Recipe for lecho made from pepper and honey. Bell pepper lecho for the winter: all the recipes You'll lick your fingers and eat your mind. Lecho from bell pepper with tomato paste for the winter: video

Lecho is one of my favorite vegetable dishes. Now that summer is in full swing, I often make it for dinner as a side dish. Sometimes I add eggplant, onions, and carrots to the peppers. This is a very simple vegetable dish, but very tasty. It’s also not difficult to close bell pepper lecho for the winter. This is one of the easiest preparations, which contains a minimum amount of ingredients.

I bring to your attention 7 recipes for lecho made from pepper in sweet and sour tomato sauce. The classic recipe requires only two main ingredients - tomatoes and peppers. But you can use tomato paste instead of tomatoes, add garlic for piquancy, or cover vegetables without vinegar. How to do all this - read on.

Don't forget that for preservation you need sterile jars and lids. To begin with, wash them with baking soda and a soft, new sponge. Then sterilize over steam, in the oven or in the microwave. Choose any method. The lids need to be boiled for about 5 minutes, this will be enough. The salad is placed in prepared jars while hot.

The main ingredient in this recipe is bell pepper. It is stewed in tomato sauce and makes a very tasty snack. For the sauce you need to take fleshy tomatoes, preferably cream - they make a thicker sauce. The most delicious lecho made from red pepper, 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 fans 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, and 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 stem and cut into 4 parts. Grind the tomatoes through a meat grinder to obtain a homogeneous base for the sauce. Add salt, sugar and allspice and black peppercorns to the resulting puree. Place the sauce on the stove and bring to a boil. Stir occasionally so that the sugar and salt dissolve and do not burn. Cook the tomato for 10 minutes on low heat.

2.Meanwhile, prepare the peppers. Wash it, cut it in half, remove the seeds. Then you can cut it as desired. Some people like to cut peppers into strips, others into squares, others into triangles or wide strips. Cut as you see fit. Think about how you will eat this pepper later.

3.After 10 minutes of cooking the tomatoes, add chopped peppers and pour in vegetable oil. Stir a little. It won’t be possible to stir well right away, 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, under no circumstances should you add water; the sauce should be thick and not watery.

4.When the lecho boils, cook it for 15-20 minutes. Cooking time will depend on the size of the pieces. Small pieces will cook faster, larger pieces will take longer to cook. Taste the pepper - it should be firm, do not overcook it. Because the pepper will still arrive in jars. If you overcook it, it will generally spread out in the jars and will be ugly. And the taste won't be 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 the lecho is ready, add acetic acid to it and stir. Try what happened. If the snack seems too sour, add sugar; if there is not enough salt, add salt.

6.Pour the prepared salad into jars. All utensils that come into contact with food must be dipped in boiling water (a ladle or mug, a funnel). Roll up the jars with sterile lids, which you need to remove from the boiling water with a fork and shake off all the water. If your pepper pieces are large, you can first put the peppers in jars and then pour tomato sauce over them.

7. Turn the canned food over, you can cover it with a towel so that cooling occurs gradually, and wait until it cools completely. And then you can store it either in the cellar or in the apartment. This lecho lasts well all winter and does not turn sour.

Pepper lecho with carrots and onions for the winter

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

Ingredients (for 12 l):

bell pepper - 6 kg
tomatoes - 6 kg
carrots - 1 kg
onions - 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 you need to cook them a little beforehand. Peel the carrots and cut them into large strips. Place in boiling water and cook for 10 minutes, then drain. Wash the tomatoes and grind through a meat grinder to obtain a tomato.

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

3.Pour 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 the mixture occasionally.

4. Cut the pepper into large strips. If you cut it too finely, the vegetable will lose its shape and become overcooked. When the onion has cooked for 10 minutes, add the pepper to the pan. Stir, bring to a boil and cook for 20 minutes. 5 minutes before readiness, pour vinegar into the salad.

5. Cans for preservation must be sterilized, as well as the lids. Just while the pepper is cooking, you can prepare this equipment. Place the salad in jars and roll up the lids. Turn over and let cool. It turns out to be a delicious lecho that can be stored well in the apartment.

How to cook lecho with pepper and tomato paste

This recipe does not contain fresh tomatoes, but uses tomato paste. This approach makes the final product thicker and richer in taste. The composition of 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 way desired. I suggest cutting into half rings, 0.5 cm wide.

2. Prepare marinade sauce. Pour water into a container, add salt, sugar, tomato paste, vegetable oil, pepper and bay leaf. Place on the heat and bring the sauce to a boil, dissolving all the crystals and paste.

