Caviar from green tomatoes with onions. Simple recipes for harvesting caviar from green tomatoes for the winter

A very tasty, practical preparation - caviar from green tomatoes for the winter, the recipe through a meat grinder is one of the fastest, as it is prepared without sterilization and does not require long-term stewing of vegetables. Unripe tomatoes contain a large amount of natural acid, which acts as a natural preservative, so we will not use vinegar either. Cut the tomatoes into small pieces, simmer in oil with onions and grated carrots until soft. Grind in a meat grinder, add salt, sugar and roll up. Before laying out, caviar must be brought to a boil, and laid out in hot steamed jars. In winter, you will have an excellent snack for meat dishes, potatoes, cereals, pasta, and how tasty it is to make a sandwich with such caviar!

In the green tomato caviar recipe, along with carrots and onions, you can add sweet bell pepper and parsley. The taste will only benefit from this. But if these ingredients are not on hand, stick to the basic version.

Ingredients:

• green tomatoes - 1 kg;
• carrots 3 pcs (or 300 g);
• onions - 3-4 pieces (300 g);
• sunflower oil - 5-6 tbsp. l;
• parsley greens - a bunch (optional);
• salt - to taste;
• sugar - 1.5-2 tbsp. l.

How to cook caviar from green tomatoes for the winter. Prescription without sterilization

The first step is cutting vegetables. Cut the onions into four pieces. First along, then across, and then chop with feathers. You can cut into the usual half rings, but in any case, the cut will be large. Heat the oil in a deep saucepan or frying pan with sides. Throw out the onion. We immediately twist the flame to a barely noticeable one and leave the onion to stew, absorb the oil. It should become soft, change color to translucent. You do not need to fry the onion, watch it and do not overcook it.

We rub the carrots through a grater with large holes. Other cutting is not suitable. When frying, carrots should be saturated with oil, and if they are cut into strips or cubes, they will not become so oily. In addition, this method of grinding is convenient and fast. Stew carrots for ten minutes.

Pay attention to the state of vegetables after stewing - they are not fried, but only sautéed. You should get the same. We cut green tomatoes into a medium-sized cube, cutting off the spots and the remains of the stalk. You can replace part of it with brown ones - the caviar will be juicier. Add to saucepan, mix. Cover with a lid and let simmer for half an hour, stirring occasionally.

After 15-20 minutes, the tomatoes will already soften, change color to olive. But they are not ready yet, the vegetables need to be steamed well so that the tomato slices almost fall apart. Before switching off, add salt, take a sample and correct the taste by adding sugar. It will give a contrasting note and weaken the acidity of the tomatoes.

We pass the vegetable mass through a meat grinder with a large or small grate. Choose the degree of grinding at your discretion - if you want to get an almost homogeneous, homogenized mass - skip several times, and for caviar with pieces of vegetable pulp, once is enough.

We shift the caviar back to the saucepan, heat and evaporate to the desired consistency. Five minutes is enough, do not make the caviar too thick. You can add chopped parsley at this stage. Don't forget to taste the caviar before packaging. Put a little on a saucer, cool, check if the taste suits you (it changes when hot). Correct if something is wrong. We prepare jars with special care, as caviar is prepared without sterilization. We wash in a hot soda solution, scald with boiling water, steam for about three minutes. Keep the lids in boiling water. We lay out puffing caviar in hot jars, seal hermetically.

We wrap it in newspapers, put on a blanket or a blanket and let it cool down in this form for a day or two. Additional warming will only benefit.

After cooling, the jars with caviar from green tomatoes are rearranged on a shelf in the pantry or lowered into the underground, basement. At room temperature, this blank is perfectly stored, but choose a place without access to sunlight. Otherwise, the caviar will darken. Good luck and delicious preparations for the winter!

Green tomatoes are unripe tomatoes that contain many beneficial and micronutrients. Vegetables are used in the preparation of various dishes with an unusual taste. When creating caviar from green tomatoes, additional ingredients are often used that improve the quality of the product.

Unripe tomatoes contain substances that not only give a bitter taste, but can also disrupt the functioning of internal organs. Therefore, before proceeding to spin the caviar, it is necessary in a certain way to remove harmful components from the tomato.

The process of preparing the product is as follows: tomatoes are fried and stewed, after which they are crushed to a mushy state. After that, you can add other ingredients.

There are many recipes for green tomato caviar. Each method involves the use of its own preservative and technology for preparing snacks. In order to avoid premature spoilage of the product, it is recommended to strictly follow the recipes given.

