Sweet pepper in tomato for the winter: 2 best step -by -step recipe with detailed ingredients

In the winter you can prepare delicious pepper. And how, you will learn from the recipes below.

Content

For conservation, you should choose mature fresh and fleshy fruits, without defects. The color of pepper is not fundamental - focus on your preference. If there is no finished tomato juice, you can use tomato paste or purchased sauces.

Bulgarian pepper in tomato sauce

Ingredients:

sweet pepper - 3 kg
tomato sauce - 500 ml
cold water - 250 ml
sugar - 100 g
salt - 1 tbsp.
vinegar - 100 ml

From this amount it will be 5 cans with a volume of 0.5 liters.

Cooking process:

Wash the pepper, clean from seeds and stalks. Cut along several parts.
In water, dilute tomato sauce, salt, sugar - until completely dissolved.
Pour a solution of pepper. Add vinegar and mix well.
Put on fire and bring to a boil. After boiling - cook for 15 minutes, stirring periodically.
Lay out pepper on sterile jars and roll up.
Cool the conservation under the blanket inverted.

Baked pepper in tomato juice

Ingredients:

bulgarian pepper - 5 kg
tomatoes - 5 kg
onions - 1 kg
vegetable oil - 250 ml
salt - 2 tbsp.

For this recipe, it is better to choose fleshy pepper - it is easier to clean it from the peel.

Recipe:

Wash and wipe the pepper dry. Land foil on a baking sheet, lay pepper and send to bake into a heated oven. Periodically pepper should be turned over. When the sides are browned from all sides, the pepper is ready.
Pepper can be fried in a pan with a small amount of oil or grilled. Cool the baked pepper in a pan, covering with a lid. When the pepper cooled - remove the skin from it, cut the stalk and remove the seeds.
Cut the peeled onions with small cubes. Pour vegetable oil into a pan with a thick bottom and fry the onion until golden.
In tomatoes, cut the skin and pour boiling water for a couple of minutes. We blanch - remove the skin. Then rub the tomatoes on a grater.
Add the resulting tomato puree to fried onions and simmer for 15 minutes. At the end of the extinguishing, salt the sauce to taste.
In prepared banks, lay out in layers baked pepper and sauce.
Cover the jars with lids and sterilize: to the bottom of the large pan, lay out a towel, lower the cans there and pour water so that it does not reach the edges of the jar for 2 cm. The sterilization time is 30 minutes.
Then get the cans from the pan and tighten the lids. Cover with a blanket and leave to cool.

Canned pepper in tomato can be served both by an independent dish and with a side dish. It is combined with meat, bird and fish. Suitable for the manufacture of open pies and pizza.