Green tomato caviar: easy winter recipes; a great snack for any occasion

Green tomato caviar: easy recipes for the winter - a wonderful appetizer for any occasion!

For those who like caviar from green tomatoes for the winter, through a meat grinder and in pieces, without sterilization, I would like to offer several more successful, in my opinion, recipes.

Caviar from green tomatoes and bell peppers for the winter

A simple and tasty recipe will help you quickly create an original dish for real gourmets. Suitable for production both in summer and winter, it is an excellent use for late tomatoes.

To get 3 liters of finished caviar, you need to take:

• Greenish tomatoes – 3 kg;
• Onion – 0.5 kg;
• Carrots – 1 kg;
• Bell pepper fruits – 6 pcs.;
• Ground dark pepper – 2 teaspoons;
• Hot pepper “light” (chili can be used) – 3 pcs.;
• Vegetable oil – 250 g;
• Vinegar – 3 tablespoons;
• Sugar – 150 g;
• Salt - 2 tablespoons, but it is better to adjust to taste.

I’ll tell you how to create it: before you start harvesting, I wash, peel and grind the vegetables together with hot peppers through a meat grinder.

Season the resulting mixture with salt and sugar and place on low heat to cook for 90 minutes. To avoid burning to the bottom of the pan, I stir from time to time.

Before the end of cooking, about 10-15 minutes, I add dark ground pepper, oil and vinegar, and leave to cook over low heat.

I place the finished mixture in sterilized jars and seal with boiled lids. I wrap the inverted jars and leave them to cool, then put them in the pantry.

Also, according to your own taste, you can adjust the spiciness of the caviar. To get a mild dish, you can reduce the amount of hot pepper or omit it altogether.

Appetizer for caviar made from green tomatoes, carrots and onions

From my collection of golden recipes, I propose to create a delicious tomato vegetable appetizer. Wonderful taste, simple production will please any housewife.

To seal 5 liter cans you will need:

• Green tomatoes – 7 kg;
• Carrots – 1 kg;
• Onions – 1 kg;
• Ground dark pepper – 1 teaspoon;
• Vegetable oil – 400 g;
• Salt – 4 tablespoons;
• Sugar – 8 tablespoons.

How to cook without sterilization: I clean and wash the vegetables beforehand. I cut the tomatoes into small cubes, but you can grind them in a meat grinder through a mesh with large holes.

I grate the carrots on a large grater. I finely chop the onion.

Heat the vegetable oil in a frying pan and fry the onion until it becomes transparent (3-4 minutes on medium heat). Then I put in the carrots and let them fry a little (5-7 minutes).

Next, add the tomatoes to fry, mix with butter, sugar, pepper, and salt. Simmer over extremely low heat for about 3 hours, stirring occasionally.

I place the appetizer for hot caviar in clean, sterilized jars and cover with boiled lids. I wrap it up, and after it has cooled completely, I put it away for storage.

A caviar appetizer made from green tomatoes, combined with carrots and onions, will be a beautiful decoration for the winter table.

How to cook caviar in a slow cooker

This excellent recipe for caviar from chopped vegetables is designed to be made in a slow cooker, which makes it possible to significantly save time and get a high-quality, unstewed dish with a wonderful taste.

To prepare 4 half-liter jars you need to take:

• Unripe tomatoes – 1 kg;
• Zucchini – 1 kg;
• Carrots – 200 g;
• Onion – 1 pc.;
• Sweet pepper – 1 pc.;
• Dill greens – 1 bunch;
• Parsley – 1 bunch;
• Tomato paste – 3 tablespoons;
• Mayonnaise – 300 ml;
• Salts - to taste;
• Dark peppercorns - optional;
• Bay leaf - optional.

How to create: Wash and dry vegetables in advance. I cut tomatoes, peppers, zucchini into cubes. I grate the carrots on a large grater. I finely chop the onion. I chop the greens with a knife.

I mix the prepared ingredients with laurel, peppercorns, salt and put them in a slow cooker for 60 minutes in the “Stew” mode. Then I grind it in a blender until smooth, mix it with tomato paste and mayonnaise. I send it to simmer for another 30 minutes.

I put the resulting caviar into sterilized jars and roll up the lids. I turn it over, cover it with a blanket, wait for it to cool down and put it away for storage.

Caviar prepared at home with tomato paste can be stored wonderfully for a year, but my family eats such yummy food even earlier.

Green tomato caviar with tomato sauce

It’s worth trying another stunning recipe for tomato caviar with tomato sauce. The special vegetable taste of the snack with vegetables is magically complemented by bread toasts and crackers from Borodino bread. You can combine the dish with pasta, rice, and use it to make soups.

