Finger-licking tomato caviar for the winter: 7 homemade recipes

All summer you have been admiring the red tomatoes from your garden beds. But then autumn came, and with it cold, rainy weather. But what to do, because you have a lot of green, unripe tomato fruits left? We suggest using them to prepare for the winter, namely caviar from green and red tomatoes. This will help you diversify your autumn-winter menu. We have prepared for you the most popular recipes for caviar with tomatoes.

Recipe No. 1 Green tomato caviar

Ingredients:

Green tomatoes – 7 kg;
Onion – 1 kg;
Carrots – 1 kg;
Vegetable oil – 400 g;
Salt – 4 tbsp. spoons;
Sugar – 8 tbsp. spoons;
Ground black pepper – 1 teaspoon.

Cooking method:

Cut the green tomatoes into small cubes or grind them in a meat grinder. We wash the carrots, peel them and grate them on a coarse grater. Peel the onion and chop it finely. Heat the vegetable oil in a frying pan, add the onion and fry until translucent for 3-4 minutes over low heat. Add the carrots to the onions and fry for another 5 minutes. Then add the tomatoes. Mix. Mix the fried tomatoes in a saucepan with vegetable oil, salt, sugar, and ground black pepper. Stirring, simmer for 2-3 hours over low heat. Place hot green tomato caviar into sterilized jars and roll up.

Recipe No. 2 Green tomato caviar with bell pepper

Ingredients:

Green tomatoes – 3 kg;
Bell pepper – 6 pieces;
Onions – 0.5 kg;
Carrots – 1 kg;
Vegetable oil – 250 g;
Sugar – 150 g;
Salt – 2 tbsp. spoons;
Ground black pepper – 2 teaspoons;
Hot pepper – 3 pieces.

Cooking method:

We wash, peel and mince all the vegetables. Transfer the resulting caviar to a saucepan, add sugar and salt. Place on low heat and cook for about 1.5 hours, stirring well so that the caviar does not burn. When there are 10 minutes left before the end of cooking, add ground black pepper, vegetable oil and vinegar to the caviar. Place ready-made green tomato caviar into sterilized jars. Let's roll up.

Czech tomatoes with herbs without sterilization

Composition (per 3 l):

tomatoes – 1.5 kg;
onions – 0.5 kg;
bell pepper – 0.5 kg;
garlic – 6 cloves;
basil – 6 sprigs;
celery – 3 sprigs;
bay leaf – 1 pc.;
allspice peas – 6 pcs.;
black peppercorns – 6 pcs.;
coriander seeds – 12 pcs.;
table vinegar (9 percent) – 60 ml;
vegetable oil – 60 ml;
sugar – 60 g;
salt – 45 g;
water - how much will go.

Cooking method:

Distribute peppers, coriander, finely chopped garlic and herbs into pre-sterilized jars.
Cut the tomatoes into small slices or circles.
Cut the peppers and onions into half rings or rings.
Alternating vegetables, fill the jars with them.
Pour boiling water over the vegetables, drain the water after 10 minutes.
Pour a new portion of boiling water, wait 10 minutes and drain it.
Pour salt and sugar into jars, pour in oil and vinegar.
Boil the water again and pour it into jars.
Roll up the jars, turn them over and wrap them up.

After cooling, store the jars in a basement, cellar or other cool room.

Czech tomatoes are one of the most popular winter preparations. This salad can become a decoration for the holiday table. There are several recipes for the dish, which makes it possible to choose an option for almost every taste.

Tomato preparations for the winter amaze with their variety. Salting, pickling, salads, and pickling delight loved ones during the cold season. Czech tomatoes are especially loved by experienced housewives due to their unique mild taste. In this article we will share the best recipes and secrets of canning Czech tomatoes for the winter.

The Czech tomato recipe has been known for a long time. Initially, the preparation included tomatoes and onions. Today, the most popular preparation is with the addition of sweet pepper, garlic, and herbs. This is explained simply. Every housewife strives to add a twist and improve the taste, according to her preferences.

Housewives sought to simplify and speed up the process of canning Czech tomatoes for the winter, and made amendments. Now you can eliminate sterilization from the chain of work.

Others wanted to see a sharper, richer version of the dish on their table. Therefore, garlic has taken root among the ingredients thoroughly. To enhance the aroma of tomatoes, we began to add herbs to taste.

The versatility of preparing tomatoes in the Czech way lies in the fact that for cooking you do not need to select fruits of a certain size. Large tomatoes with fleshy pulp that do not fit into the neck are perfect. During pickling, the fruits are cut into pieces and placed in jars. This is the main difference between Czech tomatoes and traditional pickling.

Experienced housewives know the subtleties of cooking so that the preparation turns out delicious:

Before you start cutting tomatoes into segments, remove their skins. You can simplify this task in a simple way. It is necessary to cut the fruit in two places and place it in boiling water for 10-15 seconds. Then immediately transfer to ice water. Using the blunt side of a knife, carefully remove the skin. However, overripe fruits after such a procedure may simply turn into mush. Therefore, select unripe vegetables with dense, elastic pulp.
Instead of the usual marinade, you can use a filling prepared from homemade tomato juice (or purchased in a store). Czech tomatoes canned in this way will taste like lecho.

