Caviar from tomatoes and peppers. Caviar from peppers and tomatoes for the winter

You can prepare appetizing, remarkably tasty caviar from literally any garden vegetable. Especially juicy, sweet and sour, tender, piquant caviar is obtained from tomatoes for the winter. It will make literally any dish piquant and fantastically tasty: meat, poultry, fish, rice, stewed vegetables, potatoes. A jar of tomato caviar will enrich the winter table not only with amazing taste, but also...

You can prepare appetizing, remarkably tasty caviar from literally any garden vegetable. Especially juicy, sweet and sour, tender, piquant caviar is obtained from tomatoes for the winter.

It will make literally any dish piquant and fantastically tasty: meat, poultry, fish, rice, stewed vegetables, potatoes. A jar of tomato caviar will enrich the winter table not only with amazing taste, but also with vitamins, and at the same time will give a summer mood. Caviar from tomatoes can be seasoned with borscht and pickles. For breakfast, you can simply eat an amazing sandwich from a slice of fresh Borodino and a generous spoonful of delicious tomato and vegetable snacks.

Tomato caviar for the winter - general principles of cooking

Tomato caviar can be prepared from red or green tomatoes. Both types are equally good and allow you to "play" with taste. Diversify the culinary result and the introduction of various vegetables into the tomato base: spicy onions, spicy eggplants, vigorous zucchini, fragrant bell peppers, juicy carrots.

Cooking caviar from tomatoes for the winter is not as difficult as it might seem. But you will have to spend a lot of time in the kitchen. Preparing vegetables, washing jars, chopping ingredients, baking them, boiling or stewing them, laying them out in containers and capping (this is not counting the day to cool) will take six hours. You will have to tinker in order, so it makes sense to immediately cook more caviar.

The essence of the process is the chopping of vegetables and their heat treatment. You will need a sharp knife, a combine or a meat grinder (a regular grater is also suitable), clean jars, a deep saucepan, and an oven. Garlic, vinegar, herbs will make the taste of caviar more spicy and spicy. Before cooking, vegetables should be thoroughly washed and cleaned of stalks, skins, spoiled places, and husks.

For better preservation, the finished product should be corked with metal lids and stored, if possible, in a refrigerator or cellar. It is very important to properly cool hot jars. They need to be turned upside down and wrapped in a thick old blanket. After a day, when the workpiece has cooled, the caviar can be rearranged to a storage location.

Tomato caviar for the winter "Tomato"

A minimum of ingredients requires the preparation of caviar from tomatoes for the winter called "Tomato". The vegetable company of the tomato is only carrots and garlic. The product is good for dressing borscht, but it is also excellent with boiled potatoes or rice.

Ingredients:

One and a half kilograms of ripe tomatoes;

A kilogram of juicy carrots;

What grams of garlic;

A glass of sunflower oil;

A large spoonful of coarse salt;

Half a glass of sugar;

Peppercorns (8 pieces) or ground (teaspoon);

Two tablespoons of vinegar 9%.

Cooking method:

Cut tomatoes and carrots into medium-sized pieces and twist in a meat grinder.

Transfer the vegetable mass to a deep saucepan, add oil, sugar, salt, mix and put on medium heat.

When the vegetables boil, reduce the gas and simmer for an hour and a half with a slow boil. The main thing is that the mass does not burn, so you should keep an eye on the pan and stir its contents from time to time.

Add chopped garlic, pepper into the boiling base, boil for fifteen minutes.

Pour two tablespoons of vinegar, stir to evenly distribute all the ingredients and immediately arrange in jars.

Cool as described above and refrigerate.

Tomato caviar for the winter "Italian dinner"

The onion flavor gives this variant of tomato caviar for the winter a recognizable piquant taste. Balsamic vinegar and fragrant bay leaf bring a distinct Italian touch to the overall ensemble of tomatoes and carrots. Pre-frying vegetables in oil gives the dish a special charm. When chilled, the appetizer is especially tasty.

Ingredients:

Three kilograms of ripe tomatoes;

Two kilograms of carrots;

A kilogram of onion;

500 ml sunflower oil;

A spoonful of balsamic vinegar;

Three tablespoons of salt;

Two - sugar;

Bay leaf;

Freshly ground black pepper.

Cooking method:

Cut the onion into large "garlic", fry well.

Carrot cut into medium strips, fry until the color changes.

Peel the skins from the tomatoes, cut into four or six pieces and also fry until they turn into a pulp.

Chop the roasted vegetables and transfer to a bowl.

