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Carrot caviar with tomatoes and garlic for winter

Carrot Spread with Tomatoes and Garlic for Winter

Carrot spread — a great appetizer and a base for soups and mains! Carrots are one of the most versatile vegetables, going into just about everything: soups, main dishes, even appetizers, baked goods, and desserts. This carrot spread makes a very tasty appetizer. You can make it ahead, seal it in jars, and keep it all winter — serve it on its own, with bread, or alongside a soup or main. It also makes life easier for a busy cook: use it as a ready-made base for soups and mains in place of fresh carrots.

Snezhana

Recipe author

Carrot caviar with tomatoes and garlic for winter

Composition / ingredients

Servings:

Carrots

Tomatoes

300

Garlic

Sugar

Salt

0.5

Table vinegar (9%)

Vegetable oil

100

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 7 % 1 g

Fats 47 % 7 g

Carbohydrates 47 % 7 g

94 kcal

GI: 86 / 0 / 14

Cooking method

Step 1:

Gather the ingredients. Carrot spread is a great way to use up large carrots you'd rather not eat raw. Cooked down in the spread, the carrots soften completely, so the coarseness of overgrown ones isn't noticeable. That said, young, small carrots will of course give you a more delicate flavor.
Step 2:

Wash and peel the carrots and cut them into small pieces. Run the carrots through a meat grinder or a food processor — whichever is easier — as long as they come out finely ground.
Step 3:

Wash the tomatoes, cut them into pieces, and grind them in the processor too. If the tomatoes are small and thin-skinned, you can leave the skins on. Peel the garlic cloves and grind them as well.
Step 4:

Put the vegetables in a saucepan or a skillet with a thick bottom and high sides. Add the sugar and salt, and pour in the vegetable oil. Set it over the heat, and once the mixture boils, lower the heat and simmer, covered, for about 30 minutes, stirring often so it doesn't scorch on the bottom. If the mixture seems too dry, add a little water so the vegetables can stew. Then stir in the vinegar.
Step 5:

Stir and simmer for about 10 more minutes. Take the carrot spread off the heat and let it cool, covered, until warm. Wash and sterilize the jars well — smaller jars are best so the spread doesn't have to keep for long once opened.
Step 6:

Fill the prepared jars with the warm carrot spread up to the shoulders, pressing the mixture down firmly with a spoon, and seal them with lids. Store in the refrigerator or another cool place. Enjoy!