Classic leczo of bell peppers and tomatoes

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Ingredients

• 2 kg of tomatoes;
• 100 ml of vegetable oil;
• 100 g of sugar;
• 1½ – 2 tablespoons of salt;
• 2½ – 3 kg of Bulgarian pepper ;
• 10–15 black peppercorns;
• 1 tablespoon of vinegar 9%.
  
  

Cooking

Put the tomato puree in a saucepan, add the butter, sugar and salt and mix. Put on the fire, bring to a boil and cook for 20 minutes.

Put the pepper in the pan, cover and cook for another 20 minutes after boiling. 5 minutes before the end of cooking, add peas and vinegar to lecho.

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