Recipes of pepper in tomato for the winter: with and without sterilization, how to cook whole and slices

Light snacks will become frequent “guests” on the tables of those who are struggling with extra pounds. Those who for one reason or another do not consume meat and fish products will not leave them unattended. Pepper is especially good in tomato fillings in the Lenten menu.

Selection of ingredients

The key to a quality snack is not only strict adherence to the recipe. It is important to choose the right products so that in the finished dish they delight with a bouquet of aromas and tastes. If vegetables are bought in the store, then the main attention should be paid to their appearance. Too regular shapes or a bright color, glossy surface - all this suggests that peppers and tomatoes were generously “flavored” with nitrates. This is evidenced by the lack of smell.

Pepper

Vegetables must be ripe. Give preference to fleshy specimens, as in the workpiece they will be juicy. It’s not scary if they are slightly damaged. Damaged areas are cropped. If the peppers go whole in the workpiece, then it is better to choose fruits of medium size, regular shapes. The remaining recipes even use deformed fruits, as they are crushed. You can prepare a snack for the winter from red, yellow, green pepper. The more colors, the brighter the conservation.

Tomatoes

You should choose only ripe tomatoes without greenery. For pasta, meaty varieties with a minimum amount of liquid are more suitable, and for the preparation of juice, any fruits. You can even take a little spoiled, too large tomatoes, as they are still processed. Damage is removed during preparation.

Pepper in tomato for the winter: options for beginners and experienced cooks

Choosing recipes for sweet pepper in tomato for the winter, we pay attention not only to preparation, but also to cutting the main "hero" of the blanks. It can be crushed in different ways - slices, straws. Here the size of the pieces plays an important role. Their thickness should be such that the pepper does not digest and does not turn into slurry, and also is not too crispy. The optimal size is 5-6 mm.

Classic

Features For the winter you can cook bell peppers in tomato sauce. A store product is suitable, but without “chemistry” and other unnecessary components. For 2 kg of pepper you need to take 1 liter of sauce, but not too thick. If after casting it remains, then do not throw it away. You can roll it separately under nylon or iron covers.

Ingredients:

• 2 kg of bell pepper;
• 500 ml of tomato paste;
• 150 g of sugar;
• 20-25 g of salt;
• 500 ml of water;
• 200 ml of vegetable oil;
• 100 ml of 9% vinegar.

Cooking

1. Mix tomato paste, salt and sugar, add water. Having mixed well, put on fire. Bring to a boil and pour the oil.
2. Peeled peppers are cut into large strips.
3. Pour chopped vegetables into tomato paste. After boiling, cook for 20 minutes. Stir occasionally so that the pepper does not burn.
4. Turn off the fire, pour in the vinegar.
5. We lay out the mixture in sterile containers. We cork with screw caps, turn over, insulate.
6. We take it out in the cold in a day.

In garlic juice

Features. As for spices, here you can "play" with aromas and flavors. Add bay leaf, peas of black or allspice, cloves, dill or parsley. Pepper in tomato sauce, despite the presence of garlic, is quite soft in taste. Since there is no table bite in it, it does not have a specific sharpness.

Ingredients:

• 1.8 kg of bell pepper;
• 1 liter of tomato juice;
• one head of garlic;
• 30 g of salt;
• 80 g of sugar;
• 110 ml of refined oil;
• 40-60 ml of apple or wine 6% vinegar;
• spices to taste.

Cooking

1. Grind peeled vegetables with longitudinal medium-sized slices.
2. Cut garlic cloves into thin slices.
3. Tomato juice is mixed with salt, oil, sugar, vinegar. After boiling, cook for five minutes.
4. Pour pepper into tomato filling. After boiling again, keep on fire for another ten minutes. Pour garlic and spices. Boil for five to ten minutes.
5. Fill the jars with pepper, pour juice. We cork, we warm. We wait until it cools down, we take out in the cold.

No vinegar

Features. Pepper in tomato for the winter without vinegar and oil does not differ in taste from traditional harvesting. The absence of these components does not affect the shelf life, but only with high-quality processing of cans and lids. Well-boiled vegetables can stand for several seasons in a cool place.

