Lecho with tomatoes

5 servings

100 minutes

From the book by Evgeniya Dymova "The Taste of Summer". If there was a competition "The Best Lecho of Russia", our family recipe would probably take first place! We adore it, serve it with different dishes: pasta, meat, couscous, buckwheat. In a word, bright and hot, like a summer afternoon, lecho is our favorite.

Energy value per serving

• Calories: 720.4
• Proteins: 7.5g
• Fats: 41.2g
• Carbohydrates: 81g

Ingredients

• Tomatoes: 3 kg
• Red sweet pepper: 1.5 kg
• Vegetable oil: 200 ml
• Sugar: 200 g
• Salt: 2 tbsp
• Vinegar essence: 1 tsp

Cooking steps

1. Wash the tomatoes and pass them through a meat grinder. Transfer the resulting mass to a large pot, place it on the fire, bring to a boil, and cook for 20 minutes.

   Required ingredients:

   • Tomatoes: 3 kg

2. Remove the stems, seeds, and white partitions from the sweet pepper. Cut the pepper into small squares and add to the hot tomato mixture.

   Required ingredients:

   • Red sweet pepper: 1.5 kg

3. Add vegetable oil, sugar, and salt.

   Required ingredients:

   • Vegetable oil: 200 ml
   • Sugar: 200 g
   • Salt: 2 tablespoons

4. Cook for another 30 minutes. Two minutes before it's ready, add vinegar essence to the lecho, stir, and turn off the heat.

   Required ingredients:

   • Vinegar essence: 1 teaspoon

5. Place the lecho in sterilized jars and seal with lids. Turn the jars upside down and let them cool.