Pepper in tomato sauce for the winter. Harvesting for the winter: pepper in tomato

In the fall, almost all the housewives are in search of new recipes for preservation, drying, salting, pickling, cooking this or that jam, jams and other goodies. Well, I'm also no exception. This year, a lot of tomatoes and bell peppers have grown in our country house, and if you want to, you don’t want to, but you need to save some crops somehow. I offer you a delicious and also quick recipe   for cooking pepper in tomato juice.

Before bell pepper   I marinated, but in tomato juice it turns out much tastier, try and see for yourself. If you want to diversify this recipe, you can add various spices and herbs to it. You can add paprika, cloves, peas, bay leaves, allspice thyme or basil. If you like garlic, then you can also put it in this blank.

Pepper in tomato juice for the winter   - this is not only a delicious snack that can be served as a separate dish, but also a great addition for baked vegetables, meat, and second.

   Ingredients:

• Tomatoes - 1 kg.,
• Pepper - 1 kg.,
• Hot peppers   chilli - 1 pc.,
• Sugar - 3 tbsp. spoons
• Salt - 2 tbsp. spoons
• Vinegar - 1 tbsp. a spoon.
• Spices (basil, thyme, peppercorns) - optional.

Pepper in tomato juice for the winter - recipe.

   Pepper for the preparation of this workpiece, select mature, without defects and damage. Wash the fruits, cut into halves. Remove bones and stalks. Pepper seeds do not need to be thrown away. The next year they can be used for seedlings or ground with dill, bay leaf, coriander and get your own original and very delicious homemade spices. Wash the tomatoes, cut into several parts and pass through a meat grinder. Tomato juice is ready.

Pour into a saucepan and bring to a boil. Remove the foam. Add sunflower or olive oil.

   Then add salt.

   Then sugar.

   And in the end vinegar.

   After adding these ingredients, try the tomato juice to taste. It should have a sweet and sour taste. If his taste suits you, then you can add halves of pepper to it.

   Boil pepper in juice for no more than 10 minutes. Make sure that it does not boil.

   Meanwhile put sterilized liter jar   and lids in a pot of hot water.

   Catch the pepper and put it in a jar.

In tomato, this dish is familiar to many. Old, time-tested recipes are fully justified. But bell peppers in tomato juice   - This is not only a lie, as is commonly believed. There are many other cooking options that are just as good. We will talk about this in this article, where we will consider various methods that allow you to prepare this vegetable in a tomato sauce.

Cooking traditionally

To make juice according to this recipe, you will need 1.5 kilograms of sweet peppers, one liter of tomato juice, a head of peeled garlic, 4 large tablespoons of vegetable oil, one tablespoon of salt, 3 tablespoons of sugar, 3 tablespoons of vinegar (apple or grape). This recipe has no restrictions on the use of seasonings and spices. Optionally, you can take celery, peppercorns, bay leaves, cloves, cilantro and fresh herbs. We wash the pepper with water and remove the seeds and the stalk from it. Next, cut it with a long and not very thin straw. Cut the garlic into plates.

For this recipe, you can cook it yourself by twisting the tomatoes and boiling them to the desired density.

  For this, only well-ripened fruits are taken. But you can use the finished product or dilute high-quality tomato paste (250 grams) with one liter of water. Add vegetable oil, sugar and salt to the juice. After that, we taste the resulting mixture and, if necessary, pour these two ingredients additionally. Next is vinegar. We put it with caution, trying. Now we wait until the fill boils. After that, add chopped pepper and garlic to the pan. Cook for about 10 minutes. It must be ensured that they are not digested in tomato juice. Next, we lay them out in prepared jars and close them with lids. As usual, wrap the sweet pepper and leave to cool completely. Then move it to a cool place.

