Lecho in a slow cooker for winter from tomatoes and carrots

Step-by-step cooking

1. Step 1:

   

   Wash the tomatoes, remove the stems. Cut the tomatoes into quarters, put them in a blender bowl.

2. Step 2:

   

   Chop tomatoes into puree.

3. Step 3:

   

   Washed and peeled from the stalks and seeds, cut the bell pepper into pieces.

4. Step 4:

   

   Pour tomato puree into a slow cooker pan. Peel and grate the carrots on a coarse grater, add to the puree. Put salt in the same place.

5. Step 5:

   

   Add sugar, pour in sunflower oil.

6. Step 6:

   

   Mix everything thoroughly.

8. Step 7:

   

   Pour out the chopped pepper, mix everything again.

9. Step 8:

   

   Turn on the slow cooker. Select the "Quenching" mode, the time is 40 minutes. Cook with the lid open.

10. Step 9:

    

    10 minutes before the end of the program, squeeze the garlic through the press, stir.

11. Step 10:

    

    5 minutes before the end, pour in the vinegar.

12. Step 11:

    

    Pour the finished lecho into sterile jars, roll up the lids. Let cool in a warm place. Bon appetit!