml.
Yield: jars (500 ml) - 3 pcs.
How to cook peppers in tomato juice - step-by-step recipe with photos:
We wash all red sweet peppers in filtered water, for which we recommend using a soft sponge. Then lightly dry the fruits with paper towels.
Now we cut off the top with a knife and carefully remove the pulp with partitions and seeds. By the way, make sure that the latter do not remain inside.
At the next stage, cut the prepared fruits into medium rectangular pieces.
Next, sterilize the glass jars and immediately place allspice peas (10 pieces each) and chopped garlic cloves (1 piece each) on the bottom.
Pack the pepper pieces tightly into half the jar and pour 5-6 ml of table vinegar into each jar.
Fill the container with pepper to the very top, pressing it down lightly so that there is no empty space left.
At the last stage, pour boiling tomato juice over the vegetables, in which it is important to first dissolve white sugar and non-iodized coarse salt.
One by one, we move the jars of pickled peppers into a pan of boiling water and sterilize them for 25 minutes. All that remains is to roll up the canned food and, when it cools down, move it to the pantry. That's all, bon appetit!
Pepper in tomato puree without vinegar and oil
The simplest, but very tasty recipe for peppers in tomatoes. Suitable for cooking in families that do not like vinegar in homemade preparations. Cook quickly, just twist the tomatoes and pour the prepared tomato sauce over the peppers.
Composition of products for preservation:
- fresh sweet bell pepper - 2 kg;
- tomatoes - 2.5 kg;
- granulated sugar - 150 g;
- fine salt - 25 g.
Yield: 5 half-liter jars. Cooking time including preparation is about 4 hours.
How to cook peppers in tomatoes for the winter without vinegar and oil - step-by-step instructions:
Wash the bell pepper, remove the seeds and cut off the stems. Cut into slices. Wash the tomatoes. Remove the core if it is hard. Grind the tomatoes into a puree in a meat grinder.
Mix bell pepper and tomato in a wide container; it is convenient to do this in a basin or large saucepan. Add salt and sugar, stir. Place on the stove and bring to a boil over low heat. Boil after boiling for 10 minutes.
During this time, prepare jars for canning peppers in tomato juice. Wash them with soda and dry.
Place hot sweet pepper slices along with tomato puree into jars. Cover with metal lids and sterilize. To do this, pour water into a wide saucepan and bring to a boil. Place jars of pepper in boiling water for 30 minutes.
Jars with a capacity of 1 liter are sterilized for 40 minutes.
Roll up tightly with a key. Delicious sweet peppers for the winter, sliced in tomato juice, are ready. Leave in the room until it cools completely, then transfer to a cool place for storage until cold weather sets in.
Whole marinated peppers in tomatoes for the winter
A simple recipe for preserving whole bell peppers in tomato juice. It’s not difficult to prepare; in winter you can eat it as an independent dish on the table, or as part of other dishes. For example, cook stuffed peppers.
Recipe Ingredients:
- tomato juice - 1 liter;
- sweet pepper - 5-6 pcs.;
- sugar - 3 tbsp. l. without top;
- salt - 1 tbsp. without slide:
- vinegar 9% - 1 tbsp;
- vegetable oil - 2 tbsp.
Yield of the finished product is one 1.5 liter jar
Recipe for sweet bell peppers in tomato juice, canned whole in jars for the winter:
For cooking, you can use store-bought tomato or make homemade tomato juice. To prepare it, just grind the tomatoes in a meat grinder or use a food processor for this purpose. Strain the resulting puree through a sieve to remove the seeds and skins.
Bring tomato juice to a boil over low heat. Add granulated sugar, salt and pour in butter.
Wash the sweet peppers, pierce them in several places with a fork and place them in boiling tomatoes. There is no need to remove tails and seeds.
But if you want to prepare pickled bell peppers for further stuffing, then carefully cut out the seeds. Try not to damage the peppercorns.
Cook the pepper in the tomato for 10-15 minutes. When the bell peppers become a little soft, place them in sterilized jars. Pour tomato on top up to the neck.
During storage, the pepper should absorb tomato juice, so make sure that the proportions of juice and vegetables are approximately 1:1.
Add vinegar to each jar and roll up the lids. Wrap it up and leave it to cool. Add a spoonful of vinegar. Let's roll up. And under the blanket until it cools down. Store in a cool, dark place.
If there is no tomato, you can use plain water. In this case, the following proportions of vinegar must be observed: a glass of vinegar to 3 liters of water. Sugar and salt are taken in the same quantities as indicated in the recipe.
Video: bell peppers for the winter in tomato sauce
Another option for preparing vegetable preparations in small jars. This version of salad for the winter is a little reminiscent of Hungarian lecho in composition.
That's all! Now you know how to cook delicious sweet peppers in tomato sauce for the winter. Prepare and treat your family and friends on long cold evenings with a delicious, healthy dish of home-cooked vegetables.
Did you know that bell peppers contain twice as much vitamin C as citrus fruits? I didn’t know before either, but it’s never too late to “correct” and eat not only tangerines and oranges in winter, but also delicious bell pepper preparations.
Today I bring to your attention an interesting recipe for peppers in tomato and garlic. Of course, you don’t have to add garlic, but I think this appetizer is much tastier with garlic.
This canned pepper in tomato is good as an independent snack, as well as as a vegetable salad with meat dishes.
I also add it to pizza, after cutting it into strips. With this pepper, pizza turns out especially tasty and aromatic, almost like with fresh bell pepper.
Ingredients:
- 3 kg sweet pepper
- 2 liters of tomato juice
- 1 cup of sugar
- 1 cup vegetable oil
- 125 ml (½ tbsp.) 9% vinegar
- 2 tbsp. l. salt
- 3 heads of garlic
*glass 250 ml.
