Letcho Preserved

In a large pot, heat olive oil and sauté chopped onion.

Cut tomatoes, peppers and zucchini into small cubes, squeeze garlic and add all ingredients to the stewed onion.

Simmer on low heat for about 30 minutes. Add sugar, salt and pepper (to taste) to taste.

Dissolve the hermetic aid in a little water and add to the letcho, stir through and fill hot into preserving jars.

Related Recipes:

Stuffed Peppers in Tomato SauceFor the stuffed peppers in tomato sauce, cook the rice in salted water until al dente and then strain. Heat... ShakshukaFirst, finely chop the spring onion, ginger, parsley, garlic and chili. Remove seeds from peppers and cut into... Ratatouille RelishThe most important thing in advance: Since this is a relish, all ingredients must be cut into small cubes of... Gratinated Minced ZucchiniRinse the vegetables, trim the ends of the zucchini and cut in half lengthwise. Remove the seeds with a sharp... Stuffed ZucchiniH source -Hobbythek 284 Cut the large zucchini in half and scoop out with a spoon. Cut the two small zucchini... Zucchini and Tomato Pizzettes with Buffalo Mozzarella CheeseFor the zucchini and tomato pizzas, sift flour into a bowl, add the remaining ingredients, knead well in a... Marinated Zucchini with Feta CheesePreheat oven to 200 °C. Cut zucchini into 1 cm thick longitudinal slices (bread slicer). Peel garlic and chop... Super Sandwich with Paprika Garlic SauceFor the Super Sandwich with Paprika and Garlic Sauce, peel the onions and cut them into rings. Put the onion... Seafood PaellaPeel and chop the onion and garlic. Halve the bell pepper, remove the core and cut the flesh into lozenges... Zucchini Lasagna without Béchamel SauceFor the zucchini lasagna, preheat the oven to 180 °C. Dice the onion, bell bell pepper and dried tomatoes...