Recipe Caviar from tomatoes with zucchini, jar No. 20. Calorie, chemical composition and nutritional value.

A very tasty, practical preparation - caviar from green tomatoes for the winter, the recipe through a meat grinder is one of the fastest, as it is prepared without sterilization and does not require long stewing of vegetables. Unripe tomatoes contain a large amount of natural acid, which acts as a natural preservative, so we won’t use vinegar either. Cut the tomatoes into small pieces, simmer in oil along with onions and grated carrots until soft. Grind in a meat grinder, add salt, sugar and roll up. Before laying out, the caviar must be brought to a boil and placed in hot steamed jars. In winter, you will have an excellent appetizer for meat dishes, potatoes, cereals, pasta, and how delicious it is to make a sandwich with such caviar!

In the recipe for green tomato caviar, along with carrots and onions, you can add sweet bell peppers and parsley. The taste will only benefit from this. But if you don't have these ingredients on hand, stick with the basic version.

Ingredients:

green tomatoes – 1 kg;
carrots 3 pcs (or 300 g);
onions – 3-4 pcs (300 g);
sunflower oil – 5-6 tbsp. l;
parsley - a bunch (optional);
salt - to taste;
sugar – 1.5-2 tbsp. l.

How to prepare caviar from green tomatoes for the winter. Recipe without sterilization

The first stage is cutting vegetables. Cut the onions into four parts. First along, then across and then shred with feathers. You can cut into the usual half rings, but in any case the cutting will be large. Heat the oil in a deep saucepan or frying pan with sides. Pour out the onions. Immediately turn down the flame until barely noticeable and leave the onion to simmer and absorb the oil. It should become soft and change color to translucent. There is no need to fry the onion; keep an eye on it and do not overcook it.

Grate the carrots through a grater with large holes. Any other cut is not suitable. When frying, the carrots should be saturated with oil, and if they are cut into strips or cubes, they will not become so oily. In addition, this grinding method is convenient and fast. Simmer the carrots for ten minutes.

Pay attention to the condition of the vegetables after stewing - they are not fried, but only sautéed. You should get the same ones. Cut the green tomatoes into small cubes, cutting off the spots and the remains of the stalk. You can replace some with brown ones - the caviar will be juicier. Add to the saucepan and mix. Cover with a lid and leave to simmer for half an hour, stirring occasionally.

After 15-20 minutes, the tomatoes will already soften and change color to olive. But they are not ready yet; the vegetables need to be steamed well so that the tomato pieces almost fall apart. Before turning it off, add salt, take a sample and adjust the taste by adding sugar. It will add a contrasting note and weaken the acidity of the tomatoes.

We pass the vegetable mass through a meat grinder with a large or fine grid. Choose the degree of grinding at your discretion - if you want to get an almost homogeneous, homogenized mass, skip it several times, but for caviar with pieces of vegetable pulp, once is enough.

Transfer the caviar back into the saucepan, heat and evaporate to the desired consistency. Five minutes is enough, don’t make the caviar too thick. At this stage you can add chopped parsley. Don't forget to taste the caviar before packaging. Put a little on a saucer, cool, check if you like the taste (it changes when hot). Correct if something is wrong. We prepare the jars with special care, since the caviar is prepared without sterilization. Wash in a hot soda solution, scald with boiling water, and steam for three minutes. Keep the lids in boiling water. Place the puffing caviar into hot jars and seal tightly.

We wrap it in newspapers, throw on a blanket or blanket and let it cool for a day or two. Additional warming up will only be beneficial.

After the jars of green tomato caviar have cooled, we move them onto a shelf in the pantry or lower them into the basement or basement. At room temperature, this workpiece is stored well, but choose a place without access to sunlight. Otherwise the caviar will darken. Good luck with your winter preparations!

For centuries, autumn has been a hot time, when many representatives of the fairer sex are busy thinking about how to make preparations for the winter faster and more deliciously. Experienced housewives know the tricks of preparing snacks not only from ripe vegetables, but also from green tomatoes. Indeed, in some years, many tomatoes do not have time to ripen and turn red. And no one wants to throw away the fruits obtained by labor. Housewives are faced with the problem of how to use unripe vegetables, because they contain many useful nutrients and microelements. Green tomato caviar becomes a lifesaver for women.

Preparing this dish with an unusual taste helps solve the problem of using the entire tomato harvest. Russian housewives know a large number of recipes for caviar made from green tomatoes. Some of them are passed down from generation to generation. Women use both the latest and already proven technologies for preparing winter snacks. Various products serve as preservatives. The combination of unripe tomatoes, other vegetables and seasonings gives this delicate dish amazing taste.

