Peppers in tomato sauce - a fantastic recipe

Any color of sweet bell pepper will do for this preparation. It's best to make a multicolored vegetable stew, as in this recipe, but it's not necessary. Sort the peppers, leaving only whole, undamaged peppers for preparation.

Cut the pods in half and remove the stems. Then rinse the peppers under the tap to remove the seeds.

Cut the vegetables however you like. You can use thin strips, squares, or large slices. Place the sliced ​​peppers in a heavy-bottomed saucepan.

Blend ripe, red tomatoes until smooth. You can strain the tomato puree to remove the seeds, but if the seeds don't bother you, there's no need to strain the tomato puree.

Pour the chopped tomatoes into a saucepan with the chopped pepper.

Add ground paprika, granulated sugar and table salt, and a little apple cider vinegar. Place the pan on the stove, cover with a lid, and bring the vegetables to a boil over high heat. Then remove the lid, reduce the heat, and cook for 20 minutes.

While the peppers are stewing, prepare the jars. Wash the jars with baking soda, rinse with clean water and boiling water, and dry in the oven. Pour boiling water over the lids.

Remove the pan with boiling vegetables from the heat and immediately pack into dry jars.

Fill half-liter jars to the shoulders; the specified amount of vegetables will make 4-5 jars. First, use a slotted spoon to add the peppers (about 2/3 full), then top with tomato puree.

Screw the lid tightly, turn it upside down, and wrap it in a warm wool blanket. After 8-10 hours, put it in a cool place.