Lecho in tomato: simple recipes for preparations - the best selection of recipes for vegetable lecho in tomato juice

Food preparation

In order to prepare a natural tomato base, take very ripe tomatoes. They may even be slightly deformed or dented, the main thing is that there is no rot. Next, there are two possible options:

1. The fruits are thoroughly washed and remove the skin from them. The tomato pulp is ground through a sieve, removing the seeds.
2. Tomatoes are cut into arbitrary slices without removing the peel. The slices are passed through a meat grinder and then through a metal grid. The remaining seeds and skins are discarded.

If you don’t want to bother with fresh tomatoes, then use tomato paste. To obtain the base for the marinade, it is diluted with water, depending on the recipe, and then heated over fire. At the same time, the composition of the original product is of no small importance. Tomatoes, water, salt, sugar - that's all that should be indicated on the label.

Some housewives use tomato sauce or ketchup. But here you need to be very careful, since the composition of these products can raise many questions. In addition, ready-made sauces have a certain set of spices, which can significantly affect the taste of lecho prepared for the winter.

Another option is to use packaged tomato juice or your own homemade canned food. You can read about how to make juice from fresh tomatoes from your own garden in our selection recipes, illustrated with detailed photographs.

The most delicious homemade lecho recipes

Bell or sweet pepper in tomato

You can use any pepper for this appetizer, the main thing is that it is sweet, but lecho will acquire a special taste if the main ingredient is the pods of thick-walled bell pepper. They take 1.5 kilograms of it. Wash, trim the stalks and carefully clean the seeds. The prepared sashes are cut into long strips 1.5-2 centimeters wide or arbitrary large plates.

2 kilograms of ripe tomatoes are punched with a blender or ground through a meat grinder. If desired, remove any remaining skins and seeds using a metal sieve.Add 1 tablespoon of salt to the resulting paste (the top must be removed with your index finger) and 1.5 tablespoons of granulated sugar.

As soon as the tomato paste boils, add sliced ​​peppers into the pan. For those who like it spicy, in addition to bell pepper, you can add finely chopped chili pepper. Also, add ½ cup of vegetable oil and ½ teaspoon of ground black pepper powder to the cooking pan.

After 20 minutes of simmering over medium heat, take the first sample. The pepper should be soft, but not boiled into porridge. If the degree of readiness of the main ingredient is satisfactory, then add 4 cloves of garlic, passed through a press, and 1.5 tablespoons of 9% vinegar to the bowl with the salad. Another two minutes on the fire and the snack is ready; they begin to package it in sterile jars.

The tightly closed container is covered with a warm blanket or outerwear for a day, and then transferred to a permanent storage place in a cool place.

A video from the Kromarenko family will tell you in detail about preparing peppers in a sauce made from homemade tomato juice.

Lecho with tomato paste, carrots, sweet peppers, and zucchini

Preparing vegetables:

• Carrots (1 large root vegetable) are peeled and cut into half rings or chopped on a medium-sized Korean grater.
• One large onion head is chopped into cubes.
• 1.5 kilograms of peeled zucchini pulp is cut into pieces with a side of approximately 1.5 centimeters.
• 3 pods of regular sweet or bell pepper, seeded and cut into large slices.

Tomato paste (400 grams) is placed in a saucepan or cauldron for cooking lecho and 500 milliliters of clean water are added. Add 100 milliliters of vegetable oil, 1 tablespoon of salt, 2 tablespoons of sugar and a couple of bay leaves to the mass.

After boiling, add all the vegetables except zucchini to the tomato base, and 5 minutes after boiling evenly, add sliced ​​zucchini. After 10 minutes of cooking, pour 3 tablespoons of 9% vinegar into the lecho, and after the mixture boils again, place the preparation in jars. Under a warm shelter, the preservation is left overnight.

About the workpiece lecho with onions based on tomato juice You can find out in detail from our photo material with instructions.

An interesting recipe for lecho in tomato with apples and herbs is presented by the MasteRrr TV channel.

Lecho with cucumbers and peppers based on ready-made tomato juice

Wash 1.5 kilograms of sweet peppers and remove stalks, membranes and seeds with a knife. Clean pods are cut randomly and then poured with boiling water for 3 minutes. When the pepper is steamed, drain the water and lightly dry the slices in a colander.

1.5 kilograms of fresh cucumbers are washed and, together with the peel, cut into rings 4-5 millimeters thick.

Pour store-bought tomato juice into a wide bowl. At the same time, it should be unsalted. Otherwise, the amount of salt indicated in the recipe will need to be adjusted to your own taste.

Add to juice:

• salt – 20 grams;
• sugar - 60 grams;
• vegetable oil – 100 milliliters.

Sliced ​​fresh cucumbers and steamed peppers are placed in boiling juice. After 5 minutes of cooking, add 100 milliliters of weak 9% vinegar to the lecho and boil the mass for another couple of minutes. The finished product is sealed in jars.

The “Find Your Recipe” channel offers another option for preparing cucumber lecho in tomato.

Vegetable lecho with eggplants in a slow cooker

Preparation procedure:

• A medium-sized onion head is peeled and cut into half rings.
• Chop carrots (1 large) into strips.
• Cut a kilogram of eggplant into 1.5 centimeter cubes, sprinkle with 3 tablespoons of salt, mix thoroughly and leave for 30 minutes. Afterwards, rinse the vegetable slices with running water.
• 2 large sweet peppers, peeled and cut into long strips.
• Heat 6 tablespoons of vegetable oil in the multicooker bowl on the “Fry” mode. Place onions in a heated container, and after 1 minute carrots. In total, the frying should be cooked for no more than 3 minutes, therefore, the multicooker mode is turned off without waiting for the sound signal.
• Peppers and eggplants are added to the sauteed vegetables and, until the bowl has completely cooled down, the lid of the unit is tightly closed.

• Meanwhile, dilute the tomato base. Place 0.5 cups of tomato sauce, which suits your taste best, into a separate bowl and fill it with a glass of water. The water may be cold. Add salt - from 0.5 to 1 teaspoon (depending on the initial salinity of the finished ketchup), and sugar - 1.5 tablespoons. Beat the lecho marinade until smooth with an egg whisk and pour it over the vegetables. By the way, for this recipe you can also use homemade tomato sauce.
• Before setting the cooking mode, the contents of the bowl are thoroughly mixed. Lay a bay leaf on top. Prepare the lecho using the “Stew” mode for 20 minutes with the lid closed.
• After the readiness signal, open the multicooker lid, add 1 tablespoon of vinegar and 3 cloves of garlic, which was previously passed through a press, to the lecho. Mix the lecho and close the lid of the unit for 5 minutes.
• At the final stage, the workpiece is laid out in jars. Seaming or screw caps are used for screwing.The main thing is to maintain the sterility of containers and lids.

Watch the video recipe from Marina Petrushenko about preparing lecho with tomatoes with the addition of store-bought tomato paste. The author of the video also uses a slow cooker for winter preparation.

How to store and serve the preparation

Homemade lecho in tomato can be stored in a cool place for up to 2 years, but it is best to use such preservation within the first year after production.

Lecho is served on the table as an addition to a side dish or instead of it. If you love pasta or Italian pasta, then the aromatic vegetable lecho can be used as a sauce or salad. Also, delicious stewed vegetables in tomato are an excellent snack for strong drinks.