Technology for harvesting caviar from green tomatoes for the winter

Experienced chefs know the following nuances of preparing delicious caviar:

You can choose not only unripe tomatoes, but also those with a white, pink, brown or orange tint.
The best consistency of caviar from green tomatoes will be obtained when the housewife uses dense fruits. Watery vegetables will need to be evaporated for a long time, otherwise the snack will turn out liquid.
Choose medium-sized unripe vegetables with thick, elastic skin without visible damage.

Important! Unripe tomatoes contain substances harmful to the human body. They are what gives green tomatoes an unpleasant bitterness.

The technology for preparing caviar is simple:

To eliminate toxic components, unripe fruits are soaked in a salty solution for 5-6 hours. This time is enough for most of the toxins to be absorbed into the liquid.
Green tomatoes are mixed with additional ingredients.
You can add a wide variety of spices - allspice or black peppercorns, aromatic paprika powder, herbs, seeds, and coriander roots.
It is better to put the resulting dish in half-liter glass jars. Plastic containers are completely unsuitable for storing green tomato caviar.
Filled containers are closed with plastic or tin lids.
Sterilization is not necessary.
The workpiece is stored in the refrigerator, cellar or basement.

The original snack can be consumed:

as a side dish for fish or meat dishes;
as a filling for pies;
spread on a piece of soft bread.

Green tomato caviar recipes

Before choosing a recipe, the housewife must decide who will taste the green tomato caviar. After all, not everyone may like the taste of winter preparations. Also, the dish should not be consumed by people with gastrointestinal diseases and children under 8 years of age.

Preparing the treat is very simple; the entire cooking period is short in time.

Chopped vegetables and unripe tomatoes are fried in a frying pan, adding vegetable oil, or stewed in any container.
A few minutes before it is ready, granulated sugar, rock salt, spices and a table bite are added to the dish, which acts as a preservative.

Spicy green tomato caviar

This unusual caviar with “sparkle” will appeal to gourmets who adore peppered food. Spicy caviar from green tomatoes is prepared quite quickly. The spiciness of the treat can vary and directly depends on the amount of garlic and hot pepper used.

For the dish you need:

700 g green tomatoes;
3-5 small pods of hot pepper;
3-4 pcs. medium-sized carrots;
3-5 large garlic cloves;
1.5 tbsp. l. rock salt;
2.5 tbsp. l. food vinegar and refined vegetable oil.

Washed and peeled vegetables are cut into pieces and placed in a clean container.
Grind the mass to a pulp consistency using a food processor, electric or simple meat grinder.
The vegetable mixture is thoroughly mixed, placed in a thick-walled pan and vegetable oil is poured into the mix, salt is added.
The dish is simmered over low heat for about 60-70 minutes until the mass thickens.
Attention! The contents of the pan must be constantly stirred so that it does not burn.
Vinegar is added about 5 minutes before readiness. Spicy caviar from green tomatoes is placed in jars and covered with lids (it is better to use tin ones).
Cover the containers with a blanket and leave until completely cooled.

Recipe for green tomato caviar without vinegar

Here is another simple recipe for green tomato caviar. It is especially valuable that you do not need vinegar to prepare it.

For 11 half-liter jars you need to supply:

8-8.5 kg of green tomatoes;
1.5 kg carrots;
1.5 kg onions;
350-450 g refined vegetable oil;
8-9 tbsp. l. granulated sugar
5-6 tbsp. l. rock salt;
1.5 tsp. ground black pepper.

Step-by-step recipe for green tomato caviar:

Unripe tomatoes are cut or minced through a meat grinder. It is better to take a nozzle with large holes.
Grate the carrots on the coarsest grater.
Chopped onions are mixed with carrots.
Heat a frying pan with high sides. Fry the vegetable mixture until the onion turns golden. Add ground black pepper.
Add chopped tomatoes, salt and sugar to the frying. The mass is thoroughly mixed.
Reduce the heat and simmer the resulting mixture for 2-2.5 hours.
Towards the end of the time, the jars are pasteurized in a hot oven.
The resulting mixture is poured into containers and left to cool to room temperature.

How to make caviar from green tomatoes with mayonnaise

To prepare caviar with mayonnaise sauce you will need:

3 kg of unripe small tomatoes;
450 g onions;
hot chili pepper;
mayonnaise;
2.5 tbsp. l. table salt;
3.5 tbsp. l. granulated sugar;
spices to taste;
2 cloves of garlic.

