1. Main Page
  2. Homemade preparations
  3. Green tomatoes in tomato paste for winter

Canned Green Tomatoes in Tomato Sauce for Winter

An unusual canned salad to add some variety to your menu! These green tomatoes canned in tomato sauce for winter are a vegetable medley of green tomato wedges with onion, carrot, and bell pepper, seasoned with spices. This winter preserve makes a great side for meat, poultry, or fish dishes, and works just as well as a cold appetizer. It's wonderfully versatile and surprisingly delicious!

HopeAuthor avatar
Recipe author
Green tomatoes in tomato paste for winter
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 6 % 1 g
Fats 41 % 7 g
Carbohydrates 53 % 9 g
94 kcal
GI: 63 / 0 / 38
    1. First, wash the green tomatoes well in cold water, then spread them out on a paper towel to dry. Cut the tomatoes into quarters or smaller wedges, depending on their size. 2. Peel and wash the onion and carrots. Cut the onion into half-moons and the carrots into thin matchsticks. Wash the bell pepper and the hot chile pepper too; cut out the stem, remove the seeds, and slice them into strips. Peel the garlic and separate it into cloves. 3. Take a large pot (big enough to hold all the vegetables) and add the green tomato wedges. Set it over the heat and cover. Simmer the tomatoes over low heat, with no added liquid, for about 10 minutes, until they release their own juices. 4. Once the tomatoes have given off enough juice, add the onion, carrots, and bell pepper, and pour in the vegetable oil (refined sunflower or olive oil both work). Cover and simmer the vegetables for about another 15 minutes. 5. Add the tomato paste, then the salt, sugar, garlic cloves, and hot pepper, and stir. Cover again and simmer everything together over low heat for about another 8–10 minutes. 6. Pour the vinegar into the pot and mix the vegetables together well. Taste and add more salt if needed, then take the pot off the heat. 7. While the salad simmers, wash your jars, sterilize them over steam, and boil the lids. Spoon the still-hot salad into the jars and seal them right away. Turn them upside down on the counter, wrap them in something warm, and leave them until completely cool, then move them to a dark, cool place where they'll keep for up to a year. Happy canning!

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Hot capsicum - 40  kcal/100g
  • Salt - 0  kcal/100g
  • Onion - 41  kcal/100g
  • Table vinegar - 11  kcal/100g
  • Green tomatoes - 20  kcal/100g

Similar recipes

Related and additional categories: