Classic Lecho for Winter

Wash the tomatoes, cut them into arbitrary pieces, and pass them through a meat grinder. Transfer to a pot, bring to a boil, then reduce the heat and simmer, stirring occasionally, for 1 hour.

Peel the onions and carrots. Slice the onions into half-rings and cut the carrots into matchsticks. Heat 2 tbsp of vegetable oil in a skillet and quickly sauté the vegetables. Reduce the heat and cook, stirring, for 10 minutes.

Wash the bell peppers, cut them lengthwise into quarters, and remove the cores. Bring water to a boil in a wide pot, drop the peppers in for 2-3 minutes, then drain.

Add the vinegar, sugar, vegetable oil, and salt to the tomatoes. Add the onions, carrots, and peppers, and stir well. Cook over medium heat for 15 minutes, stirring occasionally.