Caviar from tomatoes and carrots and onions: 8 step-by-step recipes for cooking for the winter

You can prepare blanks for the winter from a variety of vegetables. But the most juicy is tomato caviar. An experienced hostess knows that caviar from tomatoes, onions and carrots is the simplest and most delicious. It can be used as a dressing for first courses, as well as complement any side dish. Caviar is prepared according to a simple recipe, complemented by spiciness and aromatic additives for an elegant taste and piquancy.

Caviar from tomatoes and carrots - a delicious bright snack

It's easy to cook any dish in summer when there is such a variety of vegetables. Fragrant herbs will complement them with an exquisite smell.In winter, you want to pamper your household with delicious preparations, so every housewife tries to cook a variety of preserves in the form of pickled vegetables, various salads, caviar for the winter.

Caviar consists of tomatoes and carrots, and onions, everyone knows these ingredients. There are many recipes, but everyone tries to add their own flavor to them in order to please themselves and their loved ones. Caviar is prepared simply, little tricks are applied, the dish becomes unique in taste.

What side dishes can I serve with?

In winter days, caviar can be served with any side dish, with meat, kebabs, boiled eggs, just spread on croutons, used as an independent snack. Cut the meat into slices, stew until cooked, add tomato caviar - a dish "you will lick your fingers." It is very tasty to serve with rice side dish with boiled fish. Boiled potatoes, battered chop and caviar - delicious.

What you need for cooking: ingredients and supplies

For cooking, they collect inventory so that everything is at hand:

• wide bowl or pot of water;
• colander for blanching tomatoes and sterilizing jars;
• chopping board;
• sharp knife (onions cannot be cut with a blunt knife);
• meat grinder or blender;
• chopped mass container;
• cast iron pot or thick-walled pot;
• glass caviar jars with metal lids;
• ladle for filling jars;
• sealing key.

Ingredients:

• dense, ripe, thick-walled tomatoes;
• white onion;
• young carrot;
• refined vegetable oil;
• ground black or allspice;
• bay leaf;
• granulated sugar;
• s alt.

To this list, you can add fragrant parsley, dill, mint, garlic, cloves.

Recipes and a 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 tasty snack.

Easiest recipe

The most famous recipe for making tomato caviar is:

• 1.2 kg tomatoes;
• 350-400g (four medium onions) onions;
• 0.5 kg carrots;
• 200 ml vegetable oil;
• 15 g ground black or allspice;
• 2-3 bay leaves;
• 50g granulated sugar;
• 15 g s alt (optional).

This is the base of any tomato, carrot and onion caviar recipe.

The classic way: through a meat grinder

Passing the constituent ingredients through a meat grinder is a classic way of grinding food. If you have a blender, the work is simplified. Pieces of the product are stewed, with the help of a blender they turn into a homogeneous mass.

Cooking process:

1. Tomatoes are blanched, peeled and seeds removed, crushed. Peel and cut into pieces onions and carrots. Jars and lids are sterilized over boiled water.
2. Small parts of the onion are ground through a meat grinder, carrots are chopped in the same way. This is a classic way to grind food before stewing.
3. Pour vegetable oil into a cast-iron cauldron, heat up, put in turn onions, carrots, tomatoes.In cold oil, you should not lay the ingredients, they will not be so fragrant. Before boiling, the components are mixed so that they do not stick to the bottom, then they are steamed over low heat for 55-60 minutes under the lid.
4. Turn off the fire, leave the mass for 15 minutes, if necessary, kill with a blender or rub through a sieve. Complemented with puree pepper, sugar, bay leaf.
5. Spread the caviar in containers. Put the jars in a saucepan, the bottom of which is covered with a cloth. Pour hot water into a saucepan.
6. Return the pot to the fire, after boiling, sterilize for 10 minutes.
7. Get the jars out of the water, hermetically seal, wrap, leave to cool.

Do not 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.

No Vinegar

This is a simple caviar recipe without vinegar. Tomatoes pick up red ones - they contain their own acid.

If pink tomatoes go into the mass, you will need to add 30 ml of lemon juice.

Caviar without sterilization

You can cook the dish without the last sterilization.

For this recipe use:

• brown or greenish tomatoes - 1.5 kg;
• sweet bell pepper, carrot, onion in equal parts - 0.5 kg;
• 100 ml vegetable oil;
• 60g sugar;
• 30g s alt;
• 25 ml 9% vinegar;
• 2 cloves of garlic;
• greens.

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, report the whole mass. Stew caviar over low heat for 90 minutes.

5 minutes before readiness, mix vinegar into the puree. Hot puree, straight from the fire, put into jars, cork.

Spicy carrot-tomato caviar

1.5 tsp will add sharpness to caviar. ground black pepper, 5 garlic cloves. The cooking process is similar.

Cooking with onions and tomato paste

The dish is prepared according to the main recipe, 20 minutes before it is ready, add 300 g of tomato paste to the pot. The next steps are identical.

Add apples

Caviar with apples has a special charm.

For the recipe you will need:

• 0.5 kg ripe cherry tomatoes;
• 0.4 kg carrots;
• 0.5 kg of apples;
• 0.2 kg sweet pepper;
• 0.1 kg onion;
• 0.05 kg garlic;
• 0.05 kg celery root;
• 0.1 kg vegetable oil;
• s alt to taste.

Step-by-step cooking is similar to the previous one.

Spicy tomato and carrot snack

This appetizer uses the following ingredients:

• 4 pcs large meaty tomatoes;
• 2 medium onions;
• 3 large carrots;
• 2 garlic cloves;
• 1 medium chilli;
• 2 bay leaves;
• 0.5 tsp s alt.

The cooking process is the same as the main recipe. S alt and pepper can be put to your liking. This puree can be eaten fresh, or stored in the refrigerator for up to 10 days.

Cooking tips and tricks

Caviar preparation also has its own nuances.

For the pasta to have a peculiar smell, the onion is fried separately until golden brown, then the rest of the ingredients are added.

Tomatoes for puree are thick-walled, they have a lot of pulp. White onion is sharper than blue, therefore it is used in caviar. If the dishes are subject to burning, the mass languishes in a water bath, with the addition of 0.5 hours of time.

Terms and rules of storage

After sterilization, sealed seaming, the workpiece is stored until the next vegetable season in the basement or pantry, in a dark place, at temperatures up to +15°.

Unsterilized product must be stored at temperatures up to +8°.

It is impossible to violate the temperature regime of storage, so that useful substances do not evaporate, the product does not deteriorate. It is necessary to ensure that the blanks do not freeze in severe frost.

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