Sweet pepper in a tomato for the winter
Canned pepper in tomato is a bright and beautiful appetizer that will decorate any holiday table. This preparation has a rich sweet and sour taste and an incredible spicy aroma. The color of the pepper does not matter – choose the one you like best.
Step by step cooking recipe
Rinse the tomatoes, cut and pass through a juicer.
Place the resulting tomato juice in a cooking pot, add salt, sugar, black pepper and olive oil. Boil the workpiece, stirring occasionally, over medium heat for 10 minutes after boiling.
Rinse bell pepper, remove seeds and stalks, cut into slices. Please note that the recipe indicates the net weight of pepper – already without seeds and stalks!
Place the prepared pepper in boiling tomato juice, bring to a boil and boil for another 7-10 minutes, not forgetting to stir.
Place the hot blank in prepared sterile jars, seal tightly, wrap and leave to cool completely. Store the cooled canned peppers in a tomato in a cool, dark place.
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