Lecho in honey filling recipe. Cooking recipe culinary lecho with honey and other food preparations for the winter. How to cook lecho with pepper and tomato paste

Sweet pepper is popularly called "Bulgarian", but a delicious salad dish called "lecho" came from Hungarian cuisine. For its preparation, the Ugrian people take a special variety of red round peppers - gogoshary.

Domestic hostesses have long moved away from the classic recipe and invented many of their original options, which are good both freshly prepared and sealed.

Preparation of the main components

The main ingredients from which lecho is made are peppers and tomatoes. Only well-ripened fruits are needed, as they have better taste. The color of the peppers does not matter, you can even use different colors. But green fruits have a slight bitterness, which can be removed with blanching.

The pepper is washed in cold water, then the stalk with the testis is removed and cut into longitudinal strips 2 cm wide. It is advisable to rinse the tomatoes several times under running water, cut into slices and twist in a meat grinder.

Basically, lecho is prepared on the basis of tomato puree. To prepare it, twisted tomatoes are heated to a boil and then ground through a sieve. After that, they are boiled over low heat until the mass decreases in volume by 2.5 times. From 3 kg of fresh fruit, approximately 1 kg of puree is obtained.

You can go the other way - buy ready-made tomato paste, diluting it with boiled water 1: 1. The resulting puree should be boiled for several minutes before being used in the workpiece.

Further, recipes for the preparation of canned lecho are given, ranging from classics to unusual combinations of components. For young housewives, they will become an example of how you can experiment with winter preparations.

Classic recipe

To prepare the classic version, you will need 1 kg of bell pepper and 0.5 kg of tomato puree. Sweet fruits must first be blanched in salted water so that they become soft, and then cut. Prepared peppers are placed (not too tightly) in jars and poured with boiling tomato sauce. Prepare it like this:

boil the puree to the desired volume;
add 30 g of salt, 35 g of sugar, 0.5 tsp. ground pepper;
before removing from heat, pour in 1 tbsp. vinegar.

Peppers are poured with tomato sauce and sent to be sterilized: jars of 0.5 liters - 15 minutes, 1 liter - for 25 minutes. Since there is vinegar in the lecho, it is recommended to take varnished lids for seaming.

It turns out very tasty lecho with the addition of carrots. The algorithm for preparing this workpiece is as follows:

carrots (2 kg) and 200 g of white roots (parsley, celery, parsnips) are crushed and fried in vegetable oil;
chop onions (350 g) and sauté separately from root crops;
tomato paste (750 g) is brought to a boil, pepper and fried vegetables are placed in it;
stew for 10 minutes and then packed in jars.

Since lecho contains carrots, it will take longer to sterilize the blockage: 0.5 l - 50 minutes, 1 l - 90 minutes.

To prepare a standard lecho, take the same amount of tomato puree per 1 kg of peppers. After salting (30 g) and adding sugar (50 g), boil for 10 minutes, stirring constantly. After that, the lecho is packed in dry sterile jars, trying to evenly distribute the pepper and mashed potatoes. In this case, the tomato should completely cover the pepper slices.

Having covered the jars with lids, they are sent for sterilization (the water temperature should be about 70 ° C). After the water in the sterilizer boils, half-liter jars can withstand another 25 minutes, liter jars - half an hour. Having rolled up, the banks are set upside down and left to cool naturally.

This recipe is slightly different from the classic version. 2.5 kg of tomatoes are boiled 1.5-2 times. At the end of cooking, add salt (3 tablespoons), the same amount of sugar, a little allspice and ground pepper. After boiling for another 5 minutes, put chopped greens and crushed garlic (several cloves).

Other vegetables are processed separately. Having heated 350 g of vegetable oil in a saucepan, onions (0.5 kg), carrots (2 kg), white roots (350 g) are fried in it. Then pre-blanched sweet pepper (2 kg) is added, thoroughly mixed and stewed for 10-15 minutes.

Packaging in jars is carried out in this way - first, a little hot sauce is poured into the bottom, then a mixture of stewed vegetables is placed and the tomato is poured on top again. Half-liter containers are sterilized for 50 minutes, liter - 90 minutes. Cooling - down with covers, air.

After cooking, this lecho tastes like Crimean sauce. For the recipe, you will need 3.5 kg of sweet red pepper, 2.5 kg of boiled tomato puree, 1 kg of onion.

In this dish, the pepper is not cut, but ground in a meat grinder after preliminary blanching. The onion is cut into rings and fried until golden brown. In the finished tomato puree (boiled) spread chopped pepper, fried onion, spices - 4 peas of ground and allspice.

Mix well, add sugar (150 g) and salt (85 g). After 10 minutes, pour 30 g of 80% acetic acid into the lecho, and remove from heat. Sterilize 70 minutes jars with a capacity of 0.5 liters and 90 minutes - one-liter.

This recipe is not known to all housewives, but it should be prepared. Thanks to zucchini, lecho acquires an interesting taste. The dish should be prepared according to the following algorithm:

peppers are cut into strips, zucchini - into cubes (all 1.5 kg each);
ripe tomatoes (2 kg) are chopped with a blender and put on fire;
as soon as the tomatoes boil, put pepper and zucchini in the pan;
introduce sugar (0.5 cups) and salt (2 tablespoons);
pour in sunflower oil (1 cup) and cook for 15 minutes;
before removing, add 0.5 cups of apple cider vinegar.

The finished lecho is packed in half-liter jars, sterilized for 20 minutes and cooled in the standard way.

Canned cucumbers are loved in every family. Those who have not yet tried pimply fruits in lecho are invited to use this recipe:

tomatoes (0.5 kg) are cut and grated to separate from the skin;
sweet pepper (0.5 kg) cut into small cubes;
cucumbers (1.5 kg) are cut into sticks of 4-5 cm;
grated tomatoes and chopped peppers are placed in a saucepan;
chop the head of garlic and put in the vegetable mixture;
adding salt (4 tsp), sugar (12 tsp) and vegetable oil (50 mg), put the pan on the stove;
the tomato mass is stewed over low heat for 15 minutes;
cucumbers are introduced into the composition, 50 g of vinegar (9%) is poured in, covered with a lid and stewed for 15 minutes.

