Lecho made from bell peppers and tomatoes for the winter. 6 simple step-by-step recipes

How to make delicious lecho with bell peppers and tomatoes without vinegar

Rich lecho is suitable to complement any dish. Just put it in a cute plate. Once you try it, you will definitely want more. After all, it won't be any other way.

Components:

Bell pepper – 1 kg.
Tomatoes - 1.5 kg.
Cloves - 2 pcs.
Allspice and black peas - 2 peas each
Salt – 1 tbsp. l
Sugar – 3 tbsp. l

Sequence of work:

Initially, process the sweet peppers thoroughly. Namely, you need to clean it of seeds and stalks. Chop it into large pieces. This product should not be crushed

Wash ripe tomatoes to remove any possible dust. Then you need to remove the peel from them. To do this, you should quickly scald them with boiling water. Then immediately immerse them in ice water. Then you can easily remove the film

Using a blender, mash them into a puree. Pour into a saucepan suitable for cooking. Place on low heat and cook for about 15 minutes. When cooking tomato puree, remove any foam that appears.

When the puree thickens slightly, add allspice and black peppercorns and cloves. Toss in the previously chopped peppers. Cover the container with the mixture and cook for six minutes. Then add salt and sugar

Continue the cooking process for fifteen minutes. Meanwhile, sterilize glass jars and lids.

Distribute the mixture into glass containers, roll up their lids, and turn them upside down. Cover with a thick towel. When completely cooled, you can put it in a cool place for long-term storage.

Bell pepper lecho for the winter with finger-licking tomato paste

This recipe is as simple as possible, because instead of tomatoes you use ready-made tomato paste. It turns out that you only have to chop the main ingredient - pepper. And then you will need to cook it in a marinade and roll it into jars.

But despite the simplicity of preparation, it turns out very tasty. It's like good quality canned goods from a store. Prepare this classic lecho and you won’t regret it.

Ingredients:

bell pepper - 2.5 kg
vinegar 9% - 125 ml
salt - 1 tbsp.
sugar - 0.5 tbsp.
vegetable oil - 125 ml
tomato paste 30% - 300 gr.
water - 1 l
black peppercorns - 6 pcs.
bay leaf - 4 pcs.

*Glass with a volume of 250 ml.

Preparation:

1. Wash the peppers, remove seeds and cut them in any convenient way. This can be done in half rings, 1 cm wide, or squares, or strips. Think about which piece will be more convenient for you to eat.

2.In a large saucepan or basin, prepare tomato sauce. To do this, simply mix water, tomato paste, salt, sugar. Also add spices: bay leaf and peppercorns. Bring to a boil and pour in sunflower oil and vinegar.

3. Place chopped peppers into the boiling sauce. Stir gently and cook for 20 minutes after the mixture boils.

Do not overcook the lecho. It is better that the peppers are still slightly crunchy when they are placed in jars. Then he will come and soften.

4. At the same time, sterilize the jars. The easiest way is in the oven. You can load several pieces there at once (the main thing is that they do not touch each other). Place the jars in a cold oven, then turn the heat up to 150º. Once heated, keep the glass in the hot oven for 15 minutes, then turn off the heat.

Bulgarian lecho with the addition of juicy tomatoes and zucchini

Adding zucchini to the composition is the right decision! The taste is more rich, juicy and delicious! Zucchini adds variety to this preparation. It will add some specialness to the dish.

Necessary:

Zucchini – 2 kg.
Sweet pepper – 1 kg.
Tomatoes - 1.5 kg.
Onions – 1.5 kg.
Tomato paste – 300 g.
Vegetable oil – 1 cup
Salt - 1 tbsp. l
Sugar – 1 tbsp
Acetic acid 9% - 1⁄2 tbsp
Water - 1 l

Sequence of work:

Pre-prepare jars with lids, that is, sterilize them.

Wash the zucchini, remove peel and seeds. Chop into medium cubes. If the zucchini is young, then you don’t need to peel and remove the seeds.

Coarsely chop the sweet peppers prepared for cooking into squares or bars.

Chop the onion into strips. Clean the tomatoes from dirt and cut into slices.

Place water and oil in a container with a thick bottom, add salt, tomato paste and sugar. Wait until it boils, then transfer the zucchini to the liquid and cook for ten minutes. After this add tomatoes and peppers.