This appetizer is prepared in a slow cooker.

Green tomatoes are cut into quarters, loaded into a slow cooker, and the stewing mode is selected.
After 20 minutes, add chopped chili pepper and onion to the tomato puree. Spices, granulated sugar and salt are also added, everything is thoroughly mixed.
After 1 hour, take out the stewed vegetables and leave to cool. After 2 hours, add enough mayonnaise so that the mixture becomes a soft light green color.
To create a spicy note, some housewives add 2 chopped garlic cloves.

Green tomato caviar with zucchini

Caviar with the addition of zucchini is prepared according to the following recipe:

Wash and cut unripe tomatoes, zucchini, and peppers into large pieces.
Grind vegetables using an electric meat grinder.
Mix the mixture until a homogeneous thick consistency is obtained.
Carrots and onions are chopped, fried and placed in a mixture of green tomatoes, zucchini and peppers.

Advice! Add a few pinch of ground black pepper and other seasonings to taste.

Recipe for caviar from green tomatoes “You will lick your fingers”

It’s not for nothing that this preparation is called “Finger-lickin’ good.” It tastes so good that it doesn’t stagnate on the table for long. For this caviar you need to take 3 kg of green tomatoes and the following ingredients:

23 black peppercorns;
1.5 kg of sweet bell pepper;
2.5-3 tbsp. l. rock salt;
1.5 kg carrots;
150 ml table vinegar;
half a kilo of onions;
4-5 tbsp. l. refined vegetable oil;
150 g granulated sugar.

Peeled and washed vegetables are chopped:

peppers and tomatoes - in the bowl of a food processor;
onions and carrots are cut into small cubes.

The vegetable mass is placed in a thick-walled pan, pepper and salt are added, and vegetable oil is poured in. Cover the pan with a lid and cook the caviar for 1.5 hours. 10 minutes before readiness, add granulated sugar and pour in vinegar. The finished dish is laid out in sterilized containers and closed. The containers are wrapped in a blanket.

Spicy green tomato caviar

For a savory preparation of unripe tomatoes you will need:

a little more than 1.5 kg of tomatoes;
450 g carrots;
550 g onions;
3-4 sweet peppers;
1 small hot pepper;
3 medium apples;
2.5 tbsp. l. vegetable oil;
4.5 tbsp. l. table salt;
3.5 tbsp. l. granulated sugar;
2 heads of garlic.

The algorithm of actions will be as follows:

Unripe fruits are washed and minced through a meat grinder (insert a nozzle with large holes).
The remaining vegetables and apples are poured with boiling water and cut into cubes.
Combine everything, add sugar, vegetable oil and salt, mix the mass.
Place the mixture in a thick-walled pan and cook for 50 minutes.
After cooking, add vinegar, chopped garlic and seasonings to taste.
The prepared caviar is poured into glass jars pasteurized with boiling water.

Caviar from green tomatoes for the winter with beets

The preparation with beets is prepared without vinegar, so the jars with caviar are sterilized. The combination of sweet beets and sour unripe tomatoes is unusual. The original caviar will appeal to lovers of vegetable dishes.

Attention! The finished product has a bright burgundy color.

Ingredients:

550 g green tomatoes;
1.5 kg beets;
550 g each of onions and sweet peppers;
350 ml refined vegetable oil;
25 black peppercorns;
150 g granulated sugar;
3-4 tbsp. l. rock salt.

The washed and peeled fruits are cut and placed in a pan. The onions are pre-fried. The vegetable mixture is boiled for an hour and a half, and the remaining ingredients are added 10 minutes before the end of cooking. Hot caviar is placed in containers, covered with tin lids and pasteurized.

Caviar from green tomatoes and bell peppers

Prepare caviar from green tomatoes as follows:

4 onions, 4-5 carrots and 1 kg of green tomatoes are crushed using a blender or meat grinder. Add spices, 2.5 tsp. salt, 4.5 tsp. sugar and 4 chopped cloves of garlic.
Place the resulting mass in a saucepan, add 0.4 liters of water, and simmer over low heat.
After 40 minutes, add 2 pinches of hot ground pepper, 3.5 tbsp. table vinegar, after 15 minutes, turn off the fire.

The contents are left in the pan. When the mass has cooled completely, it is transferred to pasteurized containers. The caviar can be immediately stored in a room for permanent storage.

Green tomato caviar without bitterness with eggplant

To prepare 5 liters of caviar you need:

600 g large green tomatoes;
medium eggplant;
3 sweet peppers;
300 g onions;
55 g ground red hot pepper;
30 ml table vinegar 9%.