Salting of tomatoes should be carried out in barrels or glass containers. Plastic containers are not suitable for storing workpieces.

Benefits and available contraindications

Unripe tomatoes contain:

• unsaturated fatty acids;
• Omega-3 and Omega-6;
• carbohydrates (namely mono- and disaccharides);
• protein;
• several types of amino acids;
• potassium, copper and other trace elements;
• vitamin C.

Solanine is found in tomatoes, which in large quantities is quite harmful to the body. However, small doses of this substance (less than 100-200 milligrams, or about 3-4 tomatoes) have a positive effect on the immune system, stimulate urine excretion, eliminate inflammation and spasms. In addition, solanine strengthens the vascular walls, inhibits the activity of fungi and viruses, accelerates recovery in diseases of the liver and upper respiratory tract.

The second dangerous substance that is part of unripe green tomatoes is tomatine. The latter, like solanine, in small quantities strengthens the immune system and destroys pathogenic microorganisms. Tomatine has antioxidant properties and removes carcinogens.

Other trace elements of unripe tomatoes eliminate constipation, normalize the acid-base balance.

Green tomatoes are forbidden to be consumed with pathologies of the joints and gallbladder, kidney diseases. You should also refuse this vegetable if you have previously experienced signs of an allergic reaction.

Choosing and preparing a tomato

For caviar, medium-sized tomatoes are suitable. These vegetables are easier to work with. Berries are better to choose with a thick skin without visible damage.

Because solanine gives green vegetables a bitter taste, it is recommended to pre-soak the tomatoes in salt water for several hours. During this time, the liquid will absorb most of the hazardous substance.

To reduce the likelihood of caviar poisoning, whitened or slightly pinked vegetables can be used to prepare the latter.

Recipes for cooking caviar from green tomatoes for the winter

When choosing a recipe for caviar, it is recommended to take into account the period and place of storage of the workpiece. You should also consider the number of people for whom this product is designed. To increase the shelf life, you can add a branch of bird cherry to each of the jars.

Classic way

For three kilograms of tomatoes you will need:

• kilogram of Bulgarian pepper and carrots;
• 5 grams of salt and black ground pepper;
• half a kilo of onions;
• 100 milliliters of 9 percent table vinegar;
• 100 grams of sugar (recommended cane);
• 30 milliliters of oil (preferably lean).

Vegetables are washed and cleaned of skin and seeds (with the exception of tomatoes). Peppers with tomatoes are crushed in a meat grinder. The remaining vegetables are cut into small cubes. All fruits are laid out in a saucepan and mixed with pepper, salt and oil. If you get a thick mixture, you can, according to the recipe, add a small amount of water.

The workpiece is cooked over low heat for about one hour. Approximately 15 minutes before the end of the process, vinegar and sugar are added to the pan.

Then the resulting caviar is laid out in pre-sterilized jars and stored. After a few months, you get an appetizer - a real delicacy.

Through a meat grinder without sterilization

To prepare caviar, you will need:

• 700 grams of tomato;
• 100 grams of onions and carrots;
• 40 milliliters of sunflower oil (refined is recommended);
• 10 grams of salt;
• 15 grams of sugar;
• 2 grams of black pepper (recommended in the form of peas, which are crushed in the hub);
• 5 milliliters of 6% apple cider vinegar.

Tomatoes are crushed in a meat grinder, carrots are rubbed, and onions are finely chopped. The latter is laid in a frying pan, where oil is poured. When the onion reaches a golden color, carrots are added. The vegetables are then mixed with tomato paste, remaining oil, sugar and salt.

The appetizer is stewed over low heat for about two hours. At the end, you should get caviar of a thick consistency. The mixture is then passed through a fine sieve. Caviar, along with black pepper, is again sent to the fire for half an hour. After that, the product is placed in a container and closed with a lid.

With carrots and onions

For 800 grams of tomatoes you will need:

• 250 grams of onion and carrots;
• 120 grams of tomato sauce;
• 45 grams of sugar;
• 15 grams of salt;
• 120 milliliters of sunflower oil (refined is recommended).

To make caviar, you need to cut the onion into half rings. The carrots are finely grated. Tomatoes should be cut into strips 3 centimeters long. All ingredients, including vegetables, are placed in a slow cooker and mixed. In the "Extinguish" mode, caviar is aged for 2.5 hours.

