Tomatoes with bell peppers in tomato sauce
Tomatoes with bell peppers are a delicious vegetable snack that's best prepared for the winter in the fall, when the vegetables have ripened in the open ground. For the dressing, you can use ready-made tomato juice without salt, or puree the tomatoes in a blender, bring to a boil, and strain the mixture through a sieve. Either way, the resulting mixture is so delicious, it's simply finger-licking good.
It will take 45 minutes to cook.
The ingredients listed in the recipe with photos will make several half-liter jars.
Ingredients:
- tomato – 1 kg,
- sweet pepper – 1 kg,
- tomato juice (without salt) – 1 l.,
- salt – 30 g,
- granulated sugar – 60 g,
- red pepper to taste.
How to prepare tomatoes with bell peppers
Remove the seeds from the bell peppers and rinse the pods. Cut the flesh into strips or squares.
Place the chopped peppers in boiling water, blanch for 5 minutes, and drain in a sieve. This will soften the peppers and make them easier to place in jars.
Pour boiling water into a bowl, add the small tomatoes, and let them simmer for half a minute. Peel the vegetables in small batches to prevent the water from cooling too quickly.
Transfer the tomatoes from boiling water to cold water. Then peel them and cut out the stems with a sharp knife.
Place the blanched peppers in the bottom of a clean, pasteurized jar. Fill the jar about halfway.
Fill the remaining space in the jar with peeled tomatoes.
Pour the unsalted tomato juice into a saucepan, add granulated sugar and table salt, and ground red pepper to taste. Bring the juice to a boil and simmer for 5 minutes.
Pour boiling brine into jars with vegetables, fill to the top.
Close the jars, place them on a towel in a deep saucepan, and pour in hot water (about 50-60 degrees).
Heat the water to 85 degrees Celsius and pasteurize the half-liter jars for 20 minutes. To prevent the water from boiling, periodically reduce the temperature by adding cold water.
We take out the jars with tongs, screw them tightly, and turn them upside down onto the lid.
Store the cooled preserves in a cool, dark place. These canned vegetables can be stored for 1 to 3 years in a cool basement.
