Lecho of pepper and tomato is an excellent vegetable dish, the taste of which you can fully enjoy in the summer or keep a treat for the winter, corking in jars. The universality of snacks allows you to serve it yourself with bread, as a side dish to meat or fish.
How to make lecho of tomato and pepper?
Simple and basic recipes lecho of Bulgarian pepper and tomato will help to evaluate all the delights of the dishes prepared in various variations, and master the subtleties of the performance of each technology.
- Bulgarian peppers choose fresh, fleshy, ideally in different colors.
- Washed vegetable copies relieve seeds and peduncles, shred by lobules, large straws or cubes.
- Depending on the recipe, tomatoes are cut into slices or simply ground to a puree blender state.
- Pepper slices are fried in tomato paste with the addition of other vegetables, spices and preservatives.
- For long-term storage lecho of pepper and tomato is packaged in sterile jars, sealed tightly and turned over under a warm blanket until cooling.
Lecho of tomato, pepper and carrots
Lecho of Bulgarian pepper with tomatoes will be more saturated in taste and texture if you add carrots to the composition, cut it with straw, dice or through a grater, depending on the shape and size of slicing other vegetables. Tomato sauce can be replaced with a portion of fried tomatoes or a paste diluted in water.
Ingredients:
- Bulgarian pepper and tomatoes - 1,5 kg each;
- carrots and onions - 1 kg each;
- sugar and vegetable oil - 1 glass;
- tomato sauce - 500 ml;
- vinegar 9% - 100 ml;
- salt - to taste.
Preparation
- Chop the peppers, tomatoes, carrots and onions.
- Fill the vegetables with tomato sauce, mixing it with butter and sugar, leave for an hour.
- Podsalivayut mass to taste, allow to brew in the refrigerator for 10 hours.
- Place the container on the fire, cook for 20 minutes, adding 5 minutes before the end of cooking vinegar.
- Prepack a hot lecho of pepper, carrots and tomatoes on the vessels, cork.
Lecho with eggplant, tomato and pepper
Recipe lecho of tomato and pepper can be supplemented with eggplant. It will play on the nutritional benefits of snacks and make it appropriate even for serving as a main course for the second. Varying the proportions of the ingredients, you can enjoy a new, but no less interesting, taste of delicacies each time.
Ingredients:
- Bulgarian peppers and tomatoes - 500 g;
- onion - 300 g;
- eggplant - 700 g;
- vegetable oil - 100 ml;
- tomato juice - 1 glass;
- garlic - 2-3 teeth;
- salt, sugar, pepper - to taste.
Preparation
- On the oil fry the peeled and chopped eggplants with onions for 5 minutes.
- Pour sweet pepper, chopped small or grated tomatoes, garlic, pour in juice.
- Season lecho of pepper and tomato to taste, stew for 30 minutes.
Recipe lecho with zucchini, pepper and tomatoes
The following recipe lecho of zucchini, pepper and tomato can be realized if it is necessary to make a blank for the winter. The amount of salt and sugar can be added to taste, without being tied to the specified norm. Salad will be tastier if tomatoes are previously peeled, then grind to a mash in a blender.
Ingredients:
- zucchini, Bulgarian pepper and tomatoes - 1 kg each;
- onion - 300 g;
- carrots - 0,5 kg;
- vegetable oil - 150 ml;
- vinegar - 9 teaspoons;
- garlic - 2-3 teeth;
- salt - 30 g;
- sugar - 50 g.
Preparation
- Fry onion with carrots, mix with chopped zucchini and pepper.
- Pour tomato puree vegetables, adding garlic, sugar and salt, stew for 20 minutes.
- Pour in the vinegar, bring the salad to the desired taste, boil for another 5 minutes and cork in sterile jars.
- They leave lecho from zucchini , pepper and tomato under a fur coat before cooling down.
Lecho with cucumbers, tomatoes and pepper
Especially pleasant and gentle on taste it turns out лечо from cucumbers with the Bulgarian sweet pepper and tomatoes. If desired, the snack can be made more acute by adding a pod of hot pepper or chili to the vegetable mass by turning it through a meat grinder or in a blender along with peeled fresh tomatoes.
