How to make caviar from tomatoes. Tomato caviar for the winter: with peppers, apples, eggplants and zucchini. Find out the best tomato caviar recipes for the winter. Tomato caviar with zucchini, apples and raisins

Carrot caviar is a delicious preparation that can be eaten as a main dish or as a seasoning for soups, borscht, stews, and stewed potatoes. To prepare it, use root vegetables of any variety. There are many recipes for making carrot caviar; each housewife has her own secrets. But novice cooks can use the suggested options.

Carrot caviar for the winter: recipes

The appetizer is easy to prepare. The main ingredient is carrots. It is first washed from the soil, then the skin is peeled and washed thoroughly again. For chopping, use a sharp knife, food processor or meat grinder. Some recipes involve the use of a raw product; in other versions, the root vegetable is pre-boiled or fried.

To prepare caviar, the following additives are used: onions;

ripe red tomatoes;
sweet peppers, red or multi-colored, depending on the recipe;
pumpkin;
zucchini.

You can’t do without spicy seasonings, salt and sugar. The main requirement for vegetables is the absence of mold; appearance does not matter.

Caviar from carrots and onions for the winter

If you need to prepare carrot caviar for the winter without tomatoes, use the following products:

3 kg carrots;
1 kg of onion;
1 head of garlic;
3 tbsp. vegetable oil;
150 g each of granulated sugar and salt;
7 tbsp. l. table vinegar 6%

Comment! For winter preparations, use non-iodized table salt. The faction is chosen at will.

Recipe Features:

The washed carrots are grated or chopped in a meat grinder with a fine nozzle, and fried in a frying pan with added oil for 5-7 minutes.
The onion is peeled, washed and cut into small cubes. Add to carrots and continue to simmer at minimum temperature.
As soon as the vegetables become soft, they are salted and sugared, vinegar is added and simmered for 2-3 minutes.
It’s better to put it in small jars to use carrot caviar at one time.
Metal lids are used for sealing. The jars are turned over and covered with a towel. The cooled workpiece is removed to a cool place.

Advice! Those who like caviar with a homogeneous consistency can grind the vegetables in a blender.

Carrot caviar for the winter through a meat grinder

Ingredients for a winter snack:

850 g bright orange carrots;
1.5 kg of ripe tomatoes;
2 onions;
3 cloves of garlic;
¾ vegetable oil;
0.5 tbsp. granulated sugar;
30 g salt;
half tsp cinnamon.

Recipe Features:

Wash and peel the vegetables, peel the tomatoes, remove the stem and cut into slices. Grind the prepared ingredients in a meat grinder.
Transfer the homogeneous mass into a bowl, add spices and oil.
Simmer at low temperature for about two hours until the vegetable puree thickens. As the liquid evaporates, the contents of the pan must be stirred.
The prepared carrot snack for the winter according to this recipe is rolled into steamed jars, turned over and cooled under a fur coat.

You can store caviar in the winter in the basement or refrigerator.

Carrot and tomato caviar

Caviar can be spread on a sandwich or used as an additive to mashed potatoes. Ingredients:

tomatoes – 1.5 kg;
carrots – 1 kg;
garlic – 3 heads;
vegetable oil – 1 tbsp.;
9% vinegar – 1 tbsp. l.;
granulated sugar – 100 g;
salt - 30 g;
ground black pepper – 1 tbsp. l.

This is essentially the simplest recipe:

Vegetables are washed, peeled and chopped in a convenient way.
Add the spices indicated in the recipe (except vinegar) and simmer until the vegetables thicken and are cooked.
5 minutes before removing the pan from the stove, pour in vinegar.
Roll up with metal or new screw caps.

Carrot and onion caviar

If ripe tomatoes are not available, you can use tomato paste. It’s better to buy “Kubanochka”. Snack ingredients:

carrots – 1 kg;
onion – 500 g;
tomato paste – 200 g;
vegetable oil – 200 ml;
garlic – 3 cloves;
bay leaf – 3-4 pieces;
table vinegar 9% - 1 tsp.

Attention! Ground black pepper and herbs are added depending on taste preferences.

