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➠ Tomatoes in their own juice with pepper

Tomatoes in their own juice with pepper

1882

Kitchen Asian

Calorie content 75 kcal

Portions 3 port.

Cooking time 1 d.

Proteins * 0.6 g

Fats * 0.1 g

Carbohydrates* 18.2 g

Content

You will have to tinker with this blank, but how tasty it turns out - you can swallow your tongue. We will roll up juicy peeled tomatoes, canned with bell pepper and chili in a spicy sweet and sour sauce in the form of mashed potatoes.

Ingredients

Fresh tomatoes 2 Kg Chilli 3 pcs. Bell pepper 0.5KG Salt 20 gr. Granulated sugar 40 gr. Paprika 5 gr.

Cooking process

Choose the most ripe tomatoes, about 600-700 g. Wash the tomatoes, cut them in half and remove the stalks. Place the chopped tomatoes in a bowl and puree until smooth.

Rub the tomato puree through a sieve to remove any lumpy pieces and grains.

Bell peppers should be chosen in red, yellow or orange. Peel it of seeds, cut into cubes and place in a blender bowl.

Cut the chili pepper into small pieces, add to the Bulgarian. Grind everything until puree. Stir the peppers into the tomato paste, rubbed through a sieve.

Wash and sterilize cans and lids. Put the remaining tomatoes in boiling water for 40 seconds, then immediately transfer to a bowl of ice water. Remove the skin. Cut the tomatoes into 4 pieces, remove the stalks. Place the tomatoes in jars, filling by ¾.

Combine tomato paste, chopped peppers in a saucepan. Pour in paprika, sugar and salt. Stir and bring to a boil, cook for 5 minutes.

Pour boiling vegetable mass over tomatoes in jars, cover with lids.

Put a thin towel at the bottom of a wide saucepan, put jars with a blank on it. Pour in hot water. Heat the water to 85 degrees and pasteurize the jars with the contents for about 15 minutes. When the water boils, add cold water to bring down the temperature.