Sweet peppers need trim seed pods. This can be done by cutting the vegetable in half or cutting off the stem to remove the seed core. 
The garlic needs to be peeled and also washed thoroughly in water. Cut in small pieces. Chop half the tomato finely, the other half coarsely. The pepper can be cut as you like, either into rings or strips. 
Place some finely chopped tomatoes and peppers in a large saucepan, cook for 10 minutes, then put coarsely chopped tomatoes, table salt and sugar there, then a mixture of peppers. Cook for some more time thirty minutes.
Banks before rolling sterilize in the oven, along with them and the lids. Pour hot lecho into jars and roll up. We turn it over and wrap it with a blanket or something else that we found at hand. Let cool to room temperature. Then you can send it to the basement or to a cool place in the apartment. From this amount of ingredients you will get 7 jars of lecho, half a liter each. 
It can be consumed in its pure form or added to borscht or when preparing cabbage rolls. Lecho can also serve as a fragrant salad in winter if you add a little finely chopped onion and vegetable oil to it. Lecho is used very often as a side dish for meat or fish dishes. And with alcoholic drinks, this is, among other things, a mind-blowing snack. Enjoy your meal! This lecho has one undeniable advantage: it requires only two ingredients and does not require water or vinegar. Everything is prepared very simply and wonderfully. This treatment can be given even to small children and people suffering from diseases of the gastrointestinal tract.
You can also steam sterilize jars and lids. To do this, some housewives use a double boiler or a large pan of boiling water, onto which a suitable size mesh or iron sieve is installed, after which we place the jars upside down on the entire structure. The time of such sterilization is equal to 15 minutes.
For short-term storage of such lecho, you can use jars with screw-on lids, which also close the jar quite tightly during hot sealing. I remember that such jars, once forgotten, “survived” until the winter, but nothing happened to the lecho itself!
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Ingredients
Cooking time: 30 minutes
Yield: 2 jars of 1 liter and 1 jar of 0.5 liters of lecho
Cold winter is approaching, but the last seasonal vegetables are still on the shelves. This means that we have an excellent opportunity to replenish our supplies for the winter.
Today we bring to your attention a recipe for lecho without vinegar for the winter made from pepper and tomato. This bright snack will be an excellent addition to the daily menu in winter, and the absence of vinegar in the composition will give it the opportunity to bring benefits. This preparation is stored in a cool, dark place - if these simple storage conditions are observed, the absence of vinegar will not in any way affect the safety of the product. In addition, tomatoes contain enough acid.
First, let's prepare the necessary ingredients. Bell peppers should be red. We have a recipe for lecho made from peppers and tomatoes without vinegar, so the vegetables must be clean, ripe and without blemishes, for better preservation of the preparation.
Wash the tomatoes well and cut them in half.
Wash the pepper well and remove seeds and stems. Cut into squares approximately 3 by 5 centimeters.
Grind the tomatoes using a blender.
Add sugar, salt, bay leaf, cloves and peppercorns to the resulting tomato puree. Pour in vegetable oil.
Bring the resulting sauce to a boil and simmer for a couple of minutes.
Place the pepper in the sauce and boil it for about 15 minutes. The pepper should not remain raw, but also not boil into porridge. If at first it seems to you that there is too little sauce, do not worry - the pepper will give juice.
While the pepper is cooking, sterilize the jars and lids in any convenient way.
Place the prepared hot lecho into sterile jars.
Cover with sterile lids, roll up, turn over, wrap and leave until cool.
You need to store pepper and tomato lecho without vinegar for the winter in a cool, dark place. Bon appetit!
Do not be afraid that refusing to add vinegar will have a detrimental effect on the preservation of the preserved food. A winter lecho made from peppers and tomatoes will last well in the pantry or cellar until the cold weather, if the container has been properly prepared in advance.
Advice: since we use small containers for canning, it is most convenient to sterilize them in the oven. Wet jars need to be heated at 120 degrees for about a quarter of an hour. The lids can be placed nearby or boiled in boiling water for 5 minutes.
This snack is truly universal: it can be eaten as a separate dish or found other uses for it. For example, a salad of tomatoes, peppers, carrots and onions prepared for the winter is excellent for use as a borscht dressing. At the same time, the first dish turns out very tasty and rich.
Cooking time: 1 hour 20 minutes
Number of servings: 40
Advice: It will be delicious if, when serving lecho, you sprinkle it with finely chopped green onions and dill on top. It can also become a kind of salad decoration.