Pour in the fat and juice from the pan, salt, put pepper and parsley, bring to the first boil bubbles.

Make the fire minimal, cook for exactly an hour, not forgetting about stirring.

Remove from heat, immediately place in jars and cork.

Tomato caviar for the winter with bell pepper

A delicious fragrant snack is obtained from tomatoes, carrots and bell peppers. The total volume of the finished product according to this recipe is quite large, so one or two cans are not enough. But this is good: the caviar turns out so wonderful that even all ten cans are unlikely to survive until January. It can be served with any main course or as an independent snack.

Ingredients:

Three kilograms of red tomatoes;

Three kilograms of bell pepper (preferably red - for a beautiful uniform color);

A kilogram of onion;

A kilogram of carrots;

500 ml sunflower oil;

A glass of sugar;

Two or three large spoons of salt;

Apple cider vinegar for preservation.

Cooking method:

Cut the washed and dried vegetables and fry alternately in boiling oil.

Grind the resulting blanks in any way.

Combine vegetable mixture in one large saucepan with sugar and salt. If you want, you can add any herbs, hot peppers, spices.

Boil after boiling for half an hour.

Fill jars with hot tomato caviar for the winter.

Pour half a spoonful of apple cider vinegar under the lid of each jar and roll up.

Tomato caviar for the winter "Green"

It turns out very tasty caviar from tomatoes for the winter "Green". Its basis is green tomatoes. It is convenient to process vegetables into harvesting that did not have time to ripen by the beginning of autumn. So the harvest will not be lost, and the family will receive an amazing dish. It is not a shame to offer such caviar to guests.

Ingredients:

Two kilograms of green tomatoes;

A kilogram of green bell pepper;

A kilogram of carrots;

Hot pepper pod (also green);

Three medium heads of garlic;

Greens (any will do: cilantro, basil, curly parsley, dill);

Half a glass of tomato sauce;

The same amount of sugar and sunflower oil;

Two tablespoons of salt;

Spices: bay leaf, peppercorns (black and allspice), clove buds;

Apple cider vinegar for sealing.

Cooking method:

Thoroughly clean the vegetables, remembering to remove the skin from the tomatoes and remove the seeds from the peppers.

Twist all the ingredients in a meat grinder.

Transfer the vegetable base to a thick-walled saucepan, salt, pour in sunflower oil, immediately add sugar, herbs and simmer for exactly an hour.

While the caviar is being cooked, put bay leaves, cloves, peppercorns in prepared jars at the bottom.

Pour boiling caviar directly from the pan into jars, pour a coffee spoon of apple cider vinegar under the lid and cork.

Tomato caviar for the winter "Autumn Garden"

Light, fresh, fragrant caviar from tomatoes for the winter, cooked with apples, peppers, onions and carrots, will be the highlight of the winter table.

Ingredients:

Two and a half kilograms of tomatoes;

Half a kilo of bell pepper;

Half a kilo of apples;

Half a kilo of onion;

Half a kilo of carrots;

A glass of sunflower oil;

head of large garlic;

Cooking method:

Peeled and chopped apples, grind vegetables in a meat grinder.

Transfer the vegetable mixture to a wide saucepan, salt, wait for it to boil, cook for fifteen minutes.

Pour in a glass of sunflower oil and continue cooking over very low heat until cooked (20-30 minutes), be sure to stir the caviar.

Chop the garlic and put in a saucepan, boil for another ten minutes.

Arrange the finished caviar in jars, cork, cool and rearrange in a cool place for storage.

Tomato caviar for the winter "Original Trio"

A delicate, spicy taste is distinguished by caviar from tomatoes for the winter "Original Trio". Eggplants, tomatoes and peppers, fried in sunflower oil and stewed in a thick-walled pan or cauldron, give a light spicy bitterness and a fantastic aroma. The caviar turns out to be quite spicy and perfectly sets off the taste of baked meat.

Ingredients:

A kilogram of tomatoes;

A kilogram of eggplant;

Three bell peppers;

Three bulbs;

Two medium carrots;

Ten cloves of garlic;

A bunch of cilantro and / or parsley;

One third of a glass of sunflower oil.

Cooking method:

You need to cook caviar in a suitable pan with a triple bottom or a cauldron.

Cut the onion arbitrarily, coarsely grate the carrots, eggplant and pepper - into cubes.

Heat sunflower oil in a cauldron and send tomatoes there first. They should simmer under the lid until completely softened.

Add onions to the cauldron, after ten minutes - bell peppers and carrots, simmer for another three minutes.

Transfer the eggplant to the tomato base. Vegetables should give juice. Simmer for about ten minutes until the eggplant changes color to transparent or dark (depending on the degree of ripeness of the fruit).

Then mix, simmer for another half an hour, at the end add salt to taste.

Pour greens, garlic into the cauldron, simmer for another ten minutes.

Arrange in jars, cork. Such caviar can be stored at room temperature for up to two years.

Tomato caviar for the winter "Double effect"

Two varieties of tomatoes in one jar? The amazing "Double Effect" allows you to enjoy the special taste of tomato caviar for the winter according to this recipe. Red and green tomatoes, onions and spices are all that make up the original mild taste of this appetizer. Even children will love this caviar. You can serve it with rice, potatoes and black bread.

Ingredients:

Two kilograms of green tomatoes;

A kilogram of red fleshy tomatoes;

Half a kilo of onion;

A little oil for frying;

Bay leaf;

A teaspoon of ground pepper.

Cooking method:

Bake green tomatoes in the oven, then chop in a meat grinder.

Cut the onion into not very thick half rings and fry in sunflower oil.

Mix baked tomatoes and fried onions, add salt to taste, pepper.

Cut red tomatoes and simmer over low heat without water and oil for about half an hour.

Rub the red tomatoes through a metal sieve (you can use a meat grinder or combine), transfer the mass to the pan, add the parsley, boil down by a third.

Arrange green tomatoes in jars, anger with a hot mass of red tomatoes (discard the parsley), cover with a metal lid and sterilize half-liter jars for 20 minutes.

Cork and refrigerate.

Tomato caviar for the winter with zucchini

Delicate zucchini give tomato caviar for the winter a particularly delicate taste and soft texture. Instead of zucchini, you can use zucchini, after freeing them from a thick peel and fibrous entrails with seeds. Spices set off the neutral taste of zucchini, and garlic and vinegar add pungency. This dish is especially good to use with carbohydrate dishes: potatoes, rice, pasta, grilled vegetables.

Ingredients:

Three kilograms of zucchini;

One kilogram of tomatoes (red);

A kilogram of onions;

Seven cloves of garlic;

A spoonful of sugar and salt;

Half a glass of sunflower oil;

Spices: pepper, basil, coriander (dried);

Two tablespoons of vinegar 9%.

Cooking method:

The easiest way to cook tomato caviar for the winter according to this recipe is to scroll everything through a meat grinder and stew in a thick-walled saucepan.

Vegetables must first be cleaned. If the zucchini is young, you can use it along with the peel and seeds. In old fruits, you need to cut off the hard skin, remove the inner fibrous part and hard seeds.

Putting the chopped vegetables in a suitable deep saucepan, it is tedious to boil the vegetable mixture for about ten minutes after it boils. Then pour hot caviar into jars and roll up.

Tomato caviar for the winter - tricks and tips

To ensure that jars of caviar do not explode, they can be sterilized not in water, but in the oven. To do this, they are placed on a baking sheet and heated in the oven for forty minutes at a temperature not exceeding 150 degrees.

If you cook tomato caviar for the winter using baked tomatoes, then such an appetizer will be much healthier and tastier than boiled.

To peel tomatoes, they need to be blanched. Boil water, dip tomatoes in it. Pre-cut the tomatoes at the base. Hold in boiling water for half a minute and remove as soon as the skin begins to lag behind. Cool the blanched tomatoes in a saucepan of cold water. The skin will come off easily.

If you want to grate fleshy tomatoes, which can hardly be grated, you should slightly freeze the tomatoes. After peeling them from the skin, you need to put the tomatoes in the freezer for a few minutes. When the tomatoes are slightly frozen, they can be easily grated.

To properly prepare jars for tomato caviar for the winter, they need to be washed with soda or laundry soap and then sterilized. This can be done in the oven, microwave, or over steam from boiling water. Covers also need to be sterilized: they need to be boiled for five to seven minutes.

Fans of tomato caviar have been trying to prepare it for future use since the summer. As long as tomatoes are plentiful and prices are low, why not take the opportunity? Tomato caviar prepared for the winter may contain other additional ingredients that will only enrich the taste and give the dish a special flavor. You can use such caviar in the form of a sandwich, spreading it on bread, as a snack and as a side dish for meat or fish, boiled potatoes. Proper cooking and canning technology will preserve the benefits of products.

Preparation of ingredients

For many ways to preserve tomatoes, you need to choose only dense, ripe and beautiful specimens. But for the preparation of caviar, you can also take slightly rumpled, unripe or even green fruits. The only rule: no spoiled vegetables.

Also, you do not need to sort the tomatoes by size, any fruits will do, they are still crushed or twisted in a meat grinder anyway. It turns out a high yield of the product, waste-free production! And by adding other ingredients to caviar, you can increase its amount at times.

All vegetables for harvesting for the winter must be thoroughly washed. Skins are removed from tomatoes, if required by the recipe. To do this, they are blanched. But more often they are left untouched.

Methods for harvesting caviar from tomatoes

The process of preparing tomato caviar, as a rule, comes down to simple sequential actions. Prepared vegetables are chopped in any convenient way: in a meat grinder, blender or food processor, then sent for heat treatment. Stew over low heat, stirring occasionally.

More tasty and fragrant caviar is obtained if all the vegetables are fried in a pan before cooking. Another option would be to bake them in the oven. But this technology will take a little longer.

Caviar from ripe and green tomatoes

The technique for preparing caviar is simple, requires a minimum of financial costs and time.

1. Ripe tomatoes (500 gr) must be washed and dried. Grind arbitrarily, throw in a saucepan and cook for an hour over low heat. The mixture should thicken well.
2. Green tomatoes (1 kg) must first be baked in the oven. To do this, they are placed on a baking sheet covered with foil. They are sent to the closet for half an hour, the temperature is 180g.C. Then take out and let cool for 30 minutes.
3. Separately, onion, finely chopped, is fried in a pan.
4. Onions and chopped green fruits are sent to the pan with the tomato. The products are mixed. Sugar, salt, pepper are added to them. You can put a bay leaf and any fresh herbs.
5. The mixture is brought to a boil and distributed in a glass container. Containers and lids are pre-sterilized.

Such a preparation of tomatoes can also be added to the first courses: borscht, hodgepodges, pickles.

Tomato caviar with apples

The zest of tomato caviar will be given by the presence of apples. It has an amazing sweet and sour taste.

1. All ingredients for harvesting are twisted in a meat grinder. You will need: tomatoes (2.5 kg), apples (0.5 kg), onions, carrots and Bell pepper. It is not necessary to remove the skin from the fruit.
2. Boil the mixture for 15 minutes, add some salt.
3. Pour in vegetable oil (200 ml), simmer the caviar for another 30 minutes over low heat.
4. Grind the garlic in a press and add it to the workpiece. After 15 minutes, arrange in jars. Cork and send to a cool place.

Caviar with eggplant and pepper

The presence of eggplant in caviar gives the mixture spicy taste, a little bitter. This dish will be an excellent duet for fried meat or fish.

It is best to cook caviar in a thick-walled cauldron.

1. First you need to prepare the vegetables: peel and chop the onion randomly, grate the carrots, and chop the eggplants, without removing the skin, into cubes. Remove seeds from peppers and cut into slices.
2. The first to go to the cauldron with vegetable oil are tomatoes, previously cut into 4 parts.
3. When the fruits are well softened, you need to add onions, carrots, and after 10 minutes pepper and eggplant.
4. Stir and simmer the mixture for half an hour under a lid over low heat.
5. At the end, add salt, garlic and herbs. After a little more boil and transfer to jars.

Tomato caviar with zucchini

Tomatoes in a duet with zucchini are not only tasty, but also economical. In season, these vegetables are cheap. Cooking from them is a pleasure: convenient and easy.

Zucchini gives the dish an even more delicate texture. Garlic and spices can be added to give richness to the taste. Such a preparation in winter will be an excellent addition to dishes rich in carbohydrates: potatoes, pasta, rice cereal.

1. The simplest technique for preparing caviar is that the ingredients are twisted through a meat grinder and sent to stew in a saucepan.
2. It is not necessary to remove the skin from young zucchini. If they are old, then it is better to clean them, cut out large seeds from the inside. Cut randomly.
3. Tomatoes are sent for chopping with peel. Zucchini, onions and carrots are also added here. Optionally, you can put other vegetables, for example, Bulgarian pepper.
4. Products are twisted, sent to the pan. Bring to a boil and simmer for another 10 minutes. Salt and spices are added to taste, you can put chopped garlic.
5. Hot caviar unfolds glass jars, closed with lids and sent to cool.

Caviar in a slow cooker

Having such an assistant as a multicooker in the kitchen, you can cook very quickly and without any hassle. delicious caviar from green tomatoes and other vegetables.

