TOP 8 recipes for making caviar from tomatoes, carrots and onions for the winter

You can prepare preparations for the winter from a variety of vegetables. But the juiciest is tomato caviar. An experienced housewife knows that caviar made from tomatoes, onions and carrots is the simplest and most delicious. It can be used as a dressing for first courses, as well as complement any side dish. Caviar is prepared according to a simple recipe, complemented by spiciness and aromatic additives for an elegant taste and piquancy.

Tomato and carrot caviar - a delicious bright appetizer

It’s easy to prepare any dish in the summer when there is such a variety of vegetables. Aromatic herbs will complement them with a refined scent. In winter, you want to pamper your household with delicious preparations, so every housewife tries to prepare a variety of preserves in the form of pickled vegetables, various salads, and caviar for the winter.

Caviar consists of tomatoes, carrots, and onions; everyone knows these ingredients. There are many recipes, but everyone tries to add their own twist to them in order to please themselves and their loved ones. Caviar is prepared simply, little tricks are used, and the dish becomes unique in taste.

What side dishes can it be served with?

On winter days, caviar can be served with any side dish, with meat, kebabs, boiled eggs, simply spread on toast, or used as an independent snack. Cut the meat into pieces, simmer until cooked, add tomato caviar - a finger-licking dish. Very tasty served with a side dish of rice and boiled fish. Boiled potatoes, chops in batter and caviar are delicious.

What you need for cooking: ingredients and equipment

To prepare a dish, collect equipment so that everything is at hand:

• wide bowl or pan with water;
• colander for blanching tomatoes and sterilizing jars;
• cutting board;
• a sharp knife (a dull knife cannot cut onions);
• meat grinder or blender;
• container for crushed mass;
• cast iron pot or saucepan with thick walls;
• glass jars for caviar with metal lids;
• ladle for filling jars;
• seaming key.

Ingredients:

• dense, ripe, thick-walled tomatoes;
• white onions;
• young carrots;
• refined vegetable oil;
• ground black or allspice;
• Bay leaf;
• granulated sugar;
• salt.

To this list you can add fragrant greens of parsley, dill, mint, garlic, cloves.

Recipes and step-by-step process for preparing winter preparations

There are many recipes for cooking, each housewife supplements it with her favorite ingredient. It turns out a new delicious snack.

The simplest recipe

The most famous recipe for making caviar from tomatoes is:

• 1.2 kg of tomatoes;
• 350-400 g (four medium onions) onions;
• 0.5 kg carrots;
• 200 ml vegetable oil;
• 15 g ground black or allspice;
• 2-3 bay leaves;
• 50 g granulated sugar;
• 15 g salt (to taste).

This is the basis of any caviar recipe made from tomatoes, carrots and onions.

Classic method: through a meat grinder

Passing the ingredients through a meat grinder is a classic way of grinding food. If you have a blender, the work becomes easier. Pieces of the product are stewed and turned into a homogeneous mass using a blender.

Cooking process:

1. The tomatoes are blanched, the skin and seeds are removed, and chopped. Peel and cut the onions and carrots into pieces. Jars and lids are sterilized over boiled water.
2. Small parts of the onion are ground through a meat grinder, carrots are chopped in the same way. This is a classic way of chopping food before stewing.
3. Pour vegetable oil into a cast iron casserole, heat it, add onions, carrots, and tomatoes one by one. You should not put ingredients into cold oil, they will not be as fragrant.Before boiling, the components are mixed so that they do not stick to the bottom, then steam over low heat for 55-60 minutes under the lid.
4. Turn off the heat, leave the mixture for 15 minutes, and if necessary, blend with a blender or rub through a sieve. The puree is supplemented with pepper, sugar, bay leaf.
5. Place the caviar in a container. Place the jars in a pan, the bottom of which is covered with cloth. Pour hot water into the pan.
6. Return the pan to the fire, and after boiling, sterilize for 10 minutes.
7. Remove the jars from the water, seal them hermetically, wrap them, and leave until cool.

There is no need to use aluminum cookware for cooking. The acid will damage the walls of the vessel, oxidation will occur, which will give the dish a metallic taste..

Without vinegar

This simple caviar recipe without vinegar. Tomatoes are selected red - they contain their own acid.

If pink tomatoes are used in the mixture, you will need to add 30 ml of lemon juice.

Caviar without sterilization

You can prepare the dish without the last sterilization.

For this recipe use:

• brown or greenish tomatoes – 1.5 kg;
• sweet bell pepper, carrots, onions in equal parts – 0.5 kg;
• 100 ml vegetable oil;
• 60 g sugar;
• 30 g salt;
• 25 ml 9% vinegar;
• 2 cloves of garlic;
• greenery.

The products are cut into pieces, passed through a meat grinder, onions separately. In a cast-iron bowl, fry the onion in oil until golden brown, add the whole mass. Simmer the caviar over low heat for 90 minutes.

5 minutes before readiness, stir in vinegar into the puree. Hot puree, straight from the heat, put into jars and seal.

Spicy carrot-tomato caviar

1.5 tsp will add spiciness to the caviar. ground black pepper, 5 cloves of garlic. The cooking process is similar.

Cooked with onions and tomato paste

The dish is prepared according to the basic recipe; 20 minutes before it’s ready, add 300 g of tomato paste to the cast iron. The next steps are identical.

Add apples

Caviar with the addition of apples has a special charm.

For the recipe you will need:

• 0.5 kg of ripe cherry tomatoes;
• 0.4 kg carrots;
• 0.5 kg apples;
• 0.2 kg sweet pepper;
• 0.1 kg of onion;
• 0.05 kg garlic;
• 0.05 kg celery root;
• 0.1 kg vegetable oil;
• salt to taste.

Step-by-step preparation is similar to the previous one.

Savory appetizer of tomatoes and carrots

The following ingredients are used for this snack:

• 4 things. large fleshy tomatoes;
• 2 medium onions;
• 3 large carrots;
• 2 cloves of garlic;
• 1 medium chili pepper;
• 2 bay leaves;
• 0.5 tsp. salt.

The cooking process is the same as the main recipe. You can add salt and pepper according to your taste. This puree can be eaten freshly prepared, or stored in the refrigerator for 10 days.

Cooking tips and tricks

Cooking caviar also has its own nuances.

To make the paste have a unique smell, fry the onion separately until golden brown, then add the rest of the ingredients.

Tomatoes for puree are thick-walled and contain a lot of pulp. White onions are hotter than blue onions, which is why they are used in caviar. If the dishes are prone to burning, the mass is simmered in a water bath, adding 0.5 hours of time.

Storage periods and rules

After sterilization and sealing, the workpiece is stored until the next vegetable season in the basement or pantry, in a dark place, at temperatures up to +15°.

Unsterilized product must be stored at temperatures up to +8°.

The storage temperature must not be violated so that the beneficial substances do not evaporate and the product does not deteriorate.It is necessary to ensure that the workpieces do not freeze in severe frost.