Lecho

Tomatoes are thoroughly washed with cold water, remove the stalks. Cut the tomatoes, remove the attachment points of the stalks. Put in a wide pan and cook under a lid over low heat until soft (20-30 minutes).
Strain the boiled tomatoes through a colander, removing the skin and seeds. Pour the juice into a wide saucepan, add salt, sugar, vinegar and bring to a boil. Add garlic, basil, paprika powder, carrots and vegetable oil.
While the sauce is cooking, cook the peppers. Wash, then cut it in half lengthwise. Remove the stalk, seed partitions, clean the seeds. Cut each half of the pepper along 3-4 pieces.
Put pieces of pepper in the prepared tomato sauce. Cook over low heat until the peppers are soft. The finished lecho is packaged in sterilized jars and sealed.
The jars are turned upside down, wrapped and left to cool.

COMPOSITION:

Tomatoes – 5 kg;
Bulgarian pepper – 4 kg;
Vegetable oil – 1 cup;
Garlic – 5 large heads;
Red onion – 2 heads;
Carrots – 1 piece;
Basil – a bunch;
Ground paprika – 1 tbsp.
Hot chili pepper – to taste;
Fenugreek ground – 1 tbsp. l.
Sugar – 1 cup;
Grape or apple vinegar – 50 g
Salt to taste.