Sweet peppers are often included in recipes of different dishes along with tomatoes - these vegetables create a harmonious pair. However, to make canned goods for the winter, in which the pieces of tomatoes remain intact, and the pepper has time to become soft, it is quite difficult. Usually the housewives close the pepper in tomato sauce. The snack turns out tasty, bright and appetizing looks, it is not a shame to put such even on a holiday table.
Cooking Features
Sweet pepper in tomato sauce can be preserved whole or sliced. The basis of tomato sauce can serve as a mash of fresh tomatoes, diluted tomato paste, tomato juice. It adds a different set of spices, the ratio of salt, sugar and acid can also be different. However, the technology of cooking snacks from pepper in tomato sauce remains almost unchanged: pepper is dipped in boiling tomato sauce, cooked until it is almost completely soft, laid out in prepared jars and poured with sauce in which it was stewed. The process is so simple that an inexperienced cook can handle the task. Knowledge of several features of cooking pepper in tomato sauce will help to get the expected result.
- To prepare a snack, it is better to take large peppers with fleshy pulp. Otherwise, during the cooking process, the vegetables will lose part of the juice and become quite small, inconspicuous and not very tasty.
- Pouring can be made from tomato paste, ketchup, use tomato juice for its preparation. But the most dense, tasty and fragrant filling is obtained from fresh tomatoes.
- To make the sauce pleasant to the taste, having a smooth texture, the tomatoes should be peeled. This is easy to do if you cut the fruit crosswise, drop it into boiling water for 2 minutes, put it in a container with cold water.
- Banks for snacks are washed with soda and sterilized, otherwise the canned food will quickly deteriorate. To close the pepper in tomato sauce should be metal lids, ensuring tightness, plastic for this purpose will not work.
- If you decide to add garlic to the sauce to make it spicy, you need to put it in a few minutes before the end of cooking the snack, otherwise the garlic will give only flavor, but not spiciness.
Pepper in tomato sauce is well stored at room temperature, which is one of the advantages of this type of canned food.
Sweet pepper in whole tomato paste
The composition (1, 5 l):
- sweet pepper - 1, 2 kg;
- tomato juice - 1 l;
- sugar - 60 g;
- salt - 20 g;
- table vinegar (9 percent) - 20 ml;
- refined vegetable oil - 40 ml.
Method of preparation:
- Peppers wash, shorten their stems. Pierce each pod in several places.
- Wash jars and covers well, sterilize.
- Mix tomato juice with salt, sugar and butter, slowly bring it to a boil.
- Dip peppers into boiling juice. If all of them do not enter, you can put them in sauce in batches of 2-3 pieces.
- Simmer the pepper until it is easily pierced with a knife, but for at least 10 minutes.
- Transfer the peppers to prepared jars. When all the peppers are stewed and laid out in cans, pour vinegar into the sauce and let it boil for a couple of minutes.
- Fill the peppers with the prepared sauce, tightly close the jars.
- Turn the jars with pepper over, cover them with a blanket and leave to cool in this form for additional preservation.
Whole peppers in tomato sauce look very appetizing, they have the place on the festive table. The sauce, in which they were preserved, can be used separately as a liquid seasoning or added to other dishes.
Pepper Chunks in Tomato Filling
Composition (2 liters):
- sweet pepper - 1, 5 kg;
- tomatoes - 1, 5-2 kg;
- garlic - 10 cloves;
- table vinegar (9 percent) - 60 ml;
- refined vegetable oil - 100 ml;
- sugar - 100 g;
- salt - 20 g.
Method of preparation:
- Pepper wash, peel from seeds, at the same time removing the stem, cut each vegetable into 4 pieces along (or in half, if the fruits are very small).
- Pass the garlic through the press.
- Tomatoes boil, peel. Cut the tomato pulp into slices and beat with a blender, then rub through a sieve. The result is a juice with pulp, which will require 1 liter.
- Mix tomato juice with salt, sugar, oil and vinegar, bring it to a boil.
- Dip the pepper pieces into the sauce, simmer them on low heat for 12 minutes.
- Add garlic, mix. After 3 minutes, remove the pan with a snack from the heat.
- Spread the pepper over the prepared jars, cover with tomato, cork.
- Place the cans upside down.
The next day, the snack can be rearranged on the shelf where your other supplies are stored for the winter.
Sweet pepper in tomato sauce and onions
Composition (3 liters):
- pepper - 2 kg;
- tomatoes - 2 l;
- onions - 0.5 kg;
- table vinegar (9 percent) - 60 ml;
- refined vegetable oil - 150 ml;
- sugar - 80 g;
- salt - 20 g;
- black pepper peas - 15 pcs .;
- allspice peas - 12 pcs .;
- bay leaf - 3 pcs.
Method of preparation:
- Wash vegetables. Pat dry with a napkin.
- Remove onions from the onion, cut off the tips of the bulbs.
- Cut the stem from the peppers, remove it together with the seeds.
- Cut onion and pepper into half rings: onion - thin, pepper - about 7-8 mm wide.
- Wash tomatoes and blot with a napkin. Cut the fruit into slices, cut seals in the stalk area. Rotate the tomato pulp through the meat grinder.
- Add spices, salt, oil, and sugar to tomato puree.
- Bring the tomato sauce to a boil, dip the onions and peppers into it.
- Stew vegetables for 10 minutes.
- Pour in vinegar, boil the appetizer for another 2-3 minutes.
- Spread the peppers and onions in prepared jars, fill the containers with tomato filling.
- Roll up the jars, leave to cool upside down. It is not necessary to wrap them up.
Pepper cooked according to this recipe, turns out fragrant, it is convenient to eat. This snack can be served separately or as a supplement to meat, including instead of sauce or salad. Despite the short heat treatment time, canned food is not capricious, it is well stored at room temperature.
Pepper in tomato sauce may look different and have a different taste. The composition of the pot can be adjusted to your taste by adding finely chopped greens, spices, spices, chopped hot peppers, grated apples, carrots. It is only important not to change the ratio of tomato puree, oil, vinegar, sugar and salt, since reducing the amount of these preservatives can adversely affect the safety of the workpiece.
