Garlic Lecho with Peppers and Tomatoes for Winter

Cooking method

1. Step 1:

   

   Gather the ingredients from the list. This preserve is best made at harvest time, when the vegetables are fresh, juicy, and meaty. The tomatoes don't have to be the small ones better suited to whole canning—large fruit works well here. Wash the tomatoes thoroughly and cut out the stem ends, then cut the flesh into pieces.

2. Step 2:

   

   Run the tomatoes through a meat grinder or purée them with a blender. Pour the tomato purée into an enameled pot (better to use a heavy-bottomed or nonstick pot or saucepan) and set it over the heat. Cook the tomato juice for 20 minutes from the moment it comes to a boil, over medium heat. It's important to stir the mixture from time to time, lifting it up from the bottom so it doesn't start to stick and scorch.

3. Step 3:

   

   Add the sugar, salt, and vegetable oil, stir, and bring to a boil. Add the bay leaves, allspice, peppercorns, and cloves, and stir.

4. Step 4:

   

   Wash the bell peppers and cut out the stem and seed core. Cut the flesh into strips. Use peppers of different colors to make the preserve brighter and more colorful.

5. Step 5:

   

   Add the prepared bell peppers to the pot of tomato purée. Bring the mixture to a boil and simmer for 20 minutes over low heat, stirring with a spatula so the purée doesn't scorch on the bottom.

6. Step 6:

   

   Peel the garlic and grate the cloves on a fine grater, or run them through a meat grinder or blender until smooth. Add it to the pot with the rest of the vegetables.

7. Step 7:

   

   Wash the jars with baking soda and sterilize them in a water bath, in the oven, or in the microwave. Wash and boil the lids. Fill the jars with the vegetable mixture up to the shoulders. Seal them right away with the lids, turn them upside down, wrap them in a warm blanket, and store them in a cool place or pantry. The lecho is ready. Enjoy!