  in tomato

This is an unusual recipe. Peppers in tomato juice stuffed with cabbage turn out to be very tasty. Take 10 sweet peppers, 500 grams of tomato paste, three carrots and onions, 400 grams of white cabbage, a small spoon of essence and salt to taste. Now we start cooking. Shred the cabbage very finely, peel the onions and carrots, finely chop and three on a grater. Mix these three ingredients and salt to taste. We take out the seeds from the peppers and remove the stalk. Next, fill them with minced cabbage and vegetables. We put them in jars and pour boiling water. Temporarily cover containers with lids and leave for 40 minutes. After that, pour the water into the pan, remove 500 milliliters of liquid from there and supplement the fill tomato paste. Bring the mixture to a boil and salt to taste. Now fill it in jars. For each liter of the workpiece, put half a spoon. Roll the jars. Peppers for the winter in tomato juice are ready. After cooling, we send them to a cold place for storage. Two main ingredients are combined in this dish: sweet pepper and pickled cabbage. This is a wonderful tandem. Peppers for the winter in tomato juice will appeal to everyone.

When, if not in winter, the body needs to be fed with vitamins. Therefore, there are many different blanks to meet this need. For example, it can be peppers for the winter, the recipes of which will be considered later. This is a very healthy and nutritious snack with a piquant taste that will appeal to, if not everyone, then many.

So, let's look at how you can roll pepper in tomato sauce. There are several options.

Simple and quick pepper roll

This is a simple recipe for winter snacks. Harvesting it will not take you much time. To cook pepper in tomato sauce, you need the following ingredients:

• three and a half kilograms of bell pepper;
• one liter of tomato juice;
• one glass of sugar;
• one glass of vegetable oil;
• one glass of vinegar;
• fifty grams of salt.

Prepare the foods you need to cook peppers in tomato sauce for the winter. How to do it? Wash and peel the seeds first, and then cut them into large slices (into quarters). After cleaning, it is desirable to weigh, should get about three kilograms.

Bring tomato juice to a boil, after mixing it with vegetable oil, vinegar and adding salt and sugar. Then put the pepper there and boil it for ten to fifteen minutes. Then pour it into sterilized jars and roll it up - that's pepper in tomato sauce. The recipe allows you to not add vinegar to the roll if you are used to making blanks without it.

Stuffed vegetable

An interesting winter recipe for sweet peppers with minced carrots, onions and herbs. This kind of food is very colorful. To cook stuffed peppers in tomato sauce, you will need:

• eighteen pieces of bell pepper (medium-sized);
• four hundred grams of onions;
• six hundred grams of carrots;
• one and a half kilograms of tomatoes;
• parsley;
• celery;
• allspice;
• one teaspoon of ground black pepper;
• bay leaf;
• one hundred and fifty grams of vegetable oil;
• two tablespoons of nine percent vinegar;
• two tablespoons (and one teaspoon) of salt;
• three tablespoons of sugar;
• garlic (to taste).

Cooking

First, wash the bell pepper, cut the stalks and clean the seeds. Next, you need to blanch it for two minutes in boiling water, and then cool.

Then peel the onion, wash and chop. Next, you need to fry the onion in vegetable oil (one hundred grams) until it acquires a golden color. Then the turn of carrots: wash, peel and wash again, and then rub on a grater. You need to extinguish it in vegetable oil (fifty grams) until cooked. Next, mix the carrots with onions and cool, then add chopped herbs and salt (one teaspoon). Minced pepper is ready.

Blanch the tomatoes too for thirty to forty seconds, and then, having cooled in cold water, peel them. Next, you need to grind them so that they become a homogeneous mass, then boil for fifteen minutes in a pan. Then add salt (two tablespoons), sugar, peas, ground black pepper and vinegar.

Then fill the bell peppers with carrot and onion forcemeat. And in a sterilized jar, first put a few sheets of celery, if you wish, you can put a clove of garlic. Then you put it in a liter jar with a jack, so about eight to nine pieces fit. Then pour in tomato sauce.

