Recipe for tomato and parica jam, like an excellent addition to various dishes, and as an excellent winter coat.
In the tomato season, you can always replace the tomato peel as an ingredient in the recipe with fresh tomatoes, which must be blanched and peeled before use. As a supplement, this tomato jam can be used with all types of meat, and as a main ingredient or supplement in sandwiches, pancakes, tortillas, etc.
Recipe for tomato and pepper jam - Recipes and Cookbook online
A recipe for tomato and parica jam, as an excellent addition to various dishes, and as an excellent winter snack.
- 2 red onions (finely chopped)
- 2 cloves garlic (finely chopped)
- 1 piece green pepper (finely chopped)
- 1 piece red pepper (finely chopped)
- 1 teaspoon crushed hot pepper
- 1 teaspoon ground red pepper
- 2 tablespoons tomato puree
- 1 can of tomato paste
- so
- beaver
- olive oil
- Add about 2 tablespoons of olive oil to a heated pan on medium heat. Add chopped red onion and garlic and sauté for about 5 minutes. Add chopped red and green peppers. After a few minutes, add the crushed hot pepper and ground pepper. Add tomato puree and tomato paste. Simmer at a moderate temperature for about 45 minutes, until the mass thickens into jam. Salt and pepper to taste.
- If you are using the tomato and pepper jam right away, pour it into a suitable clean jar and seal it. If you want it to last longer, as a kind of winter storage, you must first wash the jars and lids well (best in the dishwasher at 60 C), then keep them in the oven for about 30 minutes at a temperature of about 70 C. Pour the jam as soon as it is ready in hot jars, and close with a metal lid. You can keep the jars closed in this way in the oven at 60 C for another 10-15 minutes.
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