Simple recipes for harvesting caviar from green tomatoes for the winter. Caviar from green tomatoes for the winter Caviar from green tomatoes for the winter is very

Many hostesses make twists for the winter from vegetables from the garden, and one of the popular preparations is delicious green tomato caviar. Such a savory appetizer, which in winter goes with a bang as a spread on bread or as an addition to various first courses, is cooked without much hassle and fuss, but it turns out great in taste - spicy-sweet. Its rich aroma will seduce anyone. In addition, such a recipe will be a real salvation for those chefs who grow their own crops. After all, often when harvesting in September, unripe vegetables remain, and this is the best base for cooking such a salad. In the same way, you can sell tomatoes that are spoiled by phytophthora.

Cooking time -2 hours.

The number of servings is 5.

Ingredients

This simple and delicious green tomato caviar recipe for the winter without sterilization does not involve the use of a huge list of products. Everything is very simple here:

green tomatoes - 3 kg;
carrots - 1 kg;
bell pepper - 1 kg;
granulated sugar - 150 g;
onion turnip - 1 kg;
odorless vegetable oil - 250 g;
ground black pepper - 1.5 tsp;
table vinegar 9% - 4-5 tbsp. l.;
salt - to taste.

On a note! To cook such caviar without sterilization for the winter, you can use not only green, but also brown tomatoes.

Cooking method

In order for your family to eat vegetable twists with pleasure in winter, you should take care of their preparation in advance. Below is a detailed step-by-step recipe with a photo of cooking delicious caviar from green tomatoes and other vegetables. The appetizer turns out so delicious - you just lick your fingers!

So, it’s worth preparing the twist from the preparation of the main component. Rinse unripe tomatoes thoroughly in running water. Cut out the stalk and the seal located here. Remove all dark areas and other questionable places. Cut the fruit into halves or small pieces.

Wash the pepper. Cut off the stem. From the inside, clean the seeds with partitions. Cut into slices.

Peel carrots. Wash the vegetables thoroughly and cut into medium-sized pieces (such that it is convenient to scroll them through a meat grinder). Also at this stage, you need to peel the onion and cut it into halves or quarters, depending on the size of the vegetables.

Twist all the vegetables in a meat grinder. Transfer the resulting mass to a basin or other similar container with a thick bottom. Put on a slow fire.

Pour refined vegetable oil into the vegetable mixture.

Pour in the salt. Add granulated sugar. How to mix everything. Boil caviar from green tomatoes for a twist for the winter on low heat for 1.5 hours, at least. You can evaporate the mixture and about 2 hours. But do not forget to periodically stir the composition so that it does not burn.

Add 9% table vinegar to the mixture of vegetables about 10 minutes before the end of caviar cooking.

On a note! Vinegar is recommended to be used at the rate of 1 tablespoon per 1 liter of finished twist. So, not 3 kg of caviar will come out of the indicated amount of products, but somewhat more (4-5 kg, depending on the degree of salad evaporation).

Wash and sterilize jars in any convenient way. Boil the lids.

Spread the caviar from brown and green tomatoes on the prepared dishes. Seal with lids. Cover with a towel and keep under it until completely cooled. Send for storage in the basement or cellar.

This is how easy and tasty caviar is prepared from green tomatoes without sterilization and other unnecessary fuss. This is an ideal twist option for hostesses who do not have extra time.

Video recipes

Below are some video recipes for beginner cooks. The videos will help you choose the best option for cooking caviar for the winter from green tomatoes:

Green tomatoes are unripe tomatoes that contain many beneficial and micronutrients. Vegetables are used in the preparation of various dishes with an unusual taste. When creating caviar from green tomatoes, additional ingredients are often used that improve the quality of the product.

Unripe tomatoes contain substances that not only give a bitter taste, but can also disrupt the functioning of internal organs. Therefore, before proceeding to spin the caviar, it is necessary in a certain way to remove harmful components from the tomato.

The process of preparing the product is as follows: tomatoes are fried and stewed, after which they are crushed to a mushy state. After that, you can add other ingredients.

