If you like dishes from sweet pepper, then the proposed recipes for the preparation of fruits for the winter in tomato, no doubt, you will like. This appetizer will be a wonderful side dish for meat or fish in winter or just a spicy addition to the second course.
Canned sweet pepper in tomato for winter - recipe
Ingredients:
- sweet Bulgarian pepper - 1,7 kg;
- tomato juice (home freshly squeezed) - 1 l;
- garlic head - 1 piece;
- granulated sugar - 80 g;
- salt, not iodized - 30 g;
- refined sunflower oil - 110 ml;
- vinegar apple or grape - 40-60 ml;
- roots, laurel leaves, peppercorns, cloves, greens (optional) - to taste.
Preparation
For canning in tomato for the winter, choose sweet fresh pepper fleshy varieties. Fruits rinse under cool running water and get rid of the stalk with the seed box. Now cut the peppers into longitudinal thin slices and lay them temporarily in a bowl. We disassemble the garlic head on the teeth, clean them afterwards and cut into thin plates. In the workpiece, if desired, you can add grated roots, chopped melenko greens. Prepare the desired components properly and temporarily remove them.
Put the freshly squeezed tomato juice in a saucepan or a freshly squeezed tomato juice, add refined vegetable oil, salt, not iodized, sugar, pour apple vinegar or grape vinegar and boil the sauce for five minutes after boiling. Now lay the prepared sweet pepper and roots (if used), let the workpiece re-boil and let the vegetables run for ten minutes. Next, add garlic and if desired, greens and spices (laurel, cloves, peppers, etc.), boil the contents of the vessel for another five to ten minutes and then pour it on dry, sterilized jars, spreading peppers and pouring them with sauce. We seal the jars with sterile lids and leave them for slow cooling and self-sterilization under a warm blanket.
How to close sweet pepper in tomato for winter without vinegar - recipe
Ingredients:
- sweet sweet pepper - 1 kg;
- tomatoes are ripe, fleshy - 3 kg;
- garlic head - 1 piece;
- granulated sugar - 75 g;
- salt, not iodized - 30 g;
- basil dried - 15 g;
- parsley or other fresh herbs (optional) - to taste;
- peas of sweet-scented pepper and buds of cloves - 3-5 pcs .;
- medium size laurel leaves - 2-3 pcs.
Preparation
This recipe for canning sweet pepper in tomato for the winter does not contain vinegar and vegetable oil, but the taste of the parison does not get worse from this. Pepper turns aromatic, appetizing and incredibly tasty.
To realize the idea, rinse the peppers under running water and extract the seed boxes along with the pedicels. We cut fruits straws, large cubes or longitudinal thin slices. Fresh tomatoes carefully washing and cut into large cubes or slices.
Half a portion of tomatoes are put together with peppers in a saucepan, warmed to a boil and boiled for fifteen minutes, after which we spread the remaining portion of the tomato and cook even the same time. While the pepper is cooked with tomatoes, we disassemble the teeth and chop the garlic, and also mince the fresh herbs (if desired).
After the time allocated for cooking vegetables, we add stone not iodized salt, sugar sand, dried basil, but also we throw bay leaves, peach peppercorns and clove buds. Stir the mass, boil it with moderate boiling for another five minutes and immediately lay out on dry, necessarily sterilized jars, sealed capped with pre-boiled caps and leave it under a warm coat or blanket to cool slowly and self-sterilize.
This kind of pepper in tomato is well preserved even at room conditions, but it turns out to be more useful and less caloric than analogues with vinegar and butter.