Ingredients:

• 1 kg of bell pepper;
• 3 kg of tomatoes;
• one head of garlic;
• 75 g of sugar;
• 30 g of salt;
• 15 g dried basil;
• three to five buds of cloves, peas of allspice,
• fresh parsley to taste;
• two to three bay leaves.

Cooking

1. Grind the peppers in longitudinal thin slices, large cubes or straws.
2. Tomatoes cut into slices. Half of them, together with pepper, are put in a pan. Boil for 15 minutes and add the remaining tomatoes. Cook as much.
3. We chop the greens, chop the garlic into slices.
4. We fall asleep the remaining components when the peppers with tomatoes are stewed for 30 minutes. Cook for another five minutes and remove from heat.
5. We lay out on the banks, cork, warm. Cool at room temperature.

Whole

Features. We remove the stems and seeds. In winter, you can open a jar and stuff the fruits with a mixture of boiled rice and vegetables, fried minced meat. A little to darken in a saucepan or on fire and stuffed peppers are ready. In the workpiece, you can use not only whole, but also halves of peppers.

Ingredients:

• 6 kg of bell pepper;
• 3 liters of tomato juice;
• 200 g of sugar;
• 60-75 g of salt;
• 180-200 ml of 9% vinegar;
• 240-270 ml of sunflower oil.

Cooking

1. Peppers carefully cut the legs, but do not remove the caps and do not clear the seeds. They go to banks intact.
2. When the tomato juice boils, pour the vegetables and other components except vinegar.
3. After boiling, cook for at least 10-15 minutes. We check the readiness of the peppers by pricking them with a pointed match.
4. Remove from heat and pour vinegar.
5. We fill the cans, cork, turn on the lids, insulate.

Pre-baked

Features. Option without cooking, but with the mandatory sterilization of full cans. Thanks to this method of preparation, the workpiece will stand idle for at least three years.
Green fruits in a red fill will look original and contrast.

Ingredients:

• 5 kg of bell pepper;
• 5 kg of tomatoes;
• 1 kg of onion;
• 200 ml of sunflower oil;
• 80-90 g of salt.

Cooking

1. Put the pepper on a baking sheet and bake at 180 ° C. After one side is browned, gently turn over. Peel off the cooled vegetables, remove the stalk and seeds.
2. We chop the onion into cubes. Fry in oil until golden brown.
3. Grind tomatoes. Pre-clean them from the skin.
4. Mix the tomatoes with onions and simmer for about 20 minutes after boiling. At the end of cooking, add salt.
5. We fill sterile containers with peppers, filling.
6. We put the full jars covered with lids in a pot of water. We sterilize after boiling for 30 minutes.
7. We cork, we warm.

With eggplant and carrots

Features. You can cook peppers for the winter in tomato paste. 800 ml is enough for such a quantity of vegetables. Due to eggplant and carrots, the snack is nutritious. A bite with fresh bread or croutons can be a full lunch or dinner.

Ingredients:

• 2 kg of bell pepper;
• 3 kg of tomatoes;
• 1 kg of eggplant;
• six large carrots;
• four heads of garlic;
• 40-50 g of salt;
• 180-200 g of sugar;
• 200 ml of refined sunflower oil;
• 200 ml of 9% vinegar;
• pod of Dungan pepper (hot);
• spices and seasonings to taste.

Cooking

1. Blanch the tomatoes in boiling water for a couple of minutes, cool and peel. We make mashed potatoes from them, chopping in a food processor.
2. Finely chop the carrots in a meat grinder or in a food processor.
3. We cut eggplant not large, pepper - in small slices.
4. Mix the tomato puree and carrots. After boiling add eggplant. Stew over low heat for about five minutes. Next, fall asleep pepper.
5. Squeeze the garlic, chopped hot pepper finely.
6. Add the remaining components to the salad mixture, mix well. Stew pepper for 45 minutes until it becomes soft.
7. We lay out vegetables in sterile containers, cork, warm.
8. We take out in the cold after a day.

The recipes of pepper in tomato for the winter are so good that you can adapt them to your personal culinary needs. You can give preference not to traditional cooking in a pan, but to cooking in a slow cooker. This is convenient, since you do not need to constantly monitor the fire, and there is no need to mix salad mixture periodically so that it does not burn. The cooking process itself saves time, and the taste of snacks remains at a high level. You just need to drop the food into the bowl and set the "Extinguishing" mode.

Other homemade recipes