This is, without a doubt, a very tasty, healthy, nutritious snack that is loved by many. It adds bright, warm, summer notes to a person’s winter diet and serves as a source of much-needed vitamins. A particularly popular recipe for making caviar from fresh tomatoes, which is consumed both immediately after preparation and stored for the winter, is called “Finger-licking caviar.”
Secrets of making caviar from tomatoes for the winter
There are tricks and secrets when preparing caviar, thanks to which it turns out to be of the highest quality and tasty. Onions, carrots, eggplants, and peppers are fried in a frying pan before processing; using a grill would be an excellent option.
Tomatoes of any size are suitable for snacks, but if you use weighty, large fruits, the cooking process will go faster.
It is advisable to select large peppers with thick walls.
How to properly prepare ingredients and containers?
For cooking, mainly choose ripe, fleshy, elastic fruits with strong skin. But a number of recipes allow the use of slightly bruised, green, unripe or, on the contrary, overripe tomatoes. Although the most beautiful, appetizing caviar comes from red, high-quality tomatoes. Tomatoes, peppers and eggplants have their stems removed and cut into pieces.
It is important to remember that all vegetables included in the snack should under no circumstances be rotten or spoiled. The jars are sterilized before sealing. To do this, use a conventional oven, steam or microwave.
The most delicious recipes
There are enough cooking methods and options. But to make caviar truly tasty, beautiful and healthy, you need to adhere to the best recipes.
Finger-licking tomato caviar
A popular caviar recipe that will not leave anyone indifferent, you only have to try it once. All vegetables are ground in a meat grinder before cooking, then everything is placed in a saucepan and cooked for 2 hours over low heat, stirring occasionally.
To prepare the snack, you will need the following ingredients:
- tomatoes – 3 kilograms;
- carrots – 1 kilogram;
- onions – 500 grams;
- vegetable oil – 300 milliliters;
- table vinegar - 50 milliliters;
- sugar – 0.5 cups;
- ground pepper – 1 teaspoon;
- bay leaf – 4 pieces;
- salt – 2 tablespoons.
Option without sterilization
To prepare caviar for the winter, it is not necessary to sterilize the jars. The role of preservatives is played by vinegar, vegetable oil and spices; they ensure long-term preservation of the seaming.
For 3 kilograms of brown tomatoes, take 1 kilogram of carrots, onions and sweet peppers, 1 glass of vegetable oil and 100 grams of sugar. Add 5 tablespoons of vinegar (at the rate of 1 spoon per 1 liter of caviar), and add salt and ground black pepper to taste.
With eggplants
This caviar has a rich, bright and original taste. It is a source of many vitamins that are so necessary for the body in winter. To make the dish extra spicy, the eggplants are pre-grilled.
Take 1 kilogram of large tomatoes and eggplants, 1 hefty head of garlic, 2 onions and several bell peppers. Salt, ground black pepper and sugar are added to taste. Adding a tablespoon of paprika, as well as finely chopped dill and parsley will add a zest to the appetizer.
With carrots
Healthy, tasty and sweet caviar is obtained by using tomatoes and carrots. For 3 kilograms of ripe tomatoes add 2 kilograms of juicy carrots and 1 kilogram of onions. Also add 3-4 bay leaves, a few tablespoons of vinegar and salt, a teaspoon of ground pepper and 300 milliliters of vegetable oil.
With zucchini
This is not only satisfying, but also very tasty, aromatic and original caviar. For 2 kilograms of zucchini, take 500 grams of ripe, fleshy tomatoes and 300 grams of carrots and onions.To them add 200 milliliters of sunflower oil, 2 teaspoons of salt and sugar, as well as a teaspoon of ground pepper.
With bell pepper
The cooking option that combines peppers of different colors looks especially bright. This snack can be consumed immediately after preparation or prepared for the winter. For 3 kilograms of tomatoes take 1.5 kilograms of sweet peppers, 200 grams of carrots and onions.
To them add a glass of sunflower oil, 50 grams of salt, 30 milliliters of vinegar and a bunch of fresh dill. Ground allspice, black and red pepper, as well as parsley root, add to taste.
From green tomatoes
Despite the fact that such caviar is prepared from unripe or green tomatoes, it has a spicy, sweet and sour taste. It is consumed as a side dish or an independent dish, often simply spread on bread.
Compound:
- tomatoes – 2 kilograms;
- carrots and onions – 1 kilogram each;
- tomato paste – 4 tablespoons;
- sugar - half a glass;
- sunflower oil – 1 cup;
- ground pepper – 2 teaspoons;
- garlic – 2 heads;
- vinegar - 50 milliliters;
- paprika – 2 teaspoons;
- salt – 2 tablespoons.
Preservation storage
Store the seaming in a cool, dark place. Basements or cellars, as well as home pantries, are suitable for this. At temperatures up to +18 C, +20 C degrees, caviar is preserved for a year.
In the refrigerator, closed jars of snacks can last up to 2 years without losing their quality.
