One of my favorite versions of winter salads with tomatoes! And all because this recipe is very versatile. The billet can be served separately, added to salads or stewed vegetables, used as a dressing for soup – that's enough imagination.
Ingredients
- Eggplant - 2 pieces
- Carrots - 2 pieces
- Tomatoes - 4 pieces
- Onion - 2 pieces
- Bell pepper - 2 pieces
- Cilantro - 1 bundle
- A mixture of peppers with peas - 1 tsp.
- Bay leaf - 1 piece
- Vinegar - 50 ml
- Olive oil - 2 art.l.
- Sugar - 1 art.l.
- Salt - 2 art.l.
- Garlic - 6 teeth
Step-by-step cooking recipe
Randomly chop the vegetables. I like them smaller, so that they are better marinated.
Chop tomatoes in a blender, add oil, salt and sugar, and bring to a boil.
Add the bay leaf and pepper, and cook for another minute.
Put all the vegetables, garlic and chopped greens in the tomato. Add a little water as needed and simmer for a couple of minutes.
Add vinegar to the salad, mix and roll into sterilized jars.
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