The finished lecho is laid out in hot jars and immediately rolled up. They cool down, having endured a day under a warm blanket.

Usually lecho is prepared on the basis of dry beans, but we suggest using young beans in this recipe. They take 1 kg based on 0.5 liters of tomato puree and 0.3 kg of chopped bell pepper. The dish is prepared according to this recipe:

beans are poured with water (1 l) and put on fire;
when the water boils, pour in 1 tsp. salt and sugar;
beans are boiled for 5-7 minutes;
carrots (300 g) are chopped on a coarse grater;
onion (200 g) finely chopped and fried together with carrots;
put the roast in a saucepan, add tomato puree and a decoction of beans;
after 5 minutes, the beans themselves are introduced into the mixture and boiled for another 10 minutes.

Sterilization of packaged jars is carried out for 20 minutes, then cooled under a warm blanket.

Lecho can be prepared without subsequent sterilization if you use 70% vinegar. The main steps correspond to the standard recipe - boiled tomatoes (2 kg) 2 times, adding 5 tablespoons in the process. sugar and vegetable oil, 1 tbsp. salt. In total, the tomato is stewed for about 40 minutes.

Bulgarian pepper and carrots (1 kg each) are cut into strips and added to the tomato. After 20 minutes, remove from the stove, pour in 1 tbsp. concentrated vinegar, mix well and pack. Having rolled up the lids, the jars are placed upside down, wrapped in a warm blanket and kept there for a day to cool.

If there are no additives in lecho, but only spices, it can be prepared for the winter without vinegar (but with sterilization). In this recipe, for 2 kg of sweet pepper, 2.1 kg of fresh tomatoes are taken, 10 g of black ground and allspice each.

At the bottom of each jar, 2-3 peas of allspice and ground pepper are placed, then packaged lecho and placed in a sterilizer. From the moment the water boils, packaged containers of 0.5 liters can withstand 40 minutes, 1 liter - 50 minutes.

Someone loves peppers stuffed with rice, but this cereal can also be added to lecho. It will be no less delicious. First, rice (400 g) is washed in several waters until the turbidity disappears. Then blanch in boiling water for 5-7 minutes and recline in a colander. Rice is washed with cold water and left for a while to make the water glass. Then proceed as follows:

carrots (1 kg), white roots (100 g), onions (350 g) are fried in calcined oil (1 cup);
vegetables are mixed with rice and placed in an enamel pan;
bell pepper cut into slices (1.5 kg) is also laid out here;
everyone is poured with hot tomato puree made from 2 kg of fresh tomatoes;
boil for 10 minutes and pack in jars.

Banks with a capacity of half a liter are sterilized for 70 minutes, liter - 120 minutes. Roll up and cool.

This dish is very aromatic and spicy. To prepare it, you will need 2 kg of sweet pepper and 1 kg fresh tomatoes. The following are the step by step actions of the hostess:

prepared peppers are cut into wide strips;
tomatoes are cut into 4 parts;
4 medium heads of onions are chopped into half rings;
a glass of vegetable oil is poured into the bottom of a saucepan with a thick bottom and set on fire to warm up;
the onion is sautéed until transparent;
put tomatoes in a saucepan, salt to taste;
after extinguishing the mixture for 20 minutes, lay the pepper;
cover the pan with a lid and simmer for another 5 minutes;
2 whole heads of garlic, peeled and pressed under pressure;
put garlic in the lecho, pour a glass of sugar, pour 1 tbsp. vinegar and stew for another 15 minutes;
add 1 tsp. red and black ground peppers, finely chopped greens and after 10 minutes remove from heat.

Lecho is packaged in hot jars and immediately rolled up. Having installed the jars with the lids down, wrap them in a warm blanket and stand for a day.

This recipe is shared by Bulgarian hostesses who prefer spicy dishes:

Bulgarian pepper (1 kg) cut into slices and placed in a saucepan;
tomatoes (500 g) are cut into 8 parts and added to the pepper;
in hot red peppers (15 g), the stalk with testicles is removed and finely chopped, then put in a vegetable mixture;
after boiling the food over low heat for 20 minutes, pour in 100 g of calcined sunflower oil;
add 10 g of salt and sugar, chopped herbs and crushed garlic (5 teeth);
after letting it boil for another 20 minutes, they are packed in jars.

Sterilization time for containers of 0.5 l - 25 minutes, 1 l - 30 minutes.

This recipe is a little unusual, as honey is present in the composition. But the taste of the dish is quite original. To start preparing the marinade:

pour 2 cups of tomato juice into the pan;
add half a cup of vegetable oil, 6 tbsp. honey, 1 glass of sugar and 100 g of salt, chopped hot pepper pod and 100 ml of vinegar;
bring to a boil and add finely chopped bell pepper (5 kg);
boiled for 10 minutes and packed in jars.

The lecho prepared according to this recipe does not require sterilization, so the jars immediately roll up.

A simple recipe for lecho for the winter step by step: video

Lecho from bell pepper with tomato paste for the winter: video

Lecho recipe for the winter with carrots: video

Lecho: peppers, tomatoes, carrots and onions. The best recipe: video

The recipes are endless. It is enough to slightly change the proportion of the ingredients or the name of the components, and a completely new dish with an original taste and aroma is already obtained. Therefore, it is not surprising that under the general name "lecho" in each family, their signature dish is served at the table in winter.

Lecho is one of the best blanks for the winter. This dish first appeared in Hungary, in the form of a vegetable side dish called ratatouille. Due to the variety of cooking options for lecho, it has become popular in many countries of the world and has taken pride of place in Russian cuisine.

There are many recipes for making lecho. It can be used not only as an independent product. It can be an ideal side dish for main dishes, such as potatoes or pasta.

Features of cooking lecho without tomatoes

Lecho of peppers without tomatoes for the winter is an appetizing dish, the main ingredient of which is bell pepper. Its benefits are quite large. The vegetable retains properties in raw and boiled form.

In the process of harvesting vegetables for the winter, all useful substances are preserved, so lecho is considered useful product. This is an excellent source of vitamins C, A, PP, B1, B5, B6.

Also varied mineral composition product, which includes selenium, magnesium, phosphorus, calcium, potassium, zinc, manganese, iron.