At the end of the allotted time, the snack is re-mixed and laid out in jars.

with apples

According to this recipe, 2.5 kilograms of tomatoes will require a pound of apples. Also for the preparation of snacks you need:

• 200 milliliters of high-quality sunflower oil;
• a head of garlic;
• onions, carrots and sweet peppers.

All vegetables are twisted through a meat grinder. The resulting paste is placed in a saucepan, and salt is added. Caviar is boiled for 15 minutes, after which it is mixed with butter and simmered for 20 minutes. At the end, a head of garlic is added. The appetizer then languishes again for 15 minutes.

With zucchini

For 3.1 kilograms of zucchini, you need to prepare:

• 1 kilogram of red and green tomatoes, onions;
• a tablespoon of salt and sugar;
• 2 tablespoons of acetic acid;
• 7 garlic cloves;
• coriander, basil and other spices to taste.

All vegetables are minced through a meat grinder and mixed with the rest of the ingredients. The pasta is boiled and cooked in a saucepan over low heat for 10 minutes. After cooking, caviar is distributed in glass containers.

with pumpkin

For 1.5 kilograms of tomatoes and 400 grams of pumpkin you will need:

• 150 grams of carrots and onions;
• a tablespoon of sugar, salt and 9 percent vinegar;
• 6 tablespoons (full) of vegetable oil;
• 30 grams of garlic;
• 3 medium bell peppers.

Vegetables are peeled and passed through a meat grinder. Caviar is put on a slow fire, mixed with butter and other ingredients, boiled for about half an hour. At the end, vinegar is added to the composition.

Ready caviar is immediately distributed among the banks.

With concentrated tomato paste

According to this recipe, for 1 kilogram of tomato you need:

• 500 grams of onions and carrots;
• 100 grams of sugar and 30 grams of salt;
• two cloves of garlic;
• a tablespoon of tomato paste;
• 100 milliliters of refined sunflower oil;
• 30 milliliters 9 percent bite;
• a teaspoon of ground black pepper and paprika.

Tomatoes are crushed in a meat grinder. The mass is laid out in a saucepan with the thickest walls and then simmered over low heat for 20 minutes. Onions and carrots are chopped in a blender and mixed with tomatoes. The composition is stewed for 10 minutes. After that, tomato paste, spices, chopped garlic are added to the mass.

After 5 minutes, the caviar is removed from the heat and mixed with vinegar. Then the appetizer is distributed among the jars and rolled up with lids.

With beets

For 500 grams of tomatoes and a kilogram of beets you need:

• 500 grams of sweet pepper and onion;
• 250 milliliters of vegetable oil;
• salt, sugar and 10 black peppercorns.

Vegetables are finely chopped, and beets are rubbed. The onion is fried in a skillet until golden brown, then mixed with butter and the rest of the ingredients. Caviar is stewed for 40 minutes over low heat. Then sugar, pepper and salt are added to the mass. After that, the mass is stewed for another 10 minutes, until it thickens.

with eggplant

For 1 kilogram of tomatoes and eggplant you need to cook:

• greenery;
• 500 milliliters of tomato juice;
• 500 grams of onion;
• Refined vegetable oil, bay leaf (dry), salt and ground pepper.

Vegetables are finely chopped. Onions are fried in a saucepan until golden brown, then mixed with eggplant and tomatoes, and then simmered until completely softened. After that, seasonings and juice are added to the mass. The mixture is stewed for another 5 minutes and laid out in containers.

from chili

According to the recipe, for 700 grams of tomato you need 3 chili peppers, as well as:

• 300 grams of carrots;
• 50 milliliters of sunflower oil;
• 3 cloves of garlic;
• a tablespoon of salt;
• 2 tablespoons of 9% vinegar.

Vegetables are de-seeded and ground together to a mushy state. Then the remaining ingredients (except vinegar) are added to the mass. Caviar is cooked on low heat for 60 minutes until it thickens. After adding vinegar, the mixture simmers for another 10 minutes.

With mayonnaise in a slow cooker

For 300 grams of mayonnaise you need to cook:

• 1 kilogram of tomatoes and zucchini;
• 1 piece of sweet pepper, bulbs;
• bay leaf, peppercorns, salt;
• 3 tablespoons of tomato paste;
• greenery.

Vegetables and herbs are finely chopped and laid out on the bottom. Then spices are added. The multicooker switches to the "Extinguishing" mode. An hour later, the vegetables are chopped in a blender until smooth, mixed with tomato paste and mayonnaise and stewed again for 30 minutes.

