Lecho "It couldn't be easier"

Category: Blanks
Lecho It couldn't be easier

Ingredients

tomato 3 Kg
Sweet pepper 3 Kg
sugar 1 glass
salt 2 tbsp. l.
vegetable oil 2 tbsp. l.
Prototype
tomato 3 Kg
Sweet pepper 2 Kg
sugar 150 g
salt 2 tbsp. l.

Cooking method

  • Everything, outrageously, is very simple. Pepper, tomatoes are cut into large pieces, mixed with sugar, salt, oil and put on fire. After the mass boils, reducing the heat, extinguish, stirring occasionally, for 20-40 minutes until the pepper is almost completely cooked. Light crunchiness should still remain, in cans it will reach condition.
  • We put everything in sterile jars and roll it up.
  • Of course, if you are a fan of spicy preparations, then no one forbids you to add spices, garlic, hot pepper, etc. But this will be a different recipe. Simply, you can adjust the flavor along the way. But I also like the original.
  • And I also like the fact that it does not require your presence at the stove.
  • Bon Appetit!

The dish is designed for

5-5.5 liters

Time for preparing:

40-60 minutes without slicing

Cooking program:

extinguishing

Note

This recipe I have enriched myself with a friend who has been making lecho for the third year already. The source was taken from a small booklet according to blanks and, subsequently, brought to its own. It will appeal to those who love sweet sauces. I know for sure that everyone who has tried it is asking to share this recipe.
Easy to turn into a sauce using a blender.

Galyunyushka
Giraffe, thanks for the reminder. I also love this lecho and used to always close it like that (option without oil), and then I forgot something. It's really delicious. Bookmarked until next season. That's all, I finished with conservation. Rather, the banks are over and the harvest too.
Inusya
Yes, I also do a similar one, without the hassle, but since there is Kenwood, of course I chop the tomatoes with a medium-speed attachment with a knife. At the same time, tomato skins are crushed into dust. The rest is the same. Wait only when it starts to boil, and the process has started. Here's what I can't always guess - it always seems to me that the pepper is undercooked, and then it turns out to be soft. Therefore, I completely agree - the pepper should, as it were, a little undercooked - then it will be just right!
Recommend. The result-time ratio is simply amazing. And what I like is lean.
Giraffe
Here is a discovery for someone, but for someone everything is new, well-forgotten old .. Noy ​​I am glad that you confirm the deliciousness and ease of preparation. You can chop the tomatoes and, of course, but this is then unnecessary body movements for washing dishes. And for me, in general, my daughter stuffed everything while I was at work (and she had a holiday, a day off), and I came straight to the stove, since it was heated. So in my version, it certainly couldn't be easier
Lyudmila
The pepper will turn red, I will do it without oil. And there is less sugar here. And I'll do it with troubles. I'll cook a tomato (it's certainly not 5 minutes) and pepper into it. I love thick.
Inusya
Tan, so there is no washing, threw in the tomatoes, blended, poured, etc. Then just rinse the bowl. ...
It's good for you - but I have only men, there is no one to "whip" ...
Giraffe
And I don't have a harvester, so we are quits
Giraffe
Do, mommy, do, I checked it.
lettohka ttt
Tanya is a great recipe, I confirm !!! I have been using it for more than 20 years, I have it written down as a sauce for spaghetti :-) :-) :-) I grind the tomato in a food processor, cut the pepper in half rings there, add 7 cloves of garlic at the end of cooking, cook quickly and not overwhelming, and delicious !!!! I recommend to all!!!
kolobok123
You can ask a question from a person who is far from preserving garlic if you add it there, then boil it with it too, or ... how?
Irgata
Quote: Giraffe
Easy to turn into a sauce using a blender.
this is how I did, at the request of my husband, for 5 years in a kitchen processor, and the long-legged bamix simplified the task to the point that everything breaks in the same pan where it is cooked, and we call it ketchup-lecho.
Irgata
Quote: kolobok123
if you add garlic
bell pepper with its rich aroma and taste does not need garlic, especially since this is a pretty sweet thing
lettohka ttt
kolobok123, we always add garlic at the end of cooking, it is not necessary to boil for a long time :-) :-) :-) I through the garlic press :-) :-) :-) Irisha tastes different for everyone, as you like :-) :-)
Irgata
Quote: lettohka ttt
Irisha tastes different, as you like
Once I cooked lamb and served chopped garlic with herbs, delicious, but my son does not take garlic seasoning. I tell him - Eat, mutton loves garlic. To which he answers me, but I do not!
Giraffe
I'm so glad that everyone who cooks this recipe responds so well. I think that you can always add some kind of spice, just for yourself, just before serving.
Inusya
Here with garlic, I personally would sterilize about ten minutes ... IMHO.
Garlic, sometimes preserved, fails. In any case, I have ...
Galyunyushka
I add chopped garlic 10 minutes before the end of cooking, I do not sterilize. It is worth it.
Giraffe
Girls, you can make everything easier. They poured out how many cans you need without garlic, then added garlic, and in a small volume it will quickly reach the desired condition, and the pepper will not have time to get out of it and roll it up. Well, these are my thoughts ... As they say, we will please both ours and yours.
Lyudmila
I read it again and set to work on this good deed. Thanks for the recipe.
Giraffe
Well? And then with our Internet, I forgot to ask on Skype.
Myha
Tatiana, thanks for the recipe, but where to store it? Will the apartment stand without vinegar?
Giraffe
A friend did not complain about storage problems, I will have to stand in a cool place.
Lyudmila
Delicious!!!!!!!!!!!!!!!!!!!!!!!
Giraffe
And my tomatoes are slowly ripening, I'm waiting to do more.
Giraffe
I prepared another batch today and, in the process, realized that oil must be present. After all, what do we have in our products? Carotene and lycopene are carotenoid pigments, and in order for them to bring more benefits, the body needs fat. Because they are fat-soluble. So the friend began to add oil correctly, intuition did not disappoint. We must please her.
Sonya sadova
Deliciously delicious! I pour stuffed cabbage rolls with low-fat sour cream when stewing. Quickly, conveniently, does not overload the dish with excess fat, but eat deliciously.
Galyunyushka
Quote: Myha

Tatyana, thanks for the recipe, but where to store it? Will the apartment stand without vinegar?
Myha, my sister closes it every year and keeps it in the apartment, at room t. Well worth it
Twig
Giraffe, thanks, made lecho based on your recipe. I haven’t looked at this page, but a little bit of oil has levitated at its discretion. Well, I have purchased tomatoes, I blended them, diluted them with water and added a bit of marinade from plums.
Yummy!
One can did not close (this is what they are selling for now), so I barely looked up from the tasting
lana light
Now I put half a portion to cook. Before that, I always cooked a similar recipe, only with a glass of vinegar and a glass of oil. Let's see how this one tastes. I am sure it will be delicious too! And even more useful without vinegar!
Cooked chopped tomatoes in Shteba, mode 0.7 Vegetables 15 minutes. As the pressure was relieved, I added everything else, brought it to a boil. I chopped the peppers on a combine, and he slices thinly, so I didn't additionally cook with pepper, I immediately put 0.5 liter jars with a screw cap and sterilized in the same Shtebe for 0.7 Vegetables for 3 minutes.
Giraffe, Tanya, thanks for the recipe, I will report back in the fall!
Giraffe
Well, there is a little left until autumn, I will wait.
polliar
Giraffe, Tatyana, and weigh the pepper according to the recipe with tails or already peeled? I cooked half a portion of already peeled, it seems a bit too much ...
Giraffe
Purified. I always weigh finished products.

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