Green tomatoes through a meat grinder for the winter recipes. Caviar from green tomatoes for the winter without sterilization

Green tomatoes "lick your fingers"

For 3 kg. tomatoes

200 gr. greens: parsley, dill, cherry (or currant) leaves
100 gr. onion(I cut half an onion into each jar)
1 head of garlic

3 liters of water
9 st. spoons of sugar
2 tbsp. spoons of salt
2-3 bay leaves
5 peas allspice
1 cup 9% vinegar
Vegetable oil (taken at the rate of 1 tablespoon per liter jar)

The same tomatoes can be cooked with a different filling (for a 3-liter jar):

1.5 liters of water
1 st. a spoonful of sugar
1 st. a spoonful of salt
1 tablespoon of vinegar
1 st. a spoonful of vegetable oil

In a jar, first put greens, garlic, vegetable oil. Then tomatoes, and on top of onions. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize for 15 minutes.

Green tomatoes stuffed with garlic

Filling (for three liter cans):

1 liter of water
1 glass of granulated sugar
1 st. spoonful of salt
0.5 cup 9% vinegar
Horseradish, dill, parsley

Make cuts on the tomato in several places. Insert thinly sliced garlic into these slits. I cut all the tomatoes in half, and large ones into four parts. Put green tomatoes in jars, fill with hot brine. Sterilize 10-15 minutes from the moment the water boils. Turn the sealed jars upside down, cover with a thick cloth (preferably a blanket) and leave to cool.
My husband loves Green Tomatoes stuffed with garlic. According to taste sensations among canned tomatoes men gave them first place.

Another option:

For 5 liters of water 1 st salt, 2 st sugar, 1 st vinegar, 300 g garlic, 5 pcs pepper, lavrushka, black peppercorns, dill, parsley. Tomatoes - a bucket with a mountain. Grind pepper, garlic in a meat grinder. Greens - cut. Mix all this, cut the tomatoes crosswise on the side where there is no tail and fill with stuffing. Put the tomatoes in jars, add lavrushka and peppercorns. Boil the marinade, pour into jars and sterilize for 10 minutes.

Green tomatoes "drunk"

Filling (for 7 - 700 gr. jars):

1.5 liters of water
4 tbsp. spoons of sugar
2-3 tablespoons of salt
3 bay leaves
2 garlic cloves
10 allspice black peppercorns
5 pieces. carnations
2 tbsp. spoons of vodka
2 tbsp. spoons of 9% vinegar
A pinch of hot red pepper

Pour tomatoes with prepared marinade, sterilize for 15-20 minutes and roll up. Banks keep well even at room temperature.

Green tomatoes are delicious

1 liter of water
4 tbsp. spoons of sugar
3 tsp salt
100 gr. 6% vinegar
Sweet bell pepper

Put the tomatoes and slices of bell pepper in jars, pour boiling water twice, on the third - boiling brine and roll up. Tomatoes are very tasty.
I closed such tomatoes in tomato juice but without the addition of vinegar. I made juice from tomatoes, added salt, sugar according to the recipe and cinnamon on the tip of a knife, boiled for 5 minutes. Then she poured tomatoes with juice, added 1 tablet of acetylsalicylic acid (aspirin) per liter jar and immediately rolled up the lid.

Green tomatoes with gelatin "miracle"

For 1 liter of water
3 art. spoons of salt
3 art. spoons of sugar
7-8 pcs. bay leaf
20 allspice peas
10 pieces of cloves
Cinnamon
10 gr. gelatin
0.5 cup 6% vinegar

Soak gelatin in warm water for 40 minutes. Make a filling, boil, add gelatin and vinegar to it, boil the filling again. Fill the tomatoes with filling and sterilize for 5-10 minutes.
I have never tried green tomatoes with gelatin, but I heard good responses. Therefore, I closed two servings: from green and brown tomatoes.
P.S. No wonder these tomatoes were called "Miracle". They turned out delicious and my friends love them.

Green tomatoes with cabbage

2.5 liters of water
100 gr. salt
200 gr. Sahara
125 gr. 9% vinegar
Spices:
Dill
Parsley
bell pepper

Coarsely chop green tomatoes and cabbage and put in a jar of spices. The first time pour boiling water, let stand for 20 minutes, the second time with the finished filling. Add 1 aspirin per quart jar and seal.
This is the recipe of my colleague, very tasty tomatoes are obtained.

According to this recipe, I closed two types of tomatoes: with filling and in tomato juice. I added salt, sugar and a little cinnamon to the cooked tomato. Boiled for 5 minutes. The tomatoes laid in a jar were poured with boiled juice, sterilized for 15-20 minutes and rolled up. I liked green tomatoes in tomato and cabbage more (I generally like tomato sauce).

Green tomatoes with apples in pink brine

1.5 liters of water
1 st. a spoonful of salt
5 st. spoons of sugar
70 gr. 6% vinegar
Allspice peas
Parsley
Apples
Beet

Place a few tomatoes in a jar apple slices and 2 small circles of peeled beets. Depends on the amount of beets saturated color brine and taste. Do not put more than 2 pieces of beets, otherwise the brine will taste astringent. Pour in boiling water for 20 minutes. Then make a filling from this water, boil it. Pour the hot brine over the tomatoes and roll up the lid. I did it a little differently: in order for the beets not to lose their color, I added them to the filling, boiled for 5 minutes with vinegar, and then poured them into jars. Such delicious tomatoes I was treated by a friend at work.
The same tomatoes can be made without beets, they are also very tasty.

Salted green tomatoes in barrels (salted tomatoes)

For 8 liters of boiled and chilled water
400-500 gr. salt
Spices:
For 10 kg. green tomatoes
200 gr. Sahara
200 gr. dill
10-15 gr. hot pepper (optional)
100-120 gr. blackcurrant or cherry leaves

You can salt green, ripe and brown tomatoes but must be separate. I give a recipe: how to salt green tomatoes. Salted in the usual way green tomatoes in ready-made get pretty tough. If desired, this can be corrected by blanching the fruits in boiling water for one to two minutes before salting. Place the washed fruits tightly in the prepared container (barrel or aluminum utensils) along with spices, which are placed on the bottom of the barrel, in the middle and on top, and sprinkle with sugar. When laying the tomatoes, shake the dishes slightly and, after filling, pour the prepared brine. The riper and larger the fruits, the stronger the brine becomes. Close the filled dish with tomatoes with a tight lid or put a wooden circle with oppression on top. Store in a cool place. After 40-50 days, salted tomatoes will be ready to eat.