There are many recipes for green tomato caviar. Each method involves the use of its own preservative and technology for preparing snacks. In order to avoid premature spoilage of the product, it is recommended to strictly follow the recipes given.

Salting of tomatoes should be carried out in barrels or glass containers. Plastic containers are not suitable for storing workpieces.

Benefits and available contraindications

Unripe tomatoes contain:

unsaturated fatty acids;
Omega-3 and Omega-6;
carbohydrates (namely mono- and disaccharides);
protein;
several types of amino acids;
potassium, copper and other trace elements;
vitamin C.

Solanine is found in tomatoes, which in large quantities is quite harmful to the body. However, small doses of this substance (less than 100-200 milligrams, or about 3-4 tomatoes) have a positive effect on the immune system, stimulate urine excretion, eliminate inflammation and spasms. In addition, solanine strengthens the vascular walls, inhibits the activity of fungi and viruses, accelerates recovery in diseases of the liver and upper respiratory tract.

The second dangerous substance that is part of unripe green tomatoes is tomatine. The latter, like solanine, in small quantities strengthens the immune system and destroys pathogenic microorganisms. Tomatine has antioxidant properties and removes carcinogens.

Other trace elements of unripe tomatoes eliminate constipation, normalize the acid-base balance.

Green tomatoes are forbidden to be consumed with pathologies of the joints and gallbladder, kidney diseases. You should also refuse this vegetable if you have previously experienced signs of an allergic reaction.

Choosing and preparing a tomato

For caviar, medium-sized tomatoes are suitable. These vegetables are easier to work with. Berries are better to choose with a thick skin without visible damage.

Because solanine gives green vegetables a bitter taste, it is recommended to pre-soak the tomatoes in salt water for several hours. During this time, the liquid will absorb most of the hazardous substance.

To reduce the likelihood of caviar poisoning, whitened or slightly pinked vegetables can be used to prepare the latter.

Recipes for cooking caviar from green tomatoes for the winter

When choosing a recipe for caviar, it is recommended to take into account the period and place of storage of the workpiece. You should also consider the number of people for whom this product is designed. To increase the shelf life, you can add a branch of bird cherry to each of the jars.

Classic way

For three kilograms of tomatoes you will need:

kilogram of Bulgarian pepper and carrots;
5 grams of salt and black ground pepper;
half a kilo of onions;
100 milliliters of 9 percent table vinegar;
100 grams of sugar (recommended cane);
30 milliliters of oil (preferably lean).

Vegetables are washed and cleaned of skin and seeds (with the exception of tomatoes). Peppers with tomatoes are crushed in a meat grinder. The remaining vegetables are cut into small cubes. All fruits are laid out in a saucepan and mixed with pepper, salt and oil. If you get a thick mixture, you can, according to the recipe, add a small amount of water.

The workpiece is cooked over low heat for about one hour. Approximately 15 minutes before the end of the process, vinegar and sugar are added to the pan.

Then the resulting caviar is laid out in pre-sterilized jars and stored. After a few months, you get an appetizer - a real delicacy.

Through a meat grinder without sterilization

To prepare caviar, you will need:

700 grams of tomato;
100 grams of onions and carrots;
40 milliliters of sunflower oil (refined is recommended);
10 grams of salt;
15 grams of sugar;
2 grams of black pepper (recommended in the form of peas, which are crushed in the hub);
5 milliliters of 6% apple cider vinegar.

Tomatoes are crushed in a meat grinder, carrots are rubbed, and onions are finely chopped. The latter is laid in a frying pan, where oil is poured. When the onion reaches a golden color, carrots are added. The vegetables are then mixed with tomato paste, remaining oil, sugar and salt.

The appetizer is stewed over low heat for about two hours. At the end, you should get caviar of a thick consistency. The mixture is then passed through a fine sieve. Caviar, along with black pepper, is again sent to the fire for half an hour. After that, the product is placed in a container and closed with a lid.

With carrots and onions

For 800 grams of tomatoes you will need:

250 grams of onion and carrots;
120 grams of tomato sauce;
45 grams of sugar;
15 grams of salt;
120 milliliters of sunflower oil (refined is recommended).