Lecho recipes without tomatoes

There are many recipes that differ in ingredients and spices. The main thing that unites them is the presence of onions, peppers, tomatoes or tomato paste in the composition of the products.

The recipes for this dish are simple, any hostess can master them. The main thing is to follow the recommendations and listen to the advice of experienced chefs.

Important! How well the preparation for canning will be done depends on how long the blanks will be stored.

The classic way of cooking.

Before you start, you need to prepare the products, wash, chop the pepper and onion. The larger the vegetables, the tastier the lecho will be.
On the next step a filling is being prepared, which includes vinegar and oil mixtures, juice.
It is advisable to use spices: salt, pepper, garlic.
Chopped vegetables are mixed with filling and immersed in cooking. For pepper, 30-40 minutes is enough.
Lastly, lecho is poured into jars and rolled up with a special key.

A prerequisite is the sterilization of jars and lids. After rolling up the container, it is necessary to inspect it well, check if there are any cracks in the glass, if the lid is tightly closed.

Lecho without tomato paste in an oil mixture with vinegar

The peculiarity of the preparation of this variety of lecho is that vegetables can not be boiled in advance, but vinegar and an oil mixture can be used as a filling.

The recipe includes the following ingredients:

pepper 5 kg;
half a glass of sugar;
40 g of salt;
10-15 peppercorns;
200 g butter;
half a glass of 9% vinegar.

Cooking lecho and peppers in a mixture of oil and vinegar.

Wash and peel the peppers, cut in half.
Add vinegar and spices: sugar, salt to taste. Mix the ingredients well, leave the mixture for an hour.
Pour in vegetable oil and mix everything again.
Divide a few peppercorns evenly into jars.
Lecho tightly tamp.
Pour the remaining filling from the oil mixture and vinegar into jars.
Cover jars with lids. Lay a cloth on the bottom of the pan.
Put the container in a saucepan and pour water.
After boiling, sterilize a liter jar for 15 minutes and a half-liter jar for 10 minutes.
Banks roll up, cool and turn over.

it good recipe, which can be used not only as an additive to other dishes, but also as an independent product.

Lecho in brine

Another recipe for making light lecho. Peppers need to choose juicy, with thick pulp.

Required components:

2.5 kg of pepper;
14-20 garlic cloves;
1 liter of water;
4 tablespoons of salt;
170 g of sugar;
0.5 cups of oil;
3 tablespoons of vinegar.

Action algorithm.

Wash the pepper, remove the seeds, cut into thin strips.
Peel and cut the garlic in any shape.
Put the pepper tightly in a container, sprinkle it with garlic.
Prepare a brine from the remaining products, boil and pour into jars to the neck.
Cover with lids, put in a saucepan on a cloth.
Pour hot water, sterilize for 15 minutes.
Roll up.

Cooking according to this recipe does not take much time, and the dish is tasty and nutritious.

Lecho in a honey-based marinade

This is an unusual recipe for harvesting sweet peppers for the winter.

Ingredients needed to prepare this dish:

5 kg of sweet pepper;
½ water;
½ cup vegetable oil;
½ apple cider vinegar;
½ liquid honey;
5 heads of garlic;
spices to taste.

Cooking instructions.

Prepare the marinade - mix water, vegetable oil, vinegar and honey.
Boil the resulting mass.
Put 5-6 peppers in a boiling liquid, cook for a few minutes and put in a saucepan.
Evenly distribute boiled peppers in pre-sterilized jars, adding a few peppercorns and garlic cloves to taste.
Pour the prepared marinade, after adding salt to it.
Fill the jars to the top by a few centimeters, keep on fire for about 10 minutes.
Cover the container tightly with lids and lay upside down until completely cool.

For those who want to use eurocaps for seaming, experienced housewives recommend storing the cooled lecho in the refrigerator.

Lecho with oranges and ginger

The advantage of cooking lecho in this way is that it can be used not only as a snack, but also as an independent dish.

Required Ingredients:

12-14 peppers;
10 cloves of garlic;
50 g fresh ginger;
150 g of oil;
3 oranges;
sugar, vinegar, salt to taste.

Wash fruits and vegetables well before cooking.

During preparation, you must follow the instructions.

Grate ginger and cut into thin slices.
Peel the garlic and cut into several pieces.
Cut the pepper into large strips and place in a saucepan.
Peel well-washed oranges with a grater, squeeze the juice and add to the pepper.
Add spices to taste and simmer until peppers are tender.
Pour in the vinegar and simmer for a few more minutes.
Pour the prepared lecho into jars, roll up with a key.

This is a universal recipe - suitable for both the festive table and as a preparation for the winter.

Sweet lecho with sugar in butter

Delicious lecho salad is a great option for winter harvesting. According to the specified recipe, sugar can be added in unlimited quantities.

Cooking Ingredients:

3 kg of pepper;
1 liter of water;
1 cup of sugar;
1 glass of oil;
1 cup vinegar (9%);
2 tablespoons of salt.

A lecho recipe with a sweet taste and pleasant aroma is prepared quickly and easily.

Cooking method.

Dissolve sugar and salt in water, mix well, put on fire.
Peel the pepper from the insides and cut into large pieces into several pieces.
Dip the vegetables in the boiling marinade and boil them well.
When the pepper becomes soft, allocate juice, put it in jars.
Pour boiling marinade under the neck, roll up, let cool.

This recipe is great for harvesting lecho without tomatoes for the winter.

Lecho with zucchini and carrots

This dish will not only be an excellent decoration for the festive table, but will also appeal to the most sophisticated gourmets who will appreciate it.

Ingredients:

3 kg of pepper;
1.5 kg of zucchini;
1 kg of carrots;
1 liter of tomato paste;
2 liters of water;
1 cup of sugar;
4 tablespoons of salt;
20 ml of vinegar (70%);
12 cloves of garlic.

Cooking instructions.

Dilute tomato paste with water, add salt and sugar, put on gas.
Grate carrots and put in a bowl.
Cut the peeled pepper into strips and add to the finished mass, cook for 15 minutes.
Cut the zucchini into small cubes and add to the rest of the products.
Boil the resulting mixture so that the vegetables become soft, but do not fall apart when touched.
Add vinegar, garlic and other spices.
Pour lecho into jars, roll up.