A pepper and tomato appetizer, closed for the winter without vinegar and oil, is very healthy. It can be given to children for testing without fear. In general, the classic vegetable combination will appeal to all tasters. The main thing is to take a responsible approach to the choice of ingredients and the canning process. Inspiration is also important - lecho prepared with love always seems to taste better.
I think that most people love lecho. There are also a great many recipes for this popular dish. With onions, with carrots, with pasta or fresh tomatoes, with oil, with vinegar, more or less sweet, with the addition of zucchini or eggplant, you can’t list everything. My version is very simple, not even the simplest. No oil, no vinegar, no tedious sterilization. I highly recommend making this option! If you do not preserve lecho for the winter, then prepare it to eat right away, because it is very tasty, aromatic and healthy.
This treatment can be given to children without any problems. And how it will decorate your table in winter!
(I weigh peppers peeled, tomatoes unpeeled (with stalks)
Necessary:
(Yield: 8-9 0.5 liter cans (depending on the degree of boiling of the tomato.)
Preparation:
Wash tomatoes and peppers.
Remove the seeds from the pepper and rinse again to remove all the seeds.
Grind the tomatoes in a meat grinder, food processor or blender.
A food processor and blender are preferable.
Pour the tomato mass into the pan, taking into account that there should be room for the pepper. We put everything on fire.
Add salt and sugar.
Bring the tomato puree to a boil while stirring. You can simply put the pepper in boiling puree, or you can boil the puree longer if you like a thicker sauce in your lecho. Approximately 20-30 minutes with the lid open. The time also depends on the width of the pan; the wider, the faster it boils.
Well, the longer you cook, the thicker it becomes, but don’t get carried away.
While the sauce is boiling and cooking, chop the pepper.
Cut as you see fit.
Stripes along or across, the size is also to your liking.
I cut it so that it fits comfortably on the fork when eating :)
Place the pepper in the boiling tomato puree.
At first, all the pepper will not be immersed in the liquid, that’s okay, then everything will settle.
Cooking lecho 30-40 minutes at a gentle simmer, stirring occasionally.
About 10 minutes before the end, add chopped garlic.
Jars and lids must be sterilized beforehand.
We will roll the lecho using the hot packaging method.
Place the boiling lecho into jars and immediately close with sterile lids.
We turn the jars over to check the quality of the closure, that is, the filled jars do not need to be further sterilized.
We cover the jars, for example, with a blanket, for a few more hours to cool slowly.
If you have thoroughly washed and sterilized the jars and lids, then the lecho is perfectly stored, the jars do not explode, since the preparation contains tomatoes.
Store the lecho at room temperature.
For a very long time I wanted to make lecho from peppers and tomatoes without vinegar, and this recipe fell into my hands at the right time. This lecho turns out to be very tasty, and the fact that there is not even a gram of vinegar in it makes this preparation many times more useful. I was assured that the lecho would be perfectly stored at room temperature, and I think it will be so.
At the end I had a little lecho left, I tried it - it’s incredibly tasty! By the way, lecho from peppers and tomatoes without vinegar is also prepared without a drop of sunflower oil, which is also one of the advantages. The yield from this amount of ingredients is about 2.2 liters of the finished product.
Prepare all products according to the list. There are not many of them: the main ones are peppers and tomatoes.
It is better to take multi-colored peppers, but you can only use red ones. The main thing is that the peppers are meaty. Cut the pepper, remove the seeds and stem, cut into large pieces of 2-3 cm. You can use other cuts, depending on your preferences, but not small ones.
Blanch the tomatoes, cut out the stem and remove the skin.
Then chop the tomatoes using a blender. Place the tomato puree in a large saucepan, this will make it easier to cook, put the pan on low heat. The puree should be boiled to make it thicker. This will take about 15 minutes. While cooking, remove any foam that forms with a spoon.
When the puree has reduced, add spices to it. Then add the pepper, stir and cover the pan with a lid. After 5-7 minutes, the pepper will be immersed in the tomato, and you can immediately add sugar and salt.
Cook the pepper for another 15 minutes without opening the lid. At the same time, sterilize the jars over steam, pour boiling water over the lids or boil in a saucepan.
Place the hot lecho into the prepared container, roll it up and turn it over. Cover the jars with a terry towel and leave until cool.
Pepper and tomato lecho without vinegar is ready.
In winter and spring, this lecho will become a delicious reminder of warm summer days and will perfectly complement many everyday and holiday dishes.
Delicious preparations to you!