To make caviar, you need to cut the onion into half rings. The carrots are finely grated. Tomatoes should be cut into strips 3 centimeters long. All ingredients, including vegetables, are placed in a slow cooker and mixed. In the "Extinguish" mode, caviar is aged for 2.5 hours.

At the end of the allotted time, the snack is re-mixed and laid out in jars.

with apples

According to this recipe, 2.5 kilograms of tomatoes will require a pound of apples. Also for the preparation of snacks you need:

200 milliliters of high-quality sunflower oil;
a head of garlic;
onions, carrots and sweet peppers.

All vegetables are twisted through a meat grinder. The resulting paste is placed in a saucepan, and salt is added. Caviar is boiled for 15 minutes, after which it is mixed with butter and simmered for 20 minutes. At the end, a head of garlic is added. The appetizer then languishes again for 15 minutes.

With zucchini

For 3.1 kilograms of zucchini, you need to prepare:

1 kilogram of red and green tomatoes, onions;
a tablespoon of salt and sugar;
2 tablespoons of acetic acid;
7 garlic cloves;
coriander, basil and other spices to taste.

All vegetables are minced through a meat grinder and mixed with the rest of the ingredients. The pasta is boiled and cooked in a saucepan over low heat for 10 minutes. After cooking, caviar is distributed in glass containers.

with pumpkin

For 1.5 kilograms of tomatoes and 400 grams of pumpkin you will need:

150 grams of carrots and onions;
a tablespoon of sugar, salt and 9 percent vinegar;
6 tablespoons (full) of vegetable oil;
30 grams of garlic;
3 medium bell peppers.

Vegetables are peeled and passed through a meat grinder. Caviar is put on a slow fire, mixed with butter and other ingredients, boiled for about half an hour. At the end, vinegar is added to the composition.

Ready caviar is immediately distributed among the banks.

With concentrated tomato paste

According to this recipe, for 1 kilogram of tomato you need:

500 grams of onions and carrots;
100 grams of sugar and 30 grams of salt;
two cloves of garlic;
a tablespoon of tomato paste;
100 milliliters of refined sunflower oil;
30 milliliters 9 percent bite;
a teaspoon of ground black pepper and paprika.

Tomatoes are crushed in a meat grinder. The mass is laid out in a saucepan with the thickest walls and then simmered over low heat for 20 minutes. Onions and carrots are chopped in a blender and mixed with tomatoes. The composition is stewed for 10 minutes. After that, tomato paste, spices, chopped garlic are added to the mass.

After 5 minutes, the caviar is removed from the heat and mixed with vinegar. Then the appetizer is distributed among the jars and rolled up with lids.

With beets

For 500 grams of tomatoes and a kilogram of beets you need:

500 grams of sweet pepper and onion;
250 milliliters of vegetable oil;
salt, sugar and 10 black peppercorns.

Vegetables are finely chopped, and beets are rubbed. Onions are fried in a pan until golden brown, then mixed with butter and other ingredients. Caviar is stewed for 40 minutes over low heat. Then sugar, pepper and salt are added to the mass. After that, the mass is stewed for another 10 minutes, until it thickens.

with eggplant

For 1 kilogram of tomatoes and eggplant you need to cook:

greens;
500 milliliters of tomato juice;
500 grams of onion;
Refined vegetable oil, bay leaf (dry), salt and ground pepper.

Vegetables are finely chopped. Onions are fried in a saucepan until golden brown, then mixed with eggplant and tomatoes, and then simmered until completely softened. After that, seasonings and juice are added to the mass. The mixture is stewed for another 5 minutes and laid out in containers.

from chili

According to the recipe, for 700 grams of tomato you need 3 chili peppers, as well as:

300 grams of carrots;
50 milliliters of sunflower oil;
3 cloves of garlic;
a tablespoon of salt;
2 tablespoons of 9% vinegar.

Vegetables are de-seeded and ground together to a mushy state. Then the remaining ingredients (except vinegar) are added to the mass. Caviar is cooked on low heat for 60 minutes until it thickens. After adding vinegar, the mixture simmers for another 10 minutes.