Green tomatoes with sugar in tomato (sweet tomatoes)

10 kg. tomatoes
200 gr. black currant leaves
10 gr. allspice
5 gr. cinnamon
4 kg. ripe tomatoes for tomato (or tomato paste)
3 kg. Sahara
Salt - to taste (at least 3 tablespoons)

I bring unusual way salting tomatoes: instead of salt, you need to take sugar. Take green (or brown) tomatoes, sort and put in a barrel, thus: currant leaf, allspice, cinnamon, tomatoes on top and sprinkle with sugar. Thus, do the styling without reaching the edge of the container by 20 centimeters. Cover the top layer of tomatoes with currant leaves and pour over tomato paste(from ripe tomatoes) with sugar. Put oppression on top. For this salting method, green tomatoes can be blanched in boiling water for one to two minutes. This recipe can be made canned tomatoes in banks.

Green tomatoes (fresh)

Choose thick-skinned tomatoes. Cut a little larger than a salad. Fold in jars with a capacity of 0.5 and 0.7 liters. Pour cold water and set to sterilize for 10-15 minutes. Roll up.
Such tomatoes are good for making salad in winter. Open the jar, drain the water, take out the tomatoes. Add salt, vegetable oil, onion, garlic, herbs to them - salad from fresh tomatoes ready.

Green tomatoes with grapes

1.5 liters of water
3 art. spoons of salt
4 tbsp. spoons of sugar
1 teaspoon vinegar essence
Onion
Cloves, black allspice peas

Wash the tomatoes and put in a jar, shifting onions and spices. Put a bunch of grapes on top. Fill with brine, add vinegar essence. Sterilize the jar (3 liter) for 15 minutes.

green tomato salad

3 kg green tomatoes
1 kg bell pepper
1 kg carrots
1 kg of onion
Hot pepper to taste

350 gr. sunflower oil
100 gr. salt
300 gr. Sahara
100 ml. 9% vinegar

Cut the vegetables, put them in a non-oxidizing bowl, mix with salt, sugar, vinegar and oil. Let stand for a few hours (6-8) until they release their juice. Then boil for 30 minutes. Arrange the salad in jars, add 1 aspirin per liter jar and roll up. Without tablets, such tomatoes need to be sterilized for 10-15 minutes.

Caviar from green tomatoes

3 kg. green tomatoes
1 kg. carrots
1 kg. onion
5-6 pcs. bell pepper
You can add hot pepper to taste

1 cup of sugar
3 art. spoons of salt
0.5 liters of vegetable oil
Vinegar 9% (1 teaspoon per liter jar)
Twist all the vegetables in a meat grinder, add sugar, salt and butter and leave in a stainless bowl for 5-6 hours. Then boil for 30-40 minutes, spread the caviar in jars, add vinegar and roll up.

Greens stuffed tomatoes

5 kg. tomatoes
1 kg. onion
1 kg. bell pepper
200 gr. garlic
3-4 pods of hot pepper
Dill, parsley
Fill:
For 1 liter of water
20 gr. salt
Spices to taste

Cut the top of the tomatoes in half so that you can remove the core. Fill the resulting hole with finely chopped or twisted through a meat grinder vegetable mixture. Sterilize: liter jars for 15-20 minutes, 3 liter jars for 25-30 minutes and roll up the lid.

Stuffed green tomatoes - 2

For the filling (for 5 three-liter jars):
2-3 kg. green tomatoes
2 pcs. bell pepper
2 heads of garlic
2 pcs. carrots
Dill, parsley
Hot pepper (optional)

6 liters of water
300 gr. Sahara
200 gr. salt
500 ml. 6% vinegar

Twist the vegetables for the filling in a meat grinder. Cut the tomatoes in half, stuff with vegetable mixture and close. Place carefully in jars. Pour over the tomatoes twice hot water for 10 minutes. For the third time, pour boiling marinade over, add 1 aspirin tablet to the jar and roll up.

You can do it this way too. Stuff the tomatoes in the same way, put in a saucepan, pour over the brine and put oppression on top. In a few days, stuffed tomatoes will be ready to eat.

Lecho of green tomatoes

3 kg. green tomatoes
1 kg. onion
1.5 kg. carrots
1 kg. bell pepper
1 liter spicy tomato sauce
0.5 liters of unrefined sunflower oil
Salt to taste

Grate the carrot on a coarse grater. Slice the tomatoes and peppers large slices, onion half rings. Put the vegetables in a bowl with hot oil, add tomato sauce and, stirring, cook for 1.5 hours. Add salt and cook for another 10 minutes. The treatment is ready. Hot put lecho into sterilized jars and roll up.

Salted green tomatoes for the winter.

The most popular and traditional, green tomatoes, we have pickled. Very tasty! At the bazaar they are sold in large wooden barrels, all year round.

Green unripe tomatoes, preferably large, fleshy.
celery-twigs
Garlic
Red hot pepper
Brine
For 1 liter of cold water (from the tap)
70 g salt (coarse)

Cut the tomatoes in half lengthwise, but not completely. If the garlic is large, then cut each clove into several slices. Pepper mode into rings (I do this with scissors, very convenient). Celery sprigs.
We put several plates of garlic, 2-3 rings of pepper into each tomato (depending on how much you like spicy, or there are children in the house). We also stuff a celery sprig, mercilessly folded several times, and fix all this beauty with ordinary bobbin threads, wrapping the tomato several times in different directions (If neat, then it is possible without threads). Bazaar aesthetes stuff red pepper in such a way that it peeks out of the tomato with a red tongue (teasing). -Like a smiley.
At the bottom of the pan, or jars (or maybe barrels), lay out a layer of celery sprigs, on top of a layer of tomato, push more pepper on the sides (for lovers), then again celery, etc. Top layer of celery.
We dilute salt in water and pour tomatoes. We put it under oppression. Approximately 1.5 liters of brine are used for a 3 liter jar.
When the tomatoes are overplayed, they stop bubbling, the brine becomes transparent, that's it, the pickle is ready. If you use it right away, then you don't need to do anything else. And if you want to save, then drain the brine, boil and immediately pour the tomatoes. You can close it either with a plastic lid or roll it up with an iron one. This should be done immediately after pouring boiling brine. It can be stored for a very long time, even 2 years

The finished tomato is cut into pieces and poured with vegetable oil. You can also without oil, as you like.
Enjoy your meal!

Salad "Winter"

This recipe uses green tomatoes in a marinade.
5 kg green tomatoes
0.5 kg of onion
1 kg red bell pepper
300 g celery
200 g parsley
2 pods of hot pepper
100 g garlic
250 ml sunflower oil
250 ml vinegar
salt

Cut everything to taste, salt, pour oil and vinegar. Leave for a day in the refrigerator.
Arrange in jars and sterilize for 15 minutes. Roll up.

