Ingredients for cooking pepper in tomato-garlic dressing
- Bulgarian pepper 600 grams
- Tomatoes 500 grams
- Garlic 3 cloves
- Salt 1.5 tablespoons (no slide)
- Sugar 2-3 tablespoons (no slide)
- Wine vinegar 6% 30 milliliters
- Vegetable oil 30 milliliters
- Main ingredients: Pepper, Tomato, Garlic
Saucepan, blender, kitchen knife, cutting board, wooden spoon, soup ladle, glass jars with lids.
Cooking pepper in tomato-garlic dressing:
Step 1: prepare the peppers.
Rinse the peppers thoroughly, remove the ponytails, cut the vegetables into halves and remove the seed core from the inside. Rinse peeled peppers again, and then cut off the remaining whitish partitions.
Bell peppers need to be cut lengthwise into large enough slices. Small-sized vegetables will only be enough to divide into halves.
Step 2: prepare the tomatoes and garlic.
Rinse the tomatoes, dry with towels and remove seals from their crown - the remains of the stalk. Cut each tomato into smaller pieces so that they fit easily into the blender bowl.
Peel the garlic cloves and rinse them with warm water.
Grind the prepared tomatoes together with garlic, using a blender turning them into a homogeneous mass.
Step 3: prepare the tomato-garlic dressing.
When the tomato-garlic mass is ready, pour it into the pan and put on the fire. Bring to a boil and cook 5 minutes. After pour in the same salt, granulated sugar and pour in vegetable oil. Mix well, boil again and cook for another 5 minutes.
Step 4: prepare the pepper in a tomato-garlic dressing.
In a tomato-garlic mass boiling over a fire, add slices of bell pepper. Stir gently and, again bringing everything to a boil, simmer slices of vegetable in tomato mass 20 minutes. So that nothing burns, it is better to cook pepper over medium or low heat, often stirring it.
After the specified time, when the pieces of pepper are boiled and softened, pour wine vinegar to them and continue to stew the vegetables 15 minutes until ready.
Step 5: prepare the pepper in a tomato-garlic dressing.
Transfer the prepared peppers to small volume sterilized glass jars. The container should be filled on a coat hanger.
Close the jars with the blanks with lids, and then turn them upside down and make sure that everything is tight and the tomato-garlic filling does not leak anywhere. Put the cans on the lids and let it cool in this form.
Pepper in a tomato-garlic dressing, prepared for the winter, after cooling, must be stored in a cool place, inaccessible to sunlight.
Step 6: serve the pepper in a tomato-garlic dressing.
Pepper in tomato-garlic dressing is quite original and therefore perfect not only for serving on a regular table, but also for the festive season. Serve it both as a snack and as a side dish, as well as prepare the simplest sandwiches with it, all this will be very, very tasty, be sure to try it.
Enjoy your meal!
- If you do not have the opportunity to use a blender, chop the tomatoes by passing them through a meat grinder.
- Instead of wine vinegar, of course, you can use apple.
- From the specified number of ingredients, you will get two jars of 480-500 milliliters each.