Spicy tomatoes with garlic for the winter

These tomatoes have a special taste and aroma, as they are prepared with aromatic brine containing various spices. This recipe does not contain vinegar, which has a positive effect on the taste of the product, as well as on the content of beneficial microelements in it.

Ingredients:

Tomatoes – 1 kg.
Peppercorns – 5-6 pcs.
Garlic – 1 head
Cloves – 3 pcs.
Bay leaf – 1-2 pcs.
Dill umbrella – 2 pcs.
Cherry leaves – 3-4 pcs.
Allspice – 3-4 pcs.
Salt – 1 tbsp.
Granulated sugar – 2 tbsp.
Citric acid – ½ tsp.
Drinking water – 1 l.

Cooking process:

Select strong tomatoes, such as plum tomatoes. Rinse them thoroughly under running water. Then peel the garlic and rinse it in water. Rinse the greens too and place in a colander to dry and drain.
Wash the jars for rolling tomatoes and garlic thoroughly with soda or mustard, and then put them in the oven or over steam to sterilize. You will also need to boil the caps before closing the workpiece.
In parallel with sterilizing the jars, prepare the brine for the tomatoes. To do this, put drinking purified water in a saucepan, dilute sugar, salt and citric acid in it. Then turn on the heat and bring the brine to a boil. It should simmer for about five minutes before being poured into the tomato jars.
Make holes in the tomatoes by cutting out the stem, cut the garlic cloves into several longitudinal parts and stuff them into the tomatoes. Pour the remaining garlic equally into sterile jars, then evenly distribute spices, bay leaves, herbs among the jars and carefully place the tomatoes in the jars, without pressing them against each other.
Pour boiling brine over the tomatoes and leave the jars covered with lids for about ten minutes. After this, pour the brine into the pan and boil it again. This filling will be final, so boil the lids and, when you pour boiling brine into the jars, tighten the workpiece.
Turn the cans of tomatoes upside down, carefully wrap them in a towel or blanket and leave them until they cool completely. After about a day, you can put the jars away in the cellar or pantry, and it is recommended to open the snack no earlier than after a couple of months.

Squash caviar through a meat grinder

Caviar prepared through a meat grinder is one of the most delicious reminders from childhood. This is exactly how many people saw her. This is what you can spread on bread and it won’t drip. It takes time to prepare this deliciousness, but it's worth it.

Ingredients:

Zucchini – 3 kg.
Onions – 10 pcs.
Vegetable oil – 100 ml.
Tomatoes – 10 pcs.
Carrots – 10 pcs.
Vinegar 9% – 2 tbsp.
Tomato paste – 2 tbsp.
Salt – 5 tsp.

Cooking process:

Step 1. Peel and seed the zucchini. Then we pass them through a meat grinder. Place in a colander to drain excess liquid.

Step 2. Peel the onion and cut it into medium cubes. Fry until golden brown in vegetable oil. Put it on a plate.

Step 3. Peel the carrots and pass them through a meat grinder. Fry it in oil for about 15 minutes, stirring regularly.

Step 4. Place the zucchini in a large saucepan, and add our onions and carrots there too. We also twist the tomatoes and add them to the pan with other vegetables. Add salt and tomato paste. Stir and cook over low heat for about two hours. We will cook until the excess liquid leaves the zucchini.

Step 5. After the mass thickens, pour vinegar into it. If desired, you can add fresh or dried herbs.

Step 6. Boil the caviar for about 15 minutes and remove.

Step 7. Immediately place into sterilized jars and seal with sterile lids.

Step 8. Then we send it to a cold storage place.

Recipe for salad of unripe tomatoes with cabbage, hot pepper, garlic

This original salad does not require heat treatment. Add cabbage to unripe tomatoes and get an unexpected result!

You need:

green tomatoes - 2 kg;
cabbage - 1 kg;
hot pepper - 3-4 pcs.;
dill greens – 1 bunch;
head of garlic;
salt - 3 tbsp. l.

Preparation:

Thinly slice the unripe tomatoes.
Add chopped cabbage, chopped hot pepper, dill and garlic.
Season with salt. Mix thoroughly.
Place in a room with low temperature for a day. During this time, stir the vegetable mixture several times.
Try the salinity level of the salad.
Place the chopped vegetables with any juices that have come out into prepared jars, compacting them periodically.
Cover with nylon lids scalded with boiling water.

Keep refrigerated.

Squash caviar for the winter - you'll lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The snack will turn out even tastier. This recipe allows you to make the preparation in a short time.

Ingredients:

1.5 kg peeled zucchini.
250 grams of carrots.
150 g canned tomato paste.
250 grams of onions.
100 ml sunflower oil.
3 cloves of garlic.
1 tbsp 9% vinegar.
Sugar, salt, pepper to taste.