Green Stuffed Tomatoes "Take Your Eyes Out".

A bucket of very green tomatoes needs 200 g of garlic, 200 g of bitter capsicum and 250 g leaf celery. We pass all this through a meat grinder. Wash the tomatoes and cut off the lid or cut in half, select the pulp with a spoon. We put a burning mixture in this recess. We connect the halves together. Fold carefully into three-liter jars. Do I need to say that the jars are pre-washed and sterilized? Pour in boiling brine. For 5 liters of water, 250 g of salt and 250 g of sugar. As soon as the brine is turned off, immediately pour in 250 g of vinegar. You can not twist the lid, just close it with polyethylene and take it out to a cold place. The mixture can be varied according to one's own desire and possibilities. You can add grated carrots and any other greens.
Invigorating snack!

Salad of green tomatoes "Watercolor".

The salad turns out to be very tasty and beautiful due to the green, red and orange colors in the jar. Decoration winter table. For 4 kg of green tomatoes, 1 kg of onion, 1 kg of carrots, 1 kg of red sweet bell pepper.

All vegetables are washed. Cut the tomatoes into rings or half rings. Onions, carrots and peppers - straws. Mix everything in a large saucepan or deep bowl. Pour in 0.5 cups of salt. Stir again, cover the container clean towel and leave for 6 hours. Then you can drain the juice. I don't usually do that. The brine is delicious, I roll it up with the salad. Heat 2 cups of vegetable oil and immediately pour into the salad. Add 1 glass of sugar. We mix everything. We spread the salad in clean prepared glass jars. We sterilize for 15-20 minutes. Roll up. Salad ready. Admire these colors. Watercolor painting!

Caviar from green tomatoes "Autumn greetings".

4 kg of green tomatoes, 1 kg of onions, 1 kg of carrots, 0.5 kg of bell peppers - green or red, 300 g of parsley root.

Wash, clean and prepare vegetables. We cut the tomatoes into slices, onions into rings, carrots and peppers into strips, parsley root into rings or grated. Pour 0.5 cups of salt into this mixture and keep it for 10-12 hours. I usually do the harvesting in the evening, and in the morning I start cooking caviar. The resulting brine is drained. (I always salt cucumbers in it. How delicious they turn out!) I add a glass of sugar, 5 pieces of pure bay leaf, 20 black peppercorns, 10 cloves and 300 g of vegetable oil to the mixture. I close the lid of the pan and simmer on low heat for about an hour. Stir regularly. Immediately transfer to clean sterilized jars and roll up. If the lids and the jars themselves are well processed, the caviar in the jars does not need to be sterilized. If in doubt, it is better to sterilize for another 10-15 minutes (half-liter or liter jars). It turns out a homogeneous mass with a sweet and sour taste. Dream!

Green tomatoes for the winter.

To prepare green tomatoes for the winter, you will need three kilograms of green tomatoes, two hundred grams of various herbs (cherry leaves, parsley, dill), one hundred grams of onions, one head of garlic. For pouring, prepare three liters of water, nine tablespoons of sugar, two tablespoons of salt, two or three bay leaves, five peas of allspice, a glass of nine percent vinegar, vegetable oil (at the rate of a tablespoon of oil per liter jar). Or you can use another filling option - for this, prepare one and a half liters of water, a tablespoon of sugar, a tablespoon of salt, a tablespoon of vinegar and a tablespoon of vegetable oil.

We first put greens, vegetable oil and garlic in a jar. After that, tomatoes, and put onions on top. Add vinegar to the finished filling and pour tomatoes with hot marinade. Sterilize jars for about fifteen minutes.

Pickled green tomatoes.

To pickle green tomatoes, you will need two kilograms of tomatoes, two tablespoons of salt, a tablespoon of vinegar, two dill umbrellas, three to five currant leaves, three to five cherry leaves, twenty grams of horseradish root or leaves, ten peppercorns, one liter of water.

Cook this way - choose tomatoes that are fairly firm, undamaged and evenly ripe. Wash them well, prick them with a fork from the side of the stalk - so they will not crack during heat treatment. Then tightly put in a jar, shift each layer with spices. Now prepare the brine, bring it to a boil and pour it into a jar. Roll up the jar with a lid and turn it upside down on a towel, cover the jars with a blanket. After the jar has cooled, put it in the place where you will store it. Can also be stored at room temperature.

Adjika from green tomatoes.

To cook green tomato adjika, you will need five kilograms of green tomatoes, one kilogram of sweet bell pepper, one kilogram of quince, half a kilogram of carrots, half a kilogram of zucchini, two kilograms of onions, one pod of hot pepper, one glass table salt, one glass of any greens, one glass of granulated sugar, two glasses of vegetable oil.

Now you start cooking the adjika itself - cut green tomatoes into pieces, salt them and leave for five to six hours, so excess bitterness will go away from the tomato. After this time, drain the juice. Pass quince through a meat grinder, Bell pepper, zucchini, carrots, onions. Mix all the ingredients and put on fire, cook for one hour. Add the garlic passed through the garlic press, finely chopped or minced greens and pepper (hot), continue to cook for another hour. Add vegetable oil, salt and granulated sugar, you need to let it boil two or three more times, after which you can pour hot adjika into jars. Now you can roll up the lids.

The summer season has come to an end and, as always, not all of the harvest has ripened. Most often, green tomatoes remain on the bushes and there are quite a lot of them. What to do with them? I know for sure that you don’t need to throw them away, you can cook from them different dishes, for example caviar from green tomatoes for the winter, the recipe of which I will share with you. Even if you don’t have your own crop, unripe tomatoes can be bought and yours will not suffer from such a purchase. family budget since they are usually not expensive. Other vegetables that we will be adding are now in abundance in the markets. So we can safely say that such caviar is delicious and a budget option winter harvest, which can be used as a separate dish, as well as a side dish for meat dishes. And from ripe tomato can be prepared for the winter, great recipe, recommend.

Green tomato caviar - a recipe for the winter

Ingredients:

green tomatoes - 2 kg
sweet pepper - 0.5 kg
carrots - 0.5 kg
onion - 0.5 kg
red tomatoes - 1 kg
garlic - 1 head
sugar
red ground pepper
parsley
basil
vegetable oil

Step by step recipe with photo:

In the ingredients, I indicated the amount of food already processed, so prepare them a little more, taking into account the waste.