Continue cooking for ten minutes. Season with vinegar. Divide into jars and pack under a metal lid.

Happy cooking!

Eggplant and pepper lecho for the winter without sterilization: recipe with vinegar

Combine peppers with eggplants and get a completely new taste of lecho. Naturally, the blue ones come with garlic, which will add piquancy to the appetizer.

Ingredients:

tomatoes - 2 kg
eggplants – 1 kg
bell pepper - 700 gr.
carrots - 300 gr.
salt - 1 tbsp.
sugar - 80 gr.
vegetable oil - 120 ml
garlic - 4 cloves
vinegar 9% - 50 ml

Stages:

1.Pour a liter of cold water into a bowl and dissolve a tablespoon of salt in it. Cut the eggplants into quarter slices and place in the resulting saline solution for 15 minutes.

2. Cut the tomatoes in any way, cutting out the stem. Grind the tomatoes in a blender into a homogeneous mass.

3. Cut the peppers into strips or squares. Here, focus on your preferences. Chop the carrots into half circles, and grate the garlic on a fine grater or pass through a press.

4. Rinse the eggplants and drain in a colander.

5.Pour the tomato into a saucepan of sufficient volume, add carrots, peppers and eggplants, pour in vegetable oil. Place on the fire and bring to a boil.

6.Add salt and sugar, stir and cover loosely with a lid. Cook at moderate boil for half an hour.

7.After 30 minutes, add garlic and vinegar. Stir and cook for the last 5 minutes. While the salad is preparing, you need to start sterilizing the jars and lids.

8. Pour the finished lecho into jars to the very edge and roll under the iron lid.

9.Turn over and let cool completely. There is no need to wrap it, the workpiece will be stored well anyway.

Delicious lecho with sweet peppers, onions and fresh tomatoes

Why not prepare a more elegant and bright lecho? To do this, you just need to diversify it with colored sweet peppers. And the taste will be more intense. And there is no mention of aroma. It simply cannot be described in words. It's best to try this whole thing as soon as possible. I wish you success!

Products:

Sweet pepper – 1 kg.
Tomatoes – 500 g.
Onion – 2 pcs.
Vegetable oil – 100 g.
Salt - to taste.
Sugar – 100 g.
Garlic – 4 – 5 cloves
Ground black pepper – 0.5 tsp.
Ground dill seeds – 1 pinch.
Parsley – 1 bunch
Table vinegar – 50 milliliters

Your actions:

Prepare and process vegetables

Chop the pepper into wide bars, garlic into squares, onion into half rings

Pour vegetable oil into a pan, heat it up and add the onion to it, bring the vegetable until soft

Grind the tomatoes in a meat grinder or rub through a sieve. Add to the onion and mix thoroughly. From the moment it boils, cook for twenty minutes over low heat.

Add the pepper to the mixture and mix well again. When it boils, cook for another fifteen minutes.

Add salt, sugar, pepper, garlic, ground dill seeds. From the moment it boils, cook for ten minutes

Chop the parsley and add it with vinegar to the pan. Mix everything. Bring to a boil, cook for an additional ten minutes

Distribute freshly prepared lecho into sterile jars and cover with sterilized lids. Roll up with a key, wrap under a thick blanket. Leave it like this until it cools completely. Then put it in a cool place for permanent storage. Bon appetit and good mood!

How to make lecho in jars for the winter without oil and without vinegar: tasty and healthy

Not everyone can eat vinegar due to health reasons. And in general, it’s better for everyone to get less involved with this preservative. Tomatoes have a lot of acid, which can preserve lecho without adding vinegar.

Ingredients:

tomatoes - 3 kg
sweet meaty pepper - 1 kg
rock salt - 1 tbsp.
sugar - 3 tbsp.
dried basil - 1 tbsp.
garlic - 6 cloves
black peppercorns - 10 pcs.
allspice - 5 pcs.
cloves - 5 pcs.

Cooking method:

1.Cut half the amount of tomatoes into small cubes and place in a thick-bottomed pan or cauldron. Chop the pepper into squares and add to the tomatoes. Place on low heat and bring to a boil. Cook from this point on for 15 minutes with the lid closed.

2. Also chop the second half of the tomatoes into small pieces and set aside for now. Chop the garlic finely with a knife.

