TOP 10 recipes for making green tomato caviar for the winter in a slow cooker and on the stovetop

Green tomatoes are unripe tomatoes that contain numerous beneficial and nutritious micronutrients. These vegetables are used in a variety of dishes, each with their own unique flavor. When creating green tomato caviar, additional ingredients are often used to enhance the product's quality.

How to make green tomato caviar

Unripe tomatoes contain substances that not only impart a bitter taste but can also disrupt the functioning of internal organs. Therefore, before making caviar, it's necessary to properly remove these harmful components from the tomatoes.

The preparation process is as follows: tomatoes are fried and stewed, then mashed to a pulp. After this, other ingredients can be added.

There are many recipes for green tomato caviar. Each method requires its own preservative and preparation technique. To avoid premature spoilage, it is recommended to strictly follow the recipes provided.

Pickled tomatoes should be stored in barrels or glass containers. Plastic containers are not suitable for storing the pickled tomatoes.

Benefits and existing 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 microelements;
• Vitamin C.

Tomatoes contain solanine, 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 a positive effect on the immune system, stimulate urine flow, and reduce inflammation and spasms. In addition, solanine strengthens vascular walls, inhibits fungal and viral activity, and accelerates recovery from liver and upper respiratory tract diseases.

The second dangerous substance found in unripe green tomatoes is tomatine. Like solanine, tomatine, in small amounts, strengthens the immune system and destroys pathogens. Tomatine has antioxidant properties and removes carcinogens.

Other microelements in unripe tomatoes eliminate constipation and normalize the acid-base balance.

Green tomatoes are prohibited for consumption in case of joint and gallbladder pathologies, or kidney diseases. You should also avoid this vegetable if you have previously experienced signs of an allergic reaction.

Selecting and preparing tomatoes

Medium-sized tomatoes are best for caviar. They're easier to work with. It's best to choose berries with thick skin and no visible damage.

Because solanine imparts a bitter taste to green vegetables, it's recommended to soak tomatoes in salted water for several hours beforehand. This time will allow the liquid to absorb most of the harmful substance.

To reduce the risk of caviar poisoning, you can use whitened or slightly pink vegetables when preparing caviar.

Recipes for making green tomato caviar for the winter

When choosing a caviar recipe, it's recommended to consider the shelf life and storage location of the preparation. It's also important to consider the number of people the product is intended for. To extend the shelf life, you can add a sprig of bird cherry to each jar.

The classic way

For three kilograms of tomatoes you will need:

• a kilogram of bell peppers and carrots;
• 5 grams of salt and ground black pepper;
• half a kilo of onions;
• 100 milliliters of 9% table vinegar;
• 100 grams of sugar (cane sugar is recommended);
• 30 milliliters of oil (preferably vegetable oil).

Wash and peel the vegetables (except the tomatoes) and remove the seeds. Grind the peppers and tomatoes in a meat grinder. Cut the remaining vegetables into small cubes. Place all the vegetables in a saucepan and mix with pepper, salt, and oil. If the mixture is too thick, you can add a small amount of water, as per the recipe.

The mixture is simmered over low heat for about an hour. About 15 minutes before the end of the cooking time, vinegar and sugar are added to the pan.

The resulting caviar is then placed into pre-sterilized jars and stored. After a few months, it will become a truly delicious snack.

Through a meat grinder without sterilization

To prepare caviar, you will need:

• 700 grams of tomatoes;
• 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 ground in a hub);
• 5 milliliters of 6% apple cider vinegar.

Grind the tomatoes, grate the carrots, and finely chop the onions. Place the onions in a frying pan with oil. When the onions are golden brown, add the carrots. Then mix the vegetables with tomato paste, the remaining oil, sugar, and salt.

The appetizer is simmered over low heat for about two hours. By the end, the caviar should have a thick consistency. The mixture is then strained through a fine sieve. The caviar, along with black pepper, is returned to the heat for another half hour. After this, the product is placed in a container and sealed with a lid.

With carrots and onions

For 800 grams of tomatoes you will need:

• 250 grams of onions 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 the caviar, cut the onion into half rings. Finely grate the carrots. Cut the tomatoes into 3-centimeter-long strips. Place all ingredients, including the vegetables, in a slow cooker and stir. Simmer the caviar in the "Stewing" mode for 2.5 hours.

After the allotted time, the snack is mixed again and distributed into jars.

With apples

According to this recipe, you'll need half a kilogram of apples for 2.5 kilograms of tomatoes. You'll also need:

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

All the vegetables are minced. The resulting paste is placed in a saucepan and salt is added. The caviar is boiled for 15 minutes, then mixed with butter and simmered for 20 minutes. Finally, a head of garlic is added. The appetizer is then simmered for another 15 minutes.

With zucchini

For 3.1 kilograms of zucchini you need to prepare:

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

All the vegetables are minced and mixed with the remaining ingredients. The paste is brought to a boil and then simmered in a saucepan over low heat for 10 minutes. Once cooked, the caviar is distributed among 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% vinegar;
• 6 tablespoons (full) of vegetable oil;
• 30 grams of garlic;
• 3 medium bell peppers.

The vegetables are peeled and minced. The caviar is placed over low heat, mixed with butter and the remaining ingredients, and simmered for about half an hour. Finally, vinegar is added.

The finished caviar is immediately distributed into jars.

With concentrated tomato paste

According to this recipe, for 1 kilogram of tomatoes you will 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 of 9 percent bite;
• a teaspoon of ground black pepper and paprika.

Grind the tomatoes in a meat grinder. Place the mixture in a heavy-duty saucepan and simmer over low heat for 20 minutes. Puree the onions and carrots in a blender and combine with the tomatoes. Simmer for 10 minutes. Then add the tomato paste, spices, and chopped garlic.

After 5 minutes, remove the caviar from the heat and mix with vinegar. Then, divide the mixture into jars and seal 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.

The vegetables are finely chopped, and the beets are grated. The onions are fried in a frying pan until golden brown, then mixed with butter and the remaining ingredients. The caviar is simmered for 40 minutes over low heat. Then sugar, pepper, and salt are added to the mixture. The mixture is then simmered for another 10 minutes, until it thickens.

With eggplants

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

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

The vegetables are finely chopped. The onion is fried in a saucepan until golden brown, then mixed with the eggplant and tomatoes, and then simmered until completely softened. After this, the seasonings and juice are added. The mixture is simmered for another 5 minutes and then divided into containers.

With chili

According to the recipe, for 700 grams of tomatoes 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.

The vegetables are seeded and mashed together until smooth. The remaining ingredients (except vinegar) are then added. The caviar is simmered over low heat for 60 minutes, until it thickens. After adding the vinegar, the mixture is simmered for another 10 minutes.

With mayonnaise in a slow cooker

For 300 grams of mayonnaise you need to prepare:

• 1 kilogram of tomatoes and zucchini;
• 1 piece each of sweet pepper and onion;
• bay leaf, peppercorns, salt;
• 3 tablespoons tomato paste;
• green.

Finely chop the vegetables and herbs and arrange them on the bottom of the pan. Then add the spices. Switch the multicooker to the "Stewing" mode. After an hour, puree the vegetables in a blender until smooth, mix with tomato paste and mayonnaise, and simmer again for another 30