Wash the green tomatoes, remove the stalks and cut them into small cubes. Place in a deep frying pan and simmer until no oil is added.
Peel the bell pepper, cut into cubes and add to the tomatoes.
Tomatoes will give a lot of juice and we will simmer them with peppers until the liquid has evaporated. Do not forget to stir them periodically so that they do not burn.
Wash, peel and grate the carrots coarse grater. It is very convenient to peel carrots not with a knife blade, but with its back, blunt side. Pour vegetable oil into another pan, put carrots and fry until soft.
Finely chop the onion and add to the carrots, fry together until tender.
Now we combine both blanks - carrots with onions and green tomatoes with peppers and fry them together a little, if necessary, add oil.
We need not only green, but also red tomatoes, without them there is no way, and I also cut them into small pieces. First, their carcass separately, so that the excess liquid would go away.
I add boiled tomatoes to vegetables, mix, at this stage we need to salt our dish and I definitely put sugar, it neutralizes the sourness of green tomatoes and makes the taste of caviar more pleasant. How much salt and sugar I did not indicate, do it to your liking.
We put the remaining ingredients - finely chopped garlic, 1 tsp. red ground pepper, but more if you want to make the caviar sharper. We put the greens, I had already chopped and frozen, I put 4 tbsp. l. parsley and 2 tbsp. l. basilica. Mix everything well and fry everything together so that the ingredients make friends with each other.

Green tomato caviar is ready, you can eat it as soon as it cools down. But if we want to enjoy a delicious vegetable snack in the winter, then we will prepare jars for this. They must be washed, sterilized in advance, I usually use a microwave for small jars. Boil the lids separately.

Hot vegetable caviar is laid out in jars and closed with lids. As you have noticed, I do not put vinegar in caviar, so I store it in the refrigerator. It boils well and a lot of it usually does not work out. From the above ingredients, I got 4 jars. But if stored in a warm room, then you can sterilize jars with caviar for 10-15 minutes.

What I like about this recipe is that it is prepared in stages, it seems to me that it tastes better, and also because it turns out vegetable snack pieces. If you like a more homogeneous mass, then you can chop the finished caviar with a blender. And you can just skip raw ingredients through a meat grinder, look at this recipe, though not step by step photos, but I think you can easily cook without them.

Caviar from green tomatoes for the winter without sterilization

Ingredients:

green tomatoes - 2 kg
carrots - 1 kg
onion - 1 kg
garlic - 2 - 3 heads
tomato paste - 4 tbsp. l.
salt - 2 tbsp. l.
sugar - 8 tbsp. l.
vegetable oil - 200 gr.
ground black pepper - 3 tsp
paprika - 2 tsp
vinegar 9% - 4 tbsp. l.

How to cook vegetable caviar:

Wash green tomatoes, peel off seals in the stalk area, cut into large slices and grind through a meat grinder, you can use a food processor for this. Pour oil into a saucepan, heat a little, put the prepared tomato mass and simmer for 20 minutes, not forgetting to stir occasionally.
We also twist the onions and carrots, add to the tomatoes, put salt, sugar and continue to simmer for another 10-15 minutes.
Put the remaining products - tomato paste, pepper, paprika, garlic, passed through a press, boil for 5 minutes, add vinegar, mix and cook for another 5 minutes.

Arrange hot caviar from green tomatoes in dry sterile jars, close the lids, turn over, wrap and leave to cool completely. Caviar prepared according to this recipe can be stored at room temperature.

Do you want more stinging vegetable preparation, cook adjika, and see the recipe in the video.

Spicy green tomato adjika - video recipe

Good luck with your preparations and bon appetit.

Elena Kasatova. See you by the fireplace.

Tomatoes are a favorite berry of many nations. Just five fruitful bushes can provide seven vitamins for whole year. Due to bad weather or disease, tomatoes do not always have time to ripen. However, unripe berries are suitable for cooking. original snacks. Recipes for caviar from green tomatoes for the winter will help diversify twists with red tomatoes.

Easy to cook

According to reviews experienced chefs, brown, black, orange tomatoes are also suitable for the preparation of "unripe" caviar. The denser the berries, the more pleasant the structure of the caviar. The thick twist can be used as a garnish or pie filling. Watery fruits will have to be evaporated for a long time, otherwise you will get a liquid preparation.

Benefits and contraindications

Tomatoes are abundant sources of vitamins and active substances necessary for the human body. Tomatoes contain essential and essential amino acids, lycopene, which helps fight cancer, serotonin - the “hormone of happiness”, phytoncides. Berries improve mood, improve work digestive system, normalize metabolism. Ripe tomatoes are much juicier and sweeter. unripe fruits, but in terms of the quality of the chemical composition, green berries are in no way inferior to the red "brothers". The table shows the content of vitamins and elements in unripe fruits.

Table - Chemical composition unripe tomatoes

Composition	Content in 100 g, mg
Potassium	204
Phosphorus	28
Vitamin C	23,4
Calcium	13
Sodium	13
Magnesium	10
Vitamin B4	8,6
Vitamin B5	0,5
Vitamin PP	0,5
Aluminum	0,4
Bor	0,2
Manganese	0,1
Iron	0,51
Vitamin E	0,38
Copper	0,09
Zinc	0,07
Vitamin B1	0,06
Vitamin B6	0,081
Vitamin A	0,032

In spite of useful elements and substances, tomatoes contain a lot of acid and are contraindicated in diseases gastrointestinal tract. With gastritis, frequent heartburn or ulcers, from tomatoes, especially in combination with acetic acid, it is better to refuse. Also, individual intolerance can be caused by aggressive allergens found in the berry.

Unripe tomatoes, like all nightshade ones, contain solanine, a substance hazardous to human health. High concentrations in the body cause acute poisoning. To reduce the "harmfulness" of unripe berries, it is recommended to soak the tomatoes in warm water for five to ten minutes before cooking.

Recipes for caviar from green tomatoes for the winter: "classic" and 9 variations

You can cook caviar from green tomatoes according to any recipe without sterilization. The role of a preservative is played vinegar solution, butter, salt, sugar. In the cold, an unsterilized twist is stored for the whole winter. If the refrigerator is full and there is no other cold place, then it is better to sterilize the filled jar.

Traditional

Description . Caviar from green tomatoes through a meat grinder is traditionally prepared with "garden gifts" - onions, carrots, peppers. This appetizer is also called "You'll lick your fingers." In the absence of a meat grinder, a food processor or blender is suitable for grinding ingredients. You can also finely chop the vegetables with a knife. In this case, the snack will turn out to be pieces.

