Green tomato caviar for the winter

It so happened that preparations from green tomatoes have become no less popular than canning from ripe red tomatoes. And some of them are made only from unripe vegetables. For example, caviar from green tomatoes, cooked for the winter. Contrary to popular belief, caviar can be prepared not only from zucchini and eggplant. Green tomatoes make an equally tasty snack.

Experienced housewives who grow their own crops know that many tomatoes do not have time to ripen and turn red in early autumn. But so much has already been prepared that the family will not be able to cope during the winter - there will be a lot of canned food leftovers. But I don’t want to throw away the vegetables I got with my own labor. So they prepare salads from green tomatoes, marinate them deliciously, salt them or ferment them . The caviar turns out to be spicy, with a taste characteristic of unripe vegetables, very pleasant, slightly spicy. It all depends on the recipe you choose. And there are many of them: a classic appetizer with onions, bell peppers and carrots, spicy with tomato paste, softer and more tender with mayonnaise.

Green tomato caviar for the winter - a simple recipe using a meat grinder

The simplest, no-fuss, recipe for caviar with onions and carrots, through a meat grinder, considered a classic. Caviar has its own feature that is missing in traditional preparation - fried onions. The procedure is not mandatory, but I highly recommend it.

Take:

Green tomatoes – 1.5 kg.
Bell pepper – 500 gr.
Carrots and onions – 500 g each.
Sunflower oil – 100 ml.
Vinegar 9% - large spoon.
Granulated sugar – 50-60 gr.
Black pepper, salt - to taste.

Step by step recipe:

Rinse the vegetables. Remove the seeds with membranes from the sweet peppers.

Cut it so that it becomes convenient to work further - grind it in a meat grinder. Divide the green tomatoes into slices, the pulp of the peppers into strips, cut the carrots lengthwise into 2-4 parts.

Divide the onion heads into pieces. Pass through a meat grinder first and place in a separate bowl.

Scroll through all the other prepared vegetables; they can be kept in a common pan.

Add some oil to the pan and add onion puree. Fry until light golden.

Transfer the roast to the pan with the rest of the vegetables and place on the stove. Heat over moderate heat until boiling.

Add salt and sugar, remaining butter. Mix the mixture thoroughly.

Reduce the fire power to minimum. Cook the caviar at a gentle simmer for about 1.5 hours.

Five minutes before the timer signal about the end of cooking, pour in vinegar and pepper the mixture. This is the time to taste the green tomato caviar and adjust if necessary.

Fill the jars, screw on the screw caps if the containers have a special cut, or roll them up turnkey.

Turn the workpiece over, wrap it warmly, and leave it to knock. The next day, check the tightness of the seals. Store the preserves in a cool place, although if everything is done correctly, in a city apartment they stand up well and do not swell.

Care

You need to care for red caviar tomatoes thoroughly. Important agricultural practices must be performed regularly and in moderation.

Garter

Bushes of this variety sometimes grow above two meters. Therefore, you should think about garters and supports in advance. Immediately after planting, you need to install a metal or wooden peg for each bush, to which you immediately need to tie a 30-centimeter bush. Over time, the bush needs to be tied up again. As the plants grow, the number of tied places will increase. After the clusters begin to bear fruit, they will also need to be tied up.

Advice!

When tying, you need to make sure that the thread does not pinch the stems and branches, otherwise they will dry out due to lack of incoming nutrition.

Formation

The formation of a red caviar bush can regulate the fruit load and increase the overall yield. It is better to keep the plant in one stem. In this case, all additional stepsons that form in the leaf sinuses are mercilessly removed. If they are not removed, the plant will turn into a solid bush, and the side shoots will take all the nutrition and very few fruits will be formed.

You also need to remove all excess leaves, and these are the lowest ones - to open the space under the bush for better ventilation; yellowed and withered - as they can carry pathogenic microflora.

After the formation of 10-11 brushes, the top of the plant should be pinched. This important nuance contributes to the redistribution of the bush’s nutrition. Now he will spend energy and strength only on forming fruits and filling them. Pinching is done a month before the onset of frost, so that all formed tomatoes have time to ripen on the bush in time.

Advice!

If the brushes on the stem are formed sparsely, then more stepsons need to be removed. Optimally, 2 or 3 leaves should grow between each brush.

Features of growing small-fruited tomatoes Red caviar:

bushes of this variety form a lot of stepsons, so they need to be removed weekly. Do not remove all the stepsons at the same time, otherwise the plant will get sick;
The yield of this small-fruited variety is lower than, for example, that of its large-fruited counterparts. However, the lack of yield is compensated by the unsurpassed appearance of toy tomatoes;
The stem of the Red Caviar variety has a vine-like shape, so the stakes should be very high. It is better to use a trellis;
You need to water the bushes daily, but do not flood them;
Three times a season you need to feed the plants with complex fertilizers. For the first time, they are flavored mainly with organic matter (rotted manure or bird droppings) and nitrogen. At subsequent feedings, increase the dose of phosphorus and potassium.
with proper agricultural technology, tomato bushes can bear fruit for 4-5 months in a row;
The ground under the bushes needs to be loosened regularly. And in order for moisture to remain in the ground longer, it must be mulched with sawdust or grass;
It has been noticed that tomatoes grown in an open area are more tasty and healthy.

