Canned sweet peppers with tomatoes
20 servings
120 minutes
Canned sweet pepper with tomatoes is a bright and rich dish from sunny Greece. Its origin is linked to the tradition of preserving summer vegetables for long winter months. Sweet peppers and tomatoes combined with aromatic garlic, dill, and parsley create a harmony of flavors—sweet-sour, fresh, and slightly spicy. The light caramelization of the vegetables during cooking makes the dish especially juicy. It is perfect as an appetizer or side dish for meat and fish and adds vibrant color and rich aroma to festive tables. The culinary ritual of its preparation is an art that requires patience and love since the vegetables are not stirred until the final stage to preserve their texture and natural taste.
1
Cut the red and green pepper (50/50) into large rings and place them in a pot (preferably with a thick bottom).
- Sweet pepper (capsicum): 1.5 kg
2
Slice the onion into half rings and place it in the pot (on top of the pepper). Do not stir.
- Onion: 1 kg
3
Grate the carrot on a coarse grater and transfer it to the pot (on top of the onion). Do not stir!
- Carrot: 0.5 kg
4
Cut the tomatoes (preferably lady fingers) into large pieces and send them to the pot (with carrots). Do not stir!
- Tomatoes: 1.5 kg
5
Add salt, sugar, and vinegar on top. Do not stir! Place on the heat.
- Salt: 5 teaspoon
- Sugar: 0.5 glass
- 9% table vinegar: 80 ml
6
Boil. Once it boils, add vegetable oil, dill, garlic, parsley (chopped, of course). Do not stir!
- Vegetable oil: 0.5 glass
- Dill: 1 bunch
- Garlic: 1 head
- Parsley: 1 bunch
7
When it boils again, turn it off exactly after 8 minutes.
8
Now, before pouring into jars, everything needs to be mixed. Carefully, so as not to damage the vegetables too much. Turn the closed jars upside down and leave them until completely cool (to avoid lids sticking).
