Composition / ingredients
Cooking method
1. My green tomatoes, cut out the attachment points of the stems, cut into slices. Then chop the tomatoes with a blender or meat grinder.
2. Choose a saucepan with a thick bottom, pour vegetable oil, spread tomato puree, send it to the fire. Cook for 15 minutes from the moment of boiling.
3. Carrots and onions are also peeled, cut, crushed in the same mode as tomatoes, sent to a saucepan, stewed under a closed lid for 10 minutes.
4. After the specified time, pour sugar, salt, ground black pepper, paprika, add tomato paste and garlic, previously passed through the press.
5. Keep on fire for 5 minutes, pour vinegar and bring to a boil for the last time.
6. Lay out the boiling caviar in pre-sterilized jars and roll up the lids. We turn the blanks upside down, wrap them in a blanket and leave them for a day, after which we transfer them to the cellar for storage.
Have a cozy winter and bright taste impressions from the blanks!
Caloric content of the products possible in the composition of the dish
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Tomato paste - 28 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Paprika - 289 kcal/100g
- Green tomatoes - 20 kcal/100g
