Tomato sauce "Lecho"
Delicious, flavorful and thick sauce! Perfect with meat, rice and pasta. I made a portion and realized that this is very little! It's impossible to break away! Yield 2 liters of sauce.
Ingredients
Servings 10- Bulgarian pepper 300 g
- red onion 300 g
- tomatoes 1 kg
- mustard seeds 1 tsp
- ground chili pepper 1 tsp
- ground black pepper 1 tsp
- dried thyme 0.5 tsp
- vegetable oil 100 g
- parsley 1 bunch(s)
- salt 1 tbsp.
- sugar 100 g
- vinegar essence 1 tsp
Cooking
Step 1
Wash the tomatoes, make cross cuts. Pour boiling water for a few seconds, drain the water, remove the skin. Cut the tomatoes into 2-4 parts, depending on the size of the tomato. Punch with an immersion blender into a homogeneous mass.
Step 2
Peel the onion and bell pepper and cut into cubes. Fry in vegetable oil for 5 minutes. Pour chopped tomatoes, fried peppers with onions, salt with a slide, sugar, spices into a deep saucepan. Cook over medium heat for 30 minutes. Do not close the lid!
Step 3
Add essence and cook for another 10 minutes. For 5 min. add chopped parsley until ready. Arrange the finished sauce in clean jars and close tightly with a lid. Store in a dark place. I keep it in the refrigerator. Enjoy your meal!