Sterilize the covers for about fifteen to twenty minutes. Then cover them with cans. Next you need to sterilize them, given that one liter takes 65 minutes. And then roll it up.

Pepper in tomato sauce

Another recipe for the preparation of bell pepper, promising a sweet, juicy and piquant taste. It is also good because the vegetable is well stored even without sterilization. You will need these ingredients:

• three kilograms of peeled bell pepper;
• five hundred milliliters of water;
• one hundred and fifty milliliters of tomato sauce;
• half a glass of vinegar;
• half a glass of sugar;
• one tablespoon (with a slide) of coarse salt;
• half a glass of vegetable oil;
• bay leaf and peppercorns (to taste).

Cooking workpiece

First peel the peppers, pruning the stalks, removing seeds. Then wash it thoroughly so that no dirt remains on the vegetable. This is necessary so that the roll-up does not deteriorate ahead of time. After that, shake the water from the pepper and cut into strips (approximately two centimeters wide). Wash cans and lids with soda, then sterilize.

Take a container in which you will cook pepper in tomato sauce, and fill it with water, better bought in a store without gas and additives. Then pour vinegar and vegetable oil, and after them add salt, sugar, black pepper peas and bay leaf. And then put the bell pepper. Then lightly crush it with a spoon so that the pepper is immersed in the sauce, and wait until it boils. After that, cook for ten minutes. After this time, lay it out on dry banks and roll it up. And then put the cans with the lids down in a warm place and wrap them up, leaving them for a day. It is better to store the workpiece in a cold place.

Little conclusion

Now you know how to cook pepper. Choose your favorite recipe - and go, for the work that will result in a delicious and vitamin snack. Undoubtedly, you and your loved ones will like it, serve it to the table and please you with its excellent spicy and slightly spicy taste.

Bell pepper in tomato juice is a workpiece that I do every year. Peppers according to this recipe turn out to be juicy, fragrant, crunchy, well-kept in shape. I usually serve bell pepper in tomato juice on festive table   as a cold snack. I love to put a little pepper on fresh bread and eat just like that.

A standard set of products for the preparation of bell pepper in tomato juice for the winter: tomato juice, bell pepper, olive oil, salt, pepper, sugar and vinegar. You can add garlic, onions, celery stalks, some add spices. I do not do this. I love a simple option, and even garlic makes the harvest a little less tender.

We will prepare all the products on the list. I do half the proportion, I divide the number of ingredients by 2.

Pour tomato juice into a large saucepan, add salt and black pepper.

The pan should be large, because in addition to juice, we will also spread pepper in it.

Add sugar. The amount of sugar depends on the acid of tomato juice, the more acidic the juice, the more sugar you need to add to regulate the balance of sweet-sour-sweet taste.

Pour in olive or sunflower oil. We put the pan on the fire and boil the juice after boiling for 15 minutes. Juice should boil a little.

Bell pepper can be used in the same color, or pepper can be taken in different colors. We remove the stalks and seeds from peppers.

We cut the pepper with either thin strips, like me, or a large cube, there are no restrictions.

Add chopped bell pepper to the boiled tomato juice with spices.

Cook the pepper in tomato juice for 20-25 minutes, until the juice becomes a sauce and the pepper becomes soft. Let's try the dish again for salt and sugar. Add vinegar, I have vinegar - wine, cook the preparation for another 5 minutes and remove the pan from the heat.

Banks pre-wash and sterilize. I put the cans on a baking sheet and warm them in the oven for 20 minutes at 140 degrees C. I just pour the lids with boiling water. We distribute the pieces of pepper in jars and fill them with sauce from the pan. We twist the cans with lids. Turn the cans upside down and cover with a warm blanket.

We leave the jars of pepper to cool completely under the rug, and then send the workpiece to a cool place to store. Bell pepper in tomato juice for the winter is ready.

And in winter we open a jar of fragrant pepper in tomato juice and enjoy the taste!

Bon Appetit!

