For several years now, I have been closing peppers in tomatoes according to this recipe. There is nothing superfluous here, because even the presence of garlic in a dish can greatly change the taste. At the output we get a delicate, fragrant sweet and sour snack without third-party flavors and aftertaste.
Ingredients
- Bell pepper - 2 kg
- Tomato juice - 1 l
- Olive oil - 200 ml
- Wine vinegar - 80 ml
- Ground black pepper - 1 tsp.
- Sugar - 80 g
- Salt - 2 art.l.
Step-by-step cooking recipe
Pour tomato juice into a large saucepan, add salt, sugar, ground pepper and olive oil. Mix everything well, bring to a boil and boil the juice for 15 minutes after boiling.
Peel the bell pepper from the seeds and stalks, cut into slices.
Place the prepared pepper in boiling tomato juice, mix gently and cook over low heat for another 15-20 minutes. The pepper should become soft, and the juice should turn into a sauce.
5 minutes before cooking, add vinegar, mix.
Put the finished pepper in pre-sterilized jars, pour boiling tomato sauce to the top. Seal the jars tightly, turn them upside down, wrap them up and leave them to cool completely. Store the cooled workpiece in a cool, dark place.
