Caviar from tomatoes and pepper for the winter

This snack can be served as a side dish or simply spread on bread. It can be made not only from ripe red, but also from green immature tomatoes. So, let's not waste time and start cooking caviar.

Recipe of caviar from Bulgarian pepper with tomatoes

Ingredients:

• green undersized tomatoes - 1 kg;
• red ripe tomatoes - 550 g;
• Bulgarian pepper - 400 g;
• sugar - 20 g;
• bulb - 2 pieces;
• vegetable oil ;
• fine salt - to taste;
• laurel dry leaf.

Preparation

1. All tomatoes are washed, processed and milled ripe tomatoes.
2. The resulting mass is poured into a saucepan and boiled over moderate heat until thickened for about an hour.
3. Green tomatoes and processed peppers, put on a baking sheet, covered with foil, and bake for half an hour at a temperature of 185 degrees. After, carefully take the vegetables from the oven and cool.
4. In the meantime, we clean the onions, finely chop it with a knife and pass it on the oil until soft. Now add it to the cooked tomato sauce, spread the crushed green tomatoes, pepper and mix it.
5. We fill the mass to taste with sugar, salt, throw a laurel, bring to a boil.
6. We spread the hot caviar from green tomato and Bulgarian pepper into sterilized jars and clog them with lids.

Caviar from apples, carrots, peppers and tomato

Ingredients:

• ripe red tomatoes - 2.5 kg;
• pepper yellow Bulgarian - 550 g;
• apples - 550 g;
• onion - 550 g;
• carrots - 550 g;
• vegetable oil - 200 ml;
• garlic head;
• salt - to taste.

Preparation

1. Vegetables and apples are cleaned, processed, sliced ​​and chopped in a meat grinder.
2. We shift the resulting mixture into a wide saucepan, add salt to taste, wait for boiling and cook for 15 minutes, stirring.
3. Then pour in the vegetable oil, stir and continue cooking on a weak fire until ready, about 25 minutes.
4. Garlic is cleaned, squeezed through a press and thrown into a saucepan. We'll snack another 5-7 minutes, and then lay out the hot vegetable caviar on small cans. Capping, cooling and re-storing in winter in a cool place.

Caviar from Bulgarian pepper and tomato

Ingredients:

• red tomatoes - 3 kg;
• Bulgarian pepper - 3 kg;
• onion - 900 g;
• carrots - 900 g;
• vegetable oil;
• sugar - 185 g;
• salt - 30 g;
• apple vinegar - for preservation.

Preparation

1. Washed and processed vegetables cut into large cubes and alternately fry in boiling oil.
2. Then we twist it all together through a meat grinder and pour the mass into a saucepan.
3. Season to taste with spices, salt, sugar and boil for half an hour.
4. Next, lay out the hot caviar in jars and under each cap, pour in half a spoonful of apple cider vinegar.
5. We roll up the workpiece and store it in the cellar all winter.

Caviar from tomatoes, aubergine and pepper for the winter

Ingredients:

• tomatoes red ripe - 1 kg;
• eggplant - 1 kg;
• pepper yellow Bulgarian - 3 pcs .;
• bulb - 3 pieces;
• garlic - 10 denticles;
• carrots - 2 pieces;
• coriander - 1 bunch;
• salt - to taste;
• vegetable oil - 65 ml.

Preparation

1. Onions are cleaned, cut randomly, and carrots are rubbed on the grater.
2. Eggplants and processed pepper shredded cubes.
3. Now we pour vegetable oil into the cauldron, we heat it and throw ripe tomatoes, peeled. We will tear them under the lid to a soft state.
4. Then add onions, Bulgarian pepper and carrots. Stir and simmer vegetables for 10 minutes, on low heat.
5. Next, lay the eggplant and cook the eggs for 30 minutes.
6. At the very end, we saturate the mass to taste, throw chopped greens, garlic, boil and put into jars. We lock the workpiece and store it in the cellar for up to two years.