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

4. Place the resulting snack in sterile jars and roll up. Turn over and check that the lids are sealed tightly. And with that, the delicious lecho is ready. The sauce will become thicker as it cools.

A simple recipe for lecho with tomato juice for the winter

For those who don’t like tomato pulp and seeds in lecho, there is a recipe for boiling peppers in tomato juice. You can make the juice yourself from ripe tomatoes using a juicer, or buy it 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 tomato juice. Stir the marinade.

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

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

4. Sterilize jars and lids in advance. Place the finished snack into jars, screw the lids on tightly and let cool. At this point, the Bulgarian lecho is ready. Wait until winter and eat delicious peppers with an equally tasty sauce, which can serve as a gravy for porridge or meat.

Bulgarian lecho with garlic

Garlic always gives a dish a special aroma. There are those who really love dishes with garlic. Therefore, this simple recipe for making the famous garlic snack is for you.

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 the washed tomatoes in any convenient way: through a meat grinder, in a blender or in a juicer.

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

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

At first there will be a lot of pepper and it may seem like there is not enough sauce. Don’t worry, the pepper will also release juice and shrink in size. This way it will be completely covered with tomato.

4.After 15 minutes, add the 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 to be a moderately thick snack, very tasty and aromatic.

The most delicious lecho made from bell peppers and eggplants

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

Ingredients (for 5-6 l):

tomatoes - 3 kg
eggplants - 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 use 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 grind in a blender. Grind the hot peppers together with the tomatoes. Pour the resulting tomato into a large bowl and bring to a boil. Boil the tomato for 30 minutes.

2. Peel the pepper and cut into strips. Cut the eggplants into slices approximately 0.5 mm thick. Place the eggplants in a bowl and season with salt. Let them stand for 15 minutes so that the vegetables release their juice.

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

3. While the eggplants are standing and the tomato is cooking, 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 glass) and vegetable oil (half a glass). Stir again and taste. If it turns out sour, add more sugar. Bring to a boil, reduce heat and simmer covered for half an hour.

5.5 minutes before the end of cooking, add garlic, which must be squeezed through a press, and vinegar to the salad. All that remains is to place the finished snack in sterile jars and seal. Turn the jars over and cover them with a blanket. Leave it to cool overnight or overnight. It turns out tasty, moderately spicy.

Lecho with tomatoes and peppers without vinegar

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

Ingredients (per 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 it in half, remove the seeds and cut into fairly thin strips lengthwise (into long strips).

2. To make the lecho more tender, you need to peel the skin of the tomatoes. To do this quickly, make a cross-shaped cut on the top of each tomato. Next, place the tomatoes in a bowl and pour boiling water over them for 1 minute. After this, drain the hot water and add cold water. Adding ice to cold water is encouraged. This way the tomatoes will “survive” the contrasting bath, and the skin will be easily removed. It should be removed at the incision site.

3. Peeled tomatoes need to be pureed. This can be done with an immersion blender, chopper or meat grinder. Choose any method, it makes no difference.

4.Take a thick-bottomed pan and pour the tomato into it. Add sugar and salt to taste. It’s better to put a little in first, and then try and add what’s missing. Also add 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 bell peppers, stir carefully so as not to damage the vegetables. After boiling, cook for another 10 minutes, stirring occasionally.

Try lecho after boiling it with salt and sugar. Now is the time to perfect the appetizer. Also, if desired, you can add hot pepper (ground red pepper can be used) for heat.

6. At the end of cooking, the pepper will still be quite firm and not overcooked. It will soften a little more in the jars. If you overcook the pepper, it will sit and fall apart. Place the finished product in sterilized jars and screw the lids on tightly. Turn the jars over and wrap them in a warm blanket, blanket or towel. Leave it for a day, and then put it in the basement, cellar or refrigerator.

Make it for the winter. Moreover, lecho is very simple to prepare, and its taste is very pleasant. Don't forget that there should be room for experimentation in the kitchen. You can always add different spices to your dishes to refresh and renew the taste. But it’s important to always try what you cook!

Read the recipes on this page. And I look forward to seeing you on my blog many more times!

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Here, right away, I will offer you the most delicious recipes on how to prepare lecho from bell pepper for the winter (You will lick your fingers and eat your mind):

Bell pepper lecho is an appetizer (preparation) that is prepared in almost every family.

In the summer, gardeners' baskets with vegetables are overflowing. Therefore, it’s time to prepare delicious and bright canned snacks for the winter. We invite you to consider several simple and easy recipes for the winter.