Peppers in tomato juice for the winter canned in many families. The dish is unusually fragrant. Preservation has its own unique taste, and even a novice cook can do this simple recipe. In winter, I want to please myself with something especially tasty and nutritious, and numerous holidays require housewives to show maximum culinary imagination.

Such a winter blank is suitable both as a dish of everyday cuisine, and as a decoration of a festive feast. Juicy, sweet, piquant - a jar of pepper in tomato juice, opened at a family dinner, is eaten right away in an instant.

About the benefits of the main ingredient

Sweet pepper in tomato juice for the winter is recommended to be harvested not only because of its exceptional taste, but also because of the high content of nutrients in the pepper. In addition, pepper retains the maximum amount of active ingredients in all types of processing.

First of all, we can note the low calorie content of lecho with tomato juice: only 29 kilocalories. A true dream is tasty, healthy and healthy.

As for vitamins, this unique vegetable contains a whole complex, which includes not only vitamins PP, E, K, thiamine and other vitamins, but also a record amount of ascorbic acid - as much as 93 mg per 100 grams of product. In addition to vitamins, sweet pepper contains a spectrum of trace elements.

Frequent use of sweet pepper helps to normalize the work of nerves, it is recommended for those who have depression, insomnia or a person is in a state of constant stress. Effectively useful properties of sweet pepper are manifested if there is a breakdown, fatigue or memory impairment.

For liver diseases, epilepsy, ulcers or allergies, it is better to refrain from eating sweet pepper.

About Tomato Juice - The Second Main Ingredient

Tomato juice is the result of processing tomato. Most nutritionists say that this juice is very healthy and is advised to drink it regularly. What are the beneficial substances for tomato juice?

Tomato juice is called a drink of longevity, it contains almost all vitamins, minerals, organic acids that are necessary for humans. Also in the juice there are carbohydrates, dietary fiber, which make the dish a favorite for losing weight.

Who drinks tomato juice does not know about inflammation of the appendix.

Few have heard that tomato juice is an excellent cosmetic. Beauticians learned about the properties of juice from tomatoes and now many women use this unique juice in home masks for the face, which eliminates wrinkles, and also thanks to the lecho, a beautiful tan color is preserved.

Tomato juice contains a high concentration of vitamins A and C. It is called a powerful antioxidant, thanks to the substance lycopene. Despite the presence in a number of substances, the tomato is low-calorie, per 100 grams, only about 20 calories.

The dietary fiber that makes up tomato juice makes it useful for people with bowel and stomach upsets. It has been proven that juice helps with cancer of the rectum and stomach. Tomato juice is prescribed for people with diabetes because it reduces sugar well.

For those who work mainly sitting or have a sedentary lifestyle for any reason, it is useful to drink tomato juice daily as a prophylaxis of venous blood clots.

Doctors recommend tomato juice to people with hypertension, angina pectoris, and those who recover from a heart attack, a prophylactic for atherosclerosis. If increased eye pressure, lowered hemoglobin or glaucoma, nutritionists are also advised to drink tomato juice.

Bell pepper in tomato juice for the winter is unique in that it is a diuretic, anti-inflammatory, choleretic and antimicrobial agent. If you drink juice before eating, then further fermentation, gas evolution and decay of food will be eliminated.

• gastritis;
• peptic ulcer disease;
• pancreatitis;
• cholecystitis.

Nursing mothers need to be careful about consuming tomato juice, since the substances contained in it can affect the digestive tract of the child and it happens that children often cause allergies.

Basic procurement methods

Preparing a delicacy is easier than it might seem. Each cook has secrets to improve the taste of such a salad. The composition or amount of spices added may vary slightly. But basically such blanks can be divided into two types:

• preservation of pepper in tomato juice for the winter in large pieces;
• harvesting whole vegetables for subsequent stuffing.

