Sweet pepper in tomato - this dish is familiar to many. Old, time-tested recipes are fully justified. But sweet pepper in tomato juice is not only a treat, as is commonly believed. There are many other cooking options that are just as good. We will talk about this in this article, where we will consider various methods that allow you to prepare this vegetable in a tomato sauce.
Cooking traditionally
To cook peppers for the winter in tomato juice according to this recipe, you need 1.5 kilograms of sweet peppers, one liter of tomato juice, a head of peeled garlic, 4 large tablespoons of vegetable oil, one tablespoon of salt, 3 tablespoons of sugar, 3 tablespoons of vinegar (apple or grape). This recipe has no restrictions on the use of seasonings and spices. Optionally, you can take parsley root, celery, peas, bay leaves, cloves, cilantro and fresh herbs. We wash the pepper with water and remove the seeds and the stalk from it. Next, cut it with a long and not very thin straw. Cut the garlic into plates.
Tomato juice for this recipe can be prepared independently by twisting the tomatoes and boiling them to the desired density.
For this, only well-ripened fruits are taken. But you can use the finished product or dilute high-quality tomato paste (250 grams) with one liter of water. Add vegetable oil, sugar and salt to the juice. After that, we taste the resulting mixture and, if necessary, pour these two ingredients additionally. Next is vinegar. We put it with caution, trying. Now we wait until the fill boils. After that, add chopped pepper and garlic to the pan. Cook for about 10 minutes. It must be ensured that peppers in the tomato juice are not digested for the winter. Next, we lay them out in prepared jars and close them with lids. As usual, wrap the sweet pepper and leave to cool completely. Then move it to a cool place.
Stuffed peppers in tomato
This is an unusual recipe. Peppers in tomato juice stuffed with cabbage turn out to be very tasty. Take 10 sweet peppers, 500 grams of tomato paste, three carrots and onions, 400 grams of white cabbage, a small spoon of essence and salt to taste. Now we start cooking. Shred the cabbage very finely, peel the onions and carrots, finely chop and three on a grater. Mix these three ingredients and salt to taste. We take out the seeds from the peppers and remove the stalk. Next, fill them with minced cabbage and vegetables. We put them in jars and pour boiling water. Temporarily cover containers with lids and leave for 40 minutes. After that, pour the water into the pan, remove 500 milliliters of the liquid from there and supplement the filling with tomato paste. Bring the mixture to a boil and salt to taste. Now fill it in jars. For each liter of the workpiece, put half a spoonful of vinegar essence. Roll up the banks. Peppers for the winter in tomato juice are ready. After cooling, we send them to a cold place for storage. Two main ingredients are combined in this dish: sweet pepper and pickled cabbage. This is a wonderful tandem. Peppers for the winter in tomato juice will appeal to everyone.