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Tomato lecho for the winter with carrots and peppers
Lecho for the winter with peppers, carrots and tomatoes is a great side dish from a jar for grilled meat or sausages. Lecho is a dish originally from Hungary. Afterwards, it gained popularity throughout Europe, especially in northern Germany. In Hungary, lecho is served as a full-fledged dish with pieces of white bread.
How to cook Tomato lecho for the winter with carrots and peppers
Step 1
First, sterilize the jars and lids. Place the jars and lids in an oven preheated to 110 °C, without covering the jars with lids. Sterilize 0.5 l jars for 10 minutes, and liter jars for 15 minutes. Record the time, and after they are heated, turn off the heat and leave all the contents in the oven until they cool completely.
Step 2
Cut the bell pepper into strips, the carrots and onions into half rings, and chop the garlic. Remove the stems from the tomatoes and cut them into cubes.
Step 3
Heat a saucepan with vegetable oil. Fry the onion for 5 minutes. Add 100 ml of water, garlic, sweet pepper and carrots with spices.
Step 4
Simmer the vegetables until tender, about 20 minutes.
Step 5
Add tomatoes and continue to simmer for another 15 minutes.
Step 6
Blend the vegetables until pureed. Then pour in the vinegar and stir.
Step 7
Place the lecho in the jars. Roll up the jars and immediately after rolling up, turn the jar upside down with the lid and wrap it in a warm material. Let the preparation cool slowly, and then put it in a dark place.
Tomato lecho for the winter with carrots and peppers - FAQ About Ingredients, Baking Time and Storage
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