Components:

green tomatoes - 3 kg;
onion - 500 g;
bell pepper - 600 g;
carrots - 1 kg;
sugar - 150 g;
sunflower oil - 250 ml;
9% vinegar - 60 ml;
peppercorns - three pieces;
salt;
ground pepper.

Step by step

Wash the fruits and roots thoroughly.
Remove the skin from the carrot.
Cut the onions into slices.
Clean out the seeds from the peppers.
Quarter the tomatoes, remove the stalks.
Grind the prepared ingredients with any kitchen appliance until smooth.
Place the resulting slurry in a saucepan.
Salt, sweeten, set on low heat.
Boil for about an hour and a half, stirring with a wooden spatula so that the future caviar does not burn.
Ten minutes before the end of cooking, pour in the oil, vinegar solution, pepper.
Carefully lay out in sterile containers, roll up.

With beets

Description . Beetroot preparation is made without vinegar. Therefore, it is recommended to sterilize the containers in a saucepan or oven before seaming. The combination of sweet root vegetables with sour unripe fruits gives caviar a pleasant sweet and sour taste. Ready snack is obtained in pieces. To give uniformity, chopped vegetables can be chopped with kitchen utensils.

Components:

green tomatoes - 500 g;
beets - 1 kg;
sweet pepper - 500 g;
onion - 500 g;
vegetable oil - 250 ml;
salt, sugar.

Step by step

Wash ingredients, pat dry.
Cut onion heads, green berries, peppers into small cubes.
Peel and coarsely grate the beet pulp.
Saute onion cubes in oil until translucent.
Add the rest of the ingredients, pour in the remaining oil, simmer over low heat.
After about 35-40 minutes, salt, add sugar, black peas.
Simmer for another five to ten minutes until a thick mass is obtained.
Turn off the burner and place the workpiece in a container.
Cover the container with lids and sterilize for about a quarter of an hour.
Seal, turn over, wait to cool.

with pumpkin

Description . Caviar from green tomatoes with pumpkin has a specific taste, therefore, most likely, it will not impress the opponents of pumpkin. Salt and sweeten are recommended depending on the ripeness and juiciness of the orange fruit.

Components:

unripe tomatoes - 500 g;
pumpkin pulp - 500 g;
onion - two pieces;
garlic cloves - six pieces;
vegetable oil - 50 ml;
9% apple cider vinegar - 30 ml;
sugar, salt.

Step by step

Blanch unripe berries, remove the skin.
cut the tomato and pumpkin pulp small cubes.
Finely chop the onion and fry in oil until translucent.
Add pumpkin, simmer for five minutes.
Put the tomatoes, sweeten, pour in the vinegar.
Simmer until soft and thick.
Salt, add finely chopped garlic cloves, mix.
Arrange in sterile containers, cork.

With tomato paste

Description . Caviar from green tomatoes in a tomato cooks in about 40 minutes. Vegetables do not boil for a long time and retain freshness and a pleasant aroma. From this number of components, two liters of caviar will be obtained.

Components:

green tomatoes - 1 kg;
carrot - 500 g;
onion - 500 g;
garlic - two heads;
tomato paste - two tablespoons;
sunflower oil - 100 ml;
9% acetic solution - 30 ml;
sugar - 100 g;
salt - 30 g;
paprika - a teaspoon;
ground black pepper - a teaspoon.

Step by step

Wash all fruits thoroughly.
Divide the tomatoes into four wedges and cut out the stems.
Grind the slices to a puree.
Pour oil into a thick-bottomed pan, lay out the mass.
Cook covered for 20 minutes over low heat.
Grind the peeled carrots and onions with a blender, add to the tomato gruel.
Simmer covered for ten minutes.
Add pasta and spices.
Squeeze out garlic cloves, stir.
Boil for five minutes, add vinegar solution.
Stir the mass, turn off the burner.

Instead of tomato paste, you can use freshly squeezed juice with pulp. In this case, extinguish vegetable mass until excess moisture evaporates.

With zucchini

Description . Squash caviar - classic dish, which every cook prepares in their favorite way. Unripe tomatoes complement traditional snack and will give a pleasant sour taste to neutral fruits.

Components:

zucchini - 1 kg;
green tomatoes - 1.5 kg;
onion - 500 g;
garlic head - 300 g;
hot pepper - a pod;
vegetable oil - 100 ml;
sugar - 150 g;
9% fruit vinegar - 100 ml;
salt, spices.

Step by step

Wash vegetables, pat dry.
Finely chop the onions, bitter pod, garlic cloves.
Chop the rest of the fruits into cubes.
Put the chopped ingredients in a saucepan, pour in the oil.
Salt and wait for the juice to separate.
Add vinegar, set to low fire.
After boiling, boil for ten minutes.
Pour the hot vegetable mass into the container, roll up.

from chili

Description . lovers savory dishes you will like spicy caviar from green tomatoes and hot pepper. Depending on the desired spiciness, you can use red chili, green or Cayenne pepper. If you do not clean the pods from seeds, the appetizer will turn out even sharper. Caviar goes well with grilled meat.

Components:

green tomatoes - 700 g;
carrot - 300 g;
hot peppers - three pods;
garlic cloves - three pieces;
sunflower oil - 50 ml;
salt - a tablespoon;
9% vinegar - two tablespoons.

Step by step

Rinse the berries, cut into slices, cut the stalks.
Cut off the stems from the pods, remove the seeds if desired.
Peel the carrots and garlic cloves.
Grind the prepared ingredients to a pulp.
Salt, add oil, put to boil.
Simmer the mixture for 40-60 minutes until thick.
Pour in the vinegar solution and boil for another five to ten minutes.
Fill dry sterile container, seal.

Chili, unripe tomatoes and onions can be used to make ketchup. The components crushed to homogeneity are stewed for half an hour and rubbed through a sieve. Simmer the salted and sweetened mass until thick for about an hour. Ten minutes before the end of cooking, you can put ground black pepper and crushed garlic cloves.

With mayonnaise in a slow cooker

Description . The slow cooker is great for cooking vegetable paste, adjika or caviar. During cooking, you can do other things without fear that the dish will burn or not be extinguished. Softened vegetables do not need to be chopped, you can close the caviar in pieces. This will greatly reduce the cooking time.

Components:

unripe tomatoes - 1 kg;
zucchini - 1 kg;
carrot - 200 g;
large onion;
Bell pepper;
a bunch of dill and parsley;
tomato paste - three tablespoons;
mayonnaise - 300 ml;
Bay leaf;
peppercorns;
salt.