Shelf life of caviar

Caviar, subject to the rules of storage, remains usable for one year.

Preservation storage rules

Usually, every year I make this appetizer at the very end of the summer season. When the main crop has already been harvested and it is simply not possible to wait until individual fruits ripen. This primarily applies to tomatoes, they are very whimsical from sunlight, and in the fall there is no longer any need to wait for favors from the sun, so there is no longer much hope that brown unripe fruits will fill with juice and become ripe and fragrant.

Therefore, such a photo recipe for caviar from green tomatoes for the winter "Lick your fingers" for me personally is just a godsend. But what about - I use my harvest completely, removing unripe fruits from the branches, and the technology for cooking this caviar is very simple and does not require much effort. But the taste of the snack is simply amazing! Unripe tomatoes have a delicate, pronounced taste, which is emphasized by the piquancy of lettuce pepper, the tenderness and freshness of carrots, and the pungency of onions. I twist all the vegetables in a meat grinder with a large grate, and then boil in a cauldron with the addition of spices and oil to completely evaporate the moisture. After I add the vinegar, I still boil for a couple of minutes and quickly transfer to the jars. There is one nuance here, if I am going to keep caviar in the basement, then immediately after it cools down, I take it out for winter storage. And if it’s more convenient for me to keep a snack in the apartment, then I sterilize the jars in a water bath.



Ingredients for green tomato caviar:
- unripe tomato fruits - 3 kg,
- salad pepper - 3 pcs.,
- turnip onion - 1 pc.,
- root carrots - 300 g,
- medium grinding kitchen salt - 1 tbsp,
- white crystalline sugar - 100 g,
- vegetable oil - 1 tbsp,
- table vinegar (9%) - 2 tbsp.




Wash the tomatoes and wipe them dry. If fruits with blackened sides come across, then it is better not to use them. The rest of the tomatoes are cut into pieces, of arbitrary shape, but at the same time cutting out the hard parts of the fruit.
Coarsely chop the peeled onion.
Peel the carrots and cut into slices.
We wash the lettuce pepper, disassemble it into pieces and remove the seeds. And we cut the pepper into pieces.




Now we twist all the vegetables with a meat grinder into a homogeneous mass.




We shift the caviar into a large saucepan or cauldron, add salt and oil.




Stew vegetables for about 1.5 hours on moderate heat.
Then pour in table vinegar and boil for a couple more minutes.




We shift the finished caviar into jars prepared in advance and close the lids.
If you store the blanks in a warm place, then we will sterilize the eggs for an additional 8-10 minutes in a water bath.
We take out the finished caviar for storage or serve it to the table.




Bon appetit!

No less delicious

According to experienced chefs, brown, black, and orange tomatoes are also suitable for preparing “unripe” caviar. The denser the berries, the more pleasant the structure of the caviar. The thick twist can be used as a garnish or pie filling. Watery fruits will have to be evaporated for a long time, otherwise you will get a liquid preparation.

Benefits and contraindications

Tomatoes are abundant sources of vitamins and active substances necessary for the human body. Tomatoes contain nonessential and irreplaceable amino acids, lycopene, which helps fight cancer, serotonin - the "hormone of happiness", phytoncides. Berries improve mood, improve the functioning of the digestive system, and normalize metabolism. Ripe tomatoes are much juicier and sweeter than unripe fruits, but in terms of the quality of the chemical composition, green berries are in no way inferior to red "brothers". The table shows the content of vitamins and elements in unripe fruits.

Table - Chemical composition of unripe tomatoes

Despite the useful elements and substances, tomatoes contain a lot of acid and are contraindicated in diseases of the gastrointestinal tract. With gastritis, frequent heartburn or ulcers, it is better to refuse tomatoes, especially in combination with acetic acid. Also, individual intolerance can be caused by aggressive allergens found in the berry.

Unripe tomatoes, like all nightshade ones, contain solanine, a substance hazardous to human health. High concentrations in the body cause acute poisoning. To reduce the "harmfulness" of unripe berries, it is recommended to soak the tomatoes in warm water for five to ten minutes before cooking.

Recipes for caviar from green tomatoes for the winter: "classic" and 9 variations

You can cook caviar from green tomatoes according to any recipe without sterilization. The role of a preservative is played by vinegar solution, oil, salt, sugar. In the cold, an unsterilized twist is stored for the whole winter. If the refrigerator is full and there is no other cold place, then it is better to sterilize the filled jar.