Step-by-step preparation

Wash the zucchini thoroughly and remove the skin. If there are large seeds and the core is very soft, then they must be removed. Cut the vegetable into arbitrary pieces. Young zucchini has thin skin and dense flesh, so they can be easily washed.

Then chop the onions and carrots. After this, the vegetables should be minced.

Place thick-walled and enamel dishes with food on the stove, add odorless vegetable oil, stir and bring to a boil over medium heat. Switch to low heat, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the containers. Jars can be sterilized with steam for 5 minutes, and the lids can simply be boiled.

Remove the pan from the stove. To give the caviar a delicate structure, it is recommended to blend it with a blender. But this is not necessary.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only good color, but also taste. Stir and wait until it boils, then add granulated sugar and table salt. If desired, you can add red and black pepper. Cook for about 20 minutes, with the lid ajar.

If you want to make thicker caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic. Place the caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped and put in a dark place. When it has completely cooled, it can be stored in the cellar, refrigerator or pantry at room temperature.

Finger-licking tomato caviar for the winter: 7 homemade recipes

Tomato caviar: a recipe for the winter

– garlic – 90 g – ripe tomatoes – 1.6 kg – juicy carrots – 1 kg – a glass of sunflower oil – a spoonful of coarse salt – black peppercorns – a teaspoon – acetic acid – 2 tablespoons

Chop the tomatoes and carrots into small slices, and grind the vegetables through a meat grinder. Place the vegetable mass in a deep saucepan, add butter, sugar, salt, stir, place over medium heat. After the vegetables boil, reduce the gas and simmer for an hour and a half. The mass should not burn, so constantly keep an eye on the contents. Add chopped garlic and pepper into the boiling mass and cook for 15 minutes. Pour in 2 tablespoons of vinegar, stir, distribute into jars, and transfer to a cool room.

Delicious tomato caviar for the winter

– carrots – a couple of kilograms – ripe tomatoes – 3 kg – sea salt – 3 tbsp. spoons – sunflower oil – ? liter – onion – 1 kg – balsamic vinegar – ? liters – salt – 3 tablespoons – sugar – two spoons – bay leaf – freshly ground black pepper

Chop into large pieces and fry thoroughly. Rub carrots with medium strips and fry until color changes. Remove the peel from the tomato fruits, cut into separate pieces, and fry until a pulp appears. Place the chopped fried vegetables into a saucepan. Pour in the juice and fat from the frying pan, add salt, throw in the bay leaves and pepper, and bring until the first bubbles appear. Reduce heat to maximum and cook for exactly one hour. Be sure to stir the total contents.

Video on how to cover bell peppers in tomato sauce without vinegar

In addition to the step-by-step recipes, I suggest you familiarize yourself with an incredibly simple, but truly unique recipe on how you can practically close a bell pepper without using vinegar. The author not only tells in detail how to prepare this wonderful preparation, but also gives excellent advice that reveals many nuances to novice housewives.

Now you know the best ways to deliciously cook bell peppers in tomato sauce. Choose the recipe you like and get ready for winter with an excellent vitamin-rich dish with a spicy, slightly pungent taste.

Good luck with your preparations!

Unusual caviar with green tomatoes and pumpkin

Do you want something unusual? Then serve green tomato and pumpkin caviar!

For two or three 0.5 liter jars you will need:

half a kilo of green tomatoes;
300 grams of peeled pumpkin;
2 medium onions;
3 tablespoons of refined vegetable oil;
one and a half tablespoons of six percent apple cider vinegar;
salt and sugar to taste.

Prepare caviar from tomato and pumpkin:

Wash the tomatoes and leave them in a colander.
Take a frying pan with high walls and place it on low heat. Pour oil. While it is heating, remove the skins from the onion and cut into cubes.
Pour the onion into the frying pan, wait for it to warm up, stir a little.
We cut the pumpkin into slices, which need to be chopped a little more. It is advisable to cut into small centimeter cubes.
Add the pumpkin to the onion and leave to cook.
Cut the tomatoes in half and then into cubes. The finer you cut, the more uniform the caviar will be.
When the pumpkin has softened, add the tomatoes to the pan. Cooking will take half an hour, during this time cover the pan with a lid. Periodically check the condition of the vegetables; if the tomatoes stick to the dishes, pour half a glass of water and continue to simmer. The indicator of readiness is that the tomatoes have softened and released their juices.
When the tomatoes reach the desired condition, add salt and sugar. We put the snack in sterile jars and roll it up. Wrap it up warmly and leave it for the day. It is best to store preserved food in the cold, away from batteries.

I guarantee that even picky gourmets will like my very tasty recipes. Green tomatoes harmonize perfectly with various vegetables, creating an unusual flavor palette. To make cooking easy, be sure to watch the video.

