Lecho in a slow cooker from tomatoes and carrots

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make lecho in a slow cooker for the winter from tomatoes and carrots? Wash the tomatoes, remove the stems. Cut the tomatoes into quarters and place them in a blender bowl.

2. STEP 2

   

   Grind the tomatoes into a puree.

3. STEP 3

   

   Cut the bell peppers, washed and peeled from stems and seeds, into pieces.

4. STEP 4

   

   Pour the tomato puree into the multicooker pan. Peel and grate the carrots on a coarse grater, add to the puree. Put salt there too.

5. STEP 5

   

   Add sugar, pour in sunflower oil.

6. STEP 6

   

   Mix everything thoroughly.

7. STEP 7

   

   Add the chopped pepper and mix everything again.

8. STEP 8

   

   Turn on the slow cooker. Select the "Extinguishing" mode, time - 40 minutes. Cook with the lid open.

9. STEP 9

   

   10 minutes before the end of the program, squeeze the garlic through a press and stir.

10. STEP 10

    

    5 minutes before the end, pour in the vinegar.

11. STEP 11

    

    Pour the finished lecho into sterile jars and roll up the lids. Let cool in a warm place. Bon appetit!

Comments on the recipe

KateriNNa

22.11.2023

4.6

Thanks for the idea. I have a slow cooker, but somehow I didn’t think of using it to prepare lecho for the winter. I usually cook this lecho from tomatoes and zucchini in a regular saucepan.

Inna

22.11.2023

4.7

Nice recipe! I've been looking for something like this for a long time! And you can try and cook it like this

Aisha

22.11.2023

4.8

In winter, it’s so delicious to open lecho prepared in summer from aromatic, juicy, fresh vegetables! I really liked the recipe for lecho in a slow cooker for the winter from tomatoes and carrots. Simple, easy and fast. Thank you very much for the recipe!