Bell pepper lecho for the winter “You'll lick your fingers”: a classic recipe

This cooking option is accessible to everyone, as it contains inexpensive products. The preparation turns out bright, tasty and very aromatic - you will lick your fingers. In winter, it would not be a shame to treat visiting guests.

Products:

pepper – 1.6 kg;
tomatoes – 1.1 kg;
onion – 0.54 kg;
vegetable oil – 140 ml;
sand – 110 g;
acid 9% – 55 ml;
pickling salt – 30 g.

Wash all vegetables, remove spoiled areas. Cut the tomatoes into slices. Grind using a meat grinder or food processor.

Peel the pods of multi-colored peppers from seeds, wash, dry and chop into thin slices. Remove dry outer leaves from the onion and chop into medium-sized cubes.

Wash the jars and dry them in the oven at a temperature of no more than 100 degrees. Boil the lids.

Pour the tomato mass into an enamel container, add granulated sugar and salt, pour in the oil. Place on the stove, heat at medium temperature until the grains are completely dissolved.

Add the onion, boil and continue cooking for 2-3 minutes. Then bell pepper, stir the mixture. Bring to a boil, continue cooking for half an hour, remembering to stir. The main ingredient softens without losing color or shape. In this case, the snack will be rich in vitamins with a lot of useful properties.

2-3 minutes before readiness, add acid, mix and place in a container, seal tightly. Turn over onto the lid, cover with an additional blanket and cool.

Finger-licking bell pepper preparation

We suggest taking a closer look at the recipe for making lecho from Italian cuisine. The appetizer is easy and simple to prepare, and the taste is unique.

Ingredients:

sweet pepper – 700 grams;
turnip onion – 180 g;
canned tomatoes – 2 cans (total volume 800 ml);
vegetable oil – 55 ml;
spices as desired, taste;
sugar. sand - 2 teaspoons.

Wash the pepper thoroughly, remove any unedible parts, and cut into large squares. No need to grind.

Peel the onion, chop finely. Pour oil into a thick-bottomed container, heat it and add onions. Simmer a little, but do not fry. Add bell pepper and stir.

Cut the canned tomatoes into cubes. Add to the total mass, stir and cover. Continue cooking at low temperature for half an hour.

Add spices to taste, heat for another 10 minutes. Now spread out the whole mass, seal the container with the contents hermetically. Turn over onto the lid until cool completely. Store in the cellar.

Here is a video of one of the recipes that will definitely lick your fingers:

Natalia Beret has her own cooking recipe (everything is accessible and you can see step by step on your screen) - enjoy watching.

The use of ready-made concentrated tomato paste can significantly reduce the time for preparing products and, accordingly, for preparing preserves. The preparation turns out just as tasty as with the traditional recipe.

Products:

bell pepper – 750 grams;
tomato paste – 240 g;
pickling salt – 35 g;
spices to taste;
sand – 35 g.

Peel and rinse the main vegetable, chop into strips no more than 2 cm wide. Place in a container with a thick bottom, add all the spices.

Meanwhile, pour 250 ml of warm water into a saucepan and add tomato concentrate, stir. Pour the resulting mixture into the pepper.

Stir, place on the hob, and boil. Reduce the heating temperature and continue to simmer for half an hour.

Lay out the lecho, cover it and sterilize it. The time depends on the volume of the glass container: 1 liter – 45 minutes, 3 liters – 60 minutes, and 0.5 – 20 minutes.

Take out the container, roll it up, turn it over and cool.

For preparation, a classic set of products is used, as well as carrots and onions. This winter snack turns out to be delicious, tender and aromatic - you'll lick your fingers. The preparation will perfectly complement the dish or decorate the festive table.

Products:

tomatoes – 3 kg;
pepper – 1.7 kg;
carrots - half a kilo;
onion - half a kilo;
oil – 220 ml;
granulated sugar – 190 g;
salt for pickling – 45 g;
vinegar essence - 1.5 tbsp.

Initially, you need to prepare all the products. To do this, rinse the vegetables and peel if necessary. Chop the carrots into strips, the peppers into cubes, and the onions into half rings.

Cut the tomatoes into several parts and pass through a meat grinder. You should get a puree-like mass.

Pour it into a large bowl, put it on the stove and add salt, granulated sugar and add butter and acid. Stir until the mixture boils, heat for 5 minutes.

Add carrots and continue cooking for a quarter of an hour. Onions, peppers and cook for half an hour with regular stirring. Pack the snack into jars and close. Stores well at room temperature until winter.