3. After 15 minutes of cooking the lecho, add the remaining tomatoes, stir and cook for another quarter of an hour.

4. Dry spices (peppers and cloves) need to be ground in a mortar or coffee grinder. Then combine the resulting mixture with garlic and grind everything together. Add salt, sugar and basil to the mixture, stir.

5.5 minutes before the snack is ready, add aromatic salt and spices to it.

Cook the product under a closed lid.

6.Place the delicious lecho into sterile jars and screw on the lids, which need to be removed from the boiling water. Do not put it all the way to the edges, leave a little space, about the size of a finger.

7.Wrap the jars in a warm blanket until they cool completely. Then it will be stored in a cool, dark place. A tasty and healthy feather lecho is ready, help yourself.

Spicy tomato lecho without sterilization

A recipe has also been found for those who cannot live even a day without spicy food. After all, they are no exception. As it turns out, preparing a spicy appetizer in the form of lecho is quite simple. This does not require any great effort. It is enough just to be attentive and have a good attitude.

Compound:

Vegetable oil – 60 milliliters
Bay leaf – 6 pieces
Hot pepper – 5 grams
Tomatoes – 4.5 kilograms
Garlic - 1 head
Sugar – 70 grams
Salt - to taste
Onions – 2 – 3 pcs.
Sweet pepper – 1.6 kilograms
Allspice corns - to taste

Sequencing:

Wash the tomatoes and grind them into puree. To do this, you can use any convenient kitchen equipment. Place on heat in a deep container. After the mixture boils, cook it for half an hour.

At this time, peel, wash, and cut the peppers and onions into strips. Then transfer to a saucepan with tomatoes. Add salt and bay leaf. Pour in sugar, chopped hot pepper and allspice.

After twenty minutes, remove the bay leaf from the mass. Peel the garlic and pass through a press. Add garlic and vegetable oil to the pan. Cook the mixture for fifteen minutes.

Carefully pour the finished boiling mixture into sterilized jars, roll up the lids, and wrap well. Subsequently, refrigerate for long-term storage. Don't forget about a great mood.

Have a sunny day!

Cooking lecho with garlic, tomatoes and peppers - recipe with herbs

Here is another simple and easy recipe for making pepper lecho. We will make the sauce from tomato juice, and for a more interesting taste we will use parsley and garlic.

Ingredients:

bell pepper – 1 kg
tomato juice - 1 l
parsley - 1 bunch
garlic - 3 cloves
sugar - 100 gr.
salt - 1 tbsp.
vinegar 9% - 1 tbsp.
sunflower oil - 100 ml

How to cook:

1.You can buy tomato juice or make it yourself in a juicer. If there is none, you can simply cut the tomatoes and boil them for 10-15 minutes. After this, rub through a sieve. Cut the pepper into strips, finely chop the parsley and garlic.

2.Next, start cooking lecho. Pour tomato juice into a large bowl, add salt, sugar, parsley and sunflower oil. Stir and bring to a boil.

3.Put the pepper into the boiling sauce, stir and wait again until the appetizer boils. Cook for 7 minutes from the moment of boiling.

4.Add garlic and vinegar, simmer for one minute and reduce heat to low. Without removing the lecho from the stove, fill the jars with hot pepper and roll them under the lid.

5. Cover the finished canned food with a warm towel or down jacket, turning it upside down first. When the jars have cooled, put them in a dark place.

From this amount of products, 2.2 liters of ready-made seams are obtained.

Bulgarian lecho with ripe tomatoes, carrots and onions for the winter

An excellent combination of fresh vegetables will allow you to prepare an awesome preparation for the winter - lecho!

Components:

Sweet pepper -1 kg.
Tomatoes -1 kg.
Carrots – 300 gr.
Onions - 300 gr.
Garlic – 3 – 4 cloves
Salt, sugar - to taste
Allspice – 5 pcs.
Black pepper – 5 pcs.
Bay leaf – 5 – 6 pcs.
Sunflower oil – 150 g.
Vinegar 9% - 0.5 tbsp

Sequence of work:

Process the necessary vegetables in advance. Chop peppers, onions and carrots into strips, cut garlic into quarters, cut tomatoes into slices

Place everything except the garlic in a deep container.

Add sugar, salt and bay leaf there. Add the required amount of allspice and black peppercorns, ground paprika, and vegetable oil.

Cover the container with cling film and let stand at room temperature for about four hours, stirring occasionally.

Place the thoroughly washed jars in the oven and sterilize them in this way for an hour.