AT this case it is better to rub carrots on a special Korean grater. So she will not boil soft and will be beautiful.

Lecho with hot pepper and garlic

Real housewives will definitely have a recipe for making spicy lecho.

Ingredients for harvesting:

2 kg of sweet pepper;
3 sharp pods;
1 kg of carrots;
1 head of garlic;
1.5 tablespoons of salt;
2 juices;
2 tablespoons of vinegar;
½ cup sugar.

The recipe is simple.

Sweet and hot peppers wash, clean from the insides.
Cut the garlic into small pieces.
Coarsely chop sweet pepper, chop small pods.
Add juice, salt and sugar, cook for 15 minutes.
Put finely chopped garlic in a saucepan, add vinegar.
Boil for 2 minutes, distribute into jars, twist.

It makes for a delicious and easy-to-make snack.

Terms and conditions of storage

Lecho is a popular dish that is a success. Since it is prepared as a snack for the winter, it is important to know the expiration date of lecho in order to eat it fresh.

Attention! The snack should be stored in a dark place, at room temperature.

Lecho can also be consumed freshly prepared, stored in the refrigerator for no more than two weeks. The shelf life of a closed lecho is 1 year.

Conclusion

Lecho from peppers without tomatoes for the winter is a tasty and nutritious, low-calorie dish. It is prepared only from natural vegetables, therefore it has many useful properties.

Moderate consumption of lecho is useful for adults and children: it normalizes bowel function, improves the condition of skin and hair, memory and vision, strengthens blood vessels, immunity, restores human sleep, relieves muscle tension, stimulates digestive system, is a general tonic.

AT winter time year dish is effective prevention colds due to ascorbic acid, which is part of the composition.

Due to the low calorie content of the product, lecho can be attributed to dietary dishes.

Yesterday I tried a new recipe "Lecho with honey". Yummy! I ran to the market today for pepper, I will make another batch. Sweet, with subtle notes of honey, well, I really liked it. And also simple to prepare.

We will need:
Tomatoes about 1-1.5, fleshy peppers 4-5 kg, vinegar, salt, sugar, sunflower oil and honey

Scroll the tomatoes through a meat grinder, you should get 1 liter.

Pour all the spices into the tomato and put on fire: 1 tbsp. sugar, 1 tbsp. oils, 2 tbsp. l. salt, 2 tbsp. l. honey and 100 ml. vinegar 9%

When the tomato boils, throw in the pepper. I cut it into 4-6 pieces. And after boiling, cook for 20 minutes.

At first there is a lot of pepper, but over time it sinks into the filling. That's all. After 20 minutes, pepper in a jar and pour on top. Roll up and wrap up. Yummy! Yield: 5-6L

Seasoning for meat (without vinegar), that's what my neighbor called her, who, last year, gave me this recipe. And in winter we eat it simply with bread, add it to borscht, pizza, gravy. In general, it is universal. Recipe:
5 kg. tomato, 1 kg. carrots, 1 kg. onions, 1 kg. bell pepper, 1 tbsp. sugar, 1 tbsp. vegetable oils, 2 tbsp. l. salt, 1-2 pcs. bitter pepper.
We scroll the tomatoes in a meat grinder, and carrots on a Korean grater (you can also use a regular one) and cook it all for 1 hour. Then add the onion (cut as for frying) and cook for another 20 minutes. Then we throw pepper (straws) and sugar, salt, oil and hot pepper. And we simmer all this for 2-2.5 hours. At the end, add 1 head of garlic and roll up. Yield: 10-12 0.5 jars.

Eggplant in tomato or "Teschin's tongue": (without vinegar)
2 kg. eggplant, 12 large tomatoes, 10 pcs. bell pepper, 2 heads of garlic, 2 pcs. hot pepper, 1 tbsp. l salt, 1 tbsp. sugar, 1 tbsp. vegetable oil.
Cut the eggplant lengthwise into tongues (this year I did it in circles), pass all the other ingredients through a meat grinder, mix with butter, salt, sugar, boil in a deep bowl for 15-20 minutes. Then put the eggplant there, boil for 8-10 minutes. and arrange in jars, wrap and leave to cool completely.

Pepper with a ponytail "Easy and fast":
You will need a small pepper, 1.5 liters. water, 1 tbsp. vinegar 9%, 1 tbsp. sugar, 1 tbsp. vegetable oil, 2 tbsp. l. salt.
Pierce the pepper with a fork, cut off the tails, but do not gut. Mix the ingredients for the marinade, boil, dip the pepper into the boiling marinade and remove it as soon as it changes color for 5-7 minutes. Put the blanched pepper in jars and pour over the marinade. Roll up and wrap up.

Lecho is one of my favorite vegetable dishes. Now, in the height of summer, I often cook it for dinner as a side dish. Sometimes I add eggplants, onions, carrots to peppers. This is a very simple vegetable dish, but very tasty. Closing bell pepper lecho for the winter is also not difficult. This is one of the lightest blanks, in which the minimum number of ingredients.

I bring to your attention 7 recipes for sweet and sour pepper lecho tomato sauce. AT classic recipe you only need two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for spice, or close vegetables without vinegar. How to do it all - read on.

Do not forget that sterile jars and lids are needed for conservation. To begin with, they are washed with soda with a soft new sponge. Then sterilized over steam, in the oven or in the microwave. Choose any method. Boil the lids for 5 minutes, this will be enough. Lettuce is laid out in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and it turns out a very tasty snack. For the sauce, you need to take meaty tomatoes, cream is better - they make a thicker sauce. The most delicious red pepper lecho, it is already fully ripe, very sweet. If there is no red pepper, it is permissible to make a blank from yellow or orange. Green pepper will give a bitter taste, but there are lovers of this option.

In the classic version, only tomatoes and peppers are taken from vegetables. Next, I will write other options that use carrots, onions, tomato paste.

Ingredients (for 6.3 l - 9 cans of 0.7 l):

cream tomatoes - 3 kg
red bell pepper - 4 kg
sugar - 200 gr.
salt - 2 tbsp.
vegetable oil - 120 ml
acetic acid 70% - 1 tbsp.
allspice peas - 4 pcs.
black peppercorns - 20 pcs.

