Green tomato lecho recipe for the winter

The season of harvesting for the winter is coming to an end. What kind of appetizers have you prepared with red tomatoes! But you still have baskets with green tomatoes, which still have a long time to ripen. You can not wait for this moment, but cook a delicious lecho from tomatoes.

Of course, it sounds unusual, because, as a rule, red fruits are used for this snack. We suggest you experiment and prepare several jars of green tomato lecho. It is safe to say that homemade will appreciate your efforts, because according to the recipe, the lecho turns out to be fragrant and tasty, it goes well with meat, fish dishes, and poultry. We will talk about the rules and features of cooking in the article.

Green Tomato Lecho – Delicious Recipes

There are a lot of recipes for lecho for the winter, where green tomatoes are used. It is impossible to cover all of them in one article. We will present to your attention a small fraction of the most interesting options.

Lecho with carrots and onions

To prepare green tomato snacks for the winter, you need the following products:

• tomatoes – 3 kg;
• red sweet bell pepper – 1 kg;
• carrot – 1 kg 500 g;
• spicy tomato paste – 1000 ml;
• garlic-turnip – 1 kg;
• unrefined vegetable oil – 500 ml;
• salt – to taste.

Features of preparation

1. As always, we start with the preparation of products. We thoroughly wash the vegetables, since even the slightest contamination that is not washed off the surface will make the workpiece unusable for the winter. In tomatoes, we cut out the place of attachment of the stalk. We remove the tail, partitions and seeds from the peppers. We clean the carrots and onions. We cut the tomatoes and peppers into slices, as required by the recipe, to chop the carrots we use a grater with large cells. Cut the turnip into small cubes or half rings.

   

   

2. Put a large frying pan with high sides on the stove and pour in the oil.

   

3. When it heats up, first put the carrots and onions and lightly sweat them. When a pleasant onion aroma appears, and the onion becomes transparent (after about 10 minutes), lay out the rest of the vegetables and tomato paste.

   

4. Simmer over low heat with constant stirring for at least an hour and a half. During the cooking process, green tomatoes will turn yellowish. Since we use green tomatoes, we need to take high-quality tomato paste, for example, “Tomato” or “Kubanochka”, since they do not contain starch.

   

5. Then add salt and boil for another 10 minutes. Immediately put the green tomato lecho into sterile jars while hot. We cook them while the snack is cooking. We roll up with steamed lids, turn over and put in heat (under a fur coat) until completely cooled.

Lecho is stored in a cellar or refrigerator.

Lecho with vinegar

Ingredients:

• green tomatoes – 800 g;
• carrots – 400 g;
• garlic turnip – 300 g;
• sweet pepper – 300 g;
• vegetable oil – 130 ml;
• granulated sugar – 0,5 teaspoon;
• non-iodized salt – 0,5 tablespoon;
• ground black pepper – 0,5 teaspoon;
• spicy tomato sauce – 250 ml;
• table vinegar 9% – 35 ml.

How to cook

1. Washed and peeled tomatoes cut into slices, onions – half rings. We take out seeds and partitions from peppers, cut lengthwise into 8 parts. We rub the carrots on a grater with large holes.
2. We spread the vegetables in a saucepan with oil, add tomato sauce and cook for 1,5 hours with stirring so that the contents of the saucepan do not burn. Cook over medium heat covered.
3. Then sugar, salt lecho. Taste and add ground pepper. After another 10 minutes, pour the vinegar, mix and remove the bowl from the heat. When hot, put into jars, turn them over and wrap them in a towel.

Lecho of green bell peppers with tomatoes

To cook lecho, you can use not only green tomatoes, but also green bell peppers. It turns out a fragrant snack, which, already in the process of cooking, will attract all your household members to the kitchen. Therefore, you will have to immediately put part of the lecho on a sample plate.

So, what will you have to stock up on in advance (the number of products is indicated in cleared form):

• two kilograms of peppers;
• a kilogram of red tomatoes;
• 100 grams of carrots;
• four medium heads of onions;
• red chili pepper;
• 60 ml of refined vegetable oil;
• 45 grams of granulated sugar;
• vinegar essence – a third of a teaspoon.

Cooking according to the recipe

If green tomato lecho is cooked for more than an hour and a half, then it takes only 45 minutes for a pepper and tomato appetizer. Since heat treatment is minimal, many useful substances are retained in the finished dish.

So, let’s start cooking:

1. Wash and clean vegetables. First, scroll through the tomatoes in a meat grinder. Pour the puree into a bowl. Sliced ​​sweet peppers and chili peppers are laid out there as well.
2. Stir gently and set to boil. When the mass boils, remove the foam and pour vegetable oil.
3. After 10 minutes, add grated carrots and onion diced into half rings, mix. Immediately salt and sugar and simmer under the lid for another 25 minutes.

   

4. After that, pour in the vinegar essence, boil for 5 minutes, and put it in hot sterile jars. Cool under a fur coat upside down.

Everything, lecho from green bell pepper with tomatoes can be put into the basement for storage. Although, as a rule, it is he who is taken out in the first place.

Another recipe – lecho in a slow cooker:

Summary

Green vegetable lecho for the winter is an excellent appetizer that can be served with any meat or fish dishes or used as a sauce for potatoes, pasta or rice.

If you add dried herbs to the appetizer, then the green tomato or pepper lecho will become not only more fragrant, but also healthier. By the way, lecho can be stored for two years, so do not forget to label the jars. Although it is unlikely that they will stand for so long in the basement, because such an appetizer is “destroyed” instantly.