Bell peppers in tomato paste

Bell Peppers in Tomato Paste – a delicious and easy-to-make recipe, perfect for filling your pantry with autumn flavors and adding a touch of freshness to your dishes. This classic preparation is not just a simple preserve, but an explosion of taste that can transform any meal into a feast.

Total preparation time: 1 hour and 15 minutes
Cooking time: 45-60 minutes
Number of servings: approximately 5 jars of 800 g

Necessary ingredients:
- 2.8 kg bell peppers (cut into smaller strips, ideally under a quarter of their original size)
- 1 jar of 800 g tomato paste (choose a high-quality paste for an intense flavor)
- 150 ml vinegar (preferably wine vinegar for a richer taste)
- 100 ml water
- 150 ml oil (sunflower oil is the most commonly used, but olive oil adds a distinct touch)
- 2 tablespoons of salt (helps with preservation and intensifying flavors)
- 2 tablespoons of sugar (to balance the acidity of the tomatoes)
- 5 bay leaves (adds a subtle and pleasant aroma)
- 10 peppercorns (for a hint of spiciness)

Step by step for a perfect bell pepper preserve:

1. Preparing the ingredients: Start by washing the bell peppers well under cold running water. Remove the stems and seeds, cutting them into thin strips. Ensure the strips are as uniform as possible for even cooking.

2. Creating the sauce: In a large pot, add the tomato paste, water, vinegar, oil, salt, sugar, bay leaves, and peppercorns. Place the pot over medium heat and mix well to combine the ingredients.

3. Heating the sauce: Allow the mixture to heat gently, stirring occasionally to prevent sticking. When the sauce begins to boil, it’s time to add the cut bell peppers.

4. Cooking the bell peppers: Add the strips of bell pepper to the hot sauce. Continue to stir carefully to ensure each strip is evenly coated with sauce. Let it simmer over medium heat, stirring periodically, until the bell peppers become slightly soft and start to 'absorb' into the sauce, about 20-30 minutes.

5. Sterilizing the jars: While the bell peppers are cooking, prepare the jars. Wash them thoroughly with hot water and detergent, then rinse. Place them in a preheated oven at 100 degrees Celsius for 15-20 minutes to sterilize. This step is essential to prevent bacterial growth.

6. Filling the jars: Once the bell peppers are ready, fill the sterilized jars with the hot mixture, leaving about 1 cm from the top. Ensure each jar contains a few bay leaves and peppercorns for added flavor.

7. Boiling in a water bath: Place the jars in a large pot with hot water (water bath) and boil them gently for 45-60 minutes. This process will help seal the jars and preserve the bell peppers for a longer time.

8. Cooling and storing: After boiling, remove the jars from the water using tongs and let them cool completely on a clean towel. Once cooled, label them with the preparation date and store them in a cool, dark place, such as a pantry.

Serving suggestions and variations: Bell peppers in tomato paste can be served as a side dish to meat, adding a vibrant touch to your meals. You can also experiment with other spices, such as garlic (adding it to the sauce during preparation) or even fresh basil for a Mediterranean taste. They pair excellently with goat cheese or a fresh salad.

Frequently asked questions:
- Can I use other types of peppers? Yes, you can replace bell peppers with sweet peppers or even hot peppers for a spicy version.
- How can I make the bell peppers sweeter? Add more sugar, but be careful not to overpower the acidity.
- What can I do with leftover open bell peppers? Make a marinated bell pepper salad or add them to sandwiches for a delicious taste.

Nutritional benefits: Bell peppers are an excellent source of vitamin C, antioxidants, and fiber. They contribute to healthy digestion and support the immune system, making this recipe not only tasty but also healthy.

*The end of this recipe is not just about preparing bell peppers in tomato paste, but about sharing moments of joy around the table. Each jar you fill is a part of culinary tradition and history, a gift for loved ones, and a memory of work in the kitchen. So, embrace this process and enjoy every step!*

 Ingredients: 2.8 kg of bell peppers cut into smaller strips (less than a quarter) 800 g jar of tomato paste 150 ml vinegar 100 ml water 150 ml oil 2 tablespoons of salt 2 tablespoons of sugar 5 bay leaves 10 peppercorns

 Tags:  peppers in sauce