What a delicious treat - green tomato caviar for the winter, for bread, and for meat.
Absolutely any green tomatoes will work for this recipe: small, large, spotted, or even those that don't fit into other preserves. Green tomato caviar is delicious, slightly tangy, with a pleasant tartness. Caviar is prepared for the winter without sterilization. The vegetables are finely chopped, fried in oil, then simmered until soft. As for the caviar's consistency, you can make it smooth by blending the vegetables after frying, or leave it in chunks.
This preparation will be a great help in winter: the caviar can be served as a cold appetizer, an addition to porridge, potatoes, fried and baked meat, or simply with a piece of bread – it’s delicious.
Ingredients:
- green and brown tomatoes – 700 g;
- onion – 250 g;
- carrots – 200 g;
- green sweet pepper – 200 g;
- vegetable oil – 1/3 cup;
- salt – to taste;
- sugar – 1 tsp;
- 9% table vinegar – 1 tbsp.
How to make green tomato caviar
Chop all the vegetables: grate the carrots on a fine or coarse grater, then chop the tomatoes, onions and bell peppers into small cubes.
Pour oil into a saucepan, cauldron, or deep frying pan and heat until lightly smoking. Reduce heat to low and add the chopped onion. Stir immediately and allow the onion to lightly brown, but don't let it brown. Add the carrots and cook, stirring, until coated with oil.
Place the diced bell peppers in the pan. Mix with the onion and carrots, and let simmer for about five minutes.
Add the tomatoes. Stir, cover, and steam the vegetables until soft. Don't add any oil or water; the tomatoes will release enough juice to keep the vegetables from burning. Simmer for about half an hour, stirring occasionally.
At the end of the cooking time, add sugar and salt. Stir and cook for a few more minutes. If you want the caviar to be smooth, transfer the vegetable mixture from the pan to a blender and puree. Then return it to the pan and heat through.
Add vinegar. After two or three minutes, taste the caviar and, if necessary, adjust the flavor by adding salt or sugar.
Use small jars for the caviar so that opened jars don't sit in the refrigerator. Sterilize them over steam, in the oven, or in the microwave. Pour boiling water over the lids and keep them in the boiling water. Ladle the hot caviar into the jars and seal. Let them cool and store in the pantry. Happy canning!
