You can make appetizing, wonderfully tasty caviar literally from any vegetable of the garden. Especially juicy, sweet-sour, tender, savory is caviar from tomatoes for the winter.
Spicy and fantastically delicious, it will make literally any dish: meat, poultry, fish, rice, steamed vegetables, potatoes. A jar of tomato caviar will enrich the winter table not only with a stunning taste, but also with vitamins, and at the same time will give you a summer mood. Tomato caviar can be seasoned with borscht and pickle. For breakfast, you can simply eat a terrific sandwich from a slice of fresh Borodino and a generous spoon of a delicious tomato and vegetable snack.
Caviar of tomatoes for the winter - the general principles of cooking
You can cook tomato caviar from red or green tomatoes. Both species are equally good and allow you to “play” with taste. Diversifies the culinary result and the introduction into the tomato base of various vegetables: hot onions, savory eggplants, vigorous zucchini, aromatic Bulgarian pepper, juicy carrots.
Cooking tomato caviar for the winter is not as difficult as it may seem. But time in the kitchen will have to spend a lot. Preparing the vegetables, washing the cans, grinding the ingredients, baking them, boiling or stewing them, unfolding them in containers and capping (this is not counting the days for cooling) will take six hours. You'll have to tinker with the order, so it makes sense to immediately cook more caviar.
The essence of the process consists in chopping vegetables and their heat treatment. You will need a sharp knife, a combine or a meat grinder (a regular grater will also work), clean cans, a deep pan, an oven. Garlic, vinegar, herbs will make the taste of caviar more spicy and spicy. Vegetables before cooking should be thoroughly washed and cleaned of stalks, peels, tainted places, husks.
For better preservation, the finished product should be corked with metal lids and stored, if possible, in a refrigerator or cellar. It is very important to cool hot jars correctly. They need to turn down the neck and wrap with a thick old blanket. After a day, when the billet cools down, the eggs can be moved to the storage location.
Tomato caviar for the winter
A minimum of ingredients requires the preparation of tomato caviar for the winter called “Tomato”. Vegetables are made to the company of carrots and garlic. The product is good for filling borscht, but is also excellent with boiled potatoes or rice.
Ingredients:
• one and a half kilograms of ripe tomatoes;
• kilogram of juicy carrots;
• that gram of garlic;
• a glass of sunflower oil;
• a large spoonful of coarse salt;
• half a cup of sugar;
• peppercorns (8 pieces) or ground (a teaspoon);
• two tablespoons of vinegar 9%.
Cooking Method:
Cut tomatoes and carrots into small pieces and twist in a meat grinder.
Transfer the vegetable mass to a deep saucepan, add butter, sugar, salt, mix and put on medium heat.
When the vegetables boil, reduce the gas and simmer for half an hour with a slow boil. The main thing is that the mass does not burn, so one should glance behind the pan and stir its contents from time to time.
Add chopped garlic and pepper to the boiling base, boil for about fifteen minutes.
Pour in two tablespoons of vinegar, mix to evenly distribute all the ingredients and immediately spread on jars.
Cool, as described above, and clean in the cool.
Caviar of tomatoes for the winter “Italian dinner”
Onion flavor gives this version of tomato caviar for the winter recognizable savory taste. Balsamic vinegar and fragrant bay leaves add a distinct Italian touch to the general ensemble of tomatoes and carrots. Pre-frying vegetables in oil gives the dish a special charm. Chilled appetizer is especially tasty.
Ingredients:
• three kilograms of ripe tomatoes;
• two kilograms of carrots;
• kilogram of onion;
• 500 ml of sunflower oil;
• spoon of balsamic vinegar;
• three tablespoons of salt;
• two - sugar;
• Bay leaf;
• freshly ground black pepper.
Cooking Method:
Chop the onions with a large garlic, fry well. Cut carrots into medium straws, fry until the color changes.
Take off the skins of tomatoes, cut into four or six parts and fry too, until they turn into mush.
Grind the roasted vegetables and put them in the pan.
Pour in the fat and juice from the pan, salt, put pepper and lavrushka, bring to the first bubble boil.
Minimize the fire, cook for exactly an hour, not forgetting the stirring.
