Peppers in tomato sauce
Recipe for Peppers in Tomato Sauce
Every autumn, when the vegetable harvest reaches its peak, the thought of pickles and preserves evokes that warm nostalgia of childhood. Peppers in tomato sauce are a delicacy that combines sweet and tangy flavors, perfect for accompanying any dish, from roasts to pilafs. This recipe, inspired by a family tradition, promises to become a favorite in your home.
Total preparation time: 1 hour and 30 minutes
Servings: 6 jars of 400 ml
Ingredients:
- 3 kg peppers (you can also use a mix with red bell peppers)
- 300 ml vinegar
- 250 ml oil
- 250 g sugar
- 2 tablespoons coarse salt
- 400 g tomato paste (or tomato juice/puree/ketchup, preferably homemade)
- 6-7 bay leaves
- 2 tablespoons peppercorns
- 2-3 tablespoons mustard seeds
- Clean and dry jars and lids
Preparation:
1. Preparing the peppers:
Start by washing the peppers well under a stream of cold water. Remove the stems and seeds, then cut them in half, and each half into thin strips. These smaller pieces will marinate evenly in the sauce, ensuring each bite is full of flavor. After cutting, rinse them again in several waters and let them drain well.
2. Preparing the sauce:
In a large pot, add the vinegar, oil, sugar, coarse salt, and tomato paste. The remaining ingredients – bay leaves, peppercorns, and mustard – will add complexity and depth to your sauce. Place the pot over medium heat and wait for it to reach boiling point.
3. Adding the peppers:
Once the sauce starts to boil, add the cut peppers. Use a wooden spatula to stir, ensuring that the pepper strips are evenly coated in the sauce. Let them simmer over medium heat for about 25 minutes, stirring occasionally to prevent sticking.
4. Cooling the mixture:
After 25 minutes, turn off the heat and let the mixture sit for 10 minutes. This step is essential to allow the flavors to develop before canning.
5. Preparing the jars:
While the sauce cools, start preparing the jars. Make sure they are perfectly clean and dry – you can sterilize them by boiling or placing them in the oven for 10 minutes at 100°C. Ensure the lids are also clean.
6. Bottling:
Use a large spoon or ladle to transfer the peppers and sauce into the jars. Be careful not to burn yourself! If the sauce is hot, I recommend using gloves or thick towels to handle the jars. Fill them almost to the top, and in each jar, top off with sauce.
7. Sealing the jars:
Tighten the lids well and place the jars on spoon handles or forks to avoid direct contact with the cold surface. This will help prevent the jars from breaking due to temperature differences.
8. Final cooling:
Let the jars cool for about 30 minutes, then wrap them in a blanket or towels and let them cool completely until the next day. This is a traditional method that helps create a better seal.
9. Storage:
Once the jars have completely cooled, store them in a cool, dark place, such as a pantry or cellar. No additional boiling of the jars is necessary, as the peppers preserved this way hold up very well.
Useful tips:
- If you want a spicier sauce, you can add hot peppers or chili flakes to the sauce.
- You can experiment with different spices, such as dill, to give a special touch.
- This dish is ideal to be served alongside roasts, stews, or pilaf, making it a perfect accompaniment for family meals.
Nutritional information:
These peppers in tomato sauce are not only delicious but also healthy. Peppers are a rich source of vitamin C, antioxidants, and fiber, while the tomato sauce provides a significant amount of lycopene, a beneficial compound for heart health. Additionally, the sugar and vinegar in the recipe contribute to preserving the sweet-tangy taste.
Frequently asked questions:
1. Can I use other types of peppers?
Absolutely! You can experiment with bell peppers or other varieties, but the peppers provide the perfect texture.
2. How long do the peppers in sauce last?
If stored properly, they can last between 6 months and a year, depending on storage conditions.
3. How can I tell if the jars are sealed properly?
You can check if the lid is sealed well by pressing down in the center; if it doesn’t move, the seal is correct.
4. What can I serve with the peppers?
They pair wonderfully with grilled meat, rice dishes, or even as a small appetizer on a toast.
In conclusion, this recipe for peppers in tomato sauce is not only an excellent way to preserve seasonal vegetables but also an opportunity to bring a touch of joy and nostalgia to every meal. So, get ready to enjoy each jar, savoring the authentic taste of bygone dishes! Enjoy your meal!
Ingredients: the quantities are strictly for 3 kg of cleaned bell peppers, with stems and seeds removed - adjust them based on the amount of bell peppers you have. 3 kg of bell peppers (or bell peppers and red kapia), 300 ml vinegar, 250 ml oil, 250 g sugar, 2 tablespoons of coarse salt, 400 g tomato paste/tomato juice/concentrate/ketchup - preferably homemade (do not mix them, only one variety should be used), 6-7 bay leaves, 2 tablespoons of peppercorns, 2-3 tablespoons of mustard seeds, jars and lids.