With mayonnaise in a slow cooker

For 300 grams of mayonnaise you need to cook:

1 kilogram of tomatoes and zucchini;
1 piece of sweet pepper, bulbs;
bay leaf, peppercorns, salt;
3 tablespoons of tomato paste;
greens.

Vegetables and herbs are finely chopped and laid out on the bottom. Then spices are added. The multicooker switches to the "Extinguishing" mode. An hour later, the vegetables are chopped in a blender until smooth, mixed with tomato paste and mayonnaise and stewed again for 30 minutes.

I think every gardener is faced with the fact that in autumn the tomatoes do not have time to ripen and turn red, but remain sad, green fruits hanging on the bushes. Do not be upset if you have a lot of such green tomatoes left - you can cook from them. One of them is caviar from green tomatoes for the winter. Such an appetizer will be very popular in the cold season, and it is not difficult to cook it.

The recipe for caviar from green tomatoes was suggested to me by my mother-in-law - it was she who once brought me a basket of green tomatoes and, in response to my surprise, told me that you can make an excellent vegetable snack from them. So now this is one of my must-have autumn preparations: you can simply spread such caviar on brown bread - and you get a delicious sandwich, or you can serve it as a side dish - it goes great with meat dishes.

Ingredients:

1 kg of green tomatoes;
0.5 kg of onions;
0.5 kg of carrots;
12 cloves of garlic;
2 tablespoons of tomato paste;
1 tablespoon of salt;
4 tablespoons of sugar;
1 teaspoon paprika;
100 ml of vegetable oil;
2 tablespoons of 9% vinegar;
1.5 teaspoons ground black pepper.

The weight of peeled vegetables is indicated. From this amount of ingredients, approximately 1.6 liters of preservation is obtained.

How to cook caviar from green tomatoes for the winter:

We wash the green tomatoes, cut out the stalks and cut them randomly into pieces that will go into the hole of the meat grinder (food processor). We twist the tomatoes, turning them into gruel.

Pour vegetable oil into the bottom of a heavy-bottomed stainless steel saucepan and add the tomatoes. Mix and put on fire.

On medium heat, bring the mass to a boil, then reduce the heat to a minimum and cook under the lid for 15 minutes.

We rub the carrots on a coarse grater. Onion cut into small cubes. If the portion is large, it is more convenient to chop onions and carrots with a combine.

Add onions and carrots to the tomatoes, add salt and sugar, mix.

Cook under the lid for another 10 minutes on the same low heat.

Add the garlic passed through the press, tomato paste, paprika and black pepper, mix. Cook for 5 more minutes.

Pour vinegar into the tomato mass, mix and turn off the heat.

We immediately lay out the finished caviar from green tomatoes in pre-sterilized, wiped dry jars, fill them to the very top.

We cover the jars with dry boiled lids and seal hermetically.

Such a delicious snack can be spread on bread, sprinkled with chopped herbs on top. Caviar can be made spicy by adding hot pepper.

It is better to close caviar in small jars with a capacity of 300-500 ml. You can add a variety of spices, for example, black, allspice ground pepper, fenugreek, coriander, paprika.

List of ingredients:

3 sweet peppers
1 kg green tomatoes
2 bulbs
2 tbsp. l. Sahara,
1 st. l. salt,
50 ml vegetable oil, spices to taste,
30 ml apple cider vinegar
1 head of garlic.

How to cook caviar from green tomatoes for the winter

You need to prepare all the ingredients for making a delicious snack. Wash the tomatoes and remove the place where the stalk was attached. Cut the vegetables into 2-4 pieces. Wash any sweet pepper, remove seeds, stem, cut into halves. After removing the husk from the onion, cut each into several parts. Peel the garlic.

Place all prepared vegetables in the bowl of a food processor.

Whisk the vegetables on medium speed until smooth but not too finely ground. You can also twist all the vegetables through a meat grinder. Transfer the vegetable caviar to a saucepan or saucepan, add sugar and salt.

