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Green Tomato Caviar for Winter
Green tomato caviar is suitable both for sandwiches on bread and as a separate snack. Its taste is on par with classic options zucchini and eggplant caviar. Prepare it for winter using our recipe to diversify your breakfasts all year round. It will deservedly complement your cellar along with Korean-style green tomatoes.
Yield: 2 jars (1 liter and one half liter).
Preparation time: 90 minutes.
Caloric content: 60 kcal per 100 grams of the dish.
Ingredients
- green tomatoes - 1.2 kg;
- carrots - 500 g;
- bell pepper - 200 g;
- garlic - 6 cloves;
- onion - 3 pcs;
- tomato paste - 2 tbsp;
- salt - 1 tbsp;
- sugar - 3 tbsp;
- vegetable oil 2 tbsp.
Preparation
1. Prepare the necessary ingredients for making green tomato caviar for winter (without sterilization). Peel the carrots, and remove the skins from the onion and garlic. Remove the seeds and stem from the bell pepper. Preliminarily sterilize the jars and lids.
2. Cut the green tomatoes into small cubes.
3. Chop three heads of onions in the same way.
4. Finely chop 200 grams of bell pepper.
5. Dice six cloves of garlic into small cubes.
6. Grate 500 grams of peeled carrots using a vegetable grater.
7. In a deep pot, transfer all the prepared vegetables.
8. Add a tablespoon of salt, three tablespoons of sugar, and two tablespoons of tomato paste to the vegetables. Mix everything and place on medium heat.
9. After boiling, reduce the heat to below medium. Cook the green tomato caviar for 40 minutes. Do not forget to stir periodically.
10. After the specified time, add 2 tablespoons of vegetable oil and mix everything. Cook for another 10 minutes.
11. The caviar is ready.
12. Fill the sterilized jars with caviar and seal with sterilized lids. Turn them upside down and leave in that position until completely cool.
13. Green tomato caviar for winter (without sterilization) is ready. Happy harvesting.
