Tomato, carrot and onion lecho for winter
My list of mandatory preparations for the winter includes lecho of tomatoes, carrots and onions. I love this recipe for its simplicity and flawless result. It is important to choose vegetables carefully. The more juicy and fresh they are, the tastier the dish will turn out.
Ingredients
- Tomatoes - 2 kg
- Bell pepper - 1 kg
- Carrots - 500 g
- Onion - 500 g
- Vegetable oil - 150 ml
- Vinegar - 120 ml
- Black Pepper - 6 peas
- Allspice - 4 peas
- Sugar - 100 g
- Salt (without slide) – 3 art.l.
Step-by-step cooking recipe
Finely chop the carrots, peeled bell peppers and onions.
Pass tomatoes through a juicer.
Mix the resulting juice with spices, salt and boil for 15 minutes.
Put the onion in a preheated frying pan with butter, sprinkle with sugar and fry for 3-5 minutes.
In a saucepan with tomato preparation, add chopped vegetables and roast. Boil for 30 minutes over low heat.
Pour in the vinegar, stir and simmer for another 2 minutes.
Fill the prepared jars with hot lecho, roll them up and leave them in a warm place for a day.