Preparation:

Eggplants are filled with water, add 4 tbsp. l. table salt, wait 30 minutes. Thanks to this procedure, the bitterness will go away.
Vegetables are washed and coarsely chopped.
Place the onion in a frying pan, fry it, and then add the eggplant. Simmer the mixture for about half an hour.
Then tomatoes and sweet peppers are added to the frying pan.
Simmer the vegetable mixture for 50 minutes. 10 minutes before the end of cooking, add salt and a few pinches of ground red pepper to the caviar. Comment! It is necessary to stir the mixture often so that the vegetables do not burn.
The jars are poured with boiling water, then the resulting caviar is poured into them.

Recipes for caviar from green tomatoes for the winter: “classic” and 9 variations

You can prepare caviar from green tomatoes according to any recipe without sterilization. The role of a preservative is played by vinegar solution, oil, salt, sugar. In the cold, unsterilized twist is stored throughout the winter. If the refrigerator is full and there is no other cold place, then it is better to sterilize the filled jar.

Traditional

Description . Caviar from green tomatoes is traditionally prepared through a meat grinder with “garden gifts” - onions, carrots, peppers. This snack is also called “Finger-lickin’ good.” In the absence of a meat grinder, a food processor or blender is suitable for grinding ingredients. You can also finely chop the vegetables with a knife. In this case, the snack will come out in pieces.

Components:

green tomatoes - 3 kg;
onion - 500 g;
bell pepper - 600 g;
carrots - 1 kg;
sugar - 150 g;
sunflower oil - 250 ml;
9% vinegar - 60 ml;
peppercorns - three pieces;
salt;
ground pepper.

Step by step

Wash fruits and roots thoroughly.
Remove the skin from the carrot.
Cut the onions into slices.
Remove the seeds from the peppers.
Quarter the tomatoes and remove the stems.
Grind the prepared ingredients with any kitchen appliance until smooth.
Place the resulting slurry in a saucepan.
Add salt, sweeten, and set over low heat.
Cook for about an hour and a half, stirring with a wooden spatula so that the future caviar does not burn.
Ten minutes before the end of cooking, pour in the oil, vinegar solution, and pepper.
Carefully place in sterile containers and roll up.

With beets

Description . Beetroot preparation is made without vinegar. Therefore, before seaming, it is recommended to sterilize the container in a pan or oven. The combination of sweet root vegetables with sour unripe fruits gives the caviar a pleasant sweet and sour taste. The finished snack comes in pieces. To achieve uniformity, chopped vegetables can be chopped using kitchen utensils.

Components:

green tomatoes - 500 g;
beets - 1 kg;
sweet pepper - 500 g;
onion - 500 g;
vegetable oil - 250 ml;
salt, sugar.

Step by step

Wash the ingredients and dry.
Cut onion heads, green berries, and peppers into small cubes.
Peel and coarsely grate the beet pulp.
Fry the onion cubes in oil until translucent.
Add the rest of the ingredients, pour in the remaining oil, and simmer over low heat.
After about 35-40 minutes, add salt, sugar and black peas.
Simmer for another five to ten minutes until thick.
Turn off the burner and place the workpiece in a container.
Cover the containers with lids and sterilize for about a quarter of an hour.
Seal, turn over, wait to cool.

With pumpkin

Description . Caviar from green tomatoes with pumpkin has a specific taste, so it most likely will not impress pumpkin opponents. Salting and sweetening are recommended depending on the ripeness and juiciness of the orange fruit.

Components:

unripe tomatoes - 500 g;
pumpkin pulp - 500 g;
onion - two pieces;
garlic cloves - six pieces;
vegetable oil - 50 ml;
9% apple cider vinegar - 30 ml;
sugar, salt.

Step by step

Blanch unripe berries and remove skins.
Cut the tomato and pumpkin pulp into small cubes.
Finely chop the onions and fry in oil until translucent.
Add pumpkin, simmer for five minutes.
Lay out the tomatoes, sweeten, pour in vinegar.
Simmer until soft and thick.
Add salt, add finely chopped garlic cloves, stir.
Place in sterile containers and seal.

With tomato paste

Description . Green tomato caviar in a tomato sauce is prepared in about 40 minutes. Vegetables do not boil down for a long time and retain their freshness and pleasant aroma. From this amount of components you will get two liters of caviar.