Step by step

Wash and dry vegetables.
Cut the zucchini, peppers, tomatoes into cubes.
Pass the peeled carrots through a coarse grater.
Finely chop the onion.
Chop the green bunch.
Put the ingredients in the bottom of the bowl.
Salt, add laurel, black peas, close the lid.
Set the "Extinguishing" mode to an hour.
After the signal, grind the steamed vegetables with a blender or food processor until smooth.
Add tomato paste and white sauce.
Stir and simmer for another half an hour.
Spread the resulting mass into containers, cork.

with eggplant

Description . This is an easy option on how to cook green tomato caviar with vegetables. If desired, the recipe can be varied with carrots, hot pepper, celery. Vinegar is not added, so it is recommended that the containers be sterilized before seaming. Sugar is added as desired.

Components:

green tomatoes - 1 kg;
eggplant - 1 kg;
onion - 500 g;
tomato juice - 500 ml;
a bunch of greens;
vegetable oil;
Bay leaf;
ground pepper;
salt.

Step by step

Wash vegetables, pat dry.
Finely chop into cubes.
Pour a little oil into a saucepan and brown the onion pieces.
Add eggplant cubes.
Throw in the tomato pieces.
Simmer until soft over low heat.
Add laurel, tomato juice.
Salt and cook until smooth.
Take out the bay leaf, add pepper and finely chopped green bunch.
Stir, simmer for another five minutes.
Divide the mass into jars.
Cover with lids, sterilize, cork.

Without cooking

Description . The most simple and quick recipe caviar from green tomatoes for the winter, requiring light roasting of vegetables. It is not necessary to boil the ingredients for a long time. It is not necessary to sterilize filled containers, as it contains vinegar essence.

Components:

green tomatoes - 2 kg;
onion - 150 g;
garlic cloves - six pieces;
ground pepper - to taste;
bunch of parsley and dill;
vegetable oil;
salt - 40 g;
sugar - 30 g;
70% vinegar essence - 10 ml.

Step by step

Wash and dry vegetables.
Chop the tomatoes into half rings one centimeter thick.
Pour oil into the pan, brown the tomato pieces.
Transfer to a separate bowl to cool.
Chop the onion, brown in oil.
Squeeze the garlic cloves, mix with salt.
Chop up a green bunch.
Combine the prepared ingredients together, salt.
Chop with kitchen appliance to homogeneity.
Add pepper, sugar, mix.
Put in a sterile container, roll up.

Fragrant

Description . easy way cooking fragrant "green" caviar with spices. The number of components is calculated for two liters of caviar.

Components:

green tomatoes - 1.5 kg;
sweet pepper - 500 g;
carrot - 500 g;
onion - 500 g;
sunflower oil - 250 ml;
9% acetic solution - 15 ml;
sugar - 150 g;
salt - 30 g;
allspice - five peas;
black pepper - ten peas;
carnation - two buds;
laurel - two leaves.

Step by step

Rinse vegetables.
Cut the berries into four parts, cut off the stem.
Carefully cut each slice into two or three more pieces.
Cut the rest of the vegetables into small cubes.
Pour oil into a saucepan, heat up.
Add tomato slices and simmer on low heat for an hour and a half without removing the lid. Don't forget to stir.
Add salt and sugar, then add spices.
Pour in the vinegar, stir.
Add the rest of the vegetables.
Stir, close the lid, simmer for an hour and a half on low heat.
Arrange the finished product in pre-sterilized jars, cork.

Fragrant and spicy caviar is obtained with horseradish. spicy taste depends on the number and maturity of the root. First, a kilogram of tomatoes with several garlic cloves is scrolled through a meat grinder. Then the root is turned (about 50 g). The ingredients are mixed into one mass. It remains to salt, sweeten and arrange in sterile jars.

Fragrant caviar from green tomatoes for the winter can become a constant snack. "Green" caviar is not only a way to get rid of unripe berries, but also full meal. If you can’t wait to try a tomato appetizer, then feel free to pick off the first fruits and cook caviar. Store blanks for no more than a year in a cool place.

From green tomatoes you can cook a lot of delicious food for the winter. Today, there are several recipes for caviar from unripe tomatoes - both tasty and not to disappear for a crop that has not had time to ripen.

Pretreatment of mature and green tomatoes differs, since unripe fruits contain substances that affect not only taste qualities finished product but also on human health.

First of all, it is solanine. This substance is found in all nightshades: it is concentrated in the green peel (including green potatoes - it also belongs to this botanical family) and in large quantities unhealthy.
The second one is not the best useful component- tomatine.

Therefore, if for the preparation of ripe tomatoes it is enough to choose intact, without rot, and wash the fruits, then it is advisable to soak the green ones without cutting into salt water- she "pulls out" excess solanine and tomatine.

If the tomatoes are too green, be sure to cut off the greenest place - around the stem. This is necessary so that caviar from unripe tomatoes does not taste bitter and is not too sour. By the way, you can’t disguise excess acid in caviar with sugar - you get a sharp sweet-sour taste.

The most delicious green tomato caviar recipes with photos step by step

Every hostess has her own crown recipe such caviar, and this is not surprising: sometimes a fat crop of tomato beds does not have time to fill with redness and sweet juice before the onset of autumn. And then, so that the vitamin good does not disappear,

For caviar called "You will lick your fingers" you will need:

3 kg of green tomatoes;
1 kg of carrots and sweet peppers;
0.5 kg of onion;
half a glass of refined vegetable oil;
a third of a glass of vinegar;
half a glass of granulated sugar;
salt and ground black pepper to taste.

The color of sweet pepper does not affect the taste, but yellow will look more beautiful - with red carrots and green tomatoes.

Wash and clean the vegetables, remove the seeds from the pepper.
Chopped onion and carrot small cubes, and cut the tomatoes and peppers into pieces that are convenient to scroll in a meat grinder.
Mix the chopped ingredients in metal utensils(pot) with thick walls, salt, pepper and water with oil.
We simmer the caviar on low heat for at least an hour. If the vegetables have not allocated enough juice, you need to add a few tablespoons warm water otherwise the caviar will burn. When the dish is almost ready, add sugar, add vinegar, mix and cover with a lid for 15 minutes.
We fill the washed sterilized jars with hot caviar from the pan, roll it up with boiled lids and set it to cool upside down, wrapped in a blanket.

To cook caviar according to this recipe, you need to take:

1 kg of green tomatoes;
0.5 onions;
0.5 carrots;
3 large bell peppers;
a small pod of hot pepper;
a head of garlic;
2 apples;
2 tbsp. tablespoons of salt and refined vegetable oil;
1/3 cup sugar;
half a teaspoon of table vinegar.