Cooking method:

1. Wash the tomatoes, remove the stalk and cut into 4 parts. Scroll the tomatoes through a meat grinder to get a homogeneous base for the sauce. Pour salt, sugar and allspice and black peppercorns into the resulting puree. Put the sauce on the stove and bring to a boil. Stir occasionally so the sugar and salt dissolve and don't burn. Boil the tomato for 10 minutes on low heat.

2.In the meantime, prepare the pepper. Wash it, cut it in half, remove the seeds. Further cut can be arbitrarily. Someone likes to cut the pepper into strips, someone into squares, someone into triangles or wide strips. Cut the way you want. Think about how you will eat this pepper later.

3. After 10 minutes of cooking tomatoes, put chopped peppers on them and pour in vegetable oil. Stir a little. It will not work well at once, because there is a lot of pepper and it is hard. A little later, the pepper will soften and be completely covered with tomato juice. Moreover, the pepper will also release its juice. Therefore, in no case do you need to add water, the sauce should be thick and not watery.

4. When the lecho boils, boil it for 15-20 minutes. Cooking time will depend on the size of the pieces. Smaller pieces will cook faster, larger pieces will take longer. Taste the pepper - it should be dense, do not boil it too much. Because the pepper will still come in jars. If you digest it, then in banks it will generally spread and will be ugly. And yes, it won't taste the same.

5. Sterilize the jars and turn them upside down on a clean towel to keep them sterile. Boil the lids for 5 minutes and leave in boiling water. 2 minutes before readiness, add lecho to it acetic acid and stir. Try what happened. If the appetizer seems too sour - add sugar, if not enough salt - salt.

6. Pour the finished salad into jars. All dishes that come into contact with food should be dipped in boiling water (ladle or mug, funnel). Roll up the jars with sterile lids, which you need to remove from boiling water with a fork and shake off all the water. If you have large pieces of peppers, you can first arrange the pepper in jars, and then pour it with tomato sauce.

7. Turn the preservation over, you can cover it with a towel so that the cooling occurs gradually, and wait until it is completely cool. And then you can store even in the cellar, even in the apartment. This lecho is excellent all winter and does not sour.

Pepper lecho with carrots and onions for the winter

This recipe is with carrots and onions. If you like these boiled vegetables, then cook this preparation.

Ingredients (for 12 l):

Bulgarian fleshy pepper - 6 kg
tomatoes - 6 kg
carrots - 1 kg
onion - 1 kg
salt - 4 tbsp.
sugar - 0.5 kg
vegetable oil - 0.5 l
vinegar 9% - 200 ml

Cooking method:

1. Carrots are harder than peppers, so it needs to be boiled a little beforehand. Peel the carrots and cut them into large strips. Throw in boiling water and boil for 10 minutes, then drain the water. Wash the tomatoes and scroll through a meat grinder to get a tomato.

2. Pour the tomatoes into a large saucepan, add salt, sugar and vegetable oil. Put the resulting mixture on the stove and bring to a boil. Be sure to stir the sauce so that the sugar and salt dissolve.

3. Pour the boiled carrots into the boiled sauce and cook for 10 minutes. Meanwhile, cut the onion into half rings. After 10 minutes, add the onion to the carrots and, after boiling, cook for another 10 minutes. Stir occasionally.

4. Cut the pepper into large strips. If cut too finely, the vegetable will lose its shape and become too soft. When the onion is cooked for 10 minutes, put the pepper in the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before cooking, pour vinegar into the salad.

5. Preservation jars must be sterilized, lids too. Just while the pepper is cooking, you can prepare this inventory. Arrange the salad in jars and roll up the lids. Turn over and let cool. It turns out a delicious lecho, which is well stored in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not use fresh tomatoes, but uses tomato paste. This approach allows you to make the final product thicker and richer in taste. The composition of the ingredients is well balanced in taste.

Ingredients (for 3.75 l):

bell pepper - 2.5 kg
salt - 1 tbsp.
sugar - 1/2 tbsp.
vegetable oil - 1/2 tbsp.
tomato paste - 300 gr.
vinegar - 1/2 tbsp.
water - 4 tbsp.
black peppercorns - 6 pcs.
bay leaf - 3-4 pcs.

Cooking method:

1. Wash the pepper and remove the seeds. Cut in any desired way. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare the marinade sauce. Pour water into the container, put salt, sugar, tomato paste, vegetable oil, pepper and parsley in it. Put on fire and boil the sauce, dissolving all the crystals and paste.

3. Pour the chopped pepper into the boiling marinade and cook for 20-25 minutes. Taste the pepper to understand the degree of readiness. Pepper should not be too soft, because in a hot marinade it will reach a little more.

4. Arrange the resulting snack in sterile jars and roll up. Turn over, check if the lids are tightly closed. And on this delicious lecho is ready. The sauce will thicken as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who do not like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. Juice can be prepared independently from ripe tomatoes using a juicer, or you can buy ready-made.

Ingredients:

sweet pepper - 2 kg
tomato juice - 2 l
sugar - 200 gr.
salt - 2 tbsp.
vinegar 9% - 150 ml

Pepper and other spices - to taste.

Cooking method:

1. Add salt, sugar and vinegar to the tomato juice. Stir the marinade.

2. Wash the pepper, remove the excess and cut into slices, which can then be cut in half.

3. Pour the tomato juice with additives into the pan and immediately add the pepper, mix. Bring to a boil over high heat, then reduce heat, cover and simmer for 15 minutes.

4. Sterilize jars and lids in advance. Arrange the finished snack in jars, tightly tighten the lids and let cool. On this Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally delicious sauce that can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives the dish a special flavor. There are those who are very fond of dishes with garlic. Therefore, for you, this simple recipe for making the famous garlic appetizer.

