Such a preparation will help to eat any dish, as it will decorate with its presence meat, fish, poultry, and vegetables. Perfectly enriches with taste, color and aroma any soup, cabbage soup, borscht, pickle, fish soup. Yes, just spread on bread - and already happiness. But such an unpretentious dish - this caviar from carrots and tomatoes! The open summer jar is fragrant in summer and generous in the autumn. And how quickly such stocks are emptied! Harvest more, because it is very easy to prepare and cheap for products. First there will be the simplest caviar - from carrots and tomatoes with the addition of garlic. Moreover, it is no less tasty than the rest.
Caviar is not as tasty as it seems - much tastier!
For cooking, we need one and a half kilograms of tomatoes of any grade and consistency, a kilogram of carrots, one hundred grams of garlic, a tablespoon of vinegar (also tablespoon, not essence), a half cup of vegetable oil, one hundred grams of sugar, a teaspoon of ground black pepper, two tablespoons of salt.
Cooking
Prepare tomatoes and carrots for action: peel the carrots, wash them, and peel the tomatoes (lower them in boiling water, then in cold water - the skin will burst and peel off easily), cut the stalks. Now you need to twist the carrots in a meat grinder, and finely chop the tomatoes with a knife or even smaller - with a blender.
In a saucepan with a thick bottom, heat the vegetable oil to a haze, pour the vegetable mixture there, add sugar, salt and pepper, boil it with stirring, then immediately remove the heat to a minimum and simmer for two hours, occasionally turning the eggs from the bottom so as not to burn . Quarter an hour before the end of the stew, squeeze the garlic into the pan. You can add a whole little chili pepper - for spiciness and a special aroma. After that, mix, distributing garlic throughout the mass.
In the meantime, you need to prepare cans: wash them with laundry soap and sterilize in the oven, microwave or elementary steam over the kettle. Throw lids into boiling water and remove them after a few minutes. Fill the cans slightly with boiling caviar, seal, turn them over and wrap them up to cool. Caviar from carrots and tomatoes is ready. Keep it in a cool place.
Caviar: tomatoes, carrots, onions
This caviar is also suitable for harvesting for the winter. The easiest recipe and lots of fun! It will take three kilograms of tomatoes, two carrots, one onion, as well as half a liter of vegetable oil, a teaspoon of balsamic vinegar, salt - three tablespoons, two - sugar, one (and a teaspoon) of freshly ground black pepper, several bay leaves.
Cooking
To make tasty caviar - from carrots, and tomatoes, and onions! - you need to devote it to cooking for three hours. Peel and chop the onion coarsely, longitudinally. Peel, rinse and chop the carrots with large strips. Tomatoes “undress”, scalded, cut into quarters. Fry all this in turn on a good fire in vegetable oil, which you do not need to regret - onions to color, carrots to brown, tomatoes to gruel. Then chop all the vegetables, collecting the vegetable mass in a large pan with a thick bottom. Juice and oil formed after frying, drain into the same mass. Add salt, and bay leaves, and pepper, boil while stirring. Reduce the heat to a minimum and cook for an hour, often turning the mixture from the bottom.
At the same time prepare cans and lids. Be sure to sterilize everything. Before canning, add vinegar to the caviar and mix. Spread the boiling mixture in jars, immediately closing each and turning over for additional sterilization of the lids. Cover the banks standing upside down and wait until they are completely cooled. Very useful and tasty caviar - from carrots, and tomatoes, and onions. All vitamins for the winter - to us! You can store blanks in the pantry and in the cellar. You don’t have to save for a long time - it is eaten quickly.
Caviar from tomatoes, carrots, peppers and onions
This caviar will turn out a lot, but you should not be scared. Anyway, until the middle of winter is not enough. Very tasty appetizer! For it you will need: three kilograms of tomatoes and bell pepper, one kilogram of carrots and onions, half a liter of refined vegetable oil, one glass of sugar, two tablespoons of salt with a hill (whoever likes salt more - maybe!), Half a teaspoon of apple cider vinegar up to every jar. You can add spices and herbs.
Cooking
First, wash and peel the vegetables, peel the tomatoes from the tomatoes and remove the stalk, chop coarsely and fry them in succession (do not spare the vegetable oil!). Then all this should go through a meat grinder or blender, connect with all the other components, except for vinegar, which flows in when ready, before capping. Bring the mass to a boil and boil, stirring, for half an hour. Fill the sterilized jars with boiling mixture, pour vinegar, close and turn over. Warm up - let it cool. Keep cool.
Green Tomato Caviar
This is a late autumn harvest, when it is already too late for the tomatoes to ripen, and throwing them away is a pity. Such an appetizer affects appetite very well and is literally indispensable as a semi-finished product for dressing soups and sauces. It will take two kilograms of green tomatoes, a kilogram of onions, bell pepper and carrots, bitter pepper, two or three heads of garlic, any greens - parsley, dill, cilantro, half a glass of tomato sauce, sugar and refined oil, one and a half to two tablespoons of salt without a slide, be sure to have a bay leaf, peas of allspice and cloves on the bottom of each jar, and on top before capping - a little apple cider vinegar in each jar - literally a coffee spoon.
Cooking
Prepare, wash, peel, peel the tomatoes from the tomatoes, scald them, remove the stalks and seeds from the pepper, including bitter pepper, twist in a meat grinder, add the remaining ingredients, except vinegar and seasonings, simmer in a thick-walled pan for about an hour, in a boiling state, lay out in sterile jars - with pepper, laurel and cloves at the bottom, pour vinegar, cork, flip, cover, refrigerate, put into storage.