Vegetable caviar from tomatoes – 4 recipes

You can prepare vegetable caviar from a wide variety of vegetables, including tomatoes. In this article we will talk about simple recipes for vegetable caviar from tomatoes.

Tomato is an extremely popular vegetable in our country and loved by many. For this simple reason, all cooks who make preparations try to preserve tomatoes for the winter. Well, there are a lot of options for preparing this vegetable - salted, pickled, assorted with cucumbers or other vegetables, in the form of juice, jam or caviar. The latter will be discussed today.

Vegetable caviar made from tomatoes is simple, tasty and versatile. This snack can be eaten with bread, as a side dish, on its own, etc. You can make this tomato caviar from both ripe red and unripe green tomatoes. Let's get started?

Recipe one: Vegetable caviar from ripe and green tomatoes

1 kg green tomatoes 500 g ripe tomatoes 1 large onion 2 tbsp. sugar vegetable oil bay leaf pepper black dill, parsley salt

Cooking method:

How to prepare tomato caviar for the winter. Wash the tomatoes, chop the ripe ones in any way, then boil until thickened for about an hour in an enamel pan over moderate heat. Place the green tomatoes on a baking sheet lined with foil, bake at 180 degrees for half an hour, remove from the oven, and leave to cool for 30 minutes. Fry chopped onion in oil, add to the tomato mixture, add chopped green tomatoes, stir, season the mixture with sugar, pepper, salt to taste, add bay, dill and parsley if desired, bring to a boil. Place hot tomato caviar into sterilized jars and seal with sterile lids, turn upside down and leave until cool.

Recipe two: Tomato caviar with other vegetables for the winter

3 kg tomatoes 2 kg carrots 1 kg onions 600 ml vegetable oil 5 bay leaves 3 tbsp. sugar and salt 2 tsp. table vinegar 1 tsp. ground black pepper

Cooking method:

How to prepare caviar from tomatoes with vegetables for the winter. Grind the tomatoes in a meat grinder, grate the carrots on a fine grater, finely chop the onion, put these vegetables in a saucepan, mix well, pour in the oil, add bay, pepper, sugar, salt, stir, bring to a boil and simmer for 2 hours over low heat. At the end of cooking, season the caviar with vinegar, stir, simmer for another 5 minutes, place the caviar hot in sterilized jars, seal with sterile lids, turn upside down and leave until cool, wrapped in a blanket.

Cooking method:

How to prepare vegetable caviar from tomatoes and apples. Wash the tomatoes and apples, onions, carrots, peppers, peel everything (from the stalks and seed boxes) and grind in a meat grinder. Add some salt to the mixture, put it on the fire and boil for 15 minutes, pour in the oil, simmer the mixture over low heat for another 20-30 minutes, then add chopped garlic and boil for another 15 minutes. Next, the hot caviar is placed in sterilized hot jars, rolled up, turned upside down and wrapped in a blanket, and left for a day.

Vegetable caviar from tomatoes is a very tasty preparation for the winter, which will definitely serve you well, make it and you will be able to see it more than once! Happy preparations! For another version of tomato caviar, see the video recipe.

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.

Tomato caviar for the winter with carrots and onions without sterilization

The preparation from the jar is useful for preparing solyanka, borscht, and can be served with meat, fish and vegetable dishes.

Required:

tomatoes - 6 kg
carrots - 3 kg
onions - 2 kg
vegetable oil - 0.5 liters
vinegar 9% - 6 teaspoons
salt - 4 tbsp. spoons
ground black pepper - 2 teaspoons
sugar - optional to taste

Action tactics:

1. First of all, peel the onions, carrots, and tomatoes.

2. Place the tomato pieces in a blender and chop.

3. Pour the chopped tomatoes into a large bowl for cooking.

4. Place the chopped carrot pieces into a blender and chop them too.

5. Place the chopped carrots with the chopped tomatoes in a bowl.

6. Cut the onion into slices and pour into a blender to chop.

7. Add the onions from the blender to the tomatoes and carrots in a bowl.

8. Add more vegetable oil, salt, ground black pepper, bay leaf to the bowl and mix everything well.

9. Next, cook over medium heat for 1.5 - 2 hours with constant stirring. At the very end of cooking, add sugar (as desired). 2 minutes before the end of cooking, pour in vinegar. That's all - the tomato caviar is ready.

10. Clean jars can be sterilized in the microwave for 3 minutes.

11. Pour the finished hot caviar into jars and immediately screw on the lids.

12. Turn the jars over and wrap them until they cool.

Delicious green tomato caviar without adding vinegar

Vegetable caviar is a storehouse of various useful substances. Therefore, such a snack is ideal in winter, when they are so scarce. This recipe presents a version of green tomato caviar without vinegar, which makes its taste more delicate and subtle.

Cooking time: 3 hours.

Cooking time: 25 min.

Servings – 4.