I also have interesting things that you should not ignore:

Pickles

You definitely haven’t tried such a preparation yet. The appetizer turns out beautiful and very healthy, as it contains 2 types of peppers and fresh, ripe tomatoes. The main advantage is that it is prepared without vinegar.

Products:

Tarkin pepper – 400 grams;
sweet capsicum – 1.6 kg;
tomatoes – 3 kg;
cloves - a handful;
sweet peas – 6 g;
black peppercorns – 10–12 pieces;
table salt, without additives – a couple of tablespoons;
granulated sugar – 130 g.

Wash two types of pepper, remove unedible parts and chop into large rectangular pieces.

Rinse the tomatoes, place in boiling water and keep in this form for 2-3 minutes. Remove and pour into ice-cold liquid. Make a cross-shaped cut and remove the skin and be sure to cut out the stalk.

Place the prepared ingredient in a blender bowl and grind. Pour the puree-like mass into a saucepan with a thick bottom and bring to a boil. Remove foam from the surface. By lowering the heating temperature, boil the composition. This action will take no more than 20 minutes.

Place 2 types of peppers and spices into the tomato mass, stir and simmer for 10 minutes, making sure to cover with a lid. Add salt and granulated sugar and continue cooking for another quarter of an hour.

Process jars and lids. Place into clean containers, screw on the lids and turn over. Cover with a blanket or rug. Store in a cool place.

In winter, preparations are very helpful. We suggest you consider preparing lecho according to the Bulgarian recipe. The appetizer goes well with boiled potatoes or as a seasoning for lump meat.

capsicum – 1 kg;
tomato juice – 1 l;
table vinegar – 140 ml;
sugar and sand – 200 grams;
table salt, without additives – 60 g.

An important condition when preparing bell pepper lecho is to properly prepare a tasty marinade.

To do this, pour tomato juice into a thick-bottomed cooking container, add vinegar, salt and granulated sugar. Place on the stove, bring to a boil. Don't forget to stir from time to time.

Peel the pepper, rinse well and cut into large slices. Place in prepared marinade. Reduce heat and continue cooking until the main ingredient is soft. 15 minutes will be enough.

Pack into clean, treated jars and close.

Treatment without sterilization

We offer you to consider a step-by-step recipe for making lecho from green tomatoes. The appetizer turns out very tasty, aromatic and satisfying.

Ingredients:

green tomatoes – 1.5 kg;
carrots – 750 g;
onion – 500 gr;
sweet capsicum – 500 g;
tomato paste – 30 g;
oil – 250 ml;
table salt to taste.

First of all, you need to prepare the vegetables. They need to be washed and inedible areas removed. Let's start cutting: carrots - into strips, tomatoes - into slices, onions - into half rings, sweet pepper - into slices.

Pour oil into an enamel pan, heat it and lay out the prepared vegetables, add tomato paste. Stir and continue on low heat, stirring regularly.

This action takes 1.5 hours. After time, add salt and hot pepper. Boil for 10 minutes. Pack, seal and turn over. Cool and store in the cellar for the winter.

Lecho without vinegar and oil: dietary recipe

A dietary option for preparing delicious preserves. If you can’t have vinegar or highly fatty foods, then this step-by-step recipe will come in handy.

Products:

tomatoes – 1.5 kg;
sweet capsicum – 0.4 kg;
garlic – 3 pcs.;
granulated sugar – 100 g;
table salt – 45 g.

Rinse the tomatoes thoroughly and cut into medium-sized strips. Peel the garlic and grate finely.

Place the prepared ingredients into a saucepan. Place it on the stove and bring to a boil over low heat. Don't forget to stir regularly. Then boil for another 10 minutes.

After time, add bulk ingredients and spices. Mix thoroughly and leave to cook for another half hour from the moment of boiling. Place in clean containers and close.

For such a treat (you'll lick your fingers) you can organize:

Country style potatoes

The snack is easy and simple to prepare. The finished dish turns out wonderful.

Products:

eggplants – 1 kg;
sweet pepper – 250 g;
carrots – 250 g;
onion – 250 g;
tomatoes – 0.5 kg;
garlic – 3 pcs.;
sugar – 50 g;
vinegar. acid 9% – 40 ml;
table salt – 30 g;
vegetable oil – 125 ml.

Wash all vegetables and peel if necessary. Chop the eggplants into cubes and pour boiling water over them. Cook for 5 minutes, drain in a colander and cool. This way all the bitterness will come out of the product.

Chop sweet, peeled pepper into strips. Grind the tomatoes in a blender. Chop the onions and carrots into strips.

