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Green tomato salad will lick your fingers

Finger-Licking Green Tomato Salad for Winter

This bright, appetizing side is sure to grab attention! Serve this finger-licking green tomato salad with boiled or fried potatoes, cooked pasta, or as a side to a meat or fish dish.

prika

Recipe author

Green tomato salad will lick your fingers

Composition / ingredients

Servings:

Green tomatoes

400

Carrots

Bell pepper (red)

Onion

Garlic

Vegetable oil

Vinegar

Salt

0.5

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 8 % 1 g

Fats 46 % 6 g

Carbohydrates 46 % 6 g

80 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

Get the listed ingredients ready. Rinse the bell pepper and green tomatoes. Peel the onion and carrot and rinse them.
Step 2:

Cut the green tomatoes into quarters. Whether to core them or not is up to you! Put the cut green tomatoes into a deep bowl.
Step 3:

Grate the peeled, rinsed carrot on a Korean-style julienne grater, sending the long strands right into the bowl with the tomatoes. If you don't have that kind of grater, cut the carrot into thin, long matchsticks instead.
Step 4:

Peel the onion, rinse it, and cut it in half. Slice each half into half-rings and add them to the other vegetables.
Step 5:

Cut the stem off the bell pepper, remove the seeds, rinse it, and slice it into ribbons or strips; add it to the bowl.
Step 6:

Season with salt and pepper and press the peeled garlic cloves through a garlic press. At this point you can add ground coriander and sugar if you like that flavor twist.
Step 7:

Stir everything together and transfer it to a Dutch oven for braising. Add the vegetable oil and vinegar — 6% table vinegar and neutral sunflower or olive oil work best. Set the pot on the stove and bring the contents to a boil without adding any water.
Step 8:

Lower the heat and simmer the salad until the tomatoes soften, about 25–30 minutes over the lowest heat. Because the dish contains vinegar, you can also can it for winter — ladle it hot into steam-sterilized jars and seal with hot lids. When it's done, turn off the heat, let it cool, then serve on plates or in bowls.

This finger-licking green tomato salad is a tasty vegetable side that pairs beautifully with boiled or fried potatoes and baked meat or fish dishes. Serve it hot or cold, or can it for winter if you have steam-sterilized jars and lids. The amounts given make about one 0.5-liter jar. To put up more, scale the ingredients up proportionally.