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Pepper in tomato sauce for winter

Bell Peppers in Tomato Sauce for Winter

An appetizing, all-purpose winter preserve! These bell peppers in tomato sauce can be a dish on their own, or an addition to soups and main courses, or a sauce or gravy. Add them to the sauté base for winter borscht, or serve them with any grain, pasta, or mashed potatoes. You only need to process the jars if you're unsure and want to play it safe—then you can give them an extra round of processing.

MariaS

Recipe author

Composition / ingredients

Servings:

Bell peppers

Tomatoes

Salt

2.5

Sugar

Vinegar (9%)

Vegetable oil

Garlic

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 1 g

Fats 20 % 2 g

Carbohydrates 70 % 7 g

48 kcal

GI: 71 / 0 / 29

Cooking method

Step 1:

To make bell peppers in tomato sauce for winter, gather fleshy ripe bell peppers and ripe garden tomatoes in the amounts given, a little garlic if you like, plus granulated sugar, salt, a little vinegar, and vegetable oil.
Step 2:

Wash the tomatoes and purée them however you like—in a blender, through a meat grinder, or with an immersion blender (though with the immersion blender the juice will splatter quite a bit).
Step 3:

Rinse the peppers, remove the stems and the inner seed cores, and cut the flesh into strips. Add the chopped peppers to the pot with the tomato purée, along with the sugar, salt, and vegetable oil. Bring to a boil and cook over low heat for 30 minutes. Then add the chopped garlic if you like, and cook for 5 more minutes.
Step 4:

Take the peppers off the heat, add the vinegar, stir, and pack the hot mixture into the sterile jars you've prepared, sealing them airtight with sterile lids. For a more even fill, I suggest first spooning the larger pepper pieces into the jars, then pouring in the tomato sauce and the smaller pepper pieces.
Step 5:

Turn the jars upside down, wrap them in a warm blanket or towel, and leave them that way until they've cooled completely. This amount of ingredients yields about 9 liters of finished peppers.