Winter Menemen (Turkish Scrambled Eggs with Peppers and Tomato) Preserve

In a pan, sauté 10 long green peppers, diced into cubes, with 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) of vegetable oil. Add 2 kg (about 4.4 lbs) of peeled and diced tomatoes along with 1 dessert spoon (about 2 tsp) of salt, and cook until done. Once cooked, transfer into jars and let them cool. After cooling, seal the lids and turn the jars upside down. Leave them this way for 4–5 hours, then place them right-side up in the refrigerator. (You can increase the quantities as desired.) Enjoy your meal…