Components:

green tomatoes - 1 kg;
carrots - 500 g;
onion - 500 g;
garlic - two heads;
tomato paste - two tablespoons;
sunflower oil - 100 ml;
9% vinegar solution - 30 ml;
sugar - 100 g;
salt - 30 g;
paprika - teaspoon;
ground black pepper - teaspoon.

Step by step

Rinse all fruits thoroughly.
Divide the tomatoes into four wedges and cut out the stems.
Grind the slices until puree.
Pour oil into a thick-bottomed pan and add the mixture.
Cook covered for 20 minutes over low heat.
Grind the peeled carrots and onions in a blender and add to the tomato pulp.
Simmer covered for ten minutes.
Add pasta and spices.
Squeeze the garlic cloves and stir.
Boil for five minutes, add vinegar solution.
Stir the mixture and turn off the burner.

Instead of tomato paste, you can use freshly squeezed juice with pulp. In this case, simmer the vegetable mass until excess moisture evaporates.

With zucchini

Description . Squash caviar is a classic dish that every cook prepares in their favorite way. Unripe tomatoes will complement a traditional appetizer and add a pleasant sour taste to neutral fruits.

Components:

zucchini - 1 kg;
green tomatoes - 1.5 kg;
onion - 500 g;
garlic head - 300 g;
hot pepper - pod;
vegetable oil - 100 ml;
sugar - 150 g;
9% fruit vinegar - 100 ml;
salt, spices.

Step by step

Rinse the vegetables and dry.
Finely chop the onions, bitter pod, garlic cloves.
Chop the remaining fruits into cubes.
Place the chopped ingredients in a saucepan and add oil.
Add some salt and wait for the juice to release.
Add vinegar and set over low heat.
After boiling, simmer for ten minutes.
Pour the hot vegetable mixture into a container and roll up.

With chili

Description . Fans of savory dishes will love the spicy caviar made from green tomatoes and hot peppers. Depending on the desired spiciness, you can use red chili, green or cayenne pepper. If you do not clear the seeds from the pods, the snack will turn out even spicier. Caviar goes well with grilled meat.

Components:

green tomatoes - 700 g;
carrots - 300 g;
hot peppers - three pods;
garlic cloves - three pieces;
sunflower oil - 50 ml;
salt - tablespoon;
9% vinegar - two tablespoons.

Step by step

Wash the berries, cut into slices, cut out the stalks.
Cut the tails off the pods and remove the seeds if desired.
Peel the carrots and garlic cloves.
Grind the prepared ingredients to a paste.
Add salt, add oil, and let it cook.
Simmer the mixture for 40-60 minutes until thick.
Pour in the vinegar solution and simmer for another five to ten minutes.
Fill a dry, sterile container and seal.

You can make ketchup from chillies, unripe tomatoes and onions. The components, crushed until smooth, are stewed for half an hour and ground through a sieve. Simmer the salted and sweetened mixture until thick for about an hour. Ten minutes before the end of cooking, you can add ground black pepper and crushed garlic cloves.

With mayonnaise in a slow cooker

Description . The multicooker is great for preparing vegetable paste, adjika or caviar. While cooking, you can do other things without fear that the dish will burn or not be extinguished. It is not necessary to chop the softened vegetables; you can cover the caviar in pieces. This will significantly reduce cooking time.

Components:

unripe tomatoes - 1 kg;
zucchini - 1 kg;
carrots - 200 g;
large onion;
Bell pepper;
a bunch of dill and parsley;
tomato paste - three tablespoons;
mayonnaise - 300 ml;
Bay leaf;
peppercorns;
salt.

Step by step

Wash and dry the vegetables.
Cut zucchini, peppers, tomatoes into cubes.
Pass the peeled carrots through a coarse grater.
Finely chop the onion.
Chop the green bunch.
Place the ingredients in the bottom of the bowl.
Salt, add bay, black peas, close the lid.
Set the “Extinguishing” mode for an hour.
After the signal, grind the steamed vegetables with a blender or food processor until smooth.
Add tomato paste and white sauce.
Stir and simmer for another half hour.
Divide the resulting mass into containers and seal.

With eggplants

Description . This is a simple option for making caviar from green tomatoes with vegetables. If desired, the recipe can be varied with carrots, hot peppers, and celery. Vinegar is not added, so it is recommended to sterilize the containers before seaming. Sugar is added as desired.

Components:

green tomatoes - 1 kg;
eggplants - 1 kg;
onion - 500 g;
tomato juice - 500 ml;
a bunch of greenery;
vegetable oil;
Bay leaf;
ground pepper;
salt.