Ingredients:

Green tomatoes – 0.5 kg.
Carrots – 200 gr.
Onions – 200 gr.
Garlic – 4 cloves
Granulated sugar – 2 tbsp. l.
Sunflower oil – 70 ml.
Ground black pepper - to taste
Salt - to taste

Cooking process:

1. Wash green tomatoes thoroughly.

2. Cut them into slices, salt them well and leave for about 2 hours, and then rinse.

3. Chop the onion and fry in oil until transparent.

4. Add finely chopped carrots to the onions and fry for another 7 minutes.

5. Add tomatoes to the pan and reduce heat to moderate.

6. Mix the vegetables and fry them for another 10 minutes.

7. After this, add pepper, salt, sugar and other spices to your taste. Continue frying the caviar, stirring, until cooked.

8. Place the finished caviar in sterilized jars, roll them up and leave to cool. We store caviar in a cool place. Bon appetit!

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Spicy classic

Eggplant is a favorite summer vegetable, the flavor of which you want to take with you into winter. How to prepare vegetable caviar from eggplant? We cut 2 kg of fruit with peel into cubes - it is this that gives the dish wonderful spicy notes. Sprinkle them with 5 tbsp. l. salt, add 3 liters of water, leave for 30 minutes. At the end, you need to squeeze the eggplants well. In the meantime, finely chop 1 kg of onions. We remove seeds from 1 kg of sweet pepper and 2 hot peppers, cut everything into slices. Grate 1 kg of carrots, chop 1.5 kg of tomatoes. Fry the eggplants in a frying pan with vegetable oil and place in a large saucepan. In the same frying pan, fry onions, carrots, bell peppers, and tomatoes one by one. Combine them in a saucepan, add hot pepper, 1 tbsp. l. sugar and boil eggplant caviar to the desired thickness. All that remains is to seal it in sterilized jars. This caviar is good both as an appetizer and as a sauce for hot dishes.

Squash caviar with pepper

Regular squash caviar is boring. But with tomatoes and bell peppers – a completely different taste and color. It’s as if last summer had settled in a jar. Let's try.

Ingredients:

Zucchini – 1.2 kg.
Tomatoes – 400 gr.
Carrots – 2 pcs.
Onions – 2 pcs.
Bell pepper – 2 pcs.
Granulated sugar – 1 tbsp.
Lemon juice – 1 tbsp.
Garlic – 2 teeth.
Tomato paste – 1 tbsp.
Salt – 1 tbsp.
Ground coriander - to taste.
Ground black pepper - to taste.
Vegetable oil – 60 ml.

Cooking process:

Step 1. Grind all the vegetables separately through a meat grinder. Before doing this, we thoroughly wash and clean them.

Step 2. We begin to fry our vegetables. Let's start with carrots. When it becomes soft, add the onion and fry for about 4 minutes.

Step 3. After them, add bell peppers and zucchini. You should first drain the liquid from the zucchini. Fry until the zucchini becomes soft.

Step 4. After this, add tomatoes to the vegetables.

Step 5. Add pepper, seasonings and salt. And also sugar and lemon juice.

Step 6. Mix everything well and simmer until cooked. Determine it by the presence of liquid - if it still accumulates in the middle of the pan, then you need to simmer it further.

Step 7. At the very end, add chopped garlic and hot, place the caviar into sterilized jars. Screw on sterilized lids.

Step 8. Cool upside down under a warm blanket. After this, we send it for storage in a dark and cool place.

Tomato caviar for the winter with eggplant and sweet pepper

Required Products:

tomatoes - 1.5 kg
eggplants – 1 kg
sweet pepper - 1 kg
onion - 1.5 kg
dill and parsley - 50 g
salt - 150 g
sugar - 30 g
ground black pepper - 10 g
ground allspice - 10 g
vegetable oil - 1 liter

Cooking method:

Cut the eggplants into slices 7-8 mm thick. To prevent the eggplants from burning, the cut should be smooth and not with torn edges.
Place the pepper fruits in boiling water for 3-5 minutes, then immediately cool in cold water and remove the skin. After this, cut out the seeds and cut the fruits into small pieces.
Cook the eggplant slices in boiling water for 12-15 minutes, cool in the water and pass through a meat grinder.
We also cut the onion into small rings and fry a little in vegetable oil.
Now it’s the turn of the tomatoes, which we also pass through a meat grinder.
Finely chop the dill and parsley.
In a cooking basin, mix all the prepared products, add salt, sugar and spices. Place on fire, heat to 80-90 degrees, stir and immediately pour into jars.
We set the jars to sterilize in boiling water: half-liter jars - 70 minutes, liter jars - 80 minutes.

Wrap hot jars until they cool.

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 , 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:

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.
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.
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.
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.
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.
Return the pan to the fire, and after boiling, sterilize for 10 minutes.
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 to your liking. This puree can be eaten freshly prepared, or stored in the refrigerator for 10 days.

Caviar from tomatoes and carrots, a step-by-step recipe for preparing for the winter.