The qualitative composition and amount of nutrients in peppers with different colors can vary, so you should make a salad using peppers of different colors - this way you can get the maximum benefit from the use of this vegetable. For example, red peppers have more vitamin A, but a large amount of vitamin K is contained in a green-colored vegetable.

Pepper in tomato juice for the winter is a popular harvest for the winter. It goes well with pasta, mashed potatoes, meat and cereals, and can be added to fish by baking it in the oven. It can also be eaten as an independent dish.

A simple and delicious lecho recipe

Pepper soup with tomato juice for the winter is one of the most popular preparations. To prepare a salad, you will need the following ingredients (quantity per five liters of workpieces):

• bell pepper (4 kg);
• tomato juice (3 l);
• salt (3 tbsp. l.);
• sugar (6 tbsp. l.);
• vinegar (4 tbsp. l.);
• sunflower oil (0.5 cups);
• a couple of heads of garlic.

The number of spices may vary based on taste preferences, but even fans of especially spicy dishes should not put more than 9 tablespoons of vinegar per 5 liters of salad.

To prepare a lecho with tomato juice, you will need to perform the following sequence of actions:

After the cans are full, you should first screw the lids into the scroll floor, and additionally sterilize them in the oven, preheated to 170 degrees for ten minutes. Then the cans are twisted tightly, turned upside down on a towel and covered with a blanket until they cool completely.

The water in the pan for sterilization must be exactly the same temperature as the can in the jars. Otherwise, the glass will crack.

Video recipe for sweet pepper in tomato juice

Bell pepper in tomato juice can be cooked without vinegar.

You can come up with your own recipes: pepper in tomato juice for the winter, based on this simple scheme. Then the winter harvest will be unique and original. Such a salad can be served both as an independent dish and as an additional side dish.

Whole peppers and their preparation

It is not necessary to harvest peppers lecho for the winter with tomato juice. A good option would be to make a blank, which can then be used for stuffing. As meat, both meat and a variety of vegetables can act. To do this, you will need:

• 3 kg of sweet pepper;
• 2 kg of tomatoes;
• salt (1.5 tsp);
• vinegar (0.5 tsp).

The procedure is as follows:

Stuffed pepper in tomato juice for the winter

The filling will be vegetable and it will require:

• carrots 2 kg;
• onions 1 kg;
• white cabbage about 5 kg;

Wash the pepper, cut off all the stalks and remove the seeds. Flush peppers in salted boiling water for about 1 minute. Cool and fill with cooked vegetable mixture.

Salt the tomato juice a little and add spices, boil.

In the prepared jars, lay the peppers and pour everything with juice, and put on sterilization, and then cork with lids.

It is better to prepare stuffed peppers in small jars. Having opened one, at dinner you will immediately eat everything, but a large can can then stand in the refrigerator for a long time.

Pepper in tomato juice, Serbian

An interesting recipe was proposed by Serbian housewives: before pouring peppers with tomato juice, they must first be baked in the oven, which is heated to 200 degrees. Bake for about half an hour.

After the oven, immediately fold them into a tight bag of cellophane and seal them tightly. Keep it for about 15-20 minutes.

Next, remove the whole peel from the peppers. After baking, this is easy to do, but still it will take a lot of time to this stage.

You can put peppers in jars in two ways: whole, without peeling or peeling and cutting into small slices. Place as follows: a layer of peppers, a layer of basil with garlic cloves, again a layer of peppers, etc.

Spicy pepper in tomato juice for the winter is prepared either under iron lids or under nylon. In the second option, you need to store cans in the refrigerator.

The first test can be removed after 10-11 hours.

Storage of blanks

Regardless of which pepper recipes in tomato juice for the winter are preferred, this tasty preparation should not only be properly prepared, but also stored properly. Jars with blanks should be stored in a dark room for at least seven days from the date of preparation, then this salad will not only be useful and tasty, but also safe for health.

Having prepared lecho with tomato juice for the winter, save the recipes for friends or relatives.

With bright home-made preparations with bell pepper, winter will be more fun!