Bell peppers in tomato sauce with vegetables for the winter - a delicious recipe for preparing peppers in a sauce.

For 3 kg of chopped pepper you will need 6 liters of prepared tomato juice, 600 g of grated carrots, 100 g of grated celery roots, 20 cloves of garlic, a bunch of dill and parsley, 400 ml of vegetable oil, 100 g of salt and sugar, 100 ml of vinegar.

First of all, prepare tomato juice. We take well-ripe tomatoes, cut them into pieces, grind them in a blender or grind them in a meat grinder, then you can grind them through a colander. After this, put it on low heat. Cook for 30 minutes, skimming off the foam.

Wash the pepper thoroughly, remove the stems and seeds, cut into strips (about 1 cm wide), grate the carrots, celery root, finely chop the greens, chop the garlic cloves.

Dip a mixture of vegetables, except garlic and herbs, into boiling juice, adding vegetable oil, sugar and salt.

The juice with vegetables and spices should be boiled for 10 minutes.

The finished pepper should be soft and easily pierced with a toothpick. 5 minutes before the end, add vinegar, herbs and garlic. While still hot, place the vegetables for seasoning into sterilized jars, filling the jars to the very top.

We immediately seal the jars hermetically, turn them upside down and wrap them until they cool.

Canning can be used when preparing various meats, pizza, as an appetizer, and as a dressing for soups. Preparing preserves for the winter will not take much time, but will create variety on your table and provide vitamins.