Tomatoes are my favorite vegetable that I can eat in different forms. In the summer I prefer to eat them fresh, but for the winter they can only be sealed in jars. Today I want to share a very tasty recipe for caviar made from tomatoes, carrots and onions, which I prepared for the winter. It is prepared very easily and from available ingredients. Even a novice housewife can prepare such caviar. You can eat caviar immediately as an appetizer or put it in jars. It will be a tasty and colorful treat for any table.

To prepare we will need:

Tomatoes - 3-4 kg. Carrots - 1 kg. Onion - 1 kg. Seasonings - to taste. I put suneli hops, curry, ground black pepper, coriander. Salt - to taste. Sugar - a tablespoon Vinegar - half a teaspoon Sunflower oil 100-150 gr. Bay leaf - 3 pcs.

I did not weigh or measure all the ingredients, as they say I did it by eye, so all the values are conditionally approximate. First, we need to prepare all the ingredients for cooking. Wash all the vegetables, peel and cut into pieces, cut out all excess, the tomatoes should not be rotten or spoiled, so as not to accidentally spoil the entire dish.

Next, we grind all the vegetables one by one in a meat grinder: tomatoes, onions, carrots.

Pour everything into a large saucepan and add all the spices, pour oil and vinegar, mix everything and turn on the simmer over high heat.

When it boils, reduce the heat and simmer for 2 hours, then I increased the heat again, brought it to a high boil, and everything can be poured into jars.

I preheated the jars in the oven so that they were hot and did not burst when poured. We pour everything and screw on the lid, I used a regular one, but you can roll it up. But it’s easier for me and I keep these jars at home at room temperature all winter. After bottling, I turn the jars upside down and wrap them in a warm towel; the next day I put the cooled jars away on the table for storage.

I got 2 jars of 0.7 and 1 liter. And there’s still some left to quench your voracious appetite) It turned out very tasty, we ate with pleasure! Now I recommend it to everyone, the caviar is to die for.

If you tried to cook it, write down how it turned out.

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.

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.

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.

Green tomato caviar: easy winter recipes - a delicious appetizer for any occasion!

For those who like caviar from green tomatoes for the winter, through a meat grinder and in pieces, without sterilization, I want to offer some of the most successful, in my opinion, recipes.

Caviar from green tomatoes and bell peppers for the winter

A simple and tasty recipe will help you quickly create an original dish for real gourmets. Suitable for cooking both in summer and winter, it is an excellent use for overdue tomatoes.

To obtain 3 liters of finished caviar, you need to take:

Green tomatoes – 3 kg;
Onion – 0.5 kg;
Carrots – 1 kg;
Bell pepper fruits – 6 pcs.;
Ground black pepper – 2 teaspoons;
Hot pepper “light” (chili can be used) – 3 pcs.;
Vegetable oil – 250 g;
Vinegar – 3 tablespoons;
Sugar – 150 g;
Salt - 2 tablespoons, but it is better to adjust to taste.

I’ll tell you how to do it: before you start harvesting, I wash, peel and grind the vegetables together with hot peppers through a meat grinder.

Season the resulting mixture with salt and sugar and place on low heat to cook for 90 minutes. To avoid burning to the bottom of the pan, stir occasionally.

Before the end of cooking, about 10-15 minutes, I add ground black pepper, oil and vinegar, and leave to cook over low heat.

I place the finished mixture in sterilized jars and seal with boiled lids. I wrap the inverted jars and leave them to cool, then put them in the pantry.

You can also adjust the spiciness of the caviar to suit your taste. To get a mild dish, you can reduce the amount of hot pepper or not add it at all.

Appetizer for caviar made from green tomatoes, carrots and onions

From my collection of golden recipes, I suggest making a wonderful vegetable appetizer from tomatoes. Delicious taste, simple preparation will suit the taste of any housewife.

To seal five liter cans you will need:

Green tomatoes – 7 kg;
Carrots – 1 kg;
Onions – 1 kg;
Ground black pepper – 1 teaspoon;
Vegetable oil – 400 g;
Salt – 4 tablespoons;
Sugar – 8 tablespoons.

How to cook without sterilization: I first clean and wash the vegetables. I cut the tomatoes into small cubes, but you can grind them in a meat grinder through a mesh with large holes.

I grate the carrots on a coarse grater. I finely chop the onion.

Heat the vegetable oil in a frying pan and fry the onion until it becomes transparent (3-4 minutes on medium heat). Then I put in the carrots and let them fry a little (5-7 minutes).

Next, add the tomatoes to fry, mix with butter, sugar, pepper, and salt. Simmer over very low heat for about 3 hours, stirring occasionally.

I place the hot caviar appetizer in clean, sterilized jars and cover with boiled lids. I wrap it up, and after it has cooled completely, I put it away for storage.

A caviar appetizer made from green tomatoes, combined with carrots and onions, will be a wonderful decoration for the winter table.

How to cook caviar in a slow cooker

This wonderful recipe for caviar from chopped vegetables is designed for cooking in a slow cooker, which makes it possible to significantly save time and get a high-quality, unstewed dish with a delicious taste.