How to cook:

Peel the carrots and grate them.
Cut the onion into small cubes.
Place tomato paste and onion in a frying pan and simmer until soft.
Fry the carrots in oil in a separate frying pan until they turn golden.
Place the prepared vegetables in a wide saucepan and cook at low temperature for 15 minutes.
Sugar the mixture, add salt, add the rest of the spices (except vinegar), and boil for 3 minutes. and pour in vinegar.

Immediately put into steamed jars (it is better to take 0, 25 l or 0.5 l), close with metal lids. You can taste it right away, you just need to cool the appetizer. Store the recipe snack in any cool place.

Vegetable caviar from carrots

According to this recipe, to prepare carrot caviar for the winter, you will need semolina. Due to the cereal, the product will acquire a thick consistency and become tender. Ingredients for winter snacks:

tomatoes – 1.5 kg;
beets and onions – 0.5 kg each;
carrots – 1 kg;
garlic – 3 cloves;
semolina – ½ tbsp.;
vegetable oil – 1 tbsp;
table vinegar 6% - ½ tbsp.;
granulated sugar – 60 g;
salt – 30 g;
The choice of spices depends on taste.

How to prepare carrot caviar for the winter:

Peel the carrots and beets, rinse thoroughly, and chop on a grater or in a food processor.
To prepare winter snacks, use dishes with a thick bottom. Pour oil, add vegetables and simmer. After boiling, reduce the heat to low and continue cooking for half an hour. The mass must be stirred constantly, as it settles to the bottom and can burn.
While the vegetables are simmering, finely chop the onion and add to the vegetables. Simmer for 30 minutes.
Grind the peeled tomatoes in a convenient way, transfer to a saucepan, add tomato paste. Cook for 40 minutes.
While stirring, add the cereal and boil for 10 minutes.
Salt, sugar, add vinegar and garlic. Simmer for another 7 minutes.
Taste it. If there is not enough salt, sugar, seasonings, add.
Place the finished product in sterile jars, close, turn over and wrap in a towel.

Choose a dark, cool place for storage.

Carrot caviar without vinegar

This recipe is a classic version. Vinegar is not added to the preparation for the winter; there is enough acid in tomatoes. You can play it safe and pour in 1.5 tbsp. l. 6% apple cider vinegar. Necessary ingredients for a simple carrot caviar recipe for the winter:

2 kg of carrots and tomatoes;
0.5 kg of onion;
180 g vegetable oil;
45 g salt;
45 g granulated sugar;
2-3 bay leaves;
2 tsp. ground black pepper.

Advice! Spicy lovers can complement the taste and aroma of caviar with Italian herbs, paprika or a mixture for Korean carrots.

Recipe details:

Before cooking, the ingredients are washed 2-3 times, then cleaned and washed again. Peeled vegetables are passed through a meat grinder with a large attachment.
Add salt and sugar, pour in oil, and set to simmer for an hour. At first the fire should be high, but from the moment it boils the temperature is reduced.
During cooking, the mass sinks to the bottom; it must be stirred periodically to prevent it from burning.
In 15 min. Add the remaining seasonings before removing the pan from the stove. They taste it and make adjustments.
The finished snack is rolled up and placed upside down under a fur coat.

You can store jars anywhere.

Spicy carrot caviar

Every family has its own taste preferences. For lovers of spicy snacks, this option is one of the best. Carrot caviar for the winter according to this recipe turns out to be finger-licking delicious. Workpiece composition:

5 kg carrots;
2 kg of tomatoes;
1 kg bell pepper;
6-15 chili peppers (depending on taste);
200 g garlic;
250 ml vegetable oil;
120 g salt;
180 g granulated sugar;
2 tbsp. l. vinegar essence.

Comment! According to the recipe, you need to take sweet peppers of different ripeness and color.

Cooking steps:

Carrots are washed and peeled. The tails and seeds are removed from sweet bell peppers.
Washed and dried tomatoes are cut into quarters. If desired, you can peel the tomatoes, although this is not necessary.
Cut the chili pepper. You can leave the seeds, then the snack will be really hot. You need to wear gloves to work, otherwise there will be burns on your hands.
You can use a meat grinder to chop vegetables.
Pour oil into a bowl, add vegetable mixture and place on the stove. As soon as the contents boil, turn the heat to low and simmer the carrot caviar for the winter for 3-4 hours. The spicy snack is stirred so that it does not burn.
Grind the garlic cloves using a crusher. Add it and the rest of the spices to the vegetable mass, stir and cook for 15 minutes.

