Carrot caviar with tomatoes for winter

Very easy to prepare, but delicious preparation for the winter! Many housewives in the harvest season make a huge number of different preparations for the winter. One of the simple, but at the same time interesting preparations can be called caviar from carrots and tomatoes for the winter. In winter, it can be used as a spread on sandwiches or to complement it with a side dish and serve as a vegetable snack to the table. Also, caviar from tomatoes and carrots can be used as a semi-finished product for cooking borscht, soups and roasts.

Snezhana

Recipe author

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Composition / ingredients

Servings:

Carrots

Tomatoes

1.5

Vegetable oil

Sugar

100

Salt

Garlic

Table vinegar (9%)

Ground black pepper

0.5

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 40 % 6 g

Carbohydrates 53 % 8 g

91 kcal

GI: 63 / 0 / 38

Step-by-step cooking

Cooking time: 45 min

Step 1:
Prepare the ingredients for the billet. Caviar is best done in the harvest season, when the vegetables are fresh, tasty and rich in nutrients. Also during this period, harvesting will turn out to be more budget-friendly, vegetables, as a rule, are cheap in autumn. Carrots are washed, cleaned and grated or crushed using a food processor.
Step 2:
Garlic cloves are freed from the film and finely chopped with a knife or grated on a fine grater.
Step 3:
Tomatoes are washed, cut into several parts, cut out the attachment point of the peduncle. If the skin of tomatoes is hard, then it is better to remove it by dropping tomatoes into boiling water for a few minutes, and then into cold water.
Step 4:
Tomatoes are twisted in a meat grinder or crushed with a blender. Put grated carrots in a deep saucepan or cauldron and pour in the tomato mass, add sugar, salt and ground black pepper. Turn on the fire.
Step 5:
Bring the mixture to a boil, stirring with a spoon so that it does not stick to the bottom. Reduce the heat to medium and simmer the vegetable caviar for about 1 hour, stirring the mixture periodically. The excess liquid should evaporate, and the mixture should thicken significantly. Add chopped garlic and pour in vegetable oil. Stir the mixture and keep on fire for about 15 minutes from the moment of boiling. Then pour vinegar into a saucepan with vegetable caviar, mix and turn off the fire.
Step 6:
While the caviar is cooking, we will prepare jars for harvesting. Banks are better to use a small volume. The jars and lids are washed, the jars are sterilized in a water bath, in a microwave oven or in an oven, whichever way you like best. Boil the lids and dry them.
Step 7:
Lay out the caviar in sterilized jars, roll up the lids. Let the workpiece cool at room temperature under a warm blanket in an inverted form. We remove the cans of caviar for storage in a cool place.
Step 8:
Carrot and tomato caviar is ready for winter. Enjoy your meal!