Heat oil in a deep frying pan and fry the onion until tender. Then add carrots and continue simmering for 10 minutes.

Place tomatoes, peppers and eggplants alternately. Don't forget to stir. Add salt and sugar. Cover and leave to simmer for 40 minutes.

A quarter of an hour before the end of cooking, pour out the acid, and 2-3 minutes before turning off the stove, add chopped garlic. Warm up for a few more minutes and divide the finished lecho into jars. Cover, cool and store.

Lecho “Chesnochok” with pepper and garlic

To prepare you need to take:

tomatoes – 1.5 kg;
sweet pepper – 700 grams;
garlic – 5 cloves;
sugar. sand – 100 g;
salt for pickling – 20 g.

All purchased vegetables must be washed and unedible parts removed. Chop the pepper into slices no more than 1 cm wide.

Divide the tomatoes into 2 equal parts and chop into thin slices, and cut the remaining ones into large slices. Pass the garlic through a press.

In a suitable saucepan, combine small tomatoes, garlic, and pepper. Place on low heat and heat the mixture for a quarter of an hour.

Add large slices of tomatoes after the specified time, add salt and sugar. And cook with regular stirring for another half hour.

Place the garlic lecho into clean jars and close the lids.

To prepare you will need:

green pepper – 1 kg;
tomatoes - half a kilogram;
onion – 150 g;
carrots – 150 g;
chili – 1/2 pod;
table salt - table. spoon;
sugar – 20-25 grams;
oil – 50 ml;
table vinegar – 40 ml.

Wash the tomatoes, remove the stem attachment point. Knead until pureed. Pour the mixture into a suitable container for cooking.

Wash the pepper, peel and chop into slices. Do the same with chili. Combine with tomato and mix.

Place on the stove, bring to a boil and cook for 10 minutes. Add butter, chopped onions and carrots, add salt and granulated sugar. Cook for another 20 minutes. Pour in the acid, stir and pack into clean jars.

Video recipe for lecho with bell pepper and honey

And one more recipe for lecho in video format from famous chefs who know how to show you how to properly prepare the most finger-licking preparations:

How to prepare Lecho from bell pepper for the winter: Tips for preparing canned food

1. In order for the snack to turn out really tasty, aromatic and tender, you need to familiarize yourself with some recommendations:

4. Any spices can be taken, based on taste preferences.

5. When using vinegar essence, you should be extremely careful. It is needed several times less than table food.

Every gourmet should have this article in their bookmarks: this little helper will help you prepare the most delicious appetizer for any dish, especially on a winter evening. When it’s cold outside and the ground is covered with a thick layer of snow, and you have the colorful remnants of summer on your table.

Autumn brings to a close the August chores in the kitchen. The last vegetables and root crops are being harvested from the fields. The main supplies of canned food have already been made and stored in cellars and pantries. At this time, caring housewives stock up on additional goodies for the winter table. Seasonings, ketchups and sauces are prepared and preserved from tomatoes and bell peppers. Vegetable lecho with honey for the winter, the recipe with photo of which I offer, consists of these vegetables.

In this one, bee honey is added to the usual spices (vinegar, salt and sugar). The snack tastes sweeter and more aromatic.

Number of products:

- 1 kg red bell pepper,
- 0.5 kg of tomatoes,
- 100 ml vegetable oil,
- 100 ml vinegar 9%,
- 0.5 cups granulated sugar,
- 30 grams of table salt,
- 1 pod of hot pepper,
- 1 tablespoon of bee honey (flower).

Prepare vegetables for processing: wash and remove seeds from peppers. To remove excess water, place it on a kitchen towel.

Prepare tomatoes for the meat grinder: cut into slices and grind.

Pour the tomato puree into a cooking container and put it on the fire to cook.

After boiling, reduce the heat and simmer for 30-35 minutes to evaporate excess liquid. This will thicken the sauce.

Pass the pepper through a meat grinder or cut into small slices.

Pour into the tomato and stir. Boil for ten minutes, then add oil, salt, sugar, vinegar and honey.

Cook the vegetable lecho with honey from the moment of boiling over low heat for 40 minutes, making sure to stir so as not to burn.

Prepare jars for storing the finished sauce. Wash with detergent and rinse thoroughly in running water. Sterilize in a tank of water or heat in another way. Leave the jars to dry.
Pour the cooked sauce into dry jars and seal with lids. Check the quality of the closure and leave to cool, covering it with a dense, thick thing. Once cooled, can be stored in pantries at room temperature.
The yield of the finished product is about 1.5 liters of sauce.

