Lecho salad for winter

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Pour boiling water over juicy and ripe tomatoes and remove the skin. Then cut into four pieces.

Chop in a blender until pureed.

Put the tomato puree into a saucepan (roomy), add chopped garlic, sugar, salt, vegetable oil, vinegar. And cook for about 20 minutes.

Remove the core from the pepper, peel the seeds, scroll through a meat grinder (put a special nozzle for cutting vegetables). You can cut the pepper into 4 parts. Put it to the tomatoes, cook for half an hour.

After we put the pepper in the prepared jars and pour the tomato marinade.

We close the jars, put the lecho salad in a dark room, cover it with a blanket and let it stand like this for two days.