Winter vegetable stew

Ingredients

• 4 kg tomatoes
• 500 ml oil
• 1 kg onions
• 1 kg carrots
• 2 kg kapia peppers and gogosari peppers
• 1 teaspoon salt
• 1 teaspoon peppercorns
• 250 g rice
• 1500 ml water
• 3 bay leaves

Preparation

1. Pass the washed tomatoes through a tomato strainer to get the juice. If you’re using a blender, blanch them, peel them and blend. 2. Put the tomato juice and oil in a large pot. Bring to a boil over medium heat, about 30 minutes, until large bubbles appear on the surface. 3. Peel the vegetables. Slice the onion thinly and cut the peppers into strips, then grate the carrots using the large holes of a grater. Add them to the pot with the salt and peppercorns. Simmer over low to medium heat for 90 minutes, until very soft. 4. Cook the rice separately in 1500 ml water for 10 minutes, until half-cooked, then drain it. 5. Add the drained rice to the vegetables and cook for another 30 minutes, stirring from time to time. Add the bay leaves and let the stew simmer for another 15 minutes, then remove the leaves. 6. Sterilize the jars in the oven at 120°C for 15 minutes. Fill them with the hot stew, seal them tightly and leave to cool. Keep the jars in the fridge and eat the stew within 3 days.