Caviar from carrots and tomatoes will help to eat any food!

Such a preparation will help to eat any dish, as it will decorate with its presence meat, fish, poultry, and vegetables. Perfectly enriches with taste, color and aroma any soup, soup, borsch, rassolnik, ear. Yes, just to smear bread on - and already happiness. And after all such unpretentious dish - this caviar from carrots and tomatoes! Open in winter, the jar is fragrant in summer and generous in autumn. And how quickly such stocks are emptied! Prepare more, because it's quite simple in cooking and cheap on products. First there will be the simplest caviar - from carrots and tomatoes with garlic. Moreover, it is no less delicious than the rest.

The caviar is not as tasty as it seems, it's much tastier!

For cooking, we need a half kilogram of tomatoes of any kind and consistency, a kilogram of carrots, one hundred grams of garlic, a tablespoon of vinegar (also table, not essential), one and a half glasses of vegetable oil, one hundred grams of sugar, a teaspoon of ground black pepper, and two tablespoons of salt.

Preparation

Tomatoes and carrots cook for action: carrots to clean, wash, and with tomatoes it is necessary to peel (drop into boiling water, then into cold water - the skin will burst, and easily peel off from the fruit), cut the peduncles. Now carrots need to be twisted in a meat grinder, and tomatoes finely chopped with a knife or even smaller - a blender.

In a saucepan with a thick bottom, heat the vegetable oil to a haze, pour the vegetable mixture there, add sugar, salt and pepper, boil with stirring, then immediately remove the fire to a minimum and stew for two hours, turning the eggs from the bottom from time to time, so as not to burn . For a quarter of an hour before the end of quenching, squeeze garlic into the pan. You can add a whole little chili pepper - for spicy and special flavor. After that, mix, distributing garlic throughout the mass.

In the meantime, you need to prepare a jar: wash them with laundry soap and sterilize them in the oven, microwave oven or simply steam over the kettle. Throw the lids in boiling water and get them in a few minutes. Lightly boiling caviar to fill the cans, cork, turn them over and wrap them up before cooling down. Caviar from carrots and tomatoes is ready. Keep it in a cool place.

Caviar: tomatoes, carrots, onions

This caviar is also suitable for harvesting for the winter. The simplest recipe, and a lot of fun! It will take three kilograms of tomatoes, two carrots, one onion, and a half liter of vegetable oil, a teaspoon of balsamic vinegar, three tablespoons of salt, two sugars, one (and tea) of freshly ground black pepper, and several laurel leaves.

Preparation

To get a delicious roe - from carrots, and tomatoes, and onions! - You need to devote it to cooking for three hours. Peel and cut the onion longitudinally. Carrots to clean, rinse, cut into large strips. Tomatoes to "undress", scalded, cut into quarters. All this in turn fry in a good fire in vegetable oil, which you do not need to regret, - onions to color, carrots to blanching, tomatoes to gruel. Then, grind all the vegetables, collecting the vegetable mass in a large saucepan with a thick bottom. Juice and butter, formed after frying, drained into the same mass. Add salt and bay leaves, and pepper, boil with stirring. Reduce heat to a minimum and boil an hour, often turning the mixture from the bottom.

Simultaneously prepare cans and lids. Be sure to sterilize everything. Before the beginning of the canning, add the vinegar to the caviar and mix it. Dispense the boiling mixture in cans, immediately closing each and turning it over for additional sterilization of the lids. Standing upside down the banks to hide and wait until completely cooled. Very useful and tasty caviar - from carrots, and tomatoes, and onions. All vitamins for the winter - to us! You can store workpieces in the pantry and in the cellar. It is not necessary to take care of it for long - it is eaten quickly.

Caviar from tomatoes, carrots, peppers and onions

This caviar will be a lot, but should not be frightened. All the same until the middle of the winter is not enough. Very tasty snack! It will take: three kilograms of tomatoes and bell pepper, one kilogram of carrots and onions, a half liter of vegetable refined oil, one glass of sugar, with a slurry of two tablespoons of salt (who loves saltier - can!), Half a teaspoon of apple cider vinegar Up in each jar. Add spices and herbs - you can.

Preparation

To begin with, vegetables should be washed and cleaned, with tomatoes removed peel and remove the stem, cut into large and alternately fry (vegetable oils not to be pitied!). Then all this must go through a meat grinder or blender, connect with all the other ingredients, except vinegar, which is poured in readiness, before capping. Bring the mass to a boil and boil, stirring, half an hour. Fill the boiled mixture with sterilized jars, pour vinegar, close and turn over. Keep warm - let it cool. Keep cool.

Caviar from green tomatoes

This late-autumn harvest, when the tomatoes are already ripening late, and throw them away - it's a pity. This appetizer very well affects the appetite and is literally irreplaceable as a semi-finished product for filling soups and sauces. It will take two kilograms of green tomatoes, one kilo of onions, bell pepper and carrots, a bitter pepper, two or three heads of garlic, any greens - parsley, dill, coriander, half a glass of tomato sauce, sugar and refined oil, one and a half tablespoons of salt Without a slide, necessarily - a bay leaf, a pea of fragrant pepper and a clove on the bottom of each jar, and on top before capping - a little apple cider vinegar in each jar - literally a coffee spoon.

Preparation

All the vegetables are prepared, washed, cleaned, peeled off the tomatoes from the tomatoes, scalded them, remove the stems and seeds, including bitter pepper, and twist it in a meat grinder, add the remaining ingredients, except vinegar and seasonings, in a thick-walled saucepan for about an hour, In a boiling state to spread on sterile cans - with pepper, laurel and cloves on the bottom, pour vinegar, cork, turn, hide, cool, put away for storage.