Ingredients (for 8 l):

fleshy bell pepper - 5 kg
tomatoes - 4 kg
vinegar 9% - 80 gr.
sugar - 1 tbsp.
garlic - 1 head
refined sunflower oil - 120 ml
salt - to taste

Cooking method:

1. As you can see, there are more peppers in this recipe than tomatoes. This proportion will make the appetizer thicker than in recipes where there are more tomatoes. Grind washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

2. Wash the pepper thoroughly, remove the stalk, seeds and partitions. Cut the pulp into medium squares. Pour the chopped tomatoes into a large saucepan or basin, boil.

3. Add chopped pepper to the boiling tomato and bring to a boil. Next, add sugar, salt, pour vegetable oil. Boil 15 minutes.

At first there will be a lot of pepper and it may seem that there is little sauce. Don't worry, the peppers will also release juice and shrink in size. Thus, it will be completely covered with a tomato.

4. After 15 minutes, add garlic, passed through a press, and vinegar to the salad. Stir and cook for the last 5 minutes. After 5 minutes, you need to seal the workpiece in sterilized jars and roll up with sterile lids. It turns out a moderately thick snack, very tasty and fragrant.

The most delicious lecho of bell pepper and eggplant

Eggplant goes well with sweet peppers. Such a dish stewed in tomato will be relevant both in winter and in summer.

Ingredients (for 5-6 liters):

tomatoes - 3 kg
eggplant - 10-12 pcs. (depending on size)
bell pepper - 12 pcs.
garlic - 1 head
hot chili pepper - 0.5 pcs. (taste)
vinegar 9% - 0.5 tbsp. (you can take natural fruit vinegar)
sugar - 0.5 tbsp.
salt - 1 tbsp.
vegetable oil - 0.5 tbsp.

Cooking method:

1. Wash all vegetables. Cut the tomatoes into 2-4 parts and chop in a blender. Grind hot peppers together with tomatoes. Pour the resulting tomato into a large bowl and put on fire to boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplant into slices, about 0.5 mm thick. Place the eggplant in a bowl and season with salt. Let them sit for 15 minutes to allow the vegetables to release their juices.

If desired, you can pre-fry the eggplant over high heat, not until cooked, but until lightly crusted.

3. While the eggplants are standing and the tomato is being cooked, sterilize the jars and lids.

4. Add pepper and eggplant to the boiled tomato, from which you need to drain the released juice. Stir, add salt (1 tablespoon), sugar (half a cup) and vegetable oil (half a cup). Stir again and try. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer with the lid closed for half an hour.

5. 5 minutes before the end of cooking, add garlic to the salad, which you need to squeeze through a press, and vinegar. It remains to arrange the finished snack in sterile jars and cork. Turn the jars over and wrap them in a blanket. Leave it to cool overnight or overnight. It turns out delicious, moderately spicy.

Lecho with tomatoes and peppers without vinegar

If you have people with gastrointestinal diseases in your family, then it is better for them not to use vinegar. Accordingly, preparations for the winter must be done without it. There is a lot of acid in tomatoes, so this lecho will not turn sour. But it is better to store it in a cellar or other cold place. Such an appetizer will be very similar to the one sold in stores - bell peppers in sweet tomato sauce.

Ingredients (for 1.2 l):

tomatoes - 1 kg
sweet pepper - 700 gr.
vegetable oil - 50 gr.
salt, sugar - to taste

Cooking method:

1. Wash the pepper, cut in half, remove the seeds and cut into fairly thin strips along (into long strips).

2. To make the lecho more tender, the skin of the tomatoes needs to be peeled. To quickly do this, make a cross cut on the top of each tomato. Next, put the tomatoes in a bowl and pour boiling water over them for 1 minute. After that, drain the hot water and fill with cold. Adding ice to cold water is welcome. Thus, the tomatoes will “survive” the contrast bath, and the skin can be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be mashed. This can be done with an immersion blender, chopper or meat grinder. Choose any way, there is no difference.

4. Take a saucepan with a thick bottom and pour the tomato into it. Add sugar and salt to taste. It is better to put a little first, and then try and add what is missing. Also pour vegetable oil. Stir all the sauce and wait for it to boil. Then reduce the gas, cover with a lid and cook the tomatoes for 10 minutes.

5. After 10 minutes, add sweet pepper, mix gently so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling on salt-sugar. Now is the time to bring the appetizer to taste. Also, if desired, you can add hot pepper (you can use red ground) for hotness.

6. At the end of cooking, the pepper will still be quite dense, not boiled. In banks, it will soften a little more. If you overcook the pepper, it will still stand and fall apart. Arrange the finished workpiece in sterilized jars and tightly tighten the lids. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave for a day, and then put it in the basement, cellar or refrigerator.

Do it for the winter. Moreover, lecho is prepared very simply, and its taste is very pleasant. Do not forget that the kitchen should be a place for experimentation. You can always add different spices to dishes that will refresh and renew the taste. But it is important to always try what you cook!

Read recipes on this page. And I'm waiting for you to visit my blog many more times!

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Blanks-blanks - sweet, salty, spicy; oily and savory, fragrant and fragrant. There is nothing better than opening the “sun” in a jar on winter snowy evenings and enjoying golden ruddy vegetables that you cooked with such love in the fall.

Today we will talk about blanks from sweet red, popularly called Bulgarian, pepper. Why he is Bulgarian, no one can answer for sure, since he has nothing to do with Bulgaria.

Perhaps this name "stuck" to him at the time Soviet Union when it was imported 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 crop of pepper, we rarely have a consistently warm wet summer. Yes, and it lasts only three months, and this is according to the calendar. Sometimes even less. But we do not despair, and we grow it in greenhouses.

And who manages to become happy owners of their own rich harvest, of course, they harvest it for future use. One of the most popular preparations is, of course, lecho. It can be consumed on its own or added to main dishes. We have already written on this topic, and shared, and “.

And today our topic is devoted to our favorite blank exclusively with tomato paste. Which is very interesting. After all, with it, the cooking process is reduced by at least two times.

Therefore, we offer you several recipes to choose from. And you choose which one is closer to you.

The classic recipe and therefore one of the most popular cooking options for lecho is a mixture of tomato paste and bell pepper, with seasonings and vegetables.

He'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
Carrot 1 kg
Bulb onion 500 gr
Sugar 200 gr
Water 2 liters
Vegetable oil 200 gr
Vinegar 9% 90 - 100 ml
Garlic 1 head

Cooking:

1. Put a large cooking dish on the fire. It can be bulky dishes or a small cooking basin. The main thing is that there is enough space in the dishes for convenient mixing of vegetables.

