Very simple green tomato caviar. Simple and tasty caviar from green tomatoes for the winter - a recipe without sterilization. Delicious beetroot caviar "Lick your fingers"

From green tomatoes you can cook a lot of delicious food for the winter. Today, there are several recipes for caviar from unripe tomatoes - both tasty and not to disappear for a crop that has not had time to ripen.

Pre-treatment of ripe and green tomatoes differs, since unripe fruits contain substances that affect not only the taste of the finished product, but also human health.

1. First of all, it is solanine. This substance is found in all nightshades: it is concentrated in the green peel (including green potatoes - it also belongs to this botanical family) and is harmful to health in large quantities.
2. The second not the most useful component is tomatine.

Therefore, if for the preparation of ripe tomatoes it is enough to choose intact, without rot, and wash the fruits, then it is advisable to soak the green ones without cutting them in salt water - it will “pull out” excess solanine and tomatine.

If the tomatoes are too green, be sure to cut off the greenest place - around the stem. This is necessary so that caviar from unripe tomatoes does not taste bitter and is not too sour. By the way, you can’t disguise excess acid in caviar with sugar - you get a sharp sweet-sour taste.

The most delicious green tomato caviar recipes with photos step by step

Each housewife has her own signature recipe for such caviar, and this is not surprising: sometimes a fat crop of tomato beds does not have time to fill with redness and sweet juice before the onset of autumn. And then, so that the vitamin good does not disappear,

For caviar called "You will lick your fingers" you will need:

• 3 kg of green tomatoes;
• 1 kg of carrots and sweet peppers;
• 0.5 kg of onion;
• half a glass of refined vegetable oil;
• a third of a glass of vinegar;
• half a glass of granulated sugar;
• salt and ground black pepper to taste.

The color of sweet pepper does not affect the taste, but yellow will look more beautiful - with red carrots and green tomatoes.

1. Wash and clean the vegetables, remove the seeds from the pepper.
2. Onions and carrots are cut into small cubes, and tomatoes and peppers are cut into pieces that are convenient to scroll in a meat grinder.
3. Mix the crushed ingredients in a metal bowl (pan) with thick walls, salt, pepper and pour over with oil.
4. We simmer the caviar on low heat for at least an hour. If the vegetables have not released enough juice, you need to add a few tablespoons of warm water, otherwise the caviar will burn. When the dish is almost ready, add sugar, add vinegar, mix and cover with a lid for 15 minutes.
5. We fill the washed sterilized jars with hot caviar from the pan, roll it up with boiled lids and set it to cool upside down, wrapped in a blanket.

To cook caviar according to this recipe, you need to take:

• 1 kg of green tomatoes;
• 0.5 onions;
• 0.5 carrots;
• 3 large bell peppers;
• a small pod of hot pepper;
• a head of garlic;
• 2 apples;
• 2 tbsp. tablespoons of salt and refined vegetable oil;
• 1/3 cup sugar;
• half a teaspoon of table vinegar.

1. All vegetables, except hot peppers, are washed, cleaned of excess, cut into pieces and twisted in a meat grinder through a grate with large holes. Under the meat grinder, we immediately substitute the dishes in which caviar will be cooked - a saucepan or stewpan.
2. Squeeze the garlic into the dishes and put the hot pepper, cut into thin rings. Add salt and sugar and pour in the oil. We mix.
3. Cook over low heat, uncovered and stirring with a wooden spatula or spoon, for a little longer than half an hour. 10 minutes before readiness, add vinegar, having previously tasted for sugar and salt and adding the missing one, if necessary. The caviar should be thick in consistency.
4. We sterilize jars and lids, pour hot caviar into containers, roll up, turn over and wrap. Caviar stands until it cools down. From this amount of products, about one and a half liters of blanks will be obtained.

Caviar from green tomatoes for the winter through a meat grinder without sterilization: video

The simplest green tomato caviar recipe requires a minimum set of products:

• 800 g tomato;
• 250 each for carrots and onions;
• 2 tbsp. spoons of tomato sauce;
• Art. a spoonful of granulated sugar;
• a teaspoon of salt;
• half a glass of refined vegetable (sunflower) oil.

Instead of sauce, you can take mild ketchup.