Ingredients:
- cucumber - 2 kg;
- Bulgarian pepper and tomatoes - 1 kg each;
- vegetable oil - 100 ml;
- vinegar - 100 ml;
- garlic - 5 teeth;
- salt - 80 g;
- sugar - 180 g.
Preparation
- Prepare tomatoes, turn them into mashed potatoes.
- In the tomato lay salt, sugar, pour oil, warm up to a boil.
- Add the pepper, garlic, stew for 10 minutes.
- Next, turn the cucumber. They cut into mugs, add to the container along with the vinegar, cook a lot of 7 minutes, cork in the jars.
Lettuce lecho of pepper and tomatoes
Preparation of lecho of pepper and tomato according to the following recipe is somewhat different from previous variations. The final texture of the snack resembles a salad and fully retains the shape of vegetable slices, which positively affects the appearance of the billet. Pleases and a great taste of the obtained goodies.
Ingredients:
- Bulgarian pepper and onions - 1 kg each;
- tomatoes - 3 kg;
- vegetable oil - 300 ml;
- vinegar - 60 ml;
- salt - 2 tbsp. spoons;
- sugar - 250 g.
Preparation
- Cut the onion into rings, peppers and tomatoes into slices.
- Oil with sugar and salt is heated to a boil, pour vinegar, pour marinade vegetables and leave to impregnate for 6 hours.
- Warm up salad lecho until boiling, boil on a quiet fire for 20-25 minutes, packaged on sterile vessels, sealed, wrapped until cooled.
Lecho in the multivariate
This recipe is lecho for the winter from pepper, tomatoes are made in a multivarquet. Vegetables are simply loaded into the bowl and languish in the "Quenching" mode. If you need to store the snack for the winter, it is cooked for 3 minutes, switching the appliance to the function "Baking", adding the essence, and then packing it in sterile jars.
Ingredients:
- Bulgarian pepper - 1 kg;
- tomatoes - 1,5 kg;
- onions and carrots - 250 g;
- vegetable oil - 150 ml;
- salt - 1 tbsp. a spoon;
- tomato juice - 150 ml;
- sugar - 2 tbsp. spoons;
- acetic essence - 0.5 tbsp. spoons.
Preparation
- Sliced vegetables are placed in a bowl of oil.
- Add salt, sugar, juice, mix, let stand for 15 minutes.
- Prepare a homemade lecho of tomato and pepper on "Quenching" 1 hour.
Recipe lecho for the winter
In fact, any lecho recipe can be used for canning snacks for the winter. The next option is no exception. Impressive portions of ingredients will allow in this case to prepare immediately 14-15 half-liter jars of spicy and surprisingly delicious treats.
Ingredients:
- Bulgarian pepper and tomatoes - 2 kg each;
- tomatoes - 1,5 kg;
- onions - 2 kg;
- vegetable oil - 300 ml;
- salt - 5 teaspoons;
- black pepper peas - 2 tsp.
- peas of sweet pepper - 8 pcs .;
- laurel - 4 pieces;
- sugar - 8 tbsp. spoons;
- vinegar 9% - 6 tbsp. spoons.
Preparation
- Crush tomatoes in puree, add all other vegetables, spices and spices, except vinegar.
- Stir vegetable mass for 1 hour, pour vinegar.
- Seal lecho of pepper and tomato for the winter in sterile cans and wrap them until completely cooled in an inverted form.
Lecho of pepper and tomato without vinegar
The following recipe will help to prepare lecho without vinegar for the winter. The appetizer is perfectly preserved even at room conditions and does not require the addition of other preservatives: the natural acidity of tomatoes is quite sufficient. If desired, the composition can be supplemented with chopped fresh or dried herbs and garlic.
Ingredients:
- Bulgarian pepper - 1 kg;
- tomatoes - 3 kg;
- salt - 1 tbsp. a spoon;
- sugar - 3 tbsp. spoons;
- black and sweet pepper, cloves and laurels - to taste.
Preparation
- Sliced peppers and tomatoes (half of the total) are placed in a saucepan or saucepan and boiled for 15 minutes.
- Add the remaining chopped tomatoes, stew for 15 minutes.
- Season lecho to taste, adding salt and sugar, cook for 5 minutes.
- Boiling lay out lecho in a sterile container, cork and hide under the blanket.