After removing from the heat, immediately decompose into jars and cork.
Caviar of tomatoes for the winter with bell peppers
A delicious aromatic snack is made from tomatoes, carrots and bell peppers. The total volume of the finished product for this recipe is quite large, so that one or two banks can not do. But this is good: the caviar is so wonderful that all ten cans will hardly live to January. Serve with any second dish or as an independent snack.
Ingredients:
• three kilograms of red tomatoes;
• three kilograms of Bulgarian pepper (better than red - for a beautiful uniform color);
• kilogram of onions;
• kilo of carrots;
• 500 ml of sunflower oil;
• a glass of sugar;
• two or three large spoons of salt;
• apple vinegar for conservation.
Cooking Method:
Wash and dried vegetables cut and alternately fry in boiling oil.
Grind the resulting billet in any way.
Combine the vegetable mixture in one large saucepan with sugar and salt. If you want, you can add any herbs, hot peppers, spices.
Boil for half an hour after boiling.
Hot caviar from tomatoes for the winter fill the jars.
Under the lid of each jar, pour half-spoons of apple cider vinegar and roll up.
Caviar of tomatoes for the winter “Green”
Very tasty is the tomato caviar for the winter “Green”. It is based on green tomatoes. It is convenient to process vegetables that did not have time to ripen by the beginning of autumn into harvesting. So the harvest will not disappear, and the family will get a terrific dish. Such caviar is not ashamed to offer guests. Ingredients:
• two kilograms of green tomatoes;
• kilogram of green bell pepper;
• kilo of carrots;
• hot pepper pod (also green);
• three medium heads of garlic;
• greens (any suitable: cilantro, basil, curly parsley, dill);
• half a cup of tomato sauce;
• as much sugar and sunflower oil;
• two tablespoons of salt;
• spices: bay leaf, peas (black and allspice), carnation buds;
• apple vinegar for sealing.
Cooking Method:
Carefully clean the vegetables, not forgetting to remove the skin from the tomatoes and remove the seeds from the peppers.
Twist all the ingredients in a meat grinder.
Put the vegetable base in a thick-walled pot, salt, pour in the sunflower oil, immediately add sugar, herbs and simmer for exactly an hour.
While caviar is boiled, put bay leaves, cloves, peppercorns in prepared jars on the bottom.
Pour boiling eggs straight from the pot into jars, pour a spoonful of apple cider vinegar under the lid and cork.
Caviar of tomatoes for the winter “Autumn Garden”
Light, fresh, fragrant tomato caviar for the winter, boiled with apples, peppers, onions and carrots, will be the highlight of the winter table.
Ingredients:
• two and a half kilograms of tomatoes;
• a pound of bell pepper;
• a pound of apples;
• a pound of onion;
• a pound of carrots;
• a glass of sunflower oil;
• head of large garlic;
• salt.
Cooking Method:
Peeled and sliced apples, grind vegetables in a meat grinder.
Transfer the vegetable mixture to a wide saucepan, add salt, wait for boiling, cook for about fifteen minutes.
Pour a glass of sunflower oil and continue cooking on very low heat until cooked (20-30 minutes), be sure to stir the eggs.
Chop the garlic and put in a pan, boil for another ten minutes.
Spread ready-made caviar on the banks, cork, cool and rearrange in a cool place to store.
Caviar of tomatoes for the winter “Original Trio”
Gentle, spicy taste is different from tomato caviar for the winter “Original Trio”. Eggplants, tomatoes and peppers, fried in sunflower oil and stewed in a thick-walled saucepan or cauldron, give a light savory bitterness and a fantastic aroma. Caviar is quite spicy and perfectly shade the taste of baked meat.
Ingredients:
• kilogram of tomatoes;
• kilogram of eggplants;
• three bell peppers;
• three onions;
• two medium carrots;
• ten cloves of garlic;
• bunch of cilantro and / or parsley;
• salt;
• one third cup of sunflower oil.
Cooking Method:
Cooking eggs should be in a suitable pan with a triple bottom or cauldron.
Chop onions randomly, grate carrots, eggplants and peppers - diced.
