Lecho of green tomatoes - tasty, spicy, appetizing

If you have a cottage and you plant tomatoes on it, then in the autumn period you are faced with the problem that not all vegetables have time to ripen, especially if you plant them later than normal. The easiest way to cope with this problem is the easiest way - to roll lecho for the winter from unripe tomatoes. To taste, it turns out just excellent, it can be served as a salad. With absolutely any side dishes it goes well.

Preparing lecho of green tomatoes is pretty simple. For example, even to sterilize it is not necessary to have jars with this goodness, they stand perfectly all winter and never the lids on them swell. In addition to green tomatoes, onions, carrots and bell peppers are added to this salad. These vegetables are perfectly combined with each other, I can even say that they complement each other. In this recipe, vegetables can be baked in the oven, and you can stew in a frying pan with large, high sides.

Ingredients:

How to cook delicious lecho from green tomatoes

Wash the prepared green tomatoes. After that, cut them into slices, cutting out the edge of the tomato where the stem is. Rinse the Bulgarian pepper under the tap. Now cut it first in half, remove the seeds. Rinse with water again, and then chop the vegetable into slices.

Peel and chop the onion on the cutting board. Peel the carrots, and grate on any grater or chop them very finely.

Now put all the prepared vegetables in the pan, be sure to pour in the vegetable oil.

Simmer the vegetables on low heat for 2-3 minutes, then put the tomato paste to them. Now cover the pan with a lid and simmer the vegetables for another 30 minutes.

Put finished green tomato tomatoes in jars, and seal them immediately with the lids.