All vegetables, except hot peppers, are washed, cleaned of excess, cut into pieces and twisted in a meat grinder through a grate with large holes. Under the meat grinder, we immediately substitute the dishes in which caviar will be cooked - a saucepan or stewpan.
Squeeze the garlic into a bowl and put hot pepper cut into thin rings. Add salt and sugar and pour in the oil. We mix.
Cook over low heat, uncovered and stirring with a wooden spatula or spoon, for a little longer than half an hour. 10 minutes before readiness, add vinegar, having previously tasted for sugar and salt and adding the missing one, if necessary. The caviar should be thick in consistency.
We sterilize jars and lids, pour hot caviar into containers, roll up, turn over and wrap. Caviar stands until it cools down. From this amount of products, about one and a half liters of blanks will be obtained.

Caviar from green tomatoes for the winter through a meat grinder without sterilization: video

The easiest green tomato caviar recipe requires minimum set products:

800 g tomato;
250 each for carrots and onions;
2 tbsp. spoons of tomato sauce;
Art. a spoonful of granulated sugar;
a teaspoon of salt;
half a glass of refined vegetable (sunflower) oil.

Instead of sauce, you can take mild ketchup.

Washed tomatoes and peeled onions are cut into cubes. We clean the carrots and rub on a grater.
The ingredients are mixed into thick-walled saucepan, add salt with sugar, tomato sauce or ketchup, vegetable oil and slowly simmer. Add water if necessary.
After half an hour, remove the caviar from the heat and lay it hot on sterilized dishes, rolling it up with boiled lids. If desired, you can pierce the vegetable mass with a blender, then you get a more uniform consistency.

Delicious and simple green tomato caviar: video

The delicate taste of zucchini is harmoniously combined with the spicy sourness of unripe tomatoes, which makes this caviar a gourmet dish.

To get a binge of green tomatoes for the winter, we take products based on a kilogram of unripe tomatoes:

300 g carrots;
3 medium onions;
2 bell peppers;
a tablespoon of tomato paste or ketchup;
half a glass of refined sunflower oil;
a couple of bay leaves;
black pepper, salt and sugar to taste.

This recipe is different in that it does not use vinegar.

Eat tomatoes, peel and chop. We twist it in a meat grinder and put it on a sieve so that excess juice can drain.
Wash and clean onions, carrots and bell peppers. Cut the onion and pepper into strips, rub the carrots coarsely, fry everything in a frying pan in vegetable oil to make the onion translucent.
We shift the contents of the pan with oil into the pan, add the twisted tomatoes, salt and pepper and sugar.
On the quietest fire, simmer for 15 minutes with occasional stirring, then put the lavrushka and ketchup, mix and simmer at the maximum heat for another 10 minutes.
We lay out in boiled jars, close with boiled lids and leave to cool upside down, wrapped in a blanket or blanket.

This preparation is beautiful and how independent snack, and in the form of a sandwich, and as an addition to the main course.

This caviar has a wonderful southern, sunny taste. In order to cook it, you need:

3 kg of unripe tomatoes;
per kilogram of onions, carrots and sweet bell peppers;
3 cloves of garlic;
salt;
olive oil.

You can take another vegetable oil, but such caviar will be especially tasty with olive oil.

Washed peeled tomatoes are scrolled in a meat grinder.
in a pan with olive oil lightly fry the carrots grated on a coarse grater, add the diced onion, then squeeze the garlic.
Put it back on slow fire, salt to taste and cook for about 10-12 minutes. Pour hot into sterilized jars and seal.

You can spread it on black bread, or you can add it to pasta sauce.

Green tomato caviar with bell pepper: video

Green tomatoes are forbidden to be consumed with pathologies of the joints and gallbladder, kidney diseases. You should also refuse this vegetable if you have previously experienced signs of an allergic reaction.

Green tomatoes are unripe tomatoes that contain many beneficial and micronutrients. Vegetables are used in cooking various dishes having unusual taste. When creating caviar from green tomatoes, they often use additional ingredients which improve the quality of the product.

Unripe tomatoes contain substances that not only give a bitter taste, but can also disrupt the work internal organs. Therefore, before proceeding to spin the caviar, it is necessary in a certain way to remove harmful components from the tomato.

The process of preparing the product is as follows: tomatoes are fried and stewed, after which they are crushed to a mushy state. After that, you can add other ingredients.

There are many recipes for green tomato caviar. Each method involves the use of its own preservative and technology for preparing snacks. In order to avoid premature spoilage of the product, it is recommended to strictly follow the recipes given.

Salting of tomatoes should be carried out in barrels or glass containers. Plastic containers are not suitable for storing workpieces.

Benefits and available contraindications

Unripe tomatoes contain:

unsaturated fatty acids;
Omega-3 and Omega-6;
carbohydrates (namely mono- and disaccharides);
protein;
several types of amino acids;
potassium, copper and other trace elements;
vitamin C.

Solanine is found in tomatoes, which in large quantities is quite harmful to the body. However, small doses of this substance (less than 100-200 milligrams, or about 3-4 tomatoes) have positive impact on immunity, stimulate the excretion of urine, eliminate inflammation and spasms. In addition, solanine strengthens the vascular walls, inhibits the activity of fungi and viruses, accelerates recovery from liver diseases and upper parts respiratory tract.

The second dangerous substance that is part of unripe green tomatoes is tomatine. The latter, like solanine, in small quantities strengthens the immune system and destroys pathogenic microorganisms. Tomatine has antioxidant properties and removes carcinogens.

Other trace elements of unripe tomatoes eliminate constipation, normalize the acid-base balance.

Green tomatoes are forbidden to be consumed with pathologies of the joints and gallbladder, kidney diseases. You should also refuse this vegetable if you have previously experienced signs of an allergic reaction.

Choosing and preparing a tomato

For caviar, medium-sized tomatoes are suitable. These vegetables are easier to work with. Berries are better to choose with a thick skin without visible damage.

Due to the fact that solanine gives green vegetables bitter taste, tomatoes are recommended to be pre-soaked in salt water for several hours. During this time, the liquid will absorb most of the hazardous substance.

To reduce the likelihood of caviar poisoning, whitened or slightly pinked vegetables can be used to prepare the latter.

Recipes for cooking caviar from green tomatoes for the winter

When choosing a recipe for caviar, it is recommended to take into account the period and place of storage of the workpiece. You should also take into account the number of people for whom this product. To increase the shelf life, you can add a branch of bird cherry to each of the jars.

