Bulgarian pepper caviar for the winter

Cut bell pepper in half, remove seeds and stalks.

Put the pepper halves on a lined baking sheet and bake for 20 minutes at 180 degrees.

Chop the tomatoes, peeled onions and roasted peppers.

Fry onions and carrots in oil for 10 minutes.

Add bell pepper and cook for another 10 minutes.

Pour in tomatoes, garlic, ground pepper, sugar and salt, passed through a press. Reduce heat to low and simmer for 20 minutes, stirring occasionally.

Puree the mixture with an immersion blender until smooth.

Pour in the vinegar, stir and remove from heat after 1 minute.

Arrange bell pepper caviar in prepared jars and roll up.