Carrot and Tomato Spread for Winter
A very easy yet tasty winter preserve! Come harvest season, many home cooks put up all kinds of preserves for winter. One that's simple but interesting is this carrot and tomato spread. In winter, you can use it as a sandwich spread, serve it alongside a side dish as a vegetable appetizer, or use it as a ready base for borscht, soups, and stews.
Cooking method
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Step 1:
Gather the ingredients. This spread is best made at harvest time, when the vegetables are fresh, flavorful, and full of nutrients—and cheaper, since vegetables tend to be inexpensive in the fall. Wash and peel the carrots and grate them or shred them in a food processor.
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Step 2:
Peel the garlic cloves and finely chop them with a knife or grate them on a fine grater.
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Step 3:
Wash the tomatoes, cut them into several pieces, and cut out the stem ends. If the skins are tough, blanch the tomatoes in boiling water for a few minutes, then plunge them into cold water and peel.
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Step 4:
Run the tomatoes through a meat grinder or purée them in a blender. Put the grated carrots in a deep pot or Dutch oven, pour in the tomato purée, and add the sugar, salt, and ground black pepper. Turn on the heat.
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Step 5:
Bring the mixture to a boil, stirring with a spoon so it doesn't stick to the bottom. Lower the heat to medium and simmer the spread for about 1 hour, stirring now and then. The excess liquid should cook off and the mixture should thicken considerably. Add the chopped garlic and pour in the vegetable oil. Stir and keep it cooking for about 15 minutes from when it returns to a boil. Then pour the vinegar into the pot, stir, and turn off the heat.
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Step 6:
While the spread cooks, get the jars ready. Small jars work best. Wash the jars and lids; sterilize the jars in a water bath, the microwave, or the oven—whichever you prefer. Boil and dry the lids.
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Step 7:
Spoon the spread into the sterilized jars and seal with the lids. Let the jars cool upside down under a warm blanket at room temperature. Then store the jars in a cool place.
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Step 8:
Your carrot and tomato spread for winter is ready. Enjoy!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Table vinegar - 11 kcal/100g
