Tomatoes with bell pepper in tomato sauce

24.09.2018 Winter blanks

Tomatoes with bell pepper - a delicious vegetable snack, which is best prepared for the winter in the fall, when the vegetables ripened on the beds in the open ground. For pouring, you can use ready-made tomato juice without salt, or grind tomatoes in a blender, boil and strain the mass through a sieve. In any case, the workpiece is so tasty that you just lick your fingers.

It will take 45 minutes to cook.

From the ingredients indicated in the recipe with the photo, you will get several half-liter cans.

Ingredients:

tomato - 1 kg.,
sweet pepper - 1 kg.,
tomato juice (without salt) - 1 l.,
salt - 30 g.
granulated sugar - 60 g.,
red pepper to taste.

How to prepare tomatoes with bell pepper

Peppers are peeled, washed with pods. The pulp is cut into strips or squares.

We put the chopped pepper in boiling water, blanch for 5 minutes, put it on a sieve. So the pepper will become soft, it will be easy to put in jars.

Pour boiling water into a bowl, throw small tomatoes, leave for half a minute. Vegetables should be peeled in small batches so that the water does not cool sharply.

From boiling water we transfer tomatoes into cold water. Then remove the skin, with a sharp knife cut the stalk.

At the bottom of a clean, pasteurized jar we put blanched peppers. Fill the jar about half.

The remaining place in the bank is filled with peeled tomatoes.

Pour tomato juice without salt into the pan, pour sugar and table salt, add ground red pepper to taste. Bring the juice to a boil, boil for 5 minutes.

Pour boiling filling into jars with vegetables, fill to the top.

We close the cans, put on a towel in a deep pan, pour hot water (about 50-60 degrees).

We heat the water to a temperature of 85 degrees, pasteurize half-liter jars for 20 minutes. So that the water does not boil, we periodically lower the temperature by adding cold water.

We get the cans with forceps, screw tightly, turn the neck down onto the lid.