Pepper in tomato sauce with garlic
0
682
Kitchen
Russian
Calorie content
66.6 kcal
Portions
5 l.
Cooking time
60 minutes
Proteins *
0.6 g
Fats *
4.1 gr.
Carbohydrates*
16.8 g
Bell peppers and tomatoes are always a very tasty combination. And if we supplement it with garlic, we will also get a characteristic piquancy and aroma. We use tomatoes for this work in the form of a sauce - you need to grind them first. We suggest not cutting the pepper, but leaving it in halves - this is how the whole texture of the pulp will appear, and the peppers will look "more independent". The blank is especially beautiful if you use bell peppers of different colors.
Ingredients
Cooking process
First you need to make tomato sauce. To do this, wash the tomatoes from dirt, cut each fruit crosswise from above and put it in a deep saucepan. Pour boiling water over the tomatoes and leave for five minutes. During this time, the skin will soften and begin to move away from the pulp. We remove the skin from all the tomatoes and pass them through a meat grinder or punch with a blender - you should get an almost homogeneous mass. We place the tomato mass in a volumetric container and put it on the stove. Bring to a boil and cook for fifteen minutes.
We wash and sterilize the jars in any convenient way. Boil the lids in water for two minutes. Let the jars and lids dry completely. Put the peppers in prepared jars with tomato sauce and immediately roll them up with lids. After sealing, we turn the jars upside down to check the tightness and wrap them with a blanket. After cooling down, we remove the workpieces to the storage location.
Bon Appetit!