Green tomato lecho for the winter - an amazingly delicious recipe

The proportions when preparing lecho from green tomatoes are arbitrary and are selected based on the fact that it urgently needs to be saved from frost. The approximate list of ingredients is as follows:

• 2 kg green tomatoes;
• 0.5 kg of ripe tomatoes, or 100 grams of tomato paste;
• 1 kg bell pepper;
• 0.5 kg carrots;
• 0.5 kg of onion;
• 100 grams of vegetable oil;
• 1 tbsp. l salt;
• 1 tbsp. l sugar;
• greens, paprika - as desired and to taste.

Before preparing lecho, you should prepare the tomatoes. Green tomatoes are too sour and can be somewhat bitter, but you can get rid of this.

Cut the tomatoes into pieces (not too small) and place them in a deep bowl. Sprinkle the tomatoes with sugar, salt and shake the bowl several times to mix the salt and sugar. Leave the tomatoes to release their juice, which produces acid.

Grate the carrots on a coarse grater.

Chop the onion and pepper.

Peel the ripe tomatoes and grind them in a blender.

To prepare lecho, it is advisable to use thick-walled pans so that the vegetables do not burn.

Pour vegetable oil into the pan and heat it.

Place the onion in the heated oil and gently simmer it. Then, one by one, add carrots, green tomatoes, peppers, and tomato paste. Don't forget to drain the juice from the green tomatoes first.

Stir and bring the lecho to a boil, then turn the heat down so that the lecho barely gurgles and cover it with a lid. You now have 20 minutes to sterilize the jars.

Taste lecho. If desired, add paprika and herbs.

Place lecho in jars and roll up.

It is not necessary to pasteurize lecho from green tomatoes. Stack the jars in the pantry, and in winter you will have a wonderful green tomato lecho with a surprisingly bright, summery taste.

How to cook lecho in a slow cooker, watch the video: