Caviar from green tomatoes, simple recipe without sterilization
Often, those involved in gardening are faced with a problem at the end of autumn: what to do with those tomatoes whose fruits appeared, but did not have time to ripen? Throwing the harvest does not raise the hand, and eat these tomatoes is not safe.
As you know, green tomatoes can make a great jam or close the salad for the winter. I want to offer another interesting option, how to use unripe fruits, which will appeal to those who never cooked from such tomatoes - make caviar from green tomatoes.
All the vegetables in this recipe are twisted through a meat grinder, and the harvest itself closes without sterilization. This is a very original, spicy-sour-sweet dish that diversifies your menu. Especially tasty caviar in combination with hot dishes and meat.
- unripe tomatoes - 3 kilograms;
- Bulgarian pepper - 1 kilogram;
- onions - 1 kilogram;
- carrots - 1 kilogram;
- sugar - 150 grams;
- salt - to taste;
- sunflower oil - 200-250 grams;
- Table vinegar (9%) - 75 milliliters (5 tablespoons; at the rate of a spoon per 1 liter of the workpiece).
How to cook caviar from green tomatoes
Carefully wash the tomatoes, carefully remove the areas near the peduncles. We examine and, if necessary, also cut off all damaged areas from vegetables. Cut into arbitrary pieces.
Wash peppers, remove core with seeds. We cut. Cut the skin off the carrot, wash it. Onions clean, wash, cut into half rings. If your family loves "fiery" dishes, you can use hot peppers in your billet.
Pour all the vegetables into a large container and chop with a blender. You can use a meat grinder (only use a large grill). To make the grinding process faster and not accompanied by splashing of juice, all products must be pre-cut into several pieces.
Vegetable stuff is transferred to stainless steel or enameled surfaces to avoid the oxidation process, which can easily spoil the taste of the finished dish, as well as adversely affect the shelf life of preservation. Mix salt, add butter, add sugar and mix everything well.
Turn on slow fire and stew caviar for 1.5 hours. Do not forget to mix it regularly with a wooden spatula, otherwise the caviar will burn.
Vinegar pour in 10 minutes before we remove the eggs from the stove.
Closures and glass jars are sterilized. Immediately distribute hot caviar in jars and roll it up.
While preservation does not cool, cover blanket. Keep caviar preferably cool. Cheers and successful blanks!