As soon as cooking is completed, place the caviar in jars and put them under a fur coat until they cool. You can use a basement or refrigerator for storage.

Recipe for carrot caviar Ryzhik

Many housewives prepare caviar from carrots, which is called “Ryzhik”. The snack has an excellent taste, so it is also served at the holiday table. The food set for the recipe for the winter is minimal; carrot caviar is also prepared without onions. Components:

carrots – 1 kg;
tomato paste – 2 tbsp. l.;
refined vegetable oil – 250 ml;
salt 10 g;
granulated sugar – 30 g;
vinegar – 20 ml;
Ground black pepper and garlic are added to taste.

Recipe Features:

Rinse the carrots before and after peeling, grate on a grater with a coarse grid.
Peel the garlic, wash and pass through a garlic press.
Mix carrots with garlic in a thick-bottomed saucepan, add salt, sugar, and add the remaining ingredients.
You need to simmer over low heat. Be sure to stir the caviar so that it does not burn for 15 minutes.
The jars are washed and steamed in advance. Ready-made snacks for the winter are laid out in them. Immediately cover with metal lids, turn upside down and put under a fur coat until it cools completely.
The delicious snack Ryzhik is stored in the refrigerator or basement.

Pumpkin-carrot caviar

Orange pumpkin is one of the ingredients in carrot caviar that adds sweetness. To prepare for the winter according to the recipe, you need to prepare the following products:

carrots – 0.5 kg;
pumpkin – 0.3 kg;
onion – 1 piece;
garlic – 3 cloves;
tomato paste – 2 tbsp. l.;
salt and granulated sugar - 2 tsp each;
ground black pepper - ½ tsp;
vegetable oil – 125 ml.

Algorithm for cooking caviar:

Rinse the vegetables several times in water and place them on a towel to drain the liquid. Peel the carrots and pumpkin and grate them.
Cut the onion into small cubes.
Pour oil into a frying pan and heat it well. Add vegetables and simmer for 5 minutes.
Add tomato paste, salt and pepper and continue to simmer the carrot-pumpkin caviar for about 30 minutes under a closed lid.
You can get the homogeneous mass required by the recipe using a blender.
Heat to a boil again and transfer to sterilized jars.

Advice! To lay out the caviar, it is better to use small containers of 500 and 250 g.

Conclusion

Carrot caviar for the winter is prepared from 15 minutes to 4 hours, depending on the recipe. Add various vegetables and seasonings to change the taste. You can take one of the given recipes as a basis, modifying it to suit your preferences. The result is a delicious snack that you won’t be embarrassed to serve to your guests. This is a real help for a family in winter. The products retain some of the vitamins that are necessary during the cold season and fiber, which improves digestion. One of the caviar recipe options is clearly shown in the video below.

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Tomato caviar for the winter is an incredibly tasty preparation that can be used in different ways: as an independent snack, as an excellent sauce for meat or barbecue, or as an addition to soups or main courses. There are many options for this preparation, but this recipe, according to many experienced chefs, is the best.

After all, it is important not only to prepare the vegetable mass, but to give it a special taste and aroma and preserve it. The composition of the ingredients in the preparation is selected very carefully so that the vegetables complement each other perfectly, and the spicy taste is given by spices and vinegar, which, by the way, is also a preservative.

To prepare caviar from tomatoes, you need to take ripe varieties of tomatoes, with fleshy juicy pulp, as well as carrots to add more delicate sweet notes, and onions for spiciness. Puree the vegetables and simmer until tender, adding oil and vinegar. And after that we transfer it into pre-prepared jars. My recipe for caviar with tomatoes is simple and accessible to any housewife, I advise you to use it.

Winter tomato caviar recipe with carrots

how to make caviar from tomatoes and carrots

Ingredients:

ripe tomato fruits – 3 kg,
onion – 1 kg,
carrot root vegetable – 2 kg,
table vinegar (9%) – 2-3 tsp,
sunflower oil (deodorized) – 300 g,
dried laurel leaf – 3 pcs.,
salt, medium grind - 3 tbsp.,
ground pepper – 1 tsp.

