Lecho for the winter tomatoes, peppers, carrots, onions

Before cooking, thoroughly wash all vegetables to remove dirt. Cut the tomatoes in half and cut out the footprint from the stalk. Next, cut the tomatoes into pieces of arbitrary shape and put them in a large pan for further processing and cooking.

Punch the tomatoes with an immersion blender until smooth. Put the saucepan with mashed potatoes on the stove and heat to a boil. While the puree is heating, add salt, granulated sugar, black peppercorns and bay leaves to it. From the moment it boils, cook the tomato mass for twenty minutes at a low temperature.

Cut the peeled onions into small cubes.

Peel the carrots and rub them on a coarse grater.

Cut the bell peppers in half and remove the seeds from them. Cut out the stalks. Cut the prepared pulp of peppers into small pieces. Heat vegetable oil in a frying pan and immerse chopped onions in it. Fry the onion until translucent, stirring occasionally. Then pour out the grated carrots and continue to fry with constant stirring to avoid burning. Cook the vegetable mass in a skillet for about fifteen minutes, until the carrots are completely soft and slightly brown. Extract the bay leaves from the tomato puree in a saucepan and immerse the fried onions and carrots in it, and also pour the chopped bell pepper.

Stir the vegetable mixture and bring to a boil. From the moment it boils, we cook the lecho for twenty minutes, stirring occasionally so that the mass does not burn. After the specified time, pour vinegar into the lecho, mix and remove from the stove. We pour the finished hot lecho into pre-sterilized and dried jars and immediately roll them up with dry sterile lids. Let the blanks cool completely and put them in a cool, dark place for storage.