1. Washed tomatoes and peeled onions are cut into cubes. We clean the carrots and rub on a grater.
2. The ingredients are mixed in a thick-walled saucepan, add salt and sugar, tomato sauce or ketchup, vegetable oil and slowly simmer. Add water if necessary.
3. After half an hour, remove the caviar from the heat and lay it hot on sterilized dishes, rolling it up with boiled lids. If desired, you can pierce the vegetable mass with a blender, then you get a more uniform consistency.

Delicious and simple green tomato caviar: video

The delicate taste of zucchini is harmoniously combined with the spicy sourness of unripe tomatoes, which makes this caviar a gourmet dish.

To get a binge of green tomatoes for the winter, we take products based on a kilogram of unripe tomatoes:

• 300 g carrots;
• 3 medium onions;
• 2 bell peppers;
• a tablespoon of tomato paste or ketchup;
• half a glass of refined sunflower oil;
• a couple of bay leaves;
• black pepper, salt and sugar to taste.

This recipe is different in that it does not use vinegar.

1. Eat tomatoes, peel and chop. We twist it in a meat grinder and put it on a sieve so that excess juice can drain.
2. Wash and clean onions, carrots and bell peppers. Cut the onion and pepper into strips, rub the carrots coarsely, fry everything in a pan in vegetable oil so that the onion becomes transparent.
3. We shift the contents of the pan with oil into the pan, add the twisted tomatoes, salt and pepper and sugar.
4. On the quietest fire, simmer for 15 minutes with occasional stirring, then put the lavrushka and ketchup, mix and simmer at the maximum heat for another 10 minutes.
5. We lay out in boiled jars, close with boiled lids and leave to cool upside down, wrapped in a blanket or blanket.

This preparation is excellent both as an independent snack, and in the form of a sandwich, and as an addition to the main course.

This caviar has a wonderful southern, sunny taste. In order to cook it, you need:

• 3 kg of unripe tomatoes;
• per kilogram of onions, carrots and sweet bell peppers;
• 3 cloves of garlic;
• salt;
• olive oil.

You can take another vegetable oil, but such caviar will be especially tasty with olive oil.

1. Washed peeled tomatoes are scrolled in a meat grinder.
2. In a pan with olive oil, lightly fry the carrots grated on a coarse grater, add the diced onion, then squeeze the garlic.
3. Put back on a slow fire, salt to taste and cook for about 10-12 minutes. Pour hot into sterilized jars and seal.

You can spread it on black bread, or you can add it to pasta sauce.

Green tomato caviar with bell pepper: video

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.

When the tomatoes taken at the end of August do not want to sing, caviar from green tomatoes saves the crop for the winter. The combination of green tomatoes with different vegetables allows you to prepare snacks that differ in taste from each other. Let's try to cook some of the most delicious recipes.

For caviar from green tomatoes, you will need vegetables:

• carrots - 400 g;
• onion - 500 g;
• sweet pepper - 3 pcs.;
• hot pepper (chili);
• apples;
• garlic.

The main component - tomatoes - needs 1.3 kg.

To chop vegetables, take a meat grinder. First, we will process the tomatoes: wash, cut into 6-7 parts. Pieces should easily pass into the throat of the meat grinder.

Peel the carrots, cut into pieces. Remove the husk from the onion, cut into large pieces. Wash sweet pepper, cut out the core with seeds, remove the stalk. Cut the pepper pulp into cubes. Washed apples (2 pcs.) Cut into pieces, cut out the seeds.

Scroll through the meat grinder all the vegetables. Pour the resulting mass into a saucepan. Before putting the saucepan on the stove, add 2 tbsp. l. vegetable oil, 2 tbsp. l. salt, 4 tbsp. l. Sahara. The oil should be odorless.

Boil the mixture for 40 minutes. At the very end of cooking, pour in ½ teaspoon of 70% vinegar. Grind 4 cloves of garlic and send there. Pour caviar into hot jars. Sterilize jars and lids in advance. Turn hermetically sealed cans over and cover with something warm. After a day, they can be put away for storage.

Cooking caviar from green tomatoes with mayonnaise

You can make this delicious preparation according to the recipe below. The appetizer of green tomatoes with mayonnaise was liked by colleagues at work, it was also appreciated by the family. I carry all the preparations prepared according to new recipes to work, I conduct a tasting. Buddies, many of my recipes are now cooked in their kitchens.