To prepare 4 half-liter jars you need to take:

Unripe tomatoes – 1 kg;
Zucchini – 1 kg;
Carrots – 200 g;
Onion – 1 pc.;
Sweet pepper – 1 pc.;
Dill greens – 1 bunch;
Parsley – 1 bunch;
Tomato paste – 3 tablespoons;
Mayonnaise – 300 ml;
Salts - to taste;
Black peppercorns - optional;
Bay leaf - optional.

How to make: Wash and dry the vegetables in advance. I cut tomatoes, peppers, zucchini into cubes. I grate the carrots on a coarse grater. I finely chop the onion. I chop the greens with a knife.

I mix the prepared ingredients with laurel, peppercorns, salt and put them in a slow cooker for 60 minutes in the “Stew” mode. Then I grind it with a blender until smooth, mix it with tomato paste and mayonnaise. I send it to simmer for another 30 minutes.

I put the resulting caviar into sterilized jars and roll up the lids. I turn it over, cover it with a blanket, wait for it to cool down and put it away for storage.

Home-made caviar with tomato paste keeps well for a year, but my family eats this delicacy much earlier.

Green tomato caviar with tomato sauce

It’s worth trying another awesome recipe for tomato caviar with tomato sauce. The piquant vegetable taste of the snack with vegetables is wonderfully complemented by bread toasts and croutons from Borodino bread. You can combine the dish with pasta, rice, and use it to make soups.

To preserve about 4 liters of caviar you will need to take:

Unripe tomatoes – 3 kg;
Bell pepper – 0.5 kg;
Onions – 0.5 kg;
Carrots – 0.5 kg;
Sunflower oil – 200 g;
Sugar – 200 g;
Salt – 1 tablespoon;
Hot pepper without seeds - 1 pod;
Tomato sauce – 0.5 l;
Ground black pepper - a third of a teaspoon.

How to prepare caviar: prepared, peeled and washed vegetables, except carrots, finely chopped. I grate the carrots.

I mix all the ingredients in a 5-liter saucepan, add salt and sugar, ground pepper and cook for 90 minutes, then pour in the oil, add the sauce and cook for another 60 minutes. My family loves spicy snacks, so I usually use hot sauce to prepare caviar, but this is a matter of taste.

I distribute the finished snack into sterilized jars and seal them with boiled lids. Turning it over, cover it with a blanket and leave it to cool. I store the cooled jars in the pantry.

The resulting dish is simply finger-licking good!

Appetizer of green tomatoes with apples

This delicious tomato vegetable appetizer recipe is worth trying. Easy to prepare, has an extraordinary taste, without vinegar, suitable for festive and everyday tables.

To obtain about 7 jars with a capacity of 0.5 liters. worth preparing:

Green tomatoes – 2.5 kg;
Apples – 0.5 kg;
Carrots – 0.5 kg;
Onion – 300 g;
Sweet pepper – 7 pcs.;
Garlic – 1 head;
Vegetable oil – 200 ml;
Salt - to taste.

How to prepare: I wash, peel, and pass everything (except garlic) through a meat grinder.

Add salt to the resulting mixture to your taste and boil for 15 minutes. Next, add oil and continue cooking for another 30 minutes. Next, mix with garlic and cook for about 2 more hours.

I fill sterilized jars with the hot mixture and seal them with boiled lids. I turn the twists over onto the lid, wrap them up and, after cooling, put them away for storage.

A canned delicacy with apples will certainly delight you with its taste.

Caviar “Obedenie”

Finally, I suggest you try to prepare a simple recipe and get a very tasty result. Caviar is suitable for consumption as an independent delicacy, spread on a sandwich, or as an addition to the main dish.

For 2 half-liter jars you will need:

Green tomatoes – 1 kg;
Medium-sized onions - 3 pcs.;
Carrots – 300 g;
Bell pepper – 2 pcs.;
Ketchup or tomato paste – 1 tablespoon;
Vegetable oil – 0.5 cups;
Bay leaf – 2 pcs.;
Salt - to taste;
Sugar - to taste.
Ground black pepper - optional.

How to make: I chop the pre-washed and peeled vegetables: chop the onion and pepper into strips, coarsely grate the carrots. Until the onion becomes transparent, fry it all in a frying pan in vegetable oil.

I pass the tomatoes through a meat grinder and place them on a sieve to remove excess liquid. In a deep saucepan I mix them with fried vegetables, add black pepper, sugar and salt to taste.

Place on low heat and simmer for 15 minutes, stirring occasionally. Next, add bay leaves and ketchup, mix well and leave to simmer for another 10 minutes.

I put the resulting dish in sterilized jars, roll up the boiled lids and, turning it upside down, wrap it until it cools.

Adjika with plums

We present to your attention a rare recipe for preparing adjika using many classical methods. This is adjika with the addition of plums. You will get a seasoning with a soft and delicate taste. It goes great with baked vegetables, boiled potatoes and meat dishes.