To preserve about 4 liters of caviar you will need to take:

• Unripe tomatoes – 3 kg;
• Bell pepper – 0.5 kg;
• Onions – 0.5 kg;
• Carrots – 0.5 kg;
• Sunflower oil – 200 g;
• Sugar – 200 g;
• Salt – 1 tablespoon;
• Hot pepper without seeds - 1 pod;
• Tomato sauce – 0.5 l;
• Dark ground pepper - a third of a teaspoon.

How to prepare caviar: finely chop cooked, peeled and washed vegetables, not counting carrots. I grate the carrots.

I mix all the ingredients in a 5-liter saucepan, add salt and sugar, ground pepper and cook for 90 minutes, then pour in the oil, add the sauce and cook for another 60 minutes. My family loves spicy snacks, so I usually use hot sauce to make caviar, but this is a matter of taste.

I distribute the finished snack into sterilized jars and seal them with boiled lids. Turning it over, cover it with a blanket and leave it to cool. I store the cooled containers in the pantry.

The dish comes out - you'll just lick your fingers!

Appetizer of green tomatoes with apples

This wonderful tomato vegetable appetizer recipe is worth trying. Easy to make, has an unusual taste, without vinegar, suitable for a formal or everyday table.

To obtain about 7 jars with a capacity of 0.5 liters. worth preparing:

• Greenish tomatoes – 2.5 kg;
• Apples – 0.5 kg;
• Carrots – 0.5 kg;
• Onion – 300 g;
• Sweet pepper – 7 pcs.;
• Garlic – 1 head;
• Vegetable oil – 200 ml;
• Salt - to taste.

How to prepare: I wash, peel, and pass everything (except the garlic) through a meat grinder.

I add salt to the resulting mixture to my taste and boil for 15 minutes. Then add oil and continue cooking for another 30 minutes. Then I mix it with garlic and cook for about 2 more hours.

I fill sterilized jars with the hot mixture and seal them with boiled lids. I turn the twists onto the lid, wrap them up and, after cooling, put them away for storage.

A canned delight with apples will definitely amuse you with its taste.

Caviar “Obedenie”

As a result, I propose to try preparing the usual recipe and get an extremely tasty result. Caviar is suitable for consumption as an independent delicacy, spread on a sandwich, or as an addition to the main dish.

For 2 half-liter containers you will need:

• Green tomatoes – 1 kg;
• Medium-sized onions - 3 pcs.;
• Carrots – 300 g;
• Bell pepper – 2 pcs.;
• Ketchup or tomato paste – 1 tablespoon;
• Vegetable oil – 0.5 cups;
• Bay leaf – 2 pcs.;
• Salt - to taste;
• Sugar - to taste.
• Ground dark pepper - optional.

How to create: I chop the previously washed and peeled vegetables: chop the onion and pepper into strips, coarsely grate the carrots. Until the onion becomes transparent, I fry it all in a frying pan in vegetable oil.

I pass the tomatoes through a meat grinder and place them on a sieve to remove excess water. In a deep saucepan I mix them with fried vegetables, add dark pepper, sugar and salt to taste.

I put it on low heat and simmer for 15 minutes, stirring from time to time. Next, add bay leaves and ketchup, mix well and leave to simmer for another 10 minutes.

I put the resulting dish in sterilized jars, roll it up with boiled lids and, turning it upside down, wrap it until it cools.

Sunset really turns out to be a real treat!

If the storage criteria are carefully observed, caviar from green tomatoes is suitable for consumption within 1 year.

Details of making caviar from green tomatoes for the winter, through a meat grinder and in pieces, without sterilization, can be found in the video. Bon appetit and successful preparations!

Green tomato caviar for the winter – 5 finger-licking recipes with step-by-step photos

Contrary to popular belief, caviar for the winter is prepared not only from zucchini, but you can also cook this magical appetizer from green tomatoes. We offer you several exciting recipes so that you can amuse yourself and your loved ones.

Green tomato and pepper caviar

The caviar according to this recipe is simply finger-licking, so delicious. All you need is a little time, a saucepan, vegetables and jars for seaming. Everything is extremely simple and extremely delicious!

Ingredients

Manufacturing process

Winter caviar from green tomatoes

• Greenish tomatoes – 2 kg.
• Carrots – 1 kg.
• Onion – 1 kg.
• Garlic – 4 heads
• Salt – 2 tbsp.
• Sugar – 8 tbsp.
• Paprika – 2 tsp.
• Tomato paste – 6 tbsp.
• Vegetable oil – 200 ml.
• Ground pepper – 3 tsp.
• Vinegar 9% – 60 ml.

