Green Tomato and Bell Pepper Spread for Winter
An original recipe for true food lovers—incredibly quick and easy! It often happens that cold weather arrives while the garden is still full of green and half-ripe tomatoes. When that's the case, I recommend putting up this winter favorite: green tomato spread. Dishes made from green and half-ripe tomatoes are great in winter, and just as nice in summer for a change of pace.
Cooking method
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Step 1:
To start, wash and cut up all the vegetables.
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Step 2:
Peel the carrots and onions. Then run everything through a meat grinder or grind it in a blender. Transfer the resulting mixture to an enamel pot.
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Step 3:
Add a little salt and the sugar.
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Step 4:
Set the mixture over low heat and cook for 1.5 hours, stirring the whole time so it doesn't catch on the bottom.
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Step 5:
Then, about 10 minutes before it's done, add the black pepper, vegetable oil, and vinegar.
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Step 6:
Spoon the finished spread into sterilized jars and screw on the lids. Cover them and set them in a warm spot until they cool down.
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Step 7:
Enjoy, and to your health!
Caloric content of the products possible in the composition of the dish
- Sweet pepper - 27 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Vegetable oil - 873 kcal/100g
- Black peppercorns - 255 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Green tomatoes - 20 kcal/100g
