Carrot caviar with tomatoes and garlic for winter

Step-by-step cooking

1. Step 1:

   

   Preparing the ingredients. Carrot caviar is a great way to attach large carrot fruits that you do not want to use for food in fresh form. In caviar, carrots undergo good heat treatment, so the roughness of overgrown fruits is not felt. But from a young small carrot, of course, the caviar will turn out to taste more tender.

2. Step 2:

   

   Carrots are washed, cleaned, cut into small pieces. Carrots are passed through a meat grinder or crushed using a food processor, as it is more convenient for anyone, the main thing is that the carrots are grains.

3. Step 3:

   

   Tomatoes are washed, cut into pieces and also ground in a combine. If the tomatoes are not large, and their skin is tender, then it can not be removed. It removes the film from the garlic cloves and also grinds them in a combine.

5. Step 4:

   

   Put the vegetables in a saucepan or frying pan with a thick bottom and high sides. Add sugar and salt. Pour in vegetable oil. And put it on the fire when the vegetable mixture boils, turn down the heat and simmer them for about 30 minutes under the lid, stirring the mass often so that it does not burn to the bottom of the saucepan. If it seems that the vegetable mixture is too dry, you can pour in a little water to stew the vegetables. Then add vinegar to the vegetable mixture.

6. Step 5:

   

   Stir and simmer for about 10 more minutes. Remove the carrot caviar from the fire. Let it cool under the lid until warm. Caviar jars are well washed and sterilized. It is better to take small jars so that after opening the caviar is not stored for a long time.

7. Step 6:

   

   Fill the prepared jars with warm carrot caviar on the shoulders, tightly tamping the mass with a spoon, roll up the lids. Store in the refrigerator or other cool place. Bon appetit!