Gogoșari in sauce

Name: Gogoșari in sauce
Ingredients: 3 kg gogoșari (Romanian sweet peppers); 350 g thick tomato paste; 250 ml 9° vinegar; 300 g sugar; 100 ml oil; 2 tablespoons coarse pickling salt; 1 teaspoon peppercorns; 3 bay leaves

Conserve - Gogoșari in sauce by Zaraza P. - Recipia

To keep them crisp, the gogoșari in sauce, Romanian sweet peppers, are added to the sauce in two batches and taken out as soon as they are just tender. Gogoșari in sauce are strips briefly simmered in a mixture of tomato paste, vinegar and oil, then packed into jars with their sauce. I serve them with roast meat and spread the sauce on bread. Preparation: 30 minutes. Cooking: 13 minutes. Resting: 2-3 weeks. Total time: 2 weeks and 43 minutes-3 weeks and 43 minutes. Servings: 15. Approximately 220 kcal and 3 g protein per serving.

Ingredients

3 kg gogoșari (Romanian sweet peppers)
350 g thick tomato paste
250 ml 9° vinegar
300 g sugar
100 ml oil
2 tablespoons coarse pickling salt
1 teaspoon peppercorns
3 bay leaves

Preparation

1. Wash the gogoșari, clean them and cut them into finger-thick strips. 2. Put the tomato paste, vinegar, sugar, oil, coarse salt, peppercorns and bay leaves in a saucepan. Stir and let the sauce boil for 3 minutes. 3. Add half the gogoșari to the boiling sauce and cook for 5 minutes, until just tender but still crisp. Remove them with a slotted spoon. 4. Add the other half and cook for 5 minutes, then lift out the strips with the slotted spoon. The sauce will rise as the gogoșari release their liquid. 5. Pack the gogoșari into clean, sterilized jars, then pour the hot sauce over them. Seal the jars and leave them to cool wrapped in thick blankets. 6. Leave the jars to stand for 2-3 weeks before opening.

Notes

I serve them with roast meat, with bread for the sauce. Choose firm gogoșari with thick, fleshy walls; ones that are already soft will soften faster in the saucepan. Thin strips cook through before thick ones, and I don’t rush taking them out of the sauce. The paste can catch slightly on the bottom at first, so stir often until the gogoșari release their liquid. Once opened, keep the jar in the fridge and use it within 3 days. For a less sweet taste, you can use 250 g sugar instead of 300 g.