Cauliflower in Tomato Sauce for Winter
Canned cauliflower anyone can make! This original, super-simple winter preserve pairs cauliflower with a rich tomato sauce. It takes just a handful of ingredients, and since there's no need to sterilize the finished jars, the whole process stays easy. Come winter, that crisp, tangy cauliflower is well worth the effort!
Valli
Recipe author
Cauliflower in Tomato Sauce for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 20 %
1 g
Fats 20 %
1 g
Carbohydrates 60 %
3 g
22 kcal
GI:
67
/
0
/
33
- Making cauliflower in tomato sauce for winter takes only a few steps. Start with the cauliflower: break the heads into florets, but don't cut them too small — larger florets look pretty and hold their shape in the jar. Trim away the core and leaves, then weigh the cauliflower after cleaning; you want 1 kg (about 2 lb), which is what the ingredient list is scaled to. Rinse the florets thoroughly under running water. To lock in the flavor and color and help the preserve keep all winter, the cauliflower needs to be blanched — this differs from boiling mainly in how briefly it cooks. Bring a large pot of water to a boil, drop in the florets, and cook for 3–4 minutes; don't let them cook through. Drain the cauliflower in a colander, let the water run off, and set it aside to cool. While the cauliflower cools, make the tomato sauce. Wash the tomatoes, cut them into pieces, and remove the stem end along with any green core. You can peel the tomatoes, but only bother if the skins are especially tough — thin skins won't be noticeable once blended. If you do peel them, pour boiling water over the whole tomatoes first, then slip off the skins. Blend the tomatoes to a smooth purée. Trim and seed the bell pepper, then wash it and cut it into wide strips. Pour the tomato purée into a heavy-bottomed pot, add the vegetable oil and the chopped pepper. Peel and wash the garlic, then press it straight into the pot. Set over the heat and bring to a boil. Reduce the heat to medium and simmer the sauce for 5 minutes from the moment it boils. Add the cauliflower, stir well, cover, and simmer for 10 minutes — don't go over that time, or the cauliflower will overcook. When the time is up, add the vinegar and cook a couple of minutes more, then stir in the salt and sugar, mix well, and turn off the heat. Pack the cauliflower and sauce into sterilized jars, seal them, turn them upside down, and wrap them until fully cooled. Store the finished jars in a cool, dark place. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Cauliflower - 28 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
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
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