1. The tomatoes are washed. The place where the branch was is carefully cut out. The fruits are divided into 3-4 parts.
2. Sweet peppers are de-seeded and cut in half.
3. The husk is removed from the onion, it is also divided into several parts.
4. Next, all the ingredients must be chopped in a meat grinder or using a food processor. Everyone adjusts the consistency to their liking, someone likes larger pieces, someone achieves the effect of porridge.
5. Caviar is sent to the multicooker bowl. Pour a little vegetable oil into the mixture. You can add salt, sugar and salt to enhance the taste. ground pepper. Other condiments are also welcome. In the "Extinguishing" mode with the lid closed, the dish will be cooked for 40 minutes.
6. When the time is up, you need to add vinegar and cover again. Cook at the same mode for another 10 minutes.
7. Roll blanks into sterilized jars. Send to the cellar before winter.

Subtleties of cooking

Any process of preparing food for the winter has its own nuances, and tomato caviar is no exception.

• You can vary the taste of caviar by adding various spices and fresh herbs to it. Garlic will add spice, parsley and dill - freshness. Ground black pepper will make the dish spicy. An alternative can be a red sweet wig, which will give an interesting flavor to the workpiece.
• In order for caviar to be stored for a long time and not deteriorate ahead of time, special attention must be paid to the preparation of containers for capping. Banks are sterilized over steam or in the oven. It is important to do the same process with metal lids.
• After the caviar is in the jar, you must immediately turn it upside down, cover it with a warm blanket and let it cool.
• The pot in which the caviar is boiled must be enameled.
• The dish will acquire a special taste if you first fry the vegetables in vegetable oil, and then send them to boil.

Storage rules

Caviar from tomatoes and other vegetables can be stored for up to two years. The best place for this is a cool dark cellar or refrigerator.

Subject to all the rules for the preparation and heat treatment of products, it is possible to achieve the preservation of a significant part of the vitamins that are so rich in tomato caviar for the whole winter.

A well-known saying teaches us to prepare for winter in advance, in summer. Good housewives do just that, trying to prepare as many useful and delicious vegetables. Therefore, conservation is so popular in our area, since it is impossible to grow something in our beds in winter, and fresh vegetables from greenhouses are tasteless and full of chemicals for growth. Of course, you can buy a jar of canned food in the store, but how can you be sure that good and fresh products are put there? Therefore, if you care about the health of your household, then it is better to spend a little time in the summer and autumn and preserve something yourself. Moreover, there are more simple and quick recipes. Many are familiar with eggplant and squash caviar, but not everyone knows about the existence of a carrot with a beautiful golden-orange color, but it is very tasty and healthy.

Its benefit lies in the high content of carrots, which is known for its unique properties. First of all, everyone knows about its effect on our vision. Even doctors advise using this vegetable for children whose eyesight is in constant tension, and for people suffering from eye disease. It also contains vitamins D, which promote the growth and development of bone tissue, B vitamins strengthen the nervous system, activate the processes of brain activity, and vitamins C and E help rejuvenate the body and delay the aging process. The fiber found in carrots helps lower blood glucose levels and reduce the amount of unhealthy fats.

Ingredients:

• Carrot - 1 kg
• Tomatoes - 0.5 kg
• Onion - 2-3 pcs.
• Sunflower oil - 200 ml
• Garlic - 4-5 cloves
• Sugar - 100 g
• Salt - 1 tbsp. without a slide
• Vinegar 9% - 3 tablespoons

Step by step photos how to prepare the recipe:

We clean the carrots and scroll through a meat grinder or cut into cubes and chop with a combine.

Three on fine grater Or use a blender to chop the onion. You can also just cut it into small pieces.

Add vegetable oil, sugar, salt and simmer with a closed lid over low heat for 1.5-2 hours after boiling.

It is advisable to stew in a thick-walled dish and stir from time to time.

15 minutes before cooking, squeeze the garlic and add ground pepper if desired.

Bon appetit everyone!

The most crucial moment in conservation is the sterilization of the container in which the caviar will be stored. There are several simple ways, everyone can choose the most convenient for themselves:

1. For a couple. Banks are placed on a colander, it is located on a pot of boiling water, in which you can immediately sterilize the lids.
2. In the oven. It is possible to sterilize jars and lids at the same time, but only if the lids are without rubber bands.
3. Boiling. The container is directly in boiling water.
4. Pasteurization in boiling water or oven along with the contents (not suitable for all recipes).

In order for canned food to be preserved as long as possible (1-3 years, depending on the contents), all storage conditions must be correctly observed:

1. the room should be dark, without direct sunlight
2. low humidity. The room must be ventilated.
3. temperature. It is desirable that even in summer the temperature does not exceed +18 C.