Preparation:
For this recipe, it is advisable to use freshly squeezed homemade tomato juice from ripe tomatoes. I pressed the juice with a juicer to get juice like from the store without seeds and skin.
But...if you don’t have a juicer, you can puree the tomatoes in a blender, or put them through a meat grinder.
We clean the pepper from seeds and stalks, wash it, and cut it into strips.
We clean the garlic and pass it through a press.
Pour sugar, salt, vinegar, garlic into tomato juice and bring to a boil.
Add the pepper to the boiling juice and cook for 10 minutes from the moment it boils.
Place the peppers in prepared sterile jars and fill with juice to the top. We close the jars with lids, turn them over, and wrap them in a blanket until they cool completely.
You need to store such peppers in tomatoes with garlic in the cellar, or on the balcony in the pantry, the main thing is that the temperature is maintained at a cold temperature.
Bell peppers in tomato juice is a preparation that I make every year. According to this recipe, the pepper turns out juicy, aromatic, crispy, and holds its shape well. I usually serve bell peppers in tomato juice on the holiday table as a cold appetizer. I love putting a little pepper on fresh bread and eating it just like that.
A standard set of products for preparing bell peppers in tomato juice for the winter: tomato juice, bell peppers, olive oil, salt, pepper, sugar and vinegar. You can add garlic, onions, celery stalks, some add spices. I do not do this. I love the simple version, and even the garlic makes the preparation a little less tender.
We will prepare all the products according to the list. I make half a batch and divide the amount of ingredients by 2.
Pour tomato juice into a large saucepan, add salt and ground black pepper.
The pan should be large, because in addition to the juice, we will also put pepper in it.
Let's add sugar. The amount of sugar depends on the acidity of the tomato juice; the more acidic the juice, the more sugar needs to be added to regulate the balance of salty-sour-sweet taste.
Add olive or sunflower oil. Place the pan on the fire and cook the juice after boiling for 15 minutes. The juice should boil down a little.
You can use bell peppers of one color, or you can take peppers of different colors. Remove the stems and seeds from the peppers.
We cut the pepper either into thin strips, like I did, or into large cubes, there are no restrictions.
Add chopped bell pepper to the boiled tomato juice with spices.
Cook the peppers in tomato juice for 20-25 minutes, until the juice becomes a sauce and the peppers are soft. Let's try the dish again for salt and sugar. Add vinegar, I use wine vinegar, cook the mixture for another 5 minutes and remove the pan from the heat.
We wash and sterilize the jars first. I place the jars on a baking sheet and heat them in the oven for 20 minutes at 140 degrees C. I simply pour boiling water over the lids. Distribute the pepper pieces among the jars and fill them with sauce from the pan. Screw the lids on the jars. Turn the jars upside down and cover with a warm blanket.
We leave the jars of pepper under a blanket until they cool completely, and then we send the preparation to a cool place for storage. Bell peppers in tomato juice are ready for the winter.
And in winter, we open a jar of aromatic peppers in tomato juice and enjoy the taste!
Bon appetit!
Bell peppers prepared in this way for the winter turn out very tasty. It can be served as a separate dish, or can be combined with side dishes, such as mashed or fried potatoes. There is no need to peel and remove seeds in winter. I opened a jar of bell pepper in tomato and the finished dish was in front of you. Place it on a plate and eat. If you try to prepare bell peppers for the winter in this way, I think it will become one of your favorite homemade recipes.
For the recipe for bell peppers in tomato juice for the winter you will need:
Bell pepper for the winter in tomato juice recipe
1) I choose large bell peppers. It is easier to clean after baking and does not tear. The peppers need to be washed and wiped. For this recipe, peppers can be baked over a fire, or in a large round cauldron, or in a frying pan using sunflower oil. I bake peppers in the oven. This is not only big savings. oil, but also time.
Place dry pepper on a large baking sheet and place it in the already hot oven. Bake the peppers at moderate temperature. When one side of the pepper darkens, carefully flip each pod onto the other side.
Bell pepper for the winter a successful preparation in tomato juice. But if you don’t have time for sterilization, you can simply preserve it.
2) We clean the finished, cooled pepper from the skin, seeds and stalk. But to make the peppers peel off more easily, place them in a large bowl and cover with a lid. By the time it cools down, you can easily clean it. Then set the peeled pepper aside.
preparing tomato sauce for peppers
1) Peel the onion, wash it and cut it into medium-sized cubes. Pour vegetable oil into a cast iron or thick-bottomed pan and when the oil is hot, add the onion. When frying, the onion becomes soft, but does not darken, but acquires a slightly golden hue.
2) Wash the tomatoes, cut them into two parts, cut out the stems and grate them on a coarse grater. Throw away the peel.
3) Add the tomatoes to the onions and the whole thing should cook for about twenty minutes after the sauce boils. Cook everything together over low heat, covered. Add salt to the sauce at the very end.
Now let's move on to canning bell peppers in tomatoes for the winter
1) Take 10 700-gram jars, wash them and turn them upside down so that all the water drains out.
2) Now put two peppers + half a ladle of tomato sauce into the jar one by one. Then again 2 peppers + gravy. And so on until the jar is full.
3) Cover the filled jars with lids, but do not roll them up.
4) Take a large wide pan. If you can’t fit all the jars in one pan, call a second one to help. Place a thin towel on the bottom of each pan and carefully place the jars. Fill the pots with jars with water so that the top of the jar remains about 2 cm without water.
5) Put it on fire and begin to sterilize. The water in the pan should boil. As soon as the water boils, turn down the heat so that it doesn’t boil, otherwise it will end up in the jars. After 30 minutes turn it off.
6) Roll up the jars and place them under a warm blanket or in blankets. They will lie there until they cool down. Canned is ready.
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