Bon appetit!
And be sure to try it

Lecho is one of the best preparations for the winter. This dish first appeared in Hungary, in the form of a vegetable side dish called ratatouille. Thanks to the variety of options for preparing lecho, it has become popular in many countries around 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 preparing lecho without tomatoes

Pepper lecho without tomatoes for the winter is a delicious dish, the main ingredient of which is bell pepper. Its benefits are quite great. The vegetable retains its properties in raw and cooked form.

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

The mineral composition of the product is also varied, which includes selenium, magnesium, phosphorus, calcium, potassium, zinc, manganese, and 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 products.

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

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

Classic cooking method.

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

A prerequisite is sterilization of jars and lids. After rolling, the container must be thoroughly inspected to see if there are any cracks in the glass and if the lid is tightly closed.

Lecho without tomato paste in a mixture of oil and vinegar

The peculiarity of preparing this type of lecho is that you don’t have to cook the vegetables in advance, but use vinegar and an oil mixture as a filling.

The recipe includes the following ingredients:

pepper 5 kg;
half a glass of sugar;
40 g 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 and leave the mixture for an hour.
Pour in vegetable oil and mix everything again.
Spread a few peppercorns evenly among the jars.
Pack the lecho tightly.
Pour the remaining mixture of oil and vinegar into jars.
Cover the jars with lids. Place a cloth on the bottom of the pan.
Place 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.
Roll up the jars, cool and turn over.

This is a good recipe that can be used not only as an addition to other dishes, but also as an independent product.

Lecho in brine

Another recipe for making light lecho. You need to choose juicy peppers with thick flesh.

Required components:

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

Algorithm of actions.

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

Preparing this recipe does not take much time, and the dish turns out tasty and nutritious.

Lecho in honey marinade

This is an unusual recipe for preparing 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.
Place 5-6 peppers in boiling liquid, cook for several minutes and place in a saucepan.
Distribute the boiled pepper evenly into pre-sterilized jars, adding a few peppercorns and cloves of garlic to taste.
Pour over the prepared marinade, adding salt to it first.
Fill the jars to the top by a few centimeters and keep on fire for about 10 minutes.
Cover the containers tightly with lids and place them upside down until they cool completely.

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

Lecho with oranges and ginger

The advantage of preparing 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 butter;
3 oranges;
sugar, vinegar, salt to taste.

Before cooking, vegetables and fruits should be washed well.

During cooking, you must follow the instructions.

Grate the 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 using a grater, squeeze out the juice and add to the pepper.
Add spices to taste and simmer until the pepper is cooked until it becomes soft.
Add vinegar and simmer for a few more minutes.
Pour the prepared lecho into jars and roll up with a key.

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

Sweet lecho with sugar in butter

Delicious lecho salad is an excellent option for winter preparation. According to this recipe, sugar can be added in unlimited quantities.

Ingredients for cooking:

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

The lecho recipe with a sweet taste and pleasant aroma is easy and quick to prepare.

Cooking method.

Dissolve sugar and salt in water, mix well, put on fire.
Remove the insides of the pepper and cut into large pieces into several pieces.
Place the vegetables in the boiling marinade and boil them well.
When the pepper becomes soft and releases its juice, place it in jars.
Pour boiling marinade under the neck, roll up, let cool.

This recipe is perfect for preparing lecho for the winter without tomatoes.

Lecho with zucchini and carrots

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

Ingredients:

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

Cooking instructions.

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

In this case, it is better to grate the carrots on a special Korean grater. This way it won’t get overcooked and will be beautiful.

Lecho with hot pepper and garlic

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

Ingredients for preparation:

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

The recipe is simple.

Wash the sweet and hot peppers, remove the insides.
Cut the garlic into small pieces.
Coarsely chop the sweet pepper and chop the small pods.
Add juice, salt and sugar, cook for 15 minutes.
Place finely chopped garlic in a saucepan and add vinegar.
Boil for 2 minutes, distribute into jars, and seal.

It makes a delicious and easy to prepare snack.

Terms and conditions of storage

Lecho is a popular dish that is a success. Since it is prepared as a winter snack, it is important to know the shelf life 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 and stored in the refrigerator for no more than two weeks. The shelf life of unopened lecho is 1 year.

Conclusion

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

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

In the winter season, the dish is an effective prevention of colds due to the ascorbic acid contained in it.

Due to the low calorie content of the product, lecho can be classified as a dietary dish.

Blank preparations – sweet, salty, spicy; oily and savory, aromatic and fragrant. There is nothing better than opening “sunshine” in a jar on snowy winter evenings and feasting on the golden ruddy vegetables that you so lovingly prepared in the fall.

