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.
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.
- 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.
- Red sweet pepper: 1.5 kg
3
Add vegetable oil, sugar, and salt.
- 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.
- Vinegar essence (concentrated acetic acid): 1 teaspoon
5
Place the lecho in sterilized jars and seal with lids. Turn the jars upside down and let them cool.