Ingredients:

Plums (unsweetened) – 500 g.
Bell pepper – 500 g.
Garlic – 2 heads.
Hot pepper – 2 pods.
Tomato paste – 1 tbsp. l.
Sugar – 100 g.
Vinegar 9% – 2 tsp.
Salt – 2 tbsp. l.

Cooking process:

Remove the stems, seeds and pits from the bell peppers.
Grind all the vegetables in a meat grinder. There is no need to remove seeds from hot peppers before chopping.
Place all the twisted vegetables in a large saucepan and add the amount of tomato paste indicated in the recipe.
Place the pan on low heat and cook the adjika for 30–40 minutes.
Towards the end of the cooking process, pour the required amount of table vinegar into the adjika.
Pack the prepared adjika hot into sterile jars and roll up the lids.
Turn the jars upside down and leave until cool.
Your adjika with plums is ready. It is especially delicious with pork chops and chicken dishes.

Bon appetit!

Winter caviar from green tomatoes

Ingredients:

Green tomatoes – 2 kg.
Carrots – 1 kg.
Onion – 1 kg.
Garlic – 4 heads.
Salt – 2 tbsp.
Granulated sugar – 8 tbsp.
Paprika – 2 tsp.
Tomato paste – 6 tbsp.
Vegetable oil – 200 ml.
Ground black pepper – 3 tsp.
Table vinegar 9% – 60 ml.

Cooking process:

Step 1. The tomatoes must be washed, the base of the stalk removed and, after cutting into small pieces, chopped in a blender or meat grinder.

Step 2. Pour vegetable oil into a thick-bottomed pan, add the crushed tomatoes into a pulp and cook over low heat for about 30 minutes.

Step 3. 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.

Step 4. After that, put the onion-carrot pulp into the pan with the boiling tomatoes, add salt and sugar to the vegetable mixture. Simmer for about 20 more minutes.

Step 6. After the tomato caviar is ready, add tomato paste, garlic passed through the garlic, paprika and mix everything thoroughly. Don't forget about the vinegar and stir the dish again.

Step 6. 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.

Tomatoes canned in apple juice

The marinade in this tomato recipe is made from freshly squeezed apple juice, without adding vinegar. The result is incredibly tasty tomatoes and marinade, which is immediately drunk as soon as the jar is opened.
This recipe involves sterilizing jars of tomatoes and marinade. But then you don’t have to worry that your efforts will be in vain. If everything is done correctly, such tomatoes are stored for a long time, do not spoil, and jars containing them do not explode. Try my recipe and you will want to make it again next year.

Kitchenware

2-3 liter saucepan;
liter saucepan to boil the lids;
4 things. liter jars;
4 lids for seaming;

Seaming machine;
juicer for making apple juice;
a cup with a handle to pour the marinade into jars;
large saucepan for sterilization.

Ingredients

Products name	Quantity for 4 liter jars
tomatoes	1 kg 600 g (400 g per 1 jar)
apples for juicing	3 kg
or apple juice	2 l (350 ml per 1 jar)
salt	1 tbsp. l. for 1 l

Step-by-step cooking recipe

You will need to do a little preparatory work: thoroughly rinse the jars of soda and preferably sterilize them. Also wash the apples, cut them into pieces and, using a juicer, make apple juice. Freshly squeezed juice is more suitable for our preparation. With it, both the tomatoes and the marinade turn out incredibly tasty. If you don’t have apples and a juicer or you want to make things easier for yourself, you can use ready-made apple juice from the store. But keep in mind that sugar is added to store-bought juice, and your marinade will turn out sweetish. Now you can make the marinade. Place the pan on the fire, pour apple juice into it. Bring the juice to a boil. Fill the prepared jars with tomatoes.

Add 2 tablespoons of salt to the boiling juice. Leave the marinade to cook over low heat for another 7-10 minutes. When clear, remove from heat and use a cup to pour the hot marinade you just made into the tomato jars.

Fill a small saucepan with water, and when the water boils, put the lids in it. They should boil for about 5 minutes. Cover the jars with the prepared lids. Place a large saucepan of water for sterilization on the fire; place a kitchen towel on the bottom of the saucepan so that the jars do not touch the bottom. When the water in the pan begins to boil, place jars of tomatoes in it, covered with lids.

Sterilize (boil) them for 20 minutes.

Using an oven mitt or towel, carefully remove the sterilized jars from the pan and place them on the counter. Seal the jars using a sealer. The tomatoes have warmed up enough, so there is no additional need to wrap them and keep them warm.

Store at room temperature.

Canning delicious tomatoes for the winter is an activity for accomplished housewives who are able to look a little into the future. These people understand that when the time comes to open one of those DIY tomato jars, the whole family will have a blast. For you, we have prepared another interesting recipe for tomatoes in tomato juice for the winter.

Video recipe for preparing delicious tomatoes

This video contains a good detailed recipe for preparing tomatoes for the winter.