Cooking process:

Cut the washed tomatoes into halves. To make the preparation more tasty, it is best to take tomatoes with juicy pulp and thin skin. Cut the peeled onion into quarters. We clean the carrots and cut them into small pieces.

We grind the vegetables into a puree mass in a convenient way for us (using a meat grinder or blender).

Add salt and oil to the vegetable mass, then bay leaf and pepper.

Simmer the puree over very moderate heat for 1.5-2 hours under the lid, so that the mass boils down slightly during this time.

Seal with lids. When the caviar from tomatoes and carrots has cooled, we take it to the pantry, where it can be stored for the whole winter.

Bon appetit!

Tomatoes are my favorite vegetable that I can eat in different forms. In the summer I prefer to eat them fresh, but for the winter they can only be sealed in jars.
Today I want to share a very tasty recipe for caviar made from tomatoes, carrots and onions, which I prepared for the winter. It is prepared very easily and from available ingredients. Even a novice housewife can prepare such caviar. You can eat caviar immediately as an appetizer or put it in jars. It will be a tasty and colorful treat for any table.

To prepare we will need:

Tomatoes - 3-4 kg.
Carrots - 1 kg.
Onion - 1 kg.
Seasonings - to taste. I put suneli hops, curry, ground black pepper, coriander.
Salt - to taste.
Sugar - a tablespoon
Vinegar - half a teaspoon
Sunflower oil 100-150 gr.
Bay leaf - 3 pcs.

I did not weigh or measure all the ingredients, as they say I did it by eye, so all the values are conditionally approximate.
First, we need to prepare all the ingredients for cooking.
Wash all the vegetables, peel and cut into pieces, cut out all excess, the tomatoes should not be rotten or spoiled, so as not to accidentally ruin the entire dish.

Pour everything into a large saucepan and add all the spices, pour oil and vinegar, mix everything and turn on the simmer over high heat.

When it boils, reduce the heat and simmer for 2 hours, then I increased the heat again, brought it to a high boil, and everything can be poured into jars.

I preheated the jars in the oven so that they were hot and did not burst when poured. We pour everything and screw on the lid, I used a regular one, but you can roll it up. But it’s easier for me and I keep these jars at home at room temperature all winter.
After bottling, I turn the jars upside down and wrap them in a warm towel; the next day I put the cooled jars away on the table for storage.

I got 2 jars of 0.7 and 1 liter. And there was still some left to quench my voracious appetite) It turned out very tasty, we ate with pleasure!
Now I recommend it to everyone, the caviar is to die for.

If you have any questions, write them below in the comments.

If you tried to cook it, write what happened!?!

This preparation will help you eat any dish, as it will decorate with its presence meat, fish, poultry, and vegetables. Perfectly enriches any soup, cabbage soup, borscht, rassolnik, fish soup with taste, color and aroma. Just spread it on bread and it’s already happiness. But such an unpretentious dish - this caviar made from carrots and tomatoes! A jar opened in winter is fragrant in summer and generous in autumn. And how quickly such reserves are depleted! Prepare more, because it is very easy to prepare and cheap in terms of ingredients. First there will be the simplest caviar - made from carrots and tomatoes with the addition of garlic. Moreover, it is no less tasty than the rest.

Caviar is not as tasty as it seems - much tastier!

To prepare, we need one and a half kilograms of tomatoes of any variety and consistency, a kilogram of carrots, one hundred grams of garlic, a tablespoon of vinegar (also table vinegar, not essence), one and a half glasses of vegetable oil, one hundred grams of sugar, a teaspoon of ground black pepper, two tablespoons of salt.

Preparation

Prepare tomatoes and carrots for action: peel the carrots, wash them, remove the skins from the tomatoes (put them in boiling water, then in cold water - the skin will burst and easily peel off from the fruit), cut out the stalks. Now you need to grind the carrots in a meat grinder, and chop the tomatoes finely with a knife or even finer with a blender.