Protection from diseases

The Red Caviar variety is sufficiently protected from various diseases, however, in greenhouse conditions, fungus can often occur.

The most common tomato diseases:

Tobacco mosaic. Symptoms: the color of the leaves changes, black and yellow spots appear on them. At this time, the fruits dry out and shrink. Treatment: diseased bushes are removed, the ground under them is treated with special means.
Late blight. Symptoms: the fruits are affected by dark spots, a white coating appears on the leaves. Treatment: bushes need to be treated with a fungicidal preparation.
Cracking of fruits is often observed with a lack or excess of moisture. Therefore, the soil moisture level should be controlled.

Green tomato caviar with tomato paste

There are several options for snacks with tomato, I give the most popular one, with well-chosen proportions of vegetables and seasonings.

Required:

Green tomatoes – 1 kg.
Carrots, onions – 500 gr.
Garlic – 12 cloves.
Tomato paste – 2 large spoons.
Vinegar 9% - 2 large spoons.
Vegetable oil – 100 ml.
Granulated sugar - large spoons.
Paprika - a small spoon.
Ground pepper, salt - to taste.

How to cook:

Wash the tomatoes, cut into pieces, then grind in a food processor or blender into a homogeneous puree.
Set to simmer over medium heat. When the mixture boils, reduce the heat and cover the pan with a lid. Simmer the mixture for 15 minutes.
At the same time, scroll through the carrots and onions, transfer the puree to a saucepan to cook. Simmer together for another 10 minutes.
Season the mixture with tomato paste, finely chopped garlic, paprika, and black pepper. Add salt to taste. Continue boiling the caviar for another 5 minutes.
Beat the mixture again with an immersion blender to make the consistency more homogeneous.
Pour in vinegar. Let the preparation boil.
Scatter the caviar into sterile jars in advance, roll up in any way.
Place on your throat, cover with a blanket, and leave until completely cool. Store in a cool place.

Reviews

Caviar from childhood. Very tasty, the open jar was immediately emptied))). We added a few more red tomatoes to the recipe - about a fifth of the amount of green ones.
Biryusa, https://forum.say7.info/topic46711.html

A very relevant recipe for our weather conditions - when the green fruits have already been picked, but are not ripened, but begin to rot - you can quickly hide them in jars... Cut the tomatoes into slices, sprinkle with salt and leave for 12 hours. Drain the liquid. Then let it simmer and gradually add (after about 1 hour) carrots in large strips, onions in half rings, bell peppers in strips, tomato sauce (you can use it from a jar to taste or pureed red tomatoes, if any have managed to ripen). About 20 minutes before the end of stewing, add salt, sugar, bay leaves, black pepper and allspice or a little ground, for every 3 liters of the resulting mixture - 1 dessert liter. acetic acid. You can add other favorite seasonings (for example, cloves). After 2 hours of stewing, roll into jars (preferably 0.5 or 1 liter. The proportions are quite arbitrary, depending on availability, but tomatoes are about half of the other vegetables. Try it!
Olgitsa, https://forum.sibmama.ru/viewtopic.php?t=54168

It was found out experimentally that green tomatoes, even when rolled, take a long time to stew. But if the caviar becomes soft and tender before 2 hours, then you can start rolling without waiting for this time.
Lana_nov, https://forum.say7.info/topic46711.html

Green tomatoes make very tasty caviar! Cut the tomatoes into medium pieces, about 5-6 mm thick, so that they cook quickly. In a bowl, add salt to the tomatoes and leave for about 15 minutes. Meanwhile... Chop the onion and fry until slightly golden, add the carrots and also fry with the lid on. Squeeze out the juice from the tomatoes; I also rinse them with water to remove salt and seeds. Add tomatoes to fried vegetables. Simmer until soft, add chopped bell pepper, let fry together a little. Caviar should not be watery. Add salt, sugar, vinegar, crushed garlic, chopped herbs to taste and simmer over low heat for another 5 minutes. Serve as an appetizer, side dish, or simply with bread.
Elenka, https://mooka.com.ua/topic/1101-ikra-iz-zelenykh-pomidor/

Spicy green tomato caviar

Those who like “hot” things will love the spicy version of the snack made from unripe tomatoes.

Ingredients:

Tomatoes, green – 3 kg.
Carrots – 1 kg.
Bell pepper -6 pcs.
Onion – 500 gr.
Vegetable oil – 250 ml.
Vinegar 9% - 300 ml.
Hot red chili – 1-2 pods.
Black pepper – 2 teaspoons.
Salt – 2 teaspoons.
Sugar – 150 gr.

