Pepper in tomato - recipe bomb

For preparation, sweet bell pepper of any color is suitable. It is better, as in this recipe, to cook multi-colored vegetable stew, but this is not necessary. We sort the pepper, we leave only whole fruits for the workpiece without damage and signs of damage.

Cut the pods in half, remove the stalks. Then we wash the pepper under the tap to flush the seeds.

We cut vegetables arbitrarily - as you like best. Can be narrow stripes, squares or large slices. Put chopped pepper in a pan with a thick bottom.

Grind ripe, red tomatoes in a blender until smooth. Tomato puree can be filtered to get rid of seeds, but if the seeds do not bother you, then this is not worth it.

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Pour the chopped tomatoes into a pan with chopped pepper.

Add the ground sweet paprika, pour sugar and table salt, pour a little apple cider vinegar. We put the pan on the stove, close the lid, bring the vegetables to a boil over high heat. Then remove the lid, turn off the gas, cook for 20 minutes.

While the pepper is stewing, prepare the container. I wash cans with baking soda, rinse with clean water and boiling water, and dry in the oven. We cover the lids with boiling water.

Remove the pan with boiling vegetables from the fire, immediately pack in dry jars.

We fill half-liter jars on the shoulders, from the specified number of vegetables we get 4-5 cans. First, put the pepper in the jars with a slotted spoon (about 2/3 jars), then add the tomato puree to the top.

We screw tightly, turn it upside down, wrap it with a warm woolen blanket. After 8-10 hours, remove to a cool place.