Heat in a cauldron sunflower oil and the first to send there tomatoes. They should be placed under the lid until softened.
Add onion to the cauldron, after ten minutes - Bulgarian pepper and carrot, stir for another three minutes.
Transfer eggplants to tomato base. Vegetables should give juice. Simmer for about ten minutes until the eggplants change their color to transparent or dark (depending on the degree of maturity of the fruit).
Then mix, simmer for another half hour, at the end add salt to taste.
Pour greens, garlic into the cauldron, simmer another ten minutes.
Expand in banks, cork. Such eggs can be stored at room temperature for up to two years.
Caviar of tomatoes for the winter “Double effect”
Two varieties of tomato in one jar? The amazing “Double Effect” allows you to enjoy the special taste of tomato caviar for the winter according to this recipe. Red and green tomatoes, onions and spices - that's all that makes up the original soft taste of this snack. Even children will love this caviar. You can apply it to rice, potatoes and black bread.
Ingredients:
• two kilograms of green tomatoes;
• kilogram of red fleshy tomatoes;
• a pound of onion;
• some cooking oil;
• Bay leaf;
• a teaspoon of ground pepper. Cooking Method:
Bake the green tomatoes in the oven, then chop in a meat grinder.
Onions cut into not very thick half rings and fry in sunflower oil.
Mix baked tomatoes and fried onions, salt to taste, pepper.
Cut red tomatoes and simmer on low heat without water and oil for about half an hour.
Wipe the red tomatoes through a metal sieve (you can use a meat grinder or combine), put the mass into the pan, add the lavrushka, boil for a third.
Arrange the green tomatoes in jars, anger with a hot mass of red tomatoes (lavrushka discard), cover with a metal lid and sterilize half-liter jars for 20 minutes.
Cork and cool.
Caviar of tomatoes for the winter with zucchini
Delicate zucchini gives the caviar of tomatoes for the winter a particularly delicate taste and soft texture. Instead of zucchini, zucchini can be used, pre-freeing them from the thick rind and fibrous viscera with seeds. The neutral taste of zucchini is shaded by spices, and garlic and vinegar add sharpness. This dish is especially good to use with carbohydrate dishes: potatoes, rice, pasta, grilled vegetables.
Ingredients:
• three kilograms of zucchini;
• one kilogram of tomatoes (red);
• kilogram of onions;
• seven cloves of garlic;
• for a spoon of sugar and salt;
• half a cup of sunflower oil;
• spices: pepper, basil, coriander (dried);
• two tablespoons of vinegar 9%.
Cooking Method:
The easiest way to cook tomato caviar for the winter with this recipe is to scroll through a meat grinder and stew in a thick-walled pan.
Vegetables must first be peeled. If the zucchini is young, you can use it with the peel and seeds. In old fruits, it is necessary to cut off a hard skin, remove the inner fibrous part and hard seeds.
Putting chopped vegetables in a suitable deep pan, it is tedious to boil the vegetable mixture for about ten minutes after boiling it. Then pour hot caviar on the banks and roll up.
Caviar of tomatoes for the winter - tricks and useful tips
To ensure that caviar banks do not explode, they can be sterilized not in water, but in the oven. To do this, they are placed on a baking sheet and heated in an oven for forty minutes at a temperature not higher than 150 degrees.
If you cook tomato caviar for the winter using baked tomatoes, then this snack will be much healthier and tastier than boiled.
To peel tomatoes, they need to blanch. Boil the water, dip the tomatoes in it. Pre-cut tomatoes at the base. Hold in boiling water for half a minute and remove as soon as the skin begins to lag. Cool blanched tomatoes in a pan with cold water. Peel is easy to move.
If you want to rub the fleshy tomatoes, which can hardly be grated, you should freeze the tomatoes a little. Peeling them, you need to put the tomatoes in the freezer for a few minutes. When the tomatoes are slightly frozen, it will be easy to grate them.
To properly prepare cans for caviar from tomatoes for the winter, they need to be washed with soda or laundry soap, and then sterilized. This can be done in the oven, microwave, or above the steam from boiling water. Be sure to sterilize and cover: they need to boil for five to seven minutes.
