Lecho in the multivariate

1. Rinse the tomatoes, remove the core and peel (to do this for a couple of minutes, put it in a bale Ingredients:

• Tomatoes - 1,5 Kilogram
• Bulb - 3 pieces
• Bulgarian peppers - 750 Grams
• Garlic - 4 Teeth
• Salt - 1 st. a spoon
• Sugar - 3/4 Glass
• Vegetable oil - 1/2 cup
• Acetic essence - 1/2 teaspoons

Instructions

1. Rinse the tomatoes, remove the core and peel (for a couple of minutes, dip it into boiling water), then cut into slices and chop in a blender. 2. Cut the onions and Bulgarian pepper into cubes, then pass the garlic through the press. 3. In the multivark, add all the vegetables and grated tomatoes, add garlic, onions, salt, sugar, vegetable oil, mix and set for an hour in the "Quenching" mode. 4. After an hour, add the vinegar essence and soak for 10 minutes in the heating mode. Lecho is ready! 5. If you are going to roll lecho for the winter, then rinse and sterilize the jars. Pour out another warm lecho over the jars, let it cool under the blanket during the night. Keep in the fridge.

Servings: 4