Lecho from zucchini and peppers in a thick, sweet and sour tomato sauce, will be appreciated by all gourmets. This fragrant, tasty appetizer goes well with meat, fish, poultry, boiled hot potatoes.
Cooking description:
One of the main conditions for cooking any lecho is thick tomato sauce. It can of course be made with fresh tomatoes. Only the juice will have to be boiled for a very long time to the desired density. It is much easier to take ready-made tomato paste. It should be of very good quality, rich, red and thick. I assure you that the lecho will be no worse than tomato. Be sure to taste the sauce and adjust the flavor. From the specified amount of ingredients, 2 cans of 500 ml are obtained. Good luck!
Purpose: For lunch
Main ingredient: Vegetables / Bulgarian pepper / Zucchini
Dish: Blanks / Lecho
Ingredients:
- Zucchini - 500 Grams
- Bulgarian pepper - 500 grams
- Tomato Paste - 350 Grams
- Garlic - 2-3 Cloves
- Salt - 2 Teaspoons
- Sugar - 2 Tbsp. spoons
- Vinegar 9% - 2 Tbsp. spoons
- Water - 150-180 Milliliters
Servings: 10
How to cook "Lecho from zucchini and peppers with tomato paste"
Prepare the ingredients for making lecho. Place the tomato paste in a saucepan. Add salt and sugar. Pour in water and stir the sauce. Wash the courgettes and cut into cubes. Young ones can not be peeled, but mature ones be sure to peel and remove the seeds. Wash the pepper, remove the seed capsule and white partitions.