Transfer the infused mixture from the table to low heat to heat. When it boils, add vinegar and garlic, cook for another five minutes.

Distribute evenly among jars and cover with lids. Place in a pan of boiling water for fifteen minutes to sterilize, then roll up.

Wrap jars of lecho with a blanket or blanket to continue the sterilization process. Move the completely cooled filled jars to the cellar.

Warm winter and successful preparations!

Recipe for pepper lecho with tomato juice (needs sterilization)

What sets this recipe apart from others is that you don’t need to cook the peppers. It's enough to just blanch it. And then put it in jars and sterilize. This cooking method keeps the vegetables crispier and not overcooked.

Ingredients:

sweet pepper - 3 kg
tomato juice - 1 l (store bought)
refined vegetable oil - 100 ml
vinegar 9% - 60 ml
salt - 1 tbsp.
sugar - 0.5 tbsp. (125 ml)
allspice - 4-5 peas

Process:

1. As with any preservation for the winter, you need to thoroughly wash the pepper. Pay attention to the area around the stem - this is where the most dust collects. Remove the seed pod, rinse again and cut into 4 pieces lengthwise into “tongues”.

2.Fill a saucepan with water and boil it. Place the pepper pieces in it and boil after boiling again for 2 minutes.

If the pepper is thin, then boiling for 1.5 minutes will be enough. Cook hard and dense for 3 minutes.

3. Using tweezers, remove all the slices from the boiling water or simply drain the water.

4. The jars need to be clean, washed with soda. There is no need to sterilize them separately. Place the blanched peppers in a glass container, filling tightly. You should get 3 liters of blanks.

5.Now you need to cook the filling. Pour tomato juice into the pan, add salt, sugar, odorless sunflower oil, and a few peas of allspice.

6.Bring tomato sauce to a boil, simmer for two minutes and add vinegar. Keep it on the fire for another minute and turn off the heat.

7.Pour the marinade into the jars with pepper using a ladle. Do not fill to the very top, because liquid may spill out during sterilization. Cover with clean lids, but do not roll up.

8. Place a cloth napkin on the bottom of a wide pan and place the filled jars. Fill them with hot water, slowly and carefully up to the shoulders. Put it on fire. After the water boils in the pan, sterilize the canned food for 20 minutes (time for a liter container).

9.Now screw the caps tightly with a wrench. You can also use screw caps. Turn the jars over so that the top part that is not in the water continues to sterilize. Wrap in a blanket and let cool.

10. Delicious lecho in tomato juice is ready. The pepper in it holds its shape well, but at the same time it is quite soft and sweetish. Overall, the recipe is very good. Meet winter fully armed.

How to prepare lecho for the winter from tomatoes, bell peppers and garlic

This recipe will tell you how to simply prepare lecho for the winter. Stores well, everyone eats with great appetite!

Components:

Bell pepper - 2 kg.
Tomatoes - 2 kg.
Garlic - 1 head
Sugar – 3 tbsp. l
Vegetable oil – 100 gr.
Salt – 1 tbsp. l
Black peppercorns – 8 pcs.
Allspice peas - 8 pcs.
Bay leaf – 3 pcs.
Cloves – 4 – 5 pcs.

Sequence of work:

Wash, peel and cut sweet peppers into medium-sized cubes

Wash the tomatoes, pour boiling water over them, and remove the skins. Puree. Put the mixture on fire. Boil, cook for 20 minutes. Then add sugar, salt, vegetable oil

When the tomato juice with additives boils again, add sweet peppers to it, add black pepper and allspice, bay leaf, cloves

Bring to a boil, then cook for another 15 or 20 minutes. While the mixture is finishing cooking, you will have time to prepare containers for storage. Be sure to heat treat the jars and lids.

Finally, fold in the prepared garlic. Mix thoroughly to distribute it evenly. Spread the mixture evenly into containers and roll under the lids using a special seaming machine. Cool completely in an upside down position. Afterwards you can lower the lecho into the cellar.

Have a wonderful mood!

Cooking lecho from tomatoes and peppers with beans

For those who love cooked beans, this unusual recipe is suitable. It is unusual not only because of the presence of beans in lecho, but also because of the long cooking process. After all, the beans will have to be soaked for 6-8 hours, and then boiled for another hour and a half.

But the finished result always has a special, unique taste. Canned food can be eaten as a salad, used as a soup dressing, or served as a side dish.