In a thick-bottomed saucepan, heat the vegetable oil until smoking, pour in sugar, salt and pepper, boil while stirring, then immediately reduce the heat to low and simmer for two hours, turning the caviar from the bottom from time to time so as not to burn. A quarter of an hour before the end of stewing, squeeze the garlic into the pan. You can add a whole small chili pepper for spiciness and a special aroma. After this, mix, distributing the garlic throughout the mass.

In the meantime, you need to prepare the jars: wash them with laundry soap and sterilize them in the oven, microwave, or simply with steam over a kettle. Throw the lids into boiling water and remove them after a few minutes. Fill the jars with slightly boiling caviar, seal, turn them over and wrap until cool. Caviar from carrots and tomatoes is ready. It must be stored in a cool place.

Caviar: tomatoes, carrots, onions

This caviar is also suitable for winter preparations. The simplest recipe, and a lot of fun! You will need three kilograms of tomatoes, two - carrots, one - onions, as well as half a liter of vegetable oil, a teaspoon of balsamic vinegar, salt - three tablespoons, two - sugar, one (and a teaspoon) of freshly ground black pepper, several bay leaves.

Preparation

To make delicious caviar - from carrots, tomatoes, and onions! - you need to devote three hours to preparing it. Peel and chop the onion coarsely, lengthwise. Peel the carrots, rinse, cut into large strips. “Strip” the tomatoes, scald them, and cut them into quarters. Fry all this one by one over high heat in vegetable oil, which you don’t need to spare - onions until coloured, carrots until browned, tomatoes until mush. Then chop all the vegetables, collecting the vegetable mass in a large saucepan with a thick bottom. Pour the juice and oil formed after frying into the same mass. Add salt, bay leaves, and pepper, boil while stirring. Reduce heat to low and simmer for an hour, turning the mixture frequently from the bottom.

Prepare jars and lids at the same time. Be sure to sterilize everything. Before canning, add vinegar to the caviar and stir. Pour the boiling mixture into jars, immediately closing each one and turning over to further sterilize the lids. Cover the jars standing upside down and wait until they cool completely. Very healthy and tasty caviar - made from carrots, tomatoes, and onions. All vitamins for the winter - come to us! You can store the preparations both in the pantry and in the cellar. You don’t have to save it for a long time - it’s eaten quickly.

Caviar from tomatoes, carrots, peppers and onions

You will get a lot of this caviar, but you shouldn’t be afraid. It won't be enough until mid-winter anyway. Very tasty snack! For it you will need: three kilograms of tomatoes and bell peppers, a kilogram of carrots and onions, half a liter of refined vegetable oil, one glass of sugar, two heaped tablespoons of salt (if you like it saltier, maybe!), half a teaspoon of apple cider vinegar up into each jar. You can add spices and herbs.

Preparation

To begin, wash and peel the vegetables, peel the tomatoes and remove the stalk, chop coarsely and fry one by one (do not skimp on vegetable oil!). Then all this must go through a meat grinder or blender, combined with all other components, except for vinegar, which is poured in when ready, before capping. Bring the mixture to a boil and cook, stirring, for half an hour. Fill sterilized jars with the boiling mixture, pour in vinegar, close and turn over. Cover warm and let it cool. Keep cool.

Green tomato caviar

This is late-autumn harvesting, when it’s too late for the tomatoes to ripen, and it’s a shame to throw them away. This snack has a very good effect on appetite and is literally irreplaceable as a semi-finished product for seasoning soups and sauces. You will need two kilograms of green tomatoes, a kilogram of onions, bell peppers and carrots, hot peppers, two or three heads of garlic, any greens - parsley, dill, cilantro, half a glass of tomato sauce, sugar and refined oil, one and a half to two tablespoons of salt without a slide, be sure to add a bay leaf, a pea of allspice and a clove to the bottom of each jar, and on top before capping - a little apple cider vinegar into each jar - literally a coffee spoon.

Preparation

Prepare all the vegetables, wash, peel, peel the tomatoes, scald them, remove the stalks and seeds from the peppers, including hot peppers, grind in a meat grinder, add the remaining ingredients except vinegar and seasonings, simmer in a thick-walled pan for about an hour, in a boiling state, place in sterile jars - with pepper, bay and cloves at the bottom, pour in vinegar, seal, turn over, cover, cool, and store.