Add vegetable oil to the pan, mix everything. Now you can put the pan on the stove and simmer over low heat for 40 minutes. Do not forget to stir with a spoon or spatula so that the caviar does not burn to the bottom of the pan. This is why it is important that the pan is thick-walled.

5 minutes before the end of the stew, pour apple cider vinegar into the pan, mix. Arrange the appetizer in sterile jars, roll up with sterile lids and just twist tightly.

Now the blanks need to be turned upside down and covered with a blanket. When the caviar has cooled, you can rearrange it for storage in a dark place with a temperature below room temperature. Ideal for this pantry or cellar.

Unripe tomatoes that you picked in your own garden or bought cheaply on the market, can become an elite snack. For example, appetizing caviar from green tomatoes for the winter will sparkle on your table with new flavors and colors: recipes with photos will help you cook everything quickly and tasty, and most importantly - with love.

Green tomatoes cannot be eaten fresh, but they are excellent for canning. We have already told you how, and right now we are ready to demonstrate recipes for this appetizer.

Caviar from green tomatoes with bell pepper

Delicious greens are made with peppers and carrots. We will make this blank without sterilization, however, the jars and lids will still have to be sterilized beforehand.

For three kilograms of unripe tomatoes you will need 1 kg of sweet pepper, the same amount of carrots and half a kilogram of onions. To bring the workpiece to taste, prepare the following spices and seasonings:

100 grams of sugar;
tablespoon vegetable refined oil;
4 tablespoons of vinegar;
one teaspoon of salt;
black ground pepper;
coriander and basil.

Step by step instructions with photos and explanations

Green tomato caviar: the most delicious harvest recipe

To prepare not only super tasty, but also a bright preparation of green tomatoes, we offer new exotic recipe.

This harvesting method only seems complicated and unusual, in fact, for him simple products needed.

3 kilograms of green tomatoes;
one and a half kilograms of beets;
one and a half kilograms of carrots;
kilogram of onion;
a head of garlic;
about a glass of sunflower oil;
three tablespoons of salt;
two tablespoons of sugar;
15 tablespoons of vinegar.
spices to choose from.

How to cook bright caviar from green tomatoes?

To make the workpiece as useful as possible, carrots and beets can be cooked in the oven in foil (temperature - 180 degrees, baking time - hour). We have already told, so you can use this method.

While beets and carrots are baking, chopped onions and garlic are fried in vegetable oil.

After 10 minutes, add finely chopped green tomatoes and simmer until the juice has evaporated from the pan.

Peel the prepared beets and carrots, grate and send to the vegetables. Cook 5 more minutes.

Add sugar, salt, vinegar and heat over the fire for a couple more minutes. To give the dressing a spicy taste, put a few rings of hot pepper and a teaspoon of ground paprika. And instead of regular vinegar, use wine or balsamic.

Spread the caviar in jars, add a couple of tablespoons of vegetable oil on top. Place the jars in a saucepan filled with water so that it covers 2/3 of the jar. Sterilize jars with blanks for 8-10 minutes and then roll up the lids tightly.

Caviar turns out - a delicious meal, and the appearance is a feast for the eyes. You can store this yummy for several months in a cool pantry or cellar.

There are many ways to prepare caviar from unripe tomatoes: with the addition of various vegetables, seasonings and spices. If you liked such a preparation as spicy caviar from green tomatoes for the winter: recipes through a meat grinder will make your task much easier.

This time we'll show you how to do it. appetizing appetizer of green tomatoes, hot peppers and apples.

You will need tomatoes in the amount of 1.3 kilograms, as well as 400 grams of carrots, a pound of onions, three sweet peppers, hot chili peppers, two apples and garlic.

Green tomato is a rather bitter vegetable, so it must be soaked in salted water. Wash all vegetables, as well as apples, peel, cut, chop in a meat grinder. Pour everything into a bowl add two tablespoons of vegetable oil and the same amount of salt, add four tablespoons of sugar. Boil over low heat for 40 minutes, before turning off, pour in a teaspoon of vinegar, add 4 cloves of garlic and hot pepper.