Required ingredients:

1 kg tomato;
2 kg of bell pepper;
0.5 kg beans;
0.5 kg onions;
1 head of garlic;
100 g sugar;
50 g salt;
1 tsp. citric acid;
200 g vegetable oil;

Preparation:

You can use any beans for making lecho. Dry beans of different colors or asparagus pods are suitable.

You should not mix different varieties in one preparation: with large and small beans or seeds of different colors.

The day before, we sort out the beans, wash them and fill them with cold water for at least 8 hours. It is convenient to do this at night. The beans will swell, absorbing moisture, and become softer. In the morning, drain the water and wash the seeds. Fill with fresh water again and boil until soft. But don’t overcook it, otherwise it will fall apart during further heat treatment.

We cut the remaining vegetables into arbitrary cuts. We pass the tomatoes through a meat grinder or puree them in a blender.

In a thick-walled bowl or cauldron, fry the onions in vegetable oil. Add tomato juice and bell pepper. Mix everything and cook for 5-7 minutes. Place the beans in the cauldron. Immediately add sugar and salt and bring the brew to a boil.

After boiling, switch the heat to moderate and cook for 1 hour. 5 minutes before readiness, add citric acid and garlic passed through a press. Fill sterilized jars to the very top and seal with lids.

Video - recipe for lecho made from sweet peppers with the addition of tomatoes, carrots and white onions

This is one way to create a delicious dish prepared for the winter. There is nothing complicated here! The most important thing is to use natural vegetables and cook everything in a great mood, then you will definitely succeed at the highest level!

If the incredible happens - not a single recipe suits your taste, do not despair.

Look at a few more recipes on the interesting website “Piggy Bank of Wisdom” https://kopilpremudrosti.ru/lecho-iz-perca-i-pomidor.html, maybe there is what you need.

I think that you have already realized that the process of preparing lecho will not require much time and effort. So cook with pleasure. Stock up on yummy vitamins for the winter! May you and your family be healthy! Successful canning and successful storage of preparations to everyone!

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How to cook zucchini lecho with tomatoes and peppers

And the period of active procurement just doesn’t come into play! I want to share with you a recipe for zucchini lecho. Like all other recipes, this preparation is also simple to prepare, but it turns out, as always, very tasty!

What is needed to prepare zucchini?

1.5 kg zucchini, peeled and seeded and cut into small cubes,
1.5 kg of tomatoes, it is better to take fleshy ones with thin skin, peeled from the stalk, they need to be cut into small pieces,
4 large sweet peppers, thinly sliced
4-5 cloves of garlic, passed through a press,
50 g sugar,
1 tbsp. l. rock salt,
1 tbsp. l. vegetable oil (refined),
1 tbsp. l. 9% table vinegar.

How to cook

Place the tomatoes in a saucepan and put it on the fire. Add sugar and salt, stir and bring to a boil. After boiling, simmer over medium heat for 10 minutes.

Next, add zucchini, pepper, oil and wait until the mixture boils. After boiling, cook the vegetables for 30 minutes, stirring occasionally.

10 minutes before readiness, add chopped garlic, mix carefully so as not to turn the salad into porridge. And literally 3 minutes before the end of cooking, add vinegar.

Mix gently again. That's it, the lecho is ready! Now we put the hot lecho into sterile jars, roll them up with sterile lids, turn them upside down and wrap them up. Leave until the jars cool completely.

Recipe for cucumber lecho for the winter - incredibly tasty preparation

I found this recipe on the Internet. I liked it for its simplicity and the fact that you can use any cucumbers, for example, overgrown or non-standard ones. This is another way to prepare something tasty from them for the winter.

Required Products:

Cucumbers – 3 kg,
Tomatoes – 3 kg,
Onions - 6 medium onions,
Garlic – 2 heads,
Sugar – 4 tbsp. l.,
Salt – 2 tbsp. l.,
Vegetable oil – 100 ml.

How to cook

Grind the tomatoes using a meat grinder or blender, or rub through a coarse grater if the skin of the tomatoes is thick. Place the chopped tomatoes on the fire, bring to a boil, and cook over low heat for 10 minutes, stirring occasionally. Then add chopped onion and garlic to the tomato mixture and mix. Bring to a boil again and simmer for 5 minutes.