Traditional

Description . Caviar from green tomatoes through a meat grinder is traditionally prepared with "garden gifts" - onions, carrots, peppers. This appetizer is also called "You'll lick your fingers." In the absence of a meat grinder, a food processor or blender is suitable for grinding ingredients. You can also finely chop the vegetables with a knife. In this case, the snack will turn out to be pieces.

Components:

• green tomatoes - 3 kg;
• onion - 500 g;
• bell pepper - 600 g;
• carrots - 1 kg;
• sugar - 150 g;
• sunflower oil - 250 ml;
• 9% vinegar - 60 ml;
• peppercorns - three pieces;
• salt;
• ground pepper.

Step by step

1. Wash the fruits and roots thoroughly.
2. Remove the skin from the carrot.
3. Cut the onions into slices.
4. Clean out the seeds from the peppers.
5. Quarter the tomatoes, remove the stalks.
6. Grind the prepared ingredients with any kitchen appliance until smooth.
7. Place the resulting slurry in a saucepan.
8. Salt, sweeten, set on low heat.
9. Boil for about an hour and a half, stirring with a wooden spatula so that the future caviar does not burn.
10. Ten minutes before the end of cooking, pour in the oil, vinegar solution, pepper.
11. Carefully lay out in sterile containers, roll up.

With beets

Description . Beetroot preparation is made without vinegar. Therefore, it is recommended to sterilize the containers in a saucepan or oven before seaming. The combination of sweet root vegetables with sour unripe fruits gives caviar a pleasant sweet and sour taste. Ready snack is obtained in pieces. To give uniformity, chopped vegetables can be chopped with kitchen utensils.

Components:

• green tomatoes - 500 g;
• beets - 1 kg;
• sweet pepper - 500 g;
• onion - 500 g;
• vegetable oil - 250 ml;
• salt, sugar.

Step by step

1. Wash ingredients, pat dry.
2. Cut onion heads, green berries, peppers into small cubes.
3. Peel and coarsely grate the beet pulp.
4. Saute onion cubes in oil until translucent.
5. Add the rest of the ingredients, pour in the remaining oil, simmer over low heat.
6. After about 35-40 minutes, salt, add sugar, black peas.
7. Simmer for another five to ten minutes until a thick mass is obtained.
8. Turn off the burner and place the workpiece in a container.
9. Cover the container with lids and sterilize for about a quarter of an hour.
10. Seal, turn over, wait to cool.

with pumpkin

Description . Caviar from green tomatoes with pumpkin has a specific taste, therefore, most likely, it will not impress the opponents of pumpkin. Salt and sweeten are recommended depending on the ripeness and juiciness of the orange fruit.

Components:

• unripe tomatoes - 500 g;
• pumpkin pulp - 500 g;
• onion - two pieces;
• garlic cloves - six pieces;
• vegetable oil - 50 ml;
• 9% apple cider vinegar - 30 ml;
• sugar, salt.

Step by step

1. Blanch unripe berries, remove the skin.
2. Cut the tomato and pumpkin pulp into small cubes.
3. Finely chop the onion and fry in oil until translucent.
4. Add pumpkin, simmer for five minutes.
5. Put the tomatoes, sweeten, pour in the vinegar.
6. Simmer until soft and thick.
7. Salt, add finely chopped garlic cloves, mix.
8. Arrange in sterile containers, cork.

With tomato paste

Description . Caviar from green tomatoes in a tomato cooks in about 40 minutes. Vegetables do not boil for a long time and retain freshness and a pleasant aroma. From this number of components, two liters of caviar will be obtained.

Components:

• green tomatoes - 1 kg;
• carrot - 500 g;
• onion - 500 g;
• garlic - two heads;
• tomato paste - two tablespoons;
• sunflower oil - 100 ml;
• 9% acetic solution - 30 ml;
• sugar - 100 g;
• salt - 30 g;
• paprika - a teaspoon;
• ground black pepper - a teaspoon.

Step by step

1. Wash all fruits thoroughly.
2. Divide the tomatoes into four wedges and cut out the stems.
3. Grind the slices to a puree.
4. Pour oil into a thick-bottomed pan, lay out the mass.
5. Cook covered for 20 minutes over low heat.
6. Grind the peeled carrots and onions with a blender, add to the tomato gruel.
7. Simmer covered for ten minutes.
8. Add pasta and spices.
9. Squeeze garlic cloves, mix.
10. Boil for five minutes, add vinegar solution.
11. Stir the mass, turn off the burner.

