It will seem strange to an ignorant person to use green tomatoes for food, but real connoisseurs of Russian snacks even cook them for the winter to enjoy this unforgettable sour and spicy taste at any time of the year. In addition, it is in green tomatoes that the highest concentration of many useful substances and trace elements that are so necessary for human health is collected.
Caviar from
green tomatoes, the recipe of which will be presented to your attention right now, will be appreciated by real gourmets who are versed as homemade food.
So, for cooking, take unripe tomatoes, which should make up one part of the total mass of caviar components. The second part should be green unsweetened apples, carrots, onions and zucchini, taken in equal proportions. Clean and wash all the ingredients, mince them and simmer for about two hours. In the process of cooking, add spices, 2 tablespoons of 9% vinegar and salt to taste. Cork the finished dish in sterilized jars and roll up the lids for the winter.
Caviar from green tomato, the recipe of which is somewhat more complicated than the previous one, has a completely different taste with special piquant notes. Take 3 kilograms of green tomatoes, wash them thoroughly and sort through. Put them on a baking sheet and bake at 180 degrees for about 15 minutes, and then cool. Next, the tomatoes should be twisted in a meat grinder, and with them skip the peeled and washed carrots (6 pieces) and 4 bell peppers, as well as 3 large onions. Boil the resulting caviar in a large saucepan, adding spices and a couple of tablespoons of vinegar. Cooking time is about 15 minutes, then cork in prepared boiled jars and send them stored until winter in the pantry or basement.
Caviar from green tomatoes, the recipe of which you will read now, is also piquant, but the tint is completely different due to the addition of special spices. Take one kilogram of green tomatoes, 500 grams of carrots, 500 grams of green pepper, vegetable oil and salt to taste, a couple of allspice peas and three stalks of celery. Wash the tomatoes and pour boiling water for several minutes, and then remove the cracked skin from them. Peel all vegetables, wash and twist together with tomatoes in a meat grinder. Fry the caviar in a pan for about half an hour, not forgetting to mix it periodically.
To succeed in caviar from green tomatoes, the recipe for its preparation and observing the storage temperature are the main points for obtaining a quality product. Best of all, such blanks are stored in cool basements, which prevents their deterioration in too warm conditions.
Whenever in the winter a green tomato caviar appears on the table, your household will say “thank you”, because a product prepared in accordance with the recipe always turns out to be tasty and quickly becomes a favorite. Green tomato blanks are prepared in many different ways, and it does not have to be caviar. Especially in demand are sauces based on them and salads with other vegetables. Enjoy your meal!