Gogoșari in tomato sauce

Name: Gogoșari in tomato sauce
Ingredients: 3 kg Romanian gogoșari peppers; 200 ml vinegar; 200 ml oil; 250 g sugar; 400 g tomato purée; 2 tablespoons salt; 1 tablespoon ground pepper; 1 tablespoon mustard; 4 bay leaves

Conserve - Gogoșari in tomato sauce by Cecilia G. - Recipia

Gogoșari in tomato sauce, a Romanian pepper preserve, are usually served as a pickle, with a sweet-and-sour sauce. The tomato purée, vinegar and sugar coat them well, and after cooking the strips stay soft but whole. I choose thick-walled ones because I prefer strips that don’t fall apart when I take them out of the jar. Prep: 30 minutes. Cook: 50 minutes. Rest: 12 hours. Total time: 13 hours and 20 minutes. Servings: 12. About 325 kcal and 4 g protein per serving.

Ingredients

3 kg Romanian gogoșari peppers
200 ml vinegar
200 ml oil
250 g sugar
400 g tomato purée
2 tablespoons salt
1 tablespoon ground pepper
1 tablespoon mustard
4 bay leaves

Preparation

1. Remove the stems and seeds from the gogoșari, then cut them into strips. 2. Put the vinegar, oil, sugar, tomato purée, salt, pepper, mustard and bay leaves in a nonstick pot. Cook the sauce for 20 minutes, until it bubbles evenly. 3. Add the gogoșari strips and stir constantly for about 30 minutes, until they soften a little. 4. Fill the jars with the gogoșari and sauce. Cover the mouth of each jar with plastic wrap, then seal the lids tightly. Wrap the jars in a blanket and leave them to cool until the next day.

Notes

Choose firm, heavy gogoșari with thick walls. Thin-walled ones soften sooner, so keep an eye on them towards the end. Strips cut to a similar width cook more evenly, while very wide ones may need a few extra minutes. If the tomato purée is already salted, taste the sauce before adding all the salt. After they have cooled under the blanket, store the jars in a cool, dark place. I serve them with roast meat or baked potatoes.