Canning:

Rinse the vegetables thoroughly. Remove the seeds from both types of peppers.
Cut all the vegetables randomly and send them through a meat grinder.
Place in a common container and place on the stove. When the mixture boils, pour in the required amount of oil. Add the spices and herbs listed in the recipe into the pan.
Cook at a gentle simmer for at least an hour. Next, look at the situation. If you are satisfied with the consistency of the caviar, turn off the burner. Or continue to simmer until the desired thickness of the snack.
Half an hour after the start of the first hour of cooking, pour vinegar into the pan.
Pour hot caviar into jars and seal tightly with lids. When the workpiece has cooled, transfer it for permanent storage to a room with a low temperature.

Delicious green tomato caviar in a slow cooker

Required:

Green tomatoes – 3 kg.
Sweet peppers, onions – 0.5 kg each.
Carrots – 1 kg.
Vegetable oil – 250 ml.
Vinegar 9% - 3 large spoons.
Salt, to taste.
Sugar – 150 gr.
Ground pepper - to taste.

How to cook:

Grind green tomatoes through a meat grinder. Grind the onion and sweet pepper pulp in the same way. Grate carrot roots on a fine grater.
Pour oil into the multicooker bowl and warm it up a little. Add vegetable puree. Add salt and stir the mixture thoroughly.
Set the “Extinguishing” mode, set the timer for 2 hours.
Before finishing cooking, add pepper and adjust the taste with salt.
Scatter the hot caviar over the container, roll it up, and cool. Then take it away for winter storage.

Vegetable caviar from green tomatoes and zucchini

Vegetables coexist perfectly in one snack, complementing each other. The caviar will turn out vigorous if you add horseradish root and bitter chili with seeds, included in the composition according to your desire.

Necessary:

Tomatoes – 1.5 kg.
Zucchini – 1 kg.
Onion – 500 gr.
Garlic cloves – 300 gr.
Horseradish root - optional.
Hot chili pod.
Apple cider vinegar – 100 ml.
Sugar – 150 gr.
Salt - to taste.
Sunflower oil – 100 ml.

How to do:

Grate the zucchini with coarse shavings (removing the seeds).
Cut the tomatoes into thin slices. Chop the onion into small cubes and chop the garlic.
Place in a cooking container, season with oil, vinegar, pepper, sugar. Add salt to taste, mix well.
Set aside for an hour to allow sufficient juice to release.
Let it cook. Let it boil, simmer over low heat for 40 minutes. If desired, you can grind the mass with a blender.
Place in jars, wrap, and cool slowly. Store only in a cool place.

Green tomato caviar with mayonnaise – finger licking recipe

Caviar with mayonnaise will be appreciated by your work colleagues and loved by your family, as well as squash caviar , the recipes of which we have already met.

We take:

Tomatoes – 3 kg.
Sweet pepper – 1 kg.
Carrots – 1 kg.
Onion – 0.5 kg.
Mayonnaise – 200 gr.
Sunflower oil - a tablespoon.
Vinegar 9% - 4 large spoons.
Sugar – 100 gr.
Salt - a teaspoon.
Black pepper - the same amount.

Preparation:

Using a meat grinder or blender, turn the prepared tomatoes and sweet peppers into puree.
Separately scroll through the onions and carrots. Fry them in a little oil and place them in a saucepan with the rest of the vegetables.
Put it on the burner to simmer. Add salt and add granulated sugar. Set the timer for 1 hour.
Season the caviar with mayonnaise and pepper. Boil the mixture for another quarter of an hour.
Pour in acetic acid, boil for 3-5 minutes, turn off the stove.
Pack the snack into jars and roll it up turnkey. After cooling slowly under a blanket, take it to a permanent storage location.

Benefits and contraindications

Tomatoes are abundant sources of vitamins and active substances necessary for the human body. Tomatoes contain nonessential and essential amino acids, lycopene, which helps fight cancer, serotonin - the “happiness hormone”, and phytoncides. Berries improve mood, improve the functioning of the digestive system, and normalize metabolism. Ripe tomatoes are much juicier and sweeter than unripe fruits, but in terms of the quality of the chemical composition, green berries are in no way inferior to their red “brothers”. The table shows the content of vitamins and elements in unripe fruits.

Table - Chemical composition of unripe tomatoes

Compound	Content per 100 g, mg
Potassium	204
Phosphorus	28
Vitamin C	23,4
Calcium	13
Sodium	13
Magnesium	10
Vitamin B4	8,6
Vitamin B5	0,5
Vitamin PP	0,5
Aluminum	0,4
Bor	0,2
Manganese	0,1
Iron	0,51
Vitamin E	0,38
Copper	0,09
Zinc	0,07
Vitamin B1	0,06
Vitamin B6	0,081
Vitamin A	0,032

Despite the beneficial elements and substances, tomatoes contain a lot of acid and are contraindicated for diseases of the gastrointestinal tract. If you have gastritis, frequent heartburn or ulcers, it is better to avoid tomatoes, especially in combination with acetic acid. Individual intolerance can also be caused by aggressive allergens found in the berry.

Unripe tomatoes, like all nightshades, contain solanine, a substance dangerous to human health. High concentrations in the body cause acute poisoning. To reduce the “harmfulness” of unripe berries, it is recommended to soak the tomatoes in warm water for five to ten minutes before cooking.