Carrot caviar for winter

Step-by-step cooking

1. Step 1:

   

   Prepare the ingredients according to the list. Harvesting carrots is best done during the harvest season, when the vegetables are juicy and delicious. For harvesting, you can use fresh tomatoes or tomato paste, I have canned tomato puree from fresh tomatoes.

2. Step 2:

   

   Carrots are washed, cleaned, if it is only from the garden, then it is enough to rub it with a coarse brush to remove dirt, it is not necessary to remove the skin. Cut the carrots into small pieces. If fresh tomatoes are used, then we grind them with a blender in puree.

3. Step 3:

   

   Put them in a blender bowl and finely chop.

4. Step 4:

   

   If carrot caviar is cooked in large quantities, it is more convenient to use a food processor. In the absence of such a technique, you can use a conventional meat grinder. Garlic is cleaned and passed through a press or grated on a fine grater.

6. Step 5:

   

   Put chopped carrots in a frying pan with a thick bottom or in a saucepan, pour vegetable oil (you can take it from 2 to 4 tablespoons - depending on how fat you want to get caviar), add sugar and salt. We put it on fire. On medium heat, simmer the vegetable mixture for 15 minutes from the moment the mixture boils.

7. Step 6:

   

   Add tomato puree, garlic, mix well and simmer for another 10 minutes. Then pour vinegar into the vegetable mixture and continue to simmer for 10 minutes. Turn off the fire.

8. Step 7:

   

   We lay out the hot vegetable mixture in pre-sterilized jars, roll them up with sterile lids, let the cans cool upside down under the "fur coat" at room temperature and put them away for storage in a cool place.