I selected only Cherry for preparation - they are even green, sweetish in taste. There is less acid in them than in tomatoes of other varieties. I took exactly 1 kg, washed it, cut it into pieces. Decided to use a slow cooker. I loaded the finely chopped cherry tomatoes into the bowl.

To cook caviar, you need carrots. I cleaned 2 pieces, weighed, it turned out 200 g - what you need. I rubbed it on a simple, coarse grater and poured it into a bowl of tomatoes. I chose a large zucchini, after removing the peel and seeds, about 1 kg of pulp was obtained. Decided to use all. Washed and chopped randomly with a knife. I sent zucchini to Cherry and carrots. Bulgarian pepper followed. I took 1 piece, removed the seeds and partitions, cut into cubes. I added 1 finely chopped onion and chopped parsley and dill. Greens in appearance was 100 grams.

In the slow cooker, I used the “Extinguishing” mode, set the time to 60 minutes. After a beep, she opened the lid, squeezed out 300 g of mayonnaise from a pack, salted it. Salt took a little more than half a tablespoon. Added the same amount of sugar for harmony. Peeled ½ head of garlic. I crushed the cloves with a knife, cut them, put them in a bowl with vegetables.

I decided that the green color was too much, flavored the workpiece with tomato paste. I measured it out exactly 100 g. I crushed everything with a blender. Set the extinguishing mode for 30 minutes.

Like other winter preparations, I pour this caviar from green tomatoes into a sterilized container and roll it up hermetically.

A very simple green tomato caviar recipe

I love this green tomato caviar recipe for its simplicity. It is very easy to prepare, especially if the vegetables are of high quality. Good vegetables are pleasant to wash and process.

A lot of tomatoes will go away - 3 kg. I wash them, put them on a large dish, where the tomatoes flow around for a while, then I cut them into slices. Pepper leaves 1 kg, I weigh the unpeeled. For cooking, I remove the seeds and partitions, and shred the pulp arbitrarily. You have to puff on carrots. It takes time to wash and clean 1 kg. Carrots also need to be cut into pieces.

I take out the meat grinder when all the vegetables are prepared, twist them, put the mixture of vegetables in the pan. Pour a tablespoon of oil into the bottom of the pan. When making caviar, I stew the mixture for at least an hour, sometimes I interfere.

After 40 minutes, salt and pepper to taste. It turns out salt is a little more than a teaspoon, and pepper is literally on the tip. I pour 100 g of sugar, pour vinegar. It needs 4 tbsp. l. When the mass is boiled, I pour it into clean jars, roll it up with tires and wrap it with a blanket.

The original recipe for tender caviar from green tomatoes with beets

This recipe is worth using for those who do not like pronounced flavor accents. Beets soften the sour taste of tomatoes, making caviar more tender. In addition, the harvest due to the use of beets acquires a beautiful burgundy color.

This appetizer, if necessary, can be seasoned with borscht in winter. Add finely chopped fresh cabbage, potatoes and pour a jar of caviar into the meat broth. Borscht, although cooked in haste, will be saturated not only in color, but also in taste.

It's time to start caviar. What will we take from vegetables for caviar in the first place? Let's start with beets. It will take a little less than a kilogram. Wash the root crop, peel the skin, grate the pulp. I take a large grater. I process beets with gloves, as my hands are stained with its juice and are poorly washed.

I choose almost three kilograms of green tomatoes, wash them carefully, cut them into small pieces. Onion according to this recipe leaves almost a kilogram. Its after cleaning the shinkuyu as small as possible. I choose the right size pan. The bottom must be thick. Boil vegetables for a long time, almost an hour. In a saucepan with a thin bottom, they will certainly burn, the taste of the snack will be spoiled.

As with any other appetizer, spices must be added to this caviar. First we add tomato paste, it needs 300-400 grams, followed by sugar - pour it at least ½ cup, maybe a little more. Salt is enough for 2 tablespoons, you need to remember about vinegar. I take in this recipe the usual, table. Percentage is indicated on the bottle with it - 6.