Classic way

For three kilograms of tomatoes you will need:

kilogram of Bulgarian pepper and carrots;
5 grams of salt and black ground pepper;
half a kilo of onions;
100 milliliters of 9 percent table vinegar;
100 grams of sugar (recommended cane);
30 milliliters of oil (preferably lean).

Vegetables are washed and cleaned of skin and seeds (with the exception of tomatoes). Peppers with tomatoes are crushed in a meat grinder. The remaining vegetables are cut into small cubes. All fruits are laid out in a saucepan and mixed with pepper, salt and oil. If you get a thick mixture, you can, according to the recipe, add a small amount of water.

The workpiece is cooked over low heat for about one hour. Approximately 15 minutes before the end of the process, vinegar and sugar are added to the pan.

Then the resulting caviar is laid out in pre-sterilized jars and stored. After a few months, you get an appetizer - a real delicacy.

Through a meat grinder without sterilization

To prepare caviar, you will need:

700 grams of tomato;
100 grams of onions and carrots;
40 milliliters of sunflower oil (refined is recommended);
10 grams of salt;
15 grams of sugar;
2 grams of black pepper (recommended in the form of peas, which are crushed in the hub);
5 milliliters of 6% apple cider vinegar.

Tomatoes are crushed in a meat grinder, carrots are rubbed, and onions are finely chopped. The latter is laid in a frying pan, where oil is poured. When the onion reaches a golden color, carrots are added. The vegetables are then mixed with tomato paste, remaining oil, sugar and salt.

The appetizer is stewed over low heat for about two hours. At the end, you should get caviar of a thick consistency. The mixture is then passed through a fine sieve. Caviar, along with black pepper, is again sent to the fire for half an hour. After that, the product is placed in a container and closed with a lid.

With carrots and onions

For 800 grams of tomatoes you will need:

250 grams of onion and carrots;
120 grams of tomato sauce;
45 grams of sugar;
15 grams of salt;
120 milliliters of sunflower oil (refined is recommended).

To make caviar, you need to cut the onion into half rings. The carrots are finely grated. Tomatoes should be cut into strips 3 centimeters long. All ingredients, including vegetables, are placed in a slow cooker and mixed. In the "Extinguish" mode, caviar is aged for 2.5 hours.

At the end of the allotted time, the snack is re-mixed and laid out in jars.

with apples

According to this recipe, 2.5 kilograms of tomatoes will require a pound of apples. Also for the preparation of snacks you need:

200 milliliters of high-quality sunflower oil;
a head of garlic;
onions, carrots and sweet peppers.

All vegetables are twisted through a meat grinder. The resulting paste is placed in a saucepan, and salt is added. Caviar is boiled for 15 minutes, after which it is mixed with butter and simmered for 20 minutes. At the end, a head of garlic is added. The appetizer then languishes again for 15 minutes.

With zucchini

For 3.1 kilograms of zucchini, you need to prepare:

1 kilogram of red and green tomatoes, onions;
a tablespoon of salt and sugar;
2 tablespoons of acetic acid;
7 garlic cloves;
coriander, basil and other spices to taste.

All vegetables are minced through a meat grinder and mixed with the rest of the ingredients. The pasta is boiled and cooked in a saucepan over low heat for 10 minutes. After cooking, caviar is distributed in glass containers.

with pumpkin

For 1.5 kilograms of tomatoes and 400 grams of pumpkin you will need:

150 grams of carrots and onions;
a tablespoon of sugar, salt and 9 percent vinegar;
6 tablespoons (full) of vegetable oil;
30 grams of garlic;
3 medium bell peppers.

Vegetables are peeled and passed through a meat grinder. Caviar is put on a slow fire, mixed with butter and other ingredients, boiled for about half an hour. At the end, vinegar is added to the composition.

Ready caviar is immediately distributed among the banks.

With concentrated tomato paste

According to this recipe, for 1 kilogram of tomato you need:

500 grams of onions and carrots;
100 grams of sugar and 30 grams of salt;
two cloves of garlic;
a tablespoon of tomato paste;
100 milliliters of refined sunflower oil;
30 milliliters 9 percent bite;
a teaspoon of ground black pepper and paprika.

Tomatoes are crushed in a meat grinder. The mass is laid out in a saucepan with the thickest walls and then simmered over low heat for 20 minutes. Onions and carrots are chopped in a blender and mixed with tomatoes. The composition is stewed for 10 minutes. After that, tomato paste, spices, chopped garlic are added to the mass.

After 5 minutes, the caviar is removed from the heat and mixed with vinegar. Then the appetizer is distributed among the jars and rolled up with lids.

With beets

For 500 grams of tomatoes and a kilogram of beets you need:

500 grams of sweet pepper and onion;
250 milliliters of vegetable oil;
salt, sugar and 10 black peppercorns.

Vegetables are finely chopped, and beets are rubbed. The onion is fried in a skillet until golden brown, then mixed with butter and the rest of the ingredients. Caviar is stewed for 40 minutes over low heat. Then sugar, pepper and salt are added to the mass. After that, the mass is stewed for another 10 minutes, until it thickens.

with eggplant

For 1 kilogram of tomatoes and eggplant you need to cook:

greenery;
500 milliliters of tomato juice;
500 grams of onion;
Refined vegetable oil, bay leaf (dry), salt and ground pepper.

Vegetables are finely chopped. The onion is fried in a pan until it appears golden crust, then mixed with eggplant and tomatoes, and then simmered until completely softened. After that, seasonings and juice are added to the mass. The mixture is stewed for another 5 minutes and laid out in containers.

from chili

According to the recipe, for 700 grams of tomato you need 3 chili peppers, as well as:

300 grams of carrots;
50 milliliters of sunflower oil;
3 cloves of garlic;
a tablespoon of salt;
2 tablespoons of 9% vinegar.

Vegetables are de-seeded and ground together to a mushy state. Then the remaining ingredients (except vinegar) are added to the mass. Caviar is cooked on low heat for 60 minutes until it thickens. After adding vinegar, the mixture simmers for another 10 minutes.

With mayonnaise in a slow cooker

For 300 grams of mayonnaise you need to cook:

1 kilogram of tomatoes and zucchini;
1 piece of sweet pepper, bulbs;
bay leaf, peppercorns, salt;
3 tablespoons of tomato paste;
greenery.

Vegetables and herbs are finely chopped and laid out on the bottom. Then spices are added. The multicooker switches to the "Extinguishing" mode. An hour later, the vegetables are chopped in a blender until homogeneous mass, mixed with tomato paste and mayonnaise and stewed again for 30 minutes.