Today we will talk about preparations from sweet red, popularly called bell pepper. No one can answer for sure why it is Bulgarian, since it has nothing to do with Bulgaria.

Perhaps this name “stuck” to it during the 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 pepper harvest; we rarely have consistently warm, humid summers. And it lasts only three months, and that’s according to the calendar. Sometimes even less. But we do not despair, and grow it in greenhouses.

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

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

That's why we offer you several recipes to choose from. And you choose which one is closer to you.

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

It'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
Carrots 1 kg
Onion 500 gr
Sugar 200 gr
Water 2 liters
Vegetable oil 200 gr
Vinegar 9% 90 - 100 ml
Garlic 1 head

Preparation:

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

2. Pour water into a container and add tomato paste. Mix until smooth. You can use store-bought tomato paste. It has a rich taste and color, and cooking 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 read on the packaging.

3. Wash the carrots, peel them, 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 food processor. 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 stir. Cook over low heat.

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

5. While the tomato mixture is cooking, start onions. It should be peeled and cut into small pieces. You should not make them very small, since the onions in this dish will not taste 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 placed in the pan.

6. While the vegetables are cooking, let's process the bell pepper. It should be washed, seeds removed and stalks cut off. Then cut first into strips lengthwise, 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, always stirring. Don't be afraid that it will remain raw. Even if, in your opinion, it is damp, it will “reach” in the jar during “passive” sterilization.

If you overcook the vegetables while cooking, everything in the jar may simply turn into mush.

8. 5 minutes before the end of cooking, pour sunflower oil and vinegar into the mixture. Grate the garlic, or pass it through a press, and also add it to the vegetables.

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

Lecho made from bell peppers with tomato paste for the winter - recipe “You'll lick your fingers” (with video)

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

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

Ingredients:

Bell pepper 800 gr
Tomato paste 500 gr
Water 250 ml
Garlic 4 cloves
Salt 1 tbsp
Sugar 1 tbsp
Sunflower oil 1 tbsp
Vinegar 2 tbsp
Peppercorns 4-5 pcs
Allspice 4 pcs
Bay leaf 1 piece

Preparation:

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

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

3. Add bay leaf and two types of pepper to the mixture. If you wish, you can also add your favorite seasoning, or, conversely, do not add, say, pepper. It's all a matter of taste.

4. Transfer the future lecho to a saucepan and put on fire. The mass should boil. After this, add one tablespoon of sugar and salt. It’s not worth adding more just 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 grated garlic. If desired, you can add a hot pod.

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

7. Transfer the finished product into a jar while hot and close with a lid. So it will stay until winter. Bon appetit!

You can also watch the entire cooking recipe in the video provided.

Pepper and zucchini lecho with tomato paste

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

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

Ingredients:

Zucchini 2 kg
Bell pepper 500 gr
Onion 500 gr
Carrots 500 gr
Garlic 1 head
Sunflower oil 1.5 cups
Salt 1 - 2 level tablespoons (or to taste)
Sugar 7 tablespoons
Vinegar 9% 100 ml (more is possible)
Tomato paste 300 gr
Water 1000 ml

This amount of ingredients makes approximately 4.5 liters of salad.

Preparation:

1. Wash, peel and remove the tails from the carrots. Then grate on a coarse grater. If you find this tedious, you can run it through the rack of your food processor.

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

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

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

Why straws? Because it is the main character in this dish and 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 they are young, you can leave it.

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

5. Place a thick-bottomed pan, a roasting pan, or a frying pan with high sides on the fire.

Pour one and a half glasses of sunflower oil into it and simmer the onions and carrots. There is no need to fry them. You just need to wait until they become soft.

6. Next, add the peppers and zucchini to the bowl and mix well.

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

8. Pour the tomato mixture over all the vegetables.

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

I have come across recipes where up to 200 ml of acid is added to a given amount of vegetables. Personally, this is a lot for me, but everyone has different tastes. And, as you know, you can’t argue with him.

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

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

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

Why exactly three kilograms of pepper, you ask? Because, for preparing one type of salad, this amount is just enough for the whole winter. It is better to prepare several different options than to focus on just one.

Today there are many different recipes, so if you prepare a little of all the appetizers, then our winter diet will be more varied.

Ingredients:

Bell pepper 3 kg
Onions 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

Preparation:

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

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

2. After removing the skins, rinse the onions with running water and cut into half rings approximately 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 dissolve.

4. Pour in vegetable oil and vinegar. We do this now, without food, so that the liquid is ready to “receive” all the vegetables.