Step by step

Rinse the vegetables and dry.
Finely chop into cubes.
Pour a little oil into the saucepan and brown the onion pieces.
Add eggplant cubes.
Add tomato pieces.
Simmer until soft over low heat.
Add laurel and tomato juice.
Add salt and cook until smooth.
Take out the bay leaf, add pepper and finely chopped green bunch.
Stir and simmer for another five minutes.
Divide the mixture into jars.
Cover with lids, sterilize, seal.

No cooking

Description . The simplest and fastest recipe for green tomato caviar for the winter, requiring lightly roasted vegetables. There is no need to boil the ingredients for a long time. It is not necessary to sterilize filled containers, since the composition includes vinegar essence.

Components:

green tomatoes - 2 kg;
onion - 150 g;
garlic cloves - six pieces;
ground pepper - to taste;
a bunch of parsley and dill;
vegetable oil;
salt - 40 g;
sugar - 30 g;
70% vinegar essence - 10 ml.

Step by step

Wash and dry the vegetables.
Chop the tomatoes into half rings one centimeter thick.
Pour oil into the pan and brown the tomato pieces.
Transfer to a separate bowl until cool.
Chop the onion and brown in oil.
Squeeze the garlic cloves and mix with salt.
Chop the green bunch.
Combine the prepared ingredients together and add salt.
Grind using a kitchen appliance until smooth.
Add pepper, sugar, mix.
Place in a sterile container and roll up.

Fragrant

Description . An easy way to prepare aromatic “green” caviar with spices. The number of components is calculated for two liters of caviar.

Components:

green tomatoes - 1.5 kg;
sweet pepper - 500 g;
carrots - 500 g;
onion - 500 g;
sunflower oil - 250 ml;
9% vinegar solution - 15 ml;
sugar - 150 g;
salt - 30 g;
allspice - five peas;
black pepper - ten peas;
cloves - two buds;
laurel - two leaves.

Step by step

Rinse the vegetables.
Cut the berries into four parts and cut off the stem.
Carefully cut each slice into two or three more pieces.
Cut the remaining vegetables into small cubes.
Pour oil into a saucepan and heat.
Add tomato slices and simmer over low heat for an hour and a half without removing the lid. Don't forget to stir.
Add salt and sugar, then add spices.
Pour in vinegar and stir.
Add the remaining vegetables.
Stir, close the lid, simmer for an hour and a half over low heat.
Place the finished product in pre-sterilized jars and seal.

Fragrant and spicy caviar is made with horseradish. The pungent taste depends on the quantity and maturity of the root. First, a kilogram of tomatoes with several garlic cloves is put through a meat grinder. Then the root is turned (about 50 g). The ingredients are mixed into one mass. All that remains is to add salt, sweeten and place in sterile jars.

Fragrant green tomato caviar can become a regular snack for the winter. “Green” caviar is not only a way to get rid of unripe berries, but also a complete dish. If you can’t wait to try a tomato appetizer, then feel free to pick off the first fruits and cook the caviar. Store the preparations for no more than a year in a cool place.

The summer season has come to an end and, as always, not all the harvest has ripened. Most often, green tomatoes remain on the bushes and there are quite a lot of them. What to do with them? I know for sure that you don’t need to throw them away, you can prepare different dishes from them, for example, caviar from green tomatoes for the winter, the recipe for which I will share with you. Even if you don’t have your own harvest, you can buy unripe tomatoes and your family budget will not suffer from such a purchase, since they are usually not expensive. The other vegetables that we will add are now in abundance in the markets. So we can safely say that such caviar is a tasty and budget-friendly option for winter preparation, which can be used as a separate dish, as well as as a side dish for meat dishes. And you can cook ripe tomatoes for the winter, an excellent recipe, I recommend it.

Terms and conditions of storage

It is important to follow not only all the rules for preparing caviar from green tomatoes, but also its storage conditions.

Temperatures ranging from + 3-0 °C are ideal for storing all vegetable preparations.
Caviar under a tin or metal lid at this temperature does not spoil for about 10-12 months. And under polyethylene - 6-7. Increasing the shelf life leads to souring of the product.
Containers with caviar must be kept in a dry room. In damp places, rust appears on the lids. Naturally, interaction begins between the metal and the acids contained in the workpiece. Caviar changes color and taste and becomes unfit for consumption.
Caviar from unripe tomatoes freezes at - 3-5 °C. The liquid in the jar becomes ice and its volume increases. This leads to the appearance of deep cracks on the walls of the glass container.

