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The winter preparation season is coming to an end. What kind of snacks have you prepared with red tomatoes? But you still have baskets of green tomatoes that still have a long time to ripen. You don’t have to wait for this moment, but prepare a delicious lecho from tomatoes.
Of course, it sounds unusual, because red fruits are usually used for this snack. We invite you to experiment and prepare a few jars of lecho from green tomatoes. It’s safe to say that your family will appreciate your efforts, because according to the recipe, lecho turns out to be aromatic and tasty, perfect for meat, fish dishes, and poultry. We will tell you about the rules and features of preparation in the article.
Green tomato lecho - delicious recipes
There are a lot of winter lecho recipes that use green tomatoes. It is impossible to talk about everything 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;
- carrots – 1 kg 500 g;
- spicy tomato paste – 1000 ml;
- onion – 1 kg;
- unrefined vegetable oil – 500 ml;
- salt - to taste.
Cooking features
- As always, we start work by preparing the products. We wash the vegetables thoroughly, since even the slightest contamination, not washed off from the surface, will render the preparation unusable for the winter. In tomatoes, we cut out the place where the stalk attaches. Remove the tail, membranes and seeds from the peppers. Cleaning carrot and onions. Cut the tomatoes and peppers into slices, as required by the recipe; to chop the carrots, use a grater with large mesh. Cut the onion into small cubes or half rings.
- Place a large frying pan with high sides on the stove and pour in oil.
- When it heats up, first add the carrots and onions and lightly sweat them. When a pleasant onion aroma appears and the onions become transparent (after about 10 minutes), add the rest of the vegetables and tomato paste.
- Simmer over low heat with constant stirring for at least one and a half hours. During cooking, green tomatoes will turn yellowish. Since we are using green tomatoes, we need to take high-quality tomato paste, for example, “Pomodorka” or “Kubanochka”, since they do not contain starch.
- Then add salt and boil for another 10 minutes. Immediately while hot, put the green tomato lecho into sterile jars. We prepare them while the appetizer is cooking. Roll up the steamed lids, turn them over and put them in a warm place (under a fur coat) until completely cooled.
Lecho is stored in the cellar or refrigerator.
Lecho with vinegar
Ingredients:
- green tomatoes – 800 g;
- carrots – 400 g;
- turnip onion – 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
- Cut the washed and peeled tomatoes into slices, and the onion into half rings. Remove the seeds and membranes from the peppers and cut them lengthwise into 8 pieces. Grate the carrots on a grater with large holes.
- Place the vegetables in a pan with oil, add tomato sauce and cook for 1.5 hours, stirring, so that the contents of the pan do not burn. Cook over medium heat under the lid.
- Then add sugar and salt to the lecho. Let's taste it and add ground pepper. After another 10 minutes, pour vinegar, stir and remove the vessel 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 prepare lecho, you can use not only green tomatoes, but also green bell peppers. The result is a fragrant snack that will attract all your household members to the kitchen already during the cooking process. Therefore, you will have to immediately put some of the lecho on a plate for testing.
So, what will you have to stock up on in advance (the number of products is indicated in purified form):
- two kilograms of peppers;
- a kilogram of red tomatoes;
- 100 grams of carrots;
- four medium onions;
- red chili pepper;
- 60 ml refined vegetable oil;
- 45 grams of granulated sugar;
- vinegar essence - a third of a teaspoon.
Cooking according to recipe
If green tomato lecho takes more than an hour and a half to prepare, then a pepper and tomato appetizer takes only 45 minutes.Since heat treatment is minimal, many useful substances are retained in the finished dish.
So, let's start cooking:
- We wash and peel the vegetables. First, grind the tomatoes in a meat grinder. Pour the puree into a cooking vessel. Place sweet peppers and chili peppers cut into strips there.
- Mix carefully and set to cook. When the mixture boils, remove the foam and pour in vegetable oil.
- After 10 minutes, add grated carrots and diced onions in half rings, mix. Immediately add salt and sugar and simmer under the lid for another 25 minutes.
- After this, pour in the vinegar essence, boil for 5 minutes, and place in hot sterile jars. Cool under the fur coat upside down.
That’s it, the lecho made from green bell peppers with tomatoes can be put into the basement for storage. Although, as a rule, it is he who is taken out first.
Another recipe - lecho in a slow cooker:
Summary
Lecho made from green vegetables 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, the lecho made from green tomatoes or peppers will become not only more flavorful, but also healthier. By the way, lecho can be stored for two years, so don’t forget to label the jars. Although it is unlikely that they will last that long in the basement, because such a snack is “destroyed” instantly.
