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You can lick your fingers with tomato lecho

Finger-Licking Tomato Lecho

An all-purpose winter preserve made from everyday vegetables! Finger-licking tomato lecho is probably one of the most popular things to put up — a vegetable preserve loved by many. There are countless variations and interpretations, but there's also a simple base recipe you can make as a foundation and then build on with extra ingredients to taste. The amounts here yield about 3.6 liters (about 3¾ quarts) of finished lecho.

MariaS

Recipe author

You can lick your fingers with tomato lecho

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Composition / ingredients

Servings:

Tomatoes

Bell peppers

Sugar

200

Salt

Vegetable oil

200

Vinegar (9%)

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 31 % 4 g

Carbohydrates 62 % 8 g

69 kcal

GI: 50 / 0 / 50

Cooking method

Step 1:

Gather the ingredients for finger-licking tomato lecho in the proportions given. You'll need ripe, juicy tomatoes (slightly imperfect ones are fine), sweet peppers of any color, salt, granulated sugar, a mild-flavored vegetable oil, and 9% distilled vinegar.
Step 2:

Wash the tomatoes well, cut them up, removing the stem ends and any damaged or spoiled spots. Then purée the tomatoes any way you like — in a blender or through a meat grinder.
Step 3:

Rinse, seed, and cut the bell peppers into medium slices. Add the salt, sugar, and vegetable oil to the tomato purée. Stir, bring to a boil, then add the chopped peppers.
Step 4:

Stir. Once it boils, cook for 30 minutes.
Step 5:

At the end of cooking, add the 9% distilled vinegar and stir.
Step 6:

Ladle the finger-licking tomato lecho into sterile jars and seal tightly with sterile lids. Turn the jars upside down, cover with a warm blanket, and leave until completely cool.

This lecho is great with boiled rice or mashed potatoes. You can also stir tomato lecho into borscht as a base — it's just as good as a sauce, gravy, or a standalone side. Add garlic and spices to taste, in whatever amounts you like. It's worth making this preserve at the height of vegetable season to keep the cost of your canning as low as possible.