I mix the mass very carefully, cook for at least an hour, keep the temperature closer to the minimum. 5 minutes before the end I taste for salt. Salt and pepper if necessary.

I pour caviar into jars. Sterilization is not needed. I twist it, put it under a fur coat, after cooling I send it to the cellar. In winter, the jars melt before our eyes, because this caviar is yummy.

Conclusion

You have learned how to cook caviar from green tomatoes according to simple recipes. I suggest not to hesitate, while not all the tomatoes are ripe in the pantry, but to cook from them a meal for the family for the winter.

A very successful recipe for caviar from green tomatoes for the winter fell into my hands, and since green tomatoes remained in our garden in large quantities, such caviar saves the day. This year, the first batch of caviar that I cooked was already almost all eaten, and I immediately decided to cook more. Caviar is very tasty spread on bread and served as sandwiches, besides, caviar can be an excellent snack for meat dishes. From the specified amount of products, 4 jars of 500 ml are obtained.

To prepare caviar, prepare all the products on the list.

Wash the green tomatoes, cut in half and remove the stalks, then cut into pieces arbitrarily. Transfer the tomatoes to a food processor.

Using the "metal knife" attachment, twist the tomatoes in a puree. Pour sunflower oil into the bottom of a stainless steel saucepan, then tomato puree. Put the pan on the fire, bring the contents to a boil, reduce the heat and cover the pan with a lid. Cook for 15 minutes.

Peel onions and carrots, cut into pieces. Also place them in the bowl of the food processor and chop.

Then add this mass to the pan to the tomatoes.

Mix the vegetable mass, cook for another 10 minutes under the lid. Then add sugar, salt, black pepper, paprika, tomato paste and garlic passed through a press. Mix all ingredients and cook for another 5 minutes.

If you want to get a more uniform consistency, then the mass can be pierced with an immersion blender. To be honest, I don't always do this. Last season did without this process. Add vinegar to the caviar and bring to a boil again.

Arrange caviar in pre-sterilized jars, twist or roll up, then turn over and wrap with a warm blanket. I advise you to roll up 3 cans of caviar from green tomatoes for the winter, and leave the rest for testing, the caviar turns out to be incredibly tasty. You can store caviar in your home pantry, and an open jar - of course, in the refrigerator.

Happy preparations!

Vegetables

Description

Ingredients

Steps

We will prepare all the products we need in order to cook unusual and very tasty caviar from green tomatoes at home. Collect everything you can find from your garden, and purchase the missing ingredients in addition.



Now directly about how to cook caviar from green tomatoes. Our main ingredient is tomatoes, thoroughly washed in cold water, cut into quarters, remove the stalks and damaged areas. We chop tomatoes in any way convenient for you.



First of all, we carefully wash the selected small carrots from dirt and dust, after that we cut off the dense peel with a thin layer and remove the stalk. We rub the vegetable on the largest grater.



We clean the onion from the husk, and then cut it into small cubes as shown in the photo. If you cut an onion with a knife dipped in cold water, then its smell will not irritate the mucous membrane of the eye and you will not have tears in your eyes.



Pour odorless vegetable oil into a saucepan with a dense bottom, heat it and bring to a boil. Pour the chopped onion into the heated oil at the bottom of the pan, fry it until soft and transparent, nothing if it is slightly blushed.



Also, to the onion, we also add the carrots grated by us earlier into the pan. Mix the ingredients, continue to fry them for another 5-6 minutes, Stir occasionally with a wooden spatula..



After the specified period of time, we send the chopped green tomatoes to the pan to the vegetables, mix the ingredients again.



At this stage, it is necessary to add all the spices listed in the ingredients to the caviar. You can also add other seasonings according to your taste. In this case, it is worth remembering that the original taste of caviar may change..



Thoroughly mix the ingredients and simmer them for 2-3 hours on the smallest fire. Periodically, caviar must be stirred with a wooden spoon or spatula so that it does not burn to the bottom.



We wash the glass jars in cold water with soda, then wipe them dry with a clean towel, put them upside down in the oven on a baking sheet and sterilize.



Pour the still hot vegetable mass into prepared sterilized jars, then twist them tightly. Cooled cans can be sent for storage in the cellar or pantry. Caviar from green tomatoes for the winter according to a simple recipe is ready.



Bon appetit!