1. The tomatoes need to be washed, the bases of the stalk removed and, previously cut into small pieces, chopped in a blender or meat grinder.
2. Pour vegetable oil into a thick-bottomed pan, add the crushed tomatoes into a pulp and cook over low heat for about 30 minutes.
3. While the tomatoes are cooking, onions and carrots need to be washed, peeled and literally chopped in a blender until a more or less homogeneous mixture. Then you need to put the onion-carrot mush in a saucepan with the boiling tomatoes, add salt and sugar to the consistency of the vegetables. Simmer for approximately 20 more minutes.
4. After the tomato caviar is ready, add tomato paste, garlic passed through a garlic press, paprika and mix everything thoroughly. Don't forget about the vinegar and stir the dish again.
5. After the manufacturing process is complete, put the finished tomato caviar into sterile jars and leave them to cool under a blanket or blanket.

Tomato caviar with mayonnaise in a slow cooker

• Greenish tomatoes – 3 kg.
• Carrots – 1 kg.
• Bell pepper – 1 kg.
• Onion – 0.5 kg.
• Sugar – 100 gr.
• Vegetable oil 1 tbsp.
• Vinegar – 4 tbsp.
• Salt – 1 tsp.
• Ground pepper – 1 tsp.
• Mayonnaise – 200 gr.

1. All vegetables must be cooked - thoroughly washed and peeled. You need to peel the carrots, peel the seeds from the peppers, and peel the onions. Trim the ends of carrots and remove the stems of tomatoes.
2. Tomatoes must be passed through a meat grinder, carrots must be grated on a small grater. If you have a food processor with a suitable blade, you can run the vegetables through the processor.
3. We cut the bell peppers and onions into small pieces and place them in a blender or meat grinder until a homogeneous paste is formed.
4. Vegetables prepared in this way should be placed in a multicooker bowl, salted and sunflower oil added.
5. The bowl of vegetables must be placed in the multicooker on the “Stew” mode for approximately two hours. You should open the multicooker from time to time and stir the cooking caviar, checking the thickness.
6. About half an hour before the tomato caviar is ready, add ground pepper and mayonnaise, and then mix thoroughly.
7. When there are about 10-15 minutes left until the caviar is finished, you should sterilize the containers and lids that you have prepared for seaming.
8. The still hot finished caviar must be distributed into sterilized jars, screwing the lids tightly. Place the jars with the finished rolled caviar with the lids down in a black place, previously covered with a blanket or plaid.

Green tomato and eggplant caviar

• Eggplants 1.5 kg.
• Tomatoes 1 kg.
• Bell pepper 1 kg.
• Medium carrots 3 pcs.
• Medium onion 4 pcs.
• Garlic 1 medium head
• Salt
• Ground pepper

1. First we need to wash all the vegetables and, first, cook the eggplants. To do this, cut off the ends of the eggplants, cut the vegetable into medium-thick slices and, placing them in a bowl, sprinkle with salt. This is necessary so that the bitterness comes out of the eggplants.
2. Next, peel the onions and carrots, free the peppers from seeds and tails. Cut the onion and pepper into large pieces using a sharp knife.
3. After we have prepared the onions, carrots and peppers, we proceed to the tomatoes and garlic. Divide the head of garlic into cloves and peel. Cut the tomatoes into pieces, removing the stem.
4. Pass onions and carrots through a meat grinder, food processor or small grater
5. Take the cooked eggplants, rinse them lightly with cool water and pass them through a meat grinder or food processor. We literally grind the pepper in the same way in a meat grinder or food processor.
6. We grind the tomatoes through a meat grinder or grind them in a blender, if you prefer. After completing this usual procedure for us, place all the vegetables in a non-stick pan and put on fire.
7. When the vegetables in the pan boil, reduce the heat and cook until the mixture reaches a suitable thickness.
8. While the caviar is cooking, pass the garlic through a garlic press or chop it very, very finely. Add garlic to the caviar approximately 15 minutes before the dish is ready.
9. After the caviar is ready, put it in sterile jars and roll it up using a seaming machine or use screw-shaped lids with the appropriate jars.

Spicy green tomato caviar

A unique and special appetizer made from green tomatoes will be very welcome on the table of those who like it hot. The manufacturing process in particular does not differ from the traditional one, but the taste will not leave anyone indifferent.

• Carrots – 1 kg.
• Greenish tomatoes – 3 kg.
• Onion – 0.5 kg.
• Pepper – 6 pcs.
• Salt – 2 tsp.
• Sugar – 150 gr.
• Vinegar 9% – 300 ml.
• Hot pepper – 1-2 pcs.
• Ground dark pepper – 2 tsp.
• Vegetable oil – 250 ml.