After 5 minutes, add cucumbers cut into rings or half rings (depending on thickness). Add sugar, salt and pour in the butter. Mix the mixture well and let it boil. From the moment it boils, cook over low heat with occasional stirring for 15 minutes.

Adjust salt and sugar to your taste, adding them if necessary.

5 minutes before the end of cooking, add vinegar to the salad, let it simmer for another 5 minutes and place the finished lecho in sterile jars.

When pouring, we try to ensure that the liquid in the jars is evenly distributed. We close the filled jars with boiled lids and roll them up. Turn over and cool at room temperature.

TOP 7 recipes for tomato lecho

In European cookbooks there are many recipes for tomato lecho, which can be presented to guests as an appetizer or side dish. They use both fresh tomatoes and tomato paste. Knowing how to make lecho from tomatoes according to the classic recipe, you can experiment with the ingredients yourself, creating your own version of a snack and aromatic preserve for the winter.

Classic tomato lecho

According to the classic recipe, lecho is cooked from tomatoes and bell peppers. It comes out piquant, moderately spicy, and goes well with meat and sausages. You don’t have to pour vinegar into the preparation, then it is used as a side dish and stored in a cold place.

Calorie content per 100 g - 53 kcal.
Number of servings - 25
Cooking time - 2 hours

Ingredients:

Tomatoes - 2.5 kg
Bell pepper - 2.5 kg
Vegetable oil - 130 g
Sugar - 0.5 tbsp.
Salt - 1 tbsp.
Peppercorns - 5 pcs.
Vinegar - 1 tbsp.

Step-by-step preparation of classic tomato lecho:

Wash the tomatoes, peel them, to do this, cut their base crosswise and dip in boiling water for 1-2 minutes. The skin of scalded tomatoes can be easily removed by hand.
Grind the skinless tomatoes in a food processor until smooth.
Add sunflower oil to the tomato mixture, add salt and sugar.
Boil the mixture after boiling for a quarter of an hour.
Wash the pepper and remove the seeds. Cut the fruits into slices or rings.
Add chopped pepper, peppercorns and, if desired, bay leaf to the tomato mixture. When everything boils, boil for another 15-20 minutes.
Add vinegar 5 minutes before cooking.
Pour the finished classic tomato lecho into sterilized jars, close with a key, turn the container over and wrap until completely cooled.

From the specified volume of ingredients you get eight 0.5-liter jars of tomato lecho for the winter or a 4-liter pan of aromatic snack.

Tomato lecho with cucumbers

When the tomato and pepper season begins, many people still have delicious cucumbers in their gardens and on store shelves. They can also be added to the workpiece. The dish turns out tasty and original. Lecho made from tomatoes and cucumbers is an excellent alternative to the already boring canned cucumbers with chili ketchup and Nezhensky salad. The ingredients are weighed already cleaned.

Ingredients:

Tomatoes – 500 g
Bell pepper – 300 g
Cucumbers – 1 kg
Garlic – 15 g
Sugar - 90 g
Salt - 40 g
Vegetable oil - 50 ml
Vinegar - 50 ml

Step-by-step preparation of lecho from tomatoes and cucumbers:

Wash the tomatoes, cut into slices, grind into puree in a food processor or grind through a meat grinder. Pour the mixture into a saucepan or cauldron.
Wash the pepper, remove the stems and seeds, cut into strips.
Remove the husks from the garlic and press through a press.
Wash the cucumbers and cut into rings. Cut large fruits into half rings.
Add pepper, garlic, sunflower oil, salt and pepper to the tomato mixture. Mix everything, put it on the burner and boil. After boiling, reduce the heat, cover the cauldron with a lid and simmer for 15 minutes.
Throw cucumbers into the vegetable mixture, pour in vinegar, mix everything, boil and simmer for another 5 minutes.
Pour the preparation into a sterilized container, close it with a seaming key, turn it upside down and wrap it in a blanket for a day.

It will take you a little over an hour to prepare lecho from tomatoes and cucumbers. From the specified volume of ingredients you will get 4 glass containers of 0.5 liters each.

Tomato lecho with zucchini

You can make tomato lecho with the addition of young zucchini. The preparation turns out to be very spicy, but incredibly tasty. It can be served as a sauce or side dish for meat. If you don't like it spicy, you don't have to add chili pepper.

