When tomatoes harvested at the end of August do not want to ripen, caviar from green tomatoes saves the harvest for the winter. The combination of green tomatoes with different vegetables allows you to prepare snacks that differ from each other in taste. Let's try to prepare some of the most delicious recipes.
Spicy green tomato caviar
For green tomato caviar you will need vegetables:
- carrots - 400 g;
- onion - 500 g;
- sweet pepper - 3 pcs.;
- hot pepper (chili);
- apples;
- garlic.
The main component - tomatoes - needs 1.3 kg.
To chop vegetables, take a meat grinder. Let's process the tomatoes first: wash them and cut them into 6-7 pieces. The pieces should easily pass into the throat of the meat grinder.
Peel the carrots and cut into pieces. Remove the skins from the onion and cut into large pieces. Wash the sweet pepper, cut out the core with seeds, and remove the stalk. Cut the pepper pulp into cubes. Cut the washed apples (2 pcs.) into pieces, cut out the seeds.
Grind all the vegetables in a meat grinder. Pour the resulting mass into a saucepan. Before placing the saucepan on the stove, add 2 tbsp. l. vegetable oil, 2 tbsp. l. salt, 4 tbsp. l. Sahara. The oil should have no odor.
Cook the mixture for 40 minutes. At the very end of cooking, pour in ½ teaspoon of 70% vinegar. Chop 4 cloves of garlic and add there. Pour hot caviar into jars. Sterilize jars and lids in advance. Turn the sealed jars over and cover them with something warm. After a day they can be put away for storage.
Cooking caviar from green tomatoes with mayonnaise
You can make this delicious preparation using the recipe below. The appetizer of green tomatoes with mayonnaise was liked by my work colleagues, and my family also appreciated it. I bring all the preparations prepared according to new recipes to work and conduct a tasting. Friends, many of my recipes are now prepared in their kitchen.
I selected only Cherry for preparation - even the green ones taste sweetish. They contain less acid than other varieties of tomatoes. I took exactly 1 kg, washed it, and cut it into pieces. I decided to use a slow cooker. Placed finely chopped cherry tomatoes into the bowl.
To prepare caviar you need carrots. I cleaned 2 pieces, weighed them, it turned out to be 200 g - what I needed.I grated it on a simple, coarse grater and poured it into a bowl with the tomatoes. I chose a large zucchini; after removing the peel and seeds, I got about 1 kg of pulp. I decided to use it all. I washed it and chopped it randomly with a knife. I sent zucchini to Cherry and carrots. Next came the bell pepper. I took 1 piece, removed the seeds and partitions, and cut it into cubes. Added 1 finely chopped onion and chopped parsley and dill. It looked like 100 grams of greenery.
In the multicooker I used the “Stew” mode and set the time to 60 minutes. After the beep, I opened the lid, squeezed out 300 g of mayonnaise from the pack, and added salt. It took a little more than half a tablespoon of salt. I added the same amount of sugar for harmony. Peeled ½ head of garlic. I crushed the cloves with a knife, cut them, and put them in a bowl with the vegetables.
I decided that there was too much green color, so I flavored the preparation with tomato paste. I measured it out exactly 100 g. I crushed everything with a blender. I set the extinguishing mode for 30 minutes.
Like other winter preparations, I pour this green tomato caviar into sterilized containers and seal it hermetically.
A very simple recipe for green tomato caviar
I love this green tomato caviar recipe for its simplicity. It is very easy to prepare, especially if the vegetables are of high quality. Good vegetables are pleasant to wash and process.
It will take a lot of tomatoes - 3 kg. I wash them, put them on a large dish, where the tomatoes flow around for a while, then cut them into slices. It takes 1 kg of pepper, I weigh it unpeeled. For cooking, I remove the seeds and membranes, and chop the pulp randomly. You have to puff over the carrots. It takes time to wash and clean 1 kg. You also need to cut the carrots into pieces.
I take out the meat grinder when all the vegetables are prepared, grind them, and put the mixture of vegetables in the pan.Pour a tablespoon of oil into the bottom of the pan. When making caviar, I simmer the mixture for at least an hour, stirring occasionally.
After 40 minutes, add salt and pepper to taste. It turns out that the salt is a little more than a teaspoon, and the pepper is literally on the tip. I pour in 100 g of sugar and pour in vinegar. You need 4 tbsp. l. When the mass is boiled down, I pour it into clean jars, roll it up with tires and wrap it in a blanket.
An original recipe for tender caviar made from green tomatoes and beets
This recipe is worth using for those who do not like pronounced flavor accents. Beets soften the sour taste of tomatoes and make caviar more tender. In addition, due to the use of beets, the preparation acquires a beautiful burgundy color.
If necessary, this appetizer can be seasoned with borscht in winter. Add finely chopped fresh cabbage, potatoes to the meat broth and pour in a jar of caviar. Borscht, although cooked in a hurry, will be rich not only in color, but also in taste.
It's time to start working on the caviar. What vegetables should we take first for caviar? Let's start with beets. It will take a little less than a kilogram. Wash the root vegetable, peel the skin, grate the pulp. I take a large grater. I process beets with gloves on, as my hands are stained by their juice and are difficult to wash.
I select almost three kilograms of green tomatoes, wash them thoroughly, and cut them into small pieces. This recipe uses almost a kilogram of onions. After cleaning, I chop it as finely as possible. I choose a pan of suitable volume. The bottom must be thick. Cook the vegetables for a long time, almost an hour. In a pan with a thin bottom, they will certainly burn, and the taste of the appetizer will be ruined.
Like any other appetizer, you need to add spices to this caviar.First add tomato paste, you need 300-400 grams of it, followed by sugar - add at least ½ cup of it, maybe a little more. 2 tablespoons of salt is enough; don’t forget about vinegar. In this recipe I use regular, table-style. The percentage on the bottle is 6.
I mix the mixture very carefully, cook for at least an hour, and keep the temperature close to minimum. 5 minutes before the end I taste the salt. Salt and pepper if necessary.
I pour the caviar into jars. Sterilization is not necessary. I twist it, put it under my fur coat, and after cooling I send it to the cellar. In winter, the jars melt before our eyes, because this caviar is delicious.
Conclusion
You have learned how to prepare green tomato caviar using simple recipes. I suggest not to hesitate, while not all the tomatoes in the pantry are yet ripe, but to prepare a meal from them for the family for the winter.