Caviar from green tomatoes for the winter through a meat grinder without sterilization

For a half-liter jar you need:

Green tomatoes – 700 gr.;
Carrots – 100 gr.;
Onions – 100 gr.;
Refined sunflower oil – 40 ml;
Sugar – 15 gr.;
Salt – 10 g;
Black pepper – 2 gr.;
Apple cider vinegar 6% – 5 ml.

Tip: it’s better to take black pepper in peas, and then grind it in a mortar until a powder forms (it’s more aromatic this way).

Preparation of “green” caviar:

Wash green or unripe brown tomatoes, peel and wash onions and carrots.

Cut the tomatoes into cubes and put them through a meat grinder. Finely chop the onion and grate the carrots on a fine grater.

Pour oil into the frying pan and send it, fry the onion until golden brown, and then add the carrots.

When the carrots are fried, pour in the vegetable puree. To this mixture add the remaining vegetable oil, sugar and salt.

Simmer the vegetable mixture for about 2 hours until it becomes thick.

Grind the hot caviar through a sieve to obtain a homogeneous mass. Add ground black pepper and return to the fire for at least 30 minutes. Place the finished caviar into a sterilized container and roll it up. Let it cool in a place where small children have no access.

Advice: don’t go anywhere and stir thoroughly so that nothing burns.

Advice: you don’t have to grind the caviar if you are happy with small pieces in the finished product.

Try this masterpiece of unripe tomatoes. And then tell your friends how to prepare caviar from green tomatoes through a meat grinder for the winter.

Winter caviar from green tomatoes

Ingredients:

Green tomatoes - 2 kg.
Carrots - 1 kg.
Onion - 1 kg.
Garlic - 4 heads
Salt - 2 tbsp.
Sugar - 8 tbsp.
Paprika - 2 tsp.
Tomato paste - 6 tbsp.
Vegetable oil - 200 ml.
Ground pepper - 3 tsp.
Vinegar 9% - 60 ml.

Cooking process:

The tomatoes must be washed, the base of the stalk removed, and after cutting into small pieces, grind in a blender or meat grinder.
Pour vegetable oil into a thick-bottomed pan, add the crushed tomatoes into a pulp and cook over low heat for about 30 minutes.
While the tomatoes are cooking, onions and carrots must be washed, peeled and chopped in the same way in a blender until they have a more or less homogeneous consistency. After that, put the onion-carrot pulp in a saucepan with the boiling tomatoes, add salt and sugar to the vegetable mixture. Simmer for about 20 more minutes.
After the tomato caviar is ready, add tomato paste, garlic passed through a garlic press, paprika and mix everything thoroughly. Don't forget about the vinegar and stir the dish again.
After the cooking process is completely finished, put the finished tomato caviar into sterile jars and leave them to cool under a blanket or rug.

Appetizer for caviar of green tomatoes with carrots and onions

I am very pleased with this recipe, because the caviar looks and tastes similar to squash. And if, like last year, there was a dry summer and there were only enough zucchini to cook them fresh right away and pickle them a little for the winter. In such a situation, I am not at all upset, knowing that in the fall there will be enough green tomatoes. And, when the time came, I closed this caviar for 3 kg of fruit.

For 2 half-liter jars you will need:

Green tomatoes – 800 gr.;
Onions – 250 gr.;
Carrots – 250 gr.;
Tomato sauce – 120 gr.;
Refined sunflower oil – 120 ml;
Sugar – 45 gr.;
Salt – 15 gr.

Cooking method:

We wash the vegetables. Remove the stems from the tomatoes and peel the onions and carrots.
Cut the tomatoes into strips 3 cm long, the onions into thin half rings, and the carrots into three on a coarse grater.
Place vegetable oil, tomatoes, onions and carrots, pasta, salt and sugar into the multicooker bowl.
Mix everything and close the lid.
On the panel, select the “Stew” mode, cooking time is 2 hours 30 minutes.
After the time has passed, open the lid, mix the contents in the multicooker and put them into ready-made (sterilized) jars with a deep spoon.
We seal the jars with twists and wrap the blanks in a warm blanket.

In winter you will lick your fingers from such caviar, which is what my little daughter does calmly when she eats it.

Vegetable caviar with green tomatoes in a slow cooker

Tomato 500 g
Onions 2 pcs
Carrots 1-2 pcs
Bell pepper 3 pcs
Salt to taste
Sugar 2 tbsp.
Chili pepper to taste
Black pepper to taste
Vegetable oil 100 g
Garlic 2 teeth.