Instead of tomato paste, you can use freshly squeezed juice with pulp. In this case, simmer the vegetable mass until the excess moisture evaporates.

With zucchini

Description . Zucchini caviar is a classic dish that every cook prepares in their favorite way. Unripe tomatoes will complement the traditional snack and give a pleasant sour taste to neutral fruits.

Components:

• zucchini - 1 kg;
• green tomatoes - 1.5 kg;
• onion - 500 g;
• garlic head - 300 g;
• hot pepper - a pod;
• vegetable oil - 100 ml;
• sugar - 150 g;
• 9% fruit vinegar - 100 ml;
• salt, spices.

Step by step

1. Wash vegetables, pat dry.
2. Finely chop the onions, bitter pod, garlic cloves.
3. Chop the rest of the fruits into cubes.
4. Put the chopped ingredients in a saucepan, pour in the oil.
5. Salt and wait for the juice to separate.
6. Add vinegar, set over low heat.
7. After boiling, boil for ten minutes.
8. Pour the hot vegetable mass into the container, roll up.

from chili

Description . Fans of savory dishes will love the spicy caviar made from green tomatoes and hot peppers. Depending on the desired spiciness, you can use red chili, green or cayenne pepper. If you do not clean the pods from seeds, the appetizer will turn out even sharper. Caviar goes well with grilled meat.

Components:

• green tomatoes - 700 g;
• carrot - 300 g;
• hot peppers - three pods;
• garlic cloves - three pieces;
• sunflower oil - 50 ml;
• salt - a tablespoon;
• 9% vinegar - two tablespoons.

Step by step

1. Rinse the berries, cut into slices, cut the stalks.
2. Cut off the stems from the pods, remove the seeds if desired.
3. Peel the carrots and garlic cloves.
4. Grind the prepared ingredients to a pulp.
5. Salt, add oil, put to boil.
6. Simmer the mixture for 40-60 minutes until thick.
7. Pour in the vinegar solution and boil for another five to ten minutes.
8. Fill dry sterile container, seal.

Chili, unripe tomatoes and onions can be used to make ketchup. The components crushed to homogeneity are stewed for half an hour and rubbed through a sieve. Simmer the salted and sweetened mass until thick for about an hour. Ten minutes before the end of cooking, you can put ground black pepper and crushed garlic cloves.

With mayonnaise in a slow cooker

Description . The slow cooker is great for cooking vegetable paste, adjika or caviar. During cooking, you can do other things without fear that the dish will burn or not be extinguished. Softened vegetables do not need to be chopped, you can close the caviar in pieces. This will greatly reduce the cooking time.

Components:

• unripe tomatoes - 1 kg;
• zucchini - 1 kg;
• carrot - 200 g;
• large onion;
• Bell pepper;
• a bunch of dill and parsley;
• tomato paste - three tablespoons;
• mayonnaise - 300 ml;
• Bay leaf;
• peppercorns;
• salt.

Step by step

1. Wash and dry vegetables.
2. Cut the zucchini, peppers, tomatoes into cubes.
3. Pass the peeled carrots through a coarse grater.
4. Finely chop the onion.
5. Chop the green bunch.
6. Put the ingredients in the bottom of the bowl.
7. Salt, add laurel, black peas, close the lid.
8. Set the "Extinguishing" mode to an hour.
9. After the signal, grind the steamed vegetables with a blender or food processor until smooth.
10. Add tomato paste and white sauce.
11. Stir and simmer for another half an hour.
12. Spread the resulting mass into containers, cork.

with eggplant

Description . This is an easy option on how to cook green tomato caviar with vegetables. If desired, the recipe can be diversified with carrots, hot peppers, celery. Vinegar is not added, so it is recommended that the containers be sterilized before seaming. Sugar is added as desired.

Components:

• green tomatoes - 1 kg;
• eggplant - 1 kg;
• onion - 500 g;
• tomato juice - 500 ml;
• a bunch of greens;
• vegetable oil;
• Bay leaf;
• ground pepper;
• salt.

