Green, unripe tomatoes are used to prepare various preparations. Caviar is made of them, salted, added to assorted vegetables. The sour and tart taste of green tomatoes brings freshness to homemade canned vegetables.
It is necessary
-
- For caviar from green tomatoes:
- 3 kg of green tomatoes;
- 1 kg of onions;
- 1 kg of carrots;
- 1 kg of sweet pepper;
- 100 g sugar;
- 250 g of vegetable oil;
- salt.
- For caviar from green tomatoes with garlic:
- 3 kg of green tomatoes;
- 1 kg of onions;
- 1 kg of carrots;
- 1 kg of sweet pepper;
- 1 head of garlic;
- olive oil;
- salt.
- For caviar from green tomatoes with tomato sauce:
- 3 kg of green tomatoes;
- 1 kg of onions;
- 1 kg of sweet pepper;
- vegetable oil;
- salt;
- 1.5 liters of red tomato sauce.
Instructions
Step 1
Peel and wash onions, carrots, peppers, chop tomatoes, chop all vegetables in a meat grinder, transfer to a saucepan with a thick bottom, add vegetable oil, sugar, salt to taste. Stir the contents of the pan, put on low heat and simmer for two to two and a half hours.
Step 2
Prepare jars for storing caviar: thoroughly wash glass jars with a capacity of 1-1.5 liters, hold them over the steam with their necks down for 10 minutes, put metal lids with rubber gaskets in boiling water for 10 minutes. Place the jars with the neck down on a clean towel so that the glass water, put the lids on the towel. While the jars are hot, pour hot caviar into them and roll up the lids.
Step 3
Prepare caviar with the addition of garlic, on the basis of sautéed vegetables. Peel and wash the vegetables, cut the tomatoes into cubes, chop the garlic with a knife, chop onions, carrots, bell peppers in a blender.
Step 4
Heat olive oil in a frying pan, add onions and carrots, sauté until golden brown. Transfer the sautéed vegetables to a saucepan, add bell peppers and tomatoes, simmer over low heat for 40 minutes. Then add sugar, salt, garlic, simmer for another 10 minutes.
Step 5
Prepare sterilized jars, transfer hot caviar and seal tightly.
Step 6
Make caviar from green tomatoes in tomato sauce: take 3 kg of green tomatoes, wash, dry and bake in the oven until soft. Grind the baked tomatoes in a meat grinder.
Step 7
Peel and wash the onions and bell peppers, cut into cubes and fry in vegetable oil, salt, add the fried vegetables to the tomatoes. Prepare sterilized jars, put hot caviar in jars, filling each one to three quarters of its volume. Add hot tomato sauce to each jar up to the neck, cover with clean sterile lids.
Step 8
Place the jars in slightly boiling water for 60 minutes, then seal and place on the lids, upside down, to cool.
