Canned pepper in tomato is a bright and beautiful snack that will decorate any festive table. Such a billet has a rich sweet and sour taste and an incredible spicy aroma. The color of the pepper does not matter - choose the one you like best.
Ingredients
- Bell pepper (net weight) – 2 kg
- Tomato juice - 1 l
- Olive oil - 200 ml
- Wine vinegar - 80 ml
- Salt - 2 art.l.
- Sugar - 80 g
- Ground black pepper - 1 tsp.
Step-by-step cooking recipe
Wash the tomatoes, slice them and pass them through a juicer.
Put the resulting tomato juice in a cooking pot, add salt, sugar, black pepper and olive oil. Boil the workpiece, stirring occasionally, over medium heat for 10 minutes after boiling.
Rinse the bell pepper, peel off the seeds and stalks, cut into slices. Please note that the recipe indicates the net weight of pepper - already without seeds and stalks!
Place the prepared pepper in boiling tomato juice, bring to a boil and boil for another 7-10 minutes, not forgetting to stir.
Put the hot billet into prepared sterile jars, seal tightly, wrap it up and leave it to cool completely. Store the cooled canned pepper in a tomato in a cool dark place.