Ingredients:

Zucchini - 2 kg
Tomatoes – 1 kg
Bell pepper - 0.5 kg
Onion - 0.5 kg
Garlic – 20 g
Chili pepper - 20 g
Vinegar - 40 ml
Sugar - 60 g
Vegetable oil - 70 ml
Sea salt - 45 g
Tomato sauce - 400 g
Ground black pepper - to taste

Step-by-step preparation of tomato and zucchini lecho:

Wash the vegetables, dry them, remove peels and seeds if necessary. Young zucchini does not need to be peeled. Cut into half rings.
Remove the skins from the onion and cut into half rings. Press the garlic through a press. Remove the seeds from the chili pepper and cut it into rings.
Finely chop the peppers and tomatoes, throw them into a food processor and thoroughly grind them into a puree.
Place the mixture in a saucepan or cast iron casserole, boil, add sugar, salt, boil again. Skim off foam constantly. Pour in sunflower oil and tomato sauce.
Add zucchini to the mixture, mix everything, cook for 15 minutes on a small burner with constant stirring.
Add the onion to the mixture and cook for another 10 minutes. Add garlic, chili, ground black pepper, mix everything, cook for 3 minutes. Pour in the vinegar, stir, remove from the burner.
Pour the finished dish into a sterilized container, close it with a seaming key and wrap it upside down in a blanket until completely cooled.

This aromatic and incredibly healthy lecho made from tomatoes and zucchini will give you a lot of vitamins and pleasant memories of sunny summer days during the cold season.

Tomato lecho with bell peppers and onions

A simple lecho made from tomatoes and peppers can be made original and piquant by adding onions and turnips to it. Unlike the classic recipe, in this one the vegetables are not simply boiled and rolled, but are first infused in a pre-prepared marinade.

Ingredients:

Tomatoes – 3 kg
Onion - 1 kg
Bell pepper – 1 kg
Sunflower oil – 300 ml
Vinegar - 60 ml
Sugar - 250 g
Salt - 2 tbsp.

Step-by-step preparation of lecho from tomatoes with bell peppers and onions:

Initially, wash and peel the vegetables, remove the skins from the onion, and cut out the seeds and stalks from the pepper.
Cut the tomatoes and peppers into 4 parts. It is best to choose dense, slightly hard fruits.
Cut the onion into half rings.
Prepare the marinade. Heat the sunflower oil, add salt, sugar and vinegar. Mix everything.
Mix the chopped vegetables, pour in the hot marinade and leave to steep for 6 hours.
Place the vegetable mass on the burner and after boiling, boil for 20-25 minutes.
Pour hot lecho from tomatoes, peppers and onions into sterilized jars and close with a seaming key. Keep the preserved food under a blanket until completely cooled.

Lecho with tomatoes and onions can be eaten immediately after cooking. This flavorful appetizer can serve as a savory dip for mashed potatoes.

Lecho with tomato juice and herbs

For a classic appetizer, you only need tomatoes and peppers, but to prepare the most delicious tomato lecho, you will need a lot of aromatic greens, onions and carrots. Such preserved vegetables in winter will become a real storehouse of vitamins.

Ingredients:

Tomatoes – 1 kg
Bell pepper – 1 kg
Carrots - 0.5 kg
Onions - 0.5 kg
Dill - 10 g
Parsley - 10 g
Vegetable oil - 200 ml
Sugar - 1 tbsp.
Salt - 50 g
Vinegar - 50 ml

Step-by-step preparation of lecho with tomato juice and herbs:

You can use 1 liter of store-bought tomato juice in the recipe or make it yourself. To do this, wash the tomatoes, pour boiling water over them, and quickly transfer them to cold water. Using a knife, remove the peel from each fruit and cut it into slices.
Grind the tomatoes through a meat grinder or in a food processor. Pass the resulting mixture through a sieve or cheesecloth to sift out the seeds. It is enough to crush overripe tomatoes with a whisk until they become mushy.
Peel the onion and cut into rings or half rings.
Wash the greens, dry them, cut into 2 cm pieces.
Wash the pepper, cut off the stalks, remove the seeds, cut first into slices and then into cubes.
Wash the carrots, peel them, and grate them on a coarse grater.
Place vegetables and herbs in tomato juice, place everything on the stove, add salt and pepper, pour in sunflower oil. Boil the mixture, stirring constantly so that the ingredients do not stick to the bottom. Cook the boiled mixture on a medium burner for 10 minutes, stirring with a wooden spoon.
Pour vinegar into the mixture, stir everything, when it boils, remove it from the stove and place it in a sterilized container. Close it with a seaming key, let it cool under a blanket and put it in the pantry.