2. Pour water into a container and add tomato paste. Mix until smooth. Store bought tomato paste can be used. It has a rich taste and color, and the workpiece 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 found on the packaging.

3. Wash the carrots, peel, 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 combine. 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 mix. Cook over low heat.

4. Add sugar and salt to the mass. If the tomato contains these components, then be guided more by your taste than by the recommendations for the recipe.

5. While the tomato mass is being cooked, take onions. It should be cleaned and cut into small pieces. They should not be made very small, because in this dish the onion will not be 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 sent to the pan.

6. While the vegetables are cooking, let's process the bell pepper. It should be washed, the seeds removed and the stems cut off. Then cut first into strips along, 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, be sure to stir. Do not be afraid that it will remain raw. Even if, in your opinion, it is damp, it will “reach” in a jar during “passive” sterilization.

If you boil vegetables during cooking, everything in the jar can simply turn into porridge.

8. 5 minutes before the end of cooking, pour sunflower oil and vinegar into the mass. Grate the garlic, or pass it through a press, and send it to the vegetables as well.

9. While the mass is still hot, pour the finished snack into clean sterilized jars and roll up. To make sure they are well sealed, turn the jars upside down and set 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 it is very easy to make a delicious preparation for the winter.

Lecho from bell pepper with tomato paste for the winter - recipe "Lick your fingers" (with video)

The recipe is very similar in composition to the previous one, but their tastes will vary due to the absence of some ingredients. It's even easier to prepare. And it turns out very tasty. People say about such a snack that while you eat such a snack, you will lick all your fingers.

How to cook? Read the recipe, as well as watch it in video format, and cook with pleasure.

Ingredients:

Bulgarian pepper 800 gr
Tomato paste 500 gr
Water 250 ml
Garlic 4 cloves
Salt 1 tablespoon
Sugar 1 tablespoon
Sunflower oil 1 tablespoon
Vinegar 2 tablespoons
Peppercorns 4-5 pcs
Allspice 4 pcs
Bay leaf 1 pc

Cooking:

1. Wash the pepper, divide it in half and remove the entire core along with the stalks. Then cut into cross slices.

2. Dilute tomato paste with water and pour chopped vegetables with this mixture.

3. Add bay leaf and two types of pepper to the mass. If you wish, you can also put your favorite seasoning, or, on the contrary, do not put, say, pepper. All this is a matter of taste.

4. Put the future lecho into a saucepan and put on fire. The mass should boil. After that, add one tablespoon of sugar and salt. It’s not worth adding more 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 the minced garlic. Optionally, you can add a burning pod.

6. Cook the dish for about 15 minutes over low heat, stirring occasionally. After the specified time ready meal you can taste and add, if necessary, sugar or salt.

7. Transfer the finished workpiece to a hot jar and close the lid. So it will stay until the winter. Enjoy your meal!

You can also watch the entire recipe in the video below.

Pepper and zucchini lecho with tomato paste

Together with bell pepper at the end of summer, another nutritious and healthy vegetable ripens - zucchini. And putting them together in a jar would be a great idea.

Together they create an excellent duet, and how to combine them deliciously, I will tell you in this recipe.

Ingredients:

Zucchini 2 kg
Bulgarian pepper 500 gr
Bulb onion 500 gr
Carrot 500 gr
Garlic 1 head
Sunflower oil 1.5 cups
Salt 1 - 2 tablespoons without a slide (or to taste)
Sugar 7 tablespoons
Vinegar 9% 100 ml (more possible)
Tomato paste 300 gr
Water 1000 ml

From this amount of ingredients, approximately 4.5 liters of salad are obtained.

Cooking:

1. Wash, peel and remove carrots. Then grate on a coarse grater. If this seems tedious to you, you can run it through the appropriate rack of the food processor.

An excellent option would be to grate it through a grater for Korean carrots.

2. Peel and cut the onion into medium-sized cubes. You can use both white and red varieties. The second will give the finished dish additional beauty.

3. Wash, peel and also cut the pepper into small strips.

Why straw? Because it main character in this dish, and it 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 young, it can be left.

Cut the root crop into rings or plates about 1 centimeter thick, then cut into cubes.

5. Put a pot with a thick bottom, a roaster or a frying pan with high sides on the fire.

Pour one and a half glasses of sunflower oil into it and send onions and carrots to stew. You don't need to fry them. You just need to wait until they become soft.

6. Next, send pepper and zucchini to the dishes, mix well.

7. In a separate bowl, mix tomato paste with water. This should not be done on fire, as the pasta may burn while you mix all the contents of the pan.

8. Pour all the vegetables with the tomato mixture.

Add salt, sugar, mashed 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 disperses, you can taste the sauce, and if you feel that there is not enough acid for your taste, then you can add a little more to taste.

I have seen 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's taste is different. And, as you know, you can't argue with him.

10. Arrange the hot salad in sterile jars and close. Turn over, put on the lid and cover with a warm blanket. Leave in this position until completely cooled.

Then put away for storage. Wait for winter!!!

How to cook lecho from 3 kg of bell pepper and tomato paste

Why exactly three kilograms of pepper, you ask? Because, for harvesting one type of lettuce, this amount is just enough for the whole winter. It's better to cook a few. different options rather than focusing on just one.

Today a lot different recipes, so if you cook a little of all the snacks, then our winter diet will be more diverse.

Ingredients:

Bulgarian pepper 3 kg
Bulb onion 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

Cooking:

1. First of all, you need to wash the pepper. We have our own, homemade, fleshy. To make the finished dish beautiful, we chose multi-colored fruits.

For this recipe, by the way, you can use not fully ripe specimens. As a result, they will still turn out delicious. Vegetables must be cut into longitudinal strips.

2. Onion after removing the husk, rinse with running water and cut into half rings about 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 are dissolved.

4. Pour vegetable oil and vinegar there. We do it now, without food, so that the liquid is ready to "accept" all the vegetables.