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

6. Place chopped peppers and onions into the prepared liquid. Next, you need to reduce the heat, close the pan with a lid and let the mixture simmer for 15-20 minutes.

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

This amount of ingredients will yield approximately 4.5 liters of finished product.

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 - it’s so tasty that you can swallow your tongue. And “lick your fingers” – this is not even discussed!

Don't believe me? Give it a try. And here's the recipe.

Ingredients (yield 1.5 liters):

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

Preparation:

1. First of all, you need to peel the peppers and cut them into pieces that are convenient for you. Which ones - decide for yourself. Some people like them to be long layers that cover the entire plate, while others like them to fit neatly into a spoon.

To do this, you need to pour tomato juice into the pan, add one teaspoon of salt, three tablespoons of honey (if you are completely against it, you can replace it with sugar) and 50 grams of vegetable oil.

If you don’t have tomato juice, you can dilute the tomato with the required amount of water.

Send the garlic squeezed out through a press there. You can also grate it on a fine grater, or simply chop it with a knife.

3. Place the chopped peppers in the tomato mixture and put the pan on the fire. Be sure to cover the container with a lid.

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

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

5. While our appetizer is simmering on the fire, you can sterilize the jars and lids. This can be done either steamed or any way.

6. Without turning off the heat, but making it minimal, fill the jars one by one with the aromatic contents and immediately tighten them. Don’t forget to put the filled container under the blanket, turning it over and placing it on the lid. Wait until everything cools down, then put it away for storage.

This volume of ingredients yields three small jars of lecho. And there is still some delicious aromatic sauce left. It can be poured into a small jar and stored in the refrigerator.

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

Recipe for winter lecho with tomato juice

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

We have prepared a special recipe with tomato juice especially for them. This dish turns out to be more liquid, but no less appetizing.

Ingredients:

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

Preparation:

1. Pour tomato juice into a large saucepan where the vegetable stock will be prepared. Add sugar and salt there and mix well.

You can use your own prepared juice, or buy it at the store. When purchasing 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 stems and seeds. Place them immediately into 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, you can feel it.

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

3. Place 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 individual places.

It will take about 10 minutes to cook the contents. Stirring is absolutely not necessary, since the vegetables can soften too much and break, which is absolutely not what we want. Everything will cook perfectly evenly in the juice.

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

4. By the time cooking is finished, the jars and lids should already be sterilized.

5. Lecho should be poured into jars while hot. First fill one of them, and immediately screw it on. Then the next one, and so on until everything is screwed in. Cover with metal lids.

At this time, we do not remove the pan with the contents from the heat; we set only its lowest value.

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

This recipe is very simple, without any tricks or 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 prepare delicious lecho

The taste, aroma of any dish, as well as its consistency largely depends on the sauce. And if we are looking at lecho recipes today, the most important link is tomatoes. 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 red, ripe tomatoes. They provide 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, preparing juice or paste yourself can take a long time. And not everyone has it, so they often use store-bought options.

In addition, homemade analogues usually turn out to be somewhat runny, and additional time is required to boil them to the desired consistency. This must be taken into account when cooking.

But 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, you need to be careful here too.

However, its undoubted advantage is that the cooking time is reduced by at least half. After all, there is no need to evaporate it.

If you noticed, in all of today’s recipes I wrote that when purchasing, you should read the ingredients on the package and try to purchase a product with a neutral taste, without adding sour, sweet or salty ingredients. If you add pasta rich in flavor additives in its pure form, it will be impossible to eat the finished product.

Therefore, it is always necessary to dilute store-bought paste with water. As a rule, this is done at the rate of 1:3, or 1:2. This depends on the thickness of the purchased product, as well as 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, add less at first, stir and taste. You can add flavorings at any time, but if you add too much, you can’t remove it.

If we compare the ratio of tomato paste to tomatoes, I can only do it approximately. I analyzed a number of recipes that use one or another product, and the variation turned out to be significant. Even if it concerns only tomatoes.

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

For the same amount of vegetables, you usually take 250-300 grams of tomato paste, and dilute everything with about 1 liter of water (100 ml less is possible).

Although I have come across recipes where for 2 and 2.5 kg of vegetables you also need 300 grams of pasta and 900 ml of water. And one of the recipes even suggests taking 250 grams of paste 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 applies to tomato juice. For 1 kg of vegetables you can take from 0.5 ml to 2 liters.

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

Therefore, friends, it is easier to follow the ready-made 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 scoop up a thick, sweetish mixture with bread, then add a little more.

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

I wish everyone delicious preparations. And Bon Appetit!