1. We carefully wash all the vegetables and remove any warped areas. Peel the onions and carrots, remove the seeds from the peppers, and remove the stems from the tomatoes. It is better to handle hot peppers with gloves, removing the seeds.
2. We cut clean and cleaned vegetables from all excess into arbitrary pieces and send them to a food processor to obtain a homogeneous mass.
3. We put the vegetable mush in a cauldron or enamel pan and put it on a leisurely fire, having previously poured in the oil. Add sugar and salt, ground dark pepper.
4. Without forgetting to stir the caviar often, cook it for an hour or an hour and a half. You will understand the degree of readiness by compacting the product mixture.
5. Half an hour before the spicy tomato appetizer is ready, add vinegar to the vegetable mixture and mix well.
6. Place the finished dish in sterile jars, while it is still hot, close the lids. This snack can be stored in a dark, cool place for no more than one and a half years.

Green tomato caviar for the winter

Ingredients

Green tomatoes – 1 kg

Onion – 500 g

Garlic – 10-12 cloves

Tomato paste – 2 tbsp.

Ground paprika – 1 tsp.

Sunflower oil – 100 ml

Ground black pepper – 1.5 tsp.

• 90 kcal
• 1 hour
• 1 hour

Photo of the finished dish

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Step-by-step recipe with photos

To make caviar, prepare all the products according to the list.

Wash the green tomatoes, cut them in half and remove the stems, then cut them into pieces as desired. Transfer the tomatoes to a food processor.

Using the “iron knife” attachment, puree the tomatoes. Pour sunflower oil into the bottom of a stainless steel pan, then tomato puree. Place 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 the onions and carrots, cut into pieces. Also place them in the bowl of a food processor and grind.

Then add this mass to the pan with the tomatoes.

Stir the vegetable mixture and cook for another 10 minutes, covered. 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 the most uniform thickness, you can punch the mass with a submersible blender. To be honest, I don’t do this all the time. Last season I did without this process. Add vinegar to the caviar and bring to a boil again.

Place the caviar in pre-sterilized jars, screw or roll, then turn over and wrap in a warm blanket. I advise you to roll up 3 jars of caviar from green tomatoes for the winter, and throw the rest for testing; the caviar comes out indescribably tasty. You can store caviar in your home pantry, and an open jar, naturally, in the refrigerator. Enjoy your preparations!

Green tomato caviar

Very tasty caviar, in no way inferior to squash or eggplant! With some bread – mmmm) Lunch! The husband is in ecstasy! And I’m glad that I don’t have to throw away greenish tomatoes that haven’t had time to ripen) Sorry, Tomato, that there are no step-by-step photos!

Ingredients for Green Tomato Caviar:

• Tomato (greenish, brown tomatoes) - 3 kg
• Bell pepper (medium, preferably reddish) - 6 pcs.
• Onions - 0.5 kg
• Carrots – 1 kg
• Sugar - 150 g
• Vegetable oil - 250 g
• Vinegar essence - 2-3 tbsp. l.
• Salt (better to taste) - 2 tbsp. l.
• Dark pepper (+ reddish, better to taste) - 2 tsp.
• Chili pepper (or light, optional) - 3 pcs.

Production time: 120 minutes

Nutritional and energy value:

Recipe for “Green Tomato Caviar”:

Wash, peel and mince all the vegetables, along with hot pepper (in my case, “Ogonyok”). Transfer the resulting still raw caviar into a saucepan, add salt, preferably to taste, and sugar.

Place on low heat and cook for about 1.5 hours, stirring occasionally so that the caviar does not fry to the bottom.

When there are 10-15 minutes left until the end of cooking (in other words, the whole mass was cooked for about 1 hour and 15 minutes), add dark and reddish pepper (you can throw in a bay leaf, but I don’t like it), vegetable oil and vinegar. Cook for 10-15 minutes, respectively. over the same slow fire.

Place the finished caviar in sterilized jars and roll up the lids.
Wrap it up and put it in a warm space until it cools down. I took reddish peppers, because the color with them is the most appetizing)
Bon appetit!!

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September 23, 2013 Gulai #

August 18, 2013 xolodox #

October 3, 2012 Irbenchik # (recipe creator)

October 3, 2012 Kipariss #

October 3, 2012 Irbenchik # (recipe creator)

October 2, 2012 Kipariss #

October 3, 2012 Irbenchik # (recipe creator)

October 2, 2012 Irbenchik # (recipe creator)

October 2, 2012 7ZHUZHA7 #

October 2, 2012 Irbenchik # (recipe creator)

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