You will need
: 30-60 minutes
Geography of the dish
: European cuisine
Main ingredient
: Tomato
Type of dish
: Lunch

Wash green tomatoes.

Cut them into slices.

Pour vegetable oil into the multicooker bowl, place chopped onions and carrots in it. Set the “Baking” mode for 45 minutes.

After 10 minutes, add green tomatoes and stir. Continue cooking on the same mode for another 5 minutes.

Add chopped bell peppers to the vegetables.

Also add red tomatoes cut into slices. Salt everything, sprinkle with spices, add sugar, add red and black ground pepper. Mix. Continue cooking for another 20 minutes.

Next, add chopped garlic and continue cooking until the signal.

Grind the prepared vegetables with an immersion blender until pureed right in the bowl. Return the bowl to the multicooker and set the “Bake” program again for 10 minutes. Cool the caviar. Store in a glass container in the refrigerator.

Green tomato caviar with eggplant

One day, while talking with a friend, I learned that the local newspaper had published her recipes for green tomato caviar for the winter with a photo. “You’ll be licking your fingers,” that’s the title of the article I saw when I purchased the printed copy. The photos were so successful that I tried to prepare this particular appetizer for caviar. And indeed, it turned out very tasty.

For two liter jars you will need:

Green tomatoes – 500 gr.;
Eggplants – 500 gr.;
Sweet pepper – 500 gr.;
Onions – 250 gr.;
Hot pepper – 50 gr.;
Refined sunflower oil – up to 150 ml;
Salt – 20 gr.;
Table vinegar 9% - 30 ml.

Tip: the solution is prepared at the rate of 20 g per 1 liter of water. salt.

Cooking method:

Wash all vegetables under running water. Peel the onion, remove all the tails and cut out the pulp and seeds from the pepper.
Cut tomatoes and eggplants into rings up to 0.5 cm thick, sweet peppers and onions into half rings, and hot peppers into small circles.
Pour chopped eggplants with salt brine for 15 minutes to remove the bitterness.
Fry the eggplants until golden brown on both sides and place on a baking sheet lined with a paper towel.
In a frying pan with the remaining oil, fry the onions and carrots alternately.
Place the fried vegetables and green tomatoes in the roasting pan, cover and simmer for 40 minutes. In 5 min. Add salt and vinegar until the process is complete.
Layer the eggplants and vegetable mixture into the prepared jars and place the jars in hot water to simmer for 20 minutes. at a temperature of 100ºС.
Using oven mitts, carefully take out the canned food and tighten it.

Tip: do not forget to stir, especially at the end of stewing.

The winter salad is ready, try and enjoy.

Caviar "Amateur"

In late autumn, when it’s drizzling outside almost all the time and my daughter and I don’t go for walks, I arrange festive lunches or dinners with simple and tasty dishes. For the main course - a piece of pork loin fried in a grill pan with spices (great smell), for the side dish - a whole potato in the oven and a whole bowl of amateur caviar made from green tomatoes, which is used instead of sauce. Simply chic.

For a 0.5 liter jar you need the following products:

Green tomatoes – 700 gr.;
Hot pepper – 50 gr.;
Garlic cloves – 6 pcs.;
Parsley – 25 gr.;
Sugar – 15 gr.;
Salt – 15 g;
Apple cider vinegar 6% – 60 ml.

Let's prepare a snack:

We wash the vegetables and herbs, separate the tails and cut out the pulp and seeds from the pepper. Peel the garlic.
Finely chop the greens, grind the garlic in a mortar, and pass the vegetables through a meat grinder or grind them in a blender bowl.
In a bowl, combine the resulting vegetable puree with garlic, sugar and salt, leaving for 10 minutes until they dissolve completely. And then add apple cider vinegar, small herbs and mix.
Place the snack in a washed and sterilized jar. We collect water in a saucepan and immerse the jar in it.
Sterilize a half-liter jar for about 30 minutes. and roll it up, and then put it in a blanket until it cools completely.

Tip: the water level in the pan for sterilization should reach half the height of the jar.

Now you know how to prepare a savory snack with virtually no effort.

Vegetable caviar with crunch

Green tomatoes, which do not have enough sun to ripen, have become very popular among chefs. Many different interesting recipes have been invented with these tomatoes. We will prepare caviar. It is the crunchy structure of green tomatoes that gives vegetable caviar its unique taste. In addition to onions and garlic, it would be interesting to add pumpkin and carrots to the caviar for both color and taste.

Caviar will be an excellent side dish for meat, a spread on toast, or simply a dish on its own. Cook with pleasure. Bon appetit!