Unlike zucchini or, say, mushroom roe, a snack from green tomatoes for the winter is not very popular, which, however, does not detract from its taste. We will describe the variations of recipes for such a billet below.
Recipe for caviar from green tomato
From a similar billet of red tomatoes, this variation of snacks is distinguished by an unusual color. This tomato caviar is more like a Mexican guacamole than a simple winter billet made of tomato and onion.
Ingredients:
- tomatoes - 6.6 kg;
- onion - 1,3 kg;
- carrots - 880 g;
- vegetable oil - 390 ml;
- sugar - 65 g;
- salt - 40 g.
Preparation
- If you have a blender at your disposal, then arm yourself with it, otherwise you will have to manually grind all the components. Too it is not necessary to melt, we want to preserve the texture of the caviar, and not to cook the tomato puree.
- Cut all the vegetables from the list, warm the vegetable oil in thick-walled dishes and save the onion in it.
- As soon as the pieces become transparent, add the carrots, continue cooking for another 5 minutes and lay the key ingredient - tomatoes.
- After seasoning the vegetable mixture, leave it to stew for a couple of hours on low heat, and then distribute in sterile jars and immediately roll up.
Spicy roe from green tomato for winter
Plus any recipe for vegetable caviar is that for it you can use overripe or slightly damaged fruits, as the vegetables in any case will be crushed. Tomato caviar is also no exception.
Ingredients:
- green tomatoes - 1.6 kg;
- vinegar - 45 ml;
- sweet pepper - 600 g;
- sweet pepper - 3 peas;
- onions - 400 g;
- a pod of hot pepper;
- cloves - 3 buds;
- carrots - 400 g;
- garlic - 4 teeth.
Preparation
- Vegetables cut into the same size cubes.
- We put tomatoes in enameled dishes and stew without spices for about half an hour.
- After a while, add the rest of the vegetables, spices, garlic and garlic vinegar.
- Continue to simmer the eggs for about an hour, add crushed hot pepper and distribute the workpiece in a sterile container, then immediately roll.
- By analogy, caviar from green tomatoes is prepared in a multivariate. The cooking scheme is the same, and all manipulations are carried out in the "Quenching" mode.
Caviar from green tomato and beetroot
In order to give more color diversity to the preparation, tomatoes and other vegetables that are customary for this dish are supplemented with beets. The beetroot additive makes the tomato caviar not only brighter, but also sweeter.
Ingredients:
- tomatoes - 2.9 kg;
- onion - 740 g;
- beet - 900 g;
- tomato sauce - 340 g;
- onions - 490 g;
- vinegar - 145 ml;
- sugar - 140 g;
- salt - 55 g.
Preparation
- Before you cook caviar from green tomatoes, all vegetables except beets should be cut into cubes of medium size, but the beet, in view of its density, is best grated.
- Vegetable mixture is transferred to enameled dishes, season with tomato sauce, vinegar and season with a mixture of sugar and salt.
- The resulting vegetable mixture fry over medium heat for about an hour or until the vegetables soften, the excess juice evaporates and the caviar does not thicken to the desired consistency.
- Then the workpiece is rolled up according to the usual pattern.
How to make caviar from green tomato?
Ingredients:
- tomatoes - 1 kg;
- onion - 0,5 kg;
- carrots - 1 kg;
- salt, sugar - to taste.
Preparation
- For the simplest recipe, you do not even have to memorize proportions. Vegetables, namely onions, tomatoes and carrots, should be taken in the proportion 1: 2: 1.
- After cleaning the vegetables, pass them through a meat grinder and send the mash to boil, seasoning with sugar and salt, for about an hour and a half.
- Shape the resulting blank as usual.