5. Next, pour in the tomato paste and let it boil for about 5 minutes.

6. Dip the chopped pepper and onion into the prepared liquid. Next, you need to reduce the heat, close the pan with a lid and let the mass boil for 15-20 minutes.

7. Before putting the finished lecho into jars, they must be sterilized over steam or by boiling. Then roll up and hold under a warm blanket until they cool completely.

From this amount of ingredients, approximately 4.5 liters of the finished product will be obtained.

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 are so tasty that you can swallow your tongue. And “licking your fingers” is not even discussed!

Don't believe? Try it. And here is the recipe.

Ingredients (yield 1.5 liters):

Sweet pepper 1.5 kg
Garlic 1 head (30 gr.)
Tomato juice 1/2 liter
Vinegar 9% 2 tbsp. spoons
Honey 3 tbsp (you can sugar)
Salt 1 tsp
Vegetable oil 50 ml

Cooking:

1. The first step is to peel the peppers and cut them into pieces that are convenient for you. Which - decide for yourself. Someone likes them to be long layers for the whole plate, and someone likes them to fit neatly in a spoon.

To do this, pour tomato juice into the pan, add one teaspoon of salt, three tablespoons of honey (if 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 with the required amount of water.

Send the garlic squeezed through the press there. It can also be grated on a fine grater, or simply chopped with a knife.

3. Put the chopped pepper into the tomato mass, and put the pan on the fire. Be sure to cover the dish with a lid.

4. When the contents boil, you need to add two tablespoons of vinegar, mix well and let it simmer for another 15 minutes. During that time, the pieces should soften slightly.

Why should vinegar be injected at this stage? If you add it at the beginning, it may fade. And if at the very end, vegetables may not have time to soak them.

5. While our snack is languishing on fire, you can sterilize jars and lids. This can be done either for a couple, or any.

6. Without turning off the fire, but making it minimal, fill the jars one by one with fragrant contents and immediately twist. Do not forget to remove the filled container under the blanket, turning it over and placing it on the lid. Wait until everything cools down, then remove for storage.

Three small jars of lecho come out of this volume of ingredients. And there is still some delicious fragrant sauce left. It can be poured into a small jar and stored in the refrigerator.

With it, you can cook first or second courses, or simply add to pasta and eat like.

Recipe for lecho for the winter with tomato juice

A thick fragrant lecho is, of course, always very tasty. But there are eaters who especially love the sauce in it, so juicy and sweet and sour.

Especially for them, we have prepared a special recipe with tomato juice. Such a dish turns out to be more liquid, but no less appetizing.

Ingredients:

Bulgarian pepper 1 kg
Tomato juice 2 liters
Sugar 3 tbsp (heaped)
Salt 2 tablespoons (or to taste)
Citric acid on the tip of a spoon

Cooking:

1. Pour the tomato juice into a large saucepan where the vegetable preparation will be prepared. Pour in sugar and salt, mix well.

You can use your own prepared juice, or purchase it from the store. When buying 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 stalks and seeds. Send them immediately to the pan.

The cutting method can be any. Personally, I like to cut it quite large in this version, so that when we eat, it is felt.

Take red or orange fruits, they have already gained both taste and aroma, and the finished product from such vegetables will be the most delicious.

3. Put 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 separate places.

It will take about 10 minutes to cook the contents. Stirring is not necessary at all, as the vegetables can become too soft and break, which we absolutely do not need. In the juice, everything will boil perfectly evenly.

There are no onions or carrots here, so long-term heat treatment is not needed.

4. By the end of cooking, we should already have sterilized jars and lids.

5. Lecho should be poured into hot jars. First fill one of them, and immediately twist it. Then the next, and so on, until we twist everything. Close with metal lids.

We do not remove the pan with the contents from the fire at this time, we set only its smallest value.

We put the finished preservation under a blanket on the lids, and wait until it cools down. Then you can remove the filled container in a cool dark room.

This recipe is very simple, without any tricks and 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 make a delicious lecho

The taste, aroma of any dish, as well as its consistency is more dependent on the sauce. And if we are considering lecho recipes today, then tomatoes are the most important link. The taste of the snack itself will depend on how ripe, juicy, meaty and tasty they are.

Therefore, in this case, we always try to choose necessarily red, ripe tomatoes. They give 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, making your own juice or pasta can take a long time. And not everyone has it, so they often use store options.

In addition, homemade counterparts usually turn out to be somewhat watery, and it takes additional time to boil them to the desired consistency. This must be taken into account when cooking.

And 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, here you need to be careful.

However, its undoubted advantage is that the cooking time is reduced by at least two times. After all, you don't need to boil it.

If you paid attention, then in all today's recipes I wrote that when buying you read the composition on the package and try to purchase a product of a neutral taste, without adding sour, sweet and salty components. If you add flavored pasta to pure form, then it will be impossible to eat the finished product.

Therefore, it is always necessary to dilute store-bought pasta with water. As a rule, this is done at the rate of 1:3, or 1:2. It depends on the density of the purchased product, as well as on 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, first add less, mix and try. You can put flavoring additives at any time, but if you put in too much, you can’t remove it.

If we compare the ratio of tomato paste to tomatoes, then I can only make an approximation. I analyzed a number of recipes where this or that product is used, and the spread turned out to be significant. Even if it concerns some tomatoes.

So, my analysis showed that for 1 kg of bell pepper, both 1 kg of tomatoes and 2 can be taken. It all depends on how much sauce you would like to get in the appetizer.

Tomato paste for the same amount of vegetables is usually taken 250 - 300 g, and everything is diluted with about 1 liter of water (it can be 100 ml less).

Although I have come across recipes where 300 grams of pasta and 900 ml of water are also taken for 2 and 2.5 kg of vegetables. And in one of the recipes, it is even suggested to take 250 g of pasta 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 is with tomato juice. For 1 kg of vegetables, from 0.5 ml to 2 liters can be taken.

That is, starting my research, I was going to find some kind of logical algorithm. But alas ... I never managed to do it.

Therefore, friends, it is easier to follow the finished 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 collect a thick sweetish mixture with bread, then add a little more.

And that's all for me today. I hope you can choose your favorite recipe. If you have your favorite recipes, please 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 experience.

I wish you all delicious preparations. And Bon Appetit!