It will take you about an hour and a half to prepare lecho from tomatoes at home; most of the time is spent preparing vegetables. But the result is worth every minute spent.

Tomato lecho with garlic

The classic appetizer is prepared without garlic, only in some recipes 1-2 cloves are added, but if you like savory preparations, we offer you step-by-step preparation of garlic lecho from tomatoes. For this dish you need to use small round tomatoes with dense, juicy pulp. To make it bright and colorful, you can use yellow, orange and green peppers.

Ingredients:

Tomatoes – 2 kg
Bell pepper – 2 kg
Garlic - 1-2 heads
Sugar - 3 tbsp.
Salt - 1 tl.
Allspice - 8 pcs.
Peppercorns - 8 pcs.
Bay leaf - 3 pcs.
Cloves - 3 pcs.
Vegetable oil - 100 ml

Step-by-step preparation of tomato lecho with garlic:

Wash the tomatoes, remove the stem and cut into pieces.
Grind the tomato pulp with a food processor or pass through a meat grinder and pour into a cast iron cauldron or saucepan.
Boil the tomato mass for 20 minutes after boiling on a medium burner. Stir the mixture regularly to prevent it from sticking to the bottom.
Add sugar and salt to the mixture. After boiling, add bay leaf and other spices. Mix everything.
Wash the pepper, remove the seeds and stalks. Cut it into strips and place in the tomato mass. Boil, simmer on a small burner for 20 minutes with constant stirring.
Peel the garlic, twist it with a meat grinder or squeeze it through a press. Place it in the vegetable mixture 5 minutes before it is ready.
Pour the tomato and garlic lecho into sterilized glass containers and close with a seaming key.

The preparation can be served as a side dish for meat dishes or simply eaten with white bread. Thanks to the large number of spices, it turns out to be very aromatic and piquant.

Tomato lecho with eggplant

Lecho made from tomatoes and bell peppers will become even more aromatic and richer if you add eggplants to it. The dish goes perfectly with mashed potatoes, meat and poultry. It can be eaten with a slice of fresh bread or loaf. And if you add chili pepper, you can serve it as a hot sauce for barbecue and other dishes.

Ingredients:

Eggplants – 1400 g
Tomatoes – 800 g
Bell pepper – 500 g
Carrots – 500 g
Onion - 500 g
Garlic – 7 cloves
Sugar - 100 g
Salt - 2 tbsp.
Vegetable oil - 1 tbsp.
Vinegar - 100 ml

Step-by-step preparation of lecho from tomatoes and eggplants:

Wash the tomatoes, dry them, and make a cross-shaped cut on each fruit. Throw the cut fruits into boiling water for 2-3 minutes, then drain it and remove the skin from each.
Grind the peeled tomatoes with a food processor or grind in a meat grinder. Another option is to grate it on a coarse grater.
Wash the carrots, peel them, and chop them into a large-mesh grater.
Remove the skins from the onion and garlic. Cut the onion into half rings, press the garlic.
Wash the pepper, remove seeds and stalks, cut into half rings.
Wash the eggplants, remove the root, do not remove the peel, cut into medium-sized cubes.
Place a saucepan or cast iron cauldron on the fire, pour vegetable oil into it. When it's hot, add onions and carrots. Fry the vegetables with constant stirring for 7 minutes.
Throw eggplants, peppers and tomatoes into the cauldron. Mix everything, add salt, sprinkle with sugar and knead again.
When the mixture boils, move the cauldron to the middle burner and simmer for 30 minutes. The lecho should boil a little, if not, the fire needs to be increased a little.
Add garlic to the mixture, add vinegar, mix everything and simmer for 15 minutes. Taste the product and add salt, sugar or vinegar if necessary.
Pour the lecho into sterilized glass containers, close with a seaming key and place under a warm blanket upside down until completely cooled.

From the specified volume of ingredients you will get 2-4 liter jars of lecho from tomatoes and eggplants. If you prefer spicy dishes, add chopped chili pepper during cooking or add a large portion of ground black pepper at the stage of adding garlic. To give the preparation the aroma of fresh herbs, you can add finely chopped dill, parsley, cilantro and other herbs to taste into the lecho along with garlic.