10 Best Winter Recipes for Peppers Marinated in Tomato Sauce

To decorate the table with pickled peppers for the winter in tomato sauce, you don't need much. This appetizer is incredibly popular and delicious, and comes in a variety of flavors—spicy, with vegetables, and classic. Bell peppers are a frequent guest on menus in the summer and fall. To preserve their excellent flavor, let's open a book of culinary secrets and start preparing for the winter.

What you need for cooking

To create this masterpiece, you'll need vegetables, peppers, and tomatoes. You can make the sauce from fresh tomatoes, or use ready-made juice or paste. For the marinade, you'll need vinegar, salt, sugar, and vegetable oil, preferably refined.

How to process jars for canning

Among the many existing methods for sterilizing glass containers, steaming in hot water remains reliable and proven. Before starting the procedure, the jars should be washed with soda, using a brush or sponge.

It is impossible to avoid sterilization, otherwise no one can guarantee long-term storage of canned food.

The best recipes for winter peppers in tomato sauce

Among the many variations on this dish, there's sure to be one that matches your vision of the dish. Or perhaps you just like it. All that's left to do is choose the most popular ones and move from words to action.

Sweet peppers in tomato sauce with garlic

To implement this recipe you will need:

• bell pepper – 3 kilograms;
• ready-made tomato juice – 2 liters;
• vegetable oil – 250 milliliters;
• vinegar essence 9% – 125 milliliters;
• granulated sugar – 250 grams;
• salt – 40 grams;
• garlic – 3 medium heads.

The pepper is cut into strips, and the garlic is crushed in a meat grinder or press. First, sugar, salt, vinegar, and the garlic paste are added to the juice. Then the vegetables are dropped into the boiling mixture. This dish can also be used as a pizza topping.

We prepare peppers stuffed with carrots and onions in a tomato marinade.

Stuffed peppers make an incredibly tasty and healthy appetizer. To prepare, you'll need:

1. Peppers – 7 pieces.
2. Carrots – 4 pieces.
3. Ripe tomato – 1 piece.
4. Medium onion – 1 piece.
5. Rice groats – 80 grams.

You'll also need ingredients for the marinade: salt, sugar, water, and vinegar. This is a practically ready-to-eat dish that can be served immediately.

Quick recipe: whole pepper in tomato juice

To preserve the vegetable whole, for example as a semi-finished product for stuffing, you can use the following recipe.

Two kilograms of salad peppers are peeled, cored, and seeded. Three cloves, salt to taste, vinegar, and allspice are added to two liters of tomato juice. The vegetables are then tossed in the sauce.

Preparation for stuffing for the winter

To prepare a supply of peppers for stuffing with meat or a vegetable mixture, you don't need many ingredients. These include:

1. Salad bell pepper – 1 kilogram.
2. Water – 2.2 liters.
3. Granulated sugar, salt – 30 grams each.
4. Allspice peas – 5 pieces.
5. Bay leaf – 1 piece.
6. Vinegar – 40 milliliters.

A Bulgarian delicacy that will make you lick your fingers.

Mix peppers, onions, tomatoes, and garlic together, season with spices, sugar, salt, and vinegar, and you'll get a delicious appetizer. It's traditionally prepared in Bulgaria and has also caught on in Russia.

Without sterilization

The secret to this method is that the peppers are packed tightly into pre-sterilized jars, then covered with the marinade. The vinegar ensures the preservation of the vegetables.

Classic Hungarian-style lecho

Lecho is a classic version of a spicy appetizer. It uses:

• salad peppers – 4 pieces;
• zucchini - 3 pieces;
• onions – 2 pieces;
• ground paprika – 20 milligrams;
• mustard powder – 80 milligrams;
• salt, oil, pepper – to your taste.

We bake vegetables in tomato sauce

To make delicious baked peppers, first wash them thoroughly, then bake them in the oven for 25 minutes at 200 degrees Celsius. Then, simmer the soft peppers in tomato sauce.

Peppers in tomato puree without vinegar and oil

This recipe is suitable for those who can't eat preserves with vinegar, as well as children. The flavor of the lecho won't be affected. You'll need:

1. Ripe tomatoes – 3 kilograms.
2. Salad pepper – 2 kilograms.
3. Garlic – 1 medium head.
4. Ground allspice – 15 grams.
5. Sugar – 250 grams.
6. Salt – 30 grams.

In Serbian

The recipe is very similar to the classic version, except it uses extra virgin olive oil, balsamic vinegar, and basil. A delicious taste experience is guaranteed.

What to serve with and how to store

Pepper preserves are stored like regular preserves—in a cool, dark place. They can be served with meat, fish, and vegetables, as a standalone dish, or as a spicy appetizer with alcoholic beverages.