Step by step

1. Wash vegetables, pat dry.
2. Finely chop into cubes.
3. Pour a little oil into a saucepan and brown the onion pieces.
4. Add eggplant cubes.
5. Throw in the tomato pieces.
6. Simmer until soft over low heat.
7. Add laurel, tomato juice.
8. Salt and cook until smooth.
9. Take out the bay leaf, add pepper and finely chopped green bunch.
10. Stir, simmer for another five minutes.
11. Divide the mass into jars.
12. Cover with lids, sterilize, cork.

Without cooking

Description . The simplest and fastest recipe for green tomato caviar for the winter, requiring light roasting of vegetables. It is not necessary to boil the ingredients for a long time. It is not necessary to sterilize filled containers, as vinegar essence is included in the composition.

Components:

• green tomatoes - 2 kg;
• onion - 150 g;
• garlic cloves - six pieces;
• ground pepper - to taste;
• bunch of parsley and dill;
• vegetable oil;
• salt - 40 g;
• sugar - 30 g;
• 70% vinegar essence - 10 ml.

Step by step

1. Wash and dry vegetables.
2. Chop the tomatoes into half rings one centimeter thick.
3. Pour oil into the pan, brown the tomato pieces.
4. Transfer to a separate bowl to cool.
5. Chop the onion, brown in oil.
6. Squeeze the garlic cloves, mix with salt.
7. Chop up a green bunch.
8. Combine the prepared ingredients together, salt.
9. Grind with a kitchen appliance until smooth.
10. Add pepper, sugar, mix.
11. Put in a sterile container, roll up.

Fragrant

Description . An easy way to cook fragrant "green" caviar with spices. The number of components is calculated for two liters of caviar.

Components:

• green tomatoes - 1.5 kg;
• sweet pepper - 500 g;
• carrot - 500 g;
• onion - 500 g;
• sunflower oil - 250 ml;
• 9% acetic solution - 15 ml;
• sugar - 150 g;
• salt - 30 g;
• allspice - five peas;
• black pepper - ten peas;
• carnation - two buds;
• laurel - two leaves.

Step by step

1. Rinse vegetables.
2. Cut the berries into four parts, cut off the stem.
3. Carefully cut each slice into two or three more pieces.
4. Cut the rest of the vegetables into small cubes.
5. Pour oil into a saucepan, heat up.
6. Add tomato slices and simmer over low heat for an hour and a half without removing the lid. Don't forget to stir.
7. Add salt and sugar, then add spices.
8. Pour in the vinegar, stir.
9. Add the rest of the vegetables.
10. Stir, close the lid, simmer for an hour and a half on low heat.
11. Arrange the finished product in pre-sterilized jars, cork.

Fragrant and spicy caviar is obtained with horseradish. The pungent taste depends on the quantity and maturity of the root. First, a kilogram of tomatoes with several garlic cloves is scrolled through a meat grinder. Then the root is turned (about 50 g). The ingredients are mixed into one mass. It remains to salt, sweeten and arrange in sterile jars.

Fragrant caviar from green tomatoes for the winter can become a constant snack. "Green" caviar is not only a way to get rid of unripe berries, but also a complete dish. If you can’t wait to try a tomato appetizer, then feel free to pick off the first fruits and cook caviar. Store blanks for no more than a year in a cool place.

A very successful recipe for caviar from green tomatoes for the winter fell into my hands, and since green tomatoes remained in our garden in large quantities, such caviar saves the day. This year, the first batch of caviar that I cooked was already almost all eaten, and I immediately decided to cook more. Caviar is very tasty spread on bread and served as sandwiches, besides, caviar can be an excellent snack for meat dishes. From the specified amount of products, 4 jars of 500 ml are obtained.

To prepare caviar, prepare all the products on the list.

Wash the green tomatoes, cut in half and remove the stalks, then cut into pieces arbitrarily. Transfer the tomatoes to a food processor.

Using a metal knife attachment, mash the tomatoes into a puree. Pour sunflower oil into the bottom of a stainless steel saucepan, then tomato puree. Put the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.

Peel onions and carrots, cut into pieces. Also place them in the bowl of the food processor and chop.

Then add this mass to the pan to the tomatoes.

Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.

If you want to get a more uniform consistency, then the mass can be pierced with an immersion blender. To be honest, I don't always do this. Last season did without this process. Add vinegar to the caviar and bring to a boil again.

Arrange caviar in pre-sterilized jars, twist or roll up, then turn over and wrap with a warm blanket. I advise you to roll up 3 cans of caviar from green tomatoes for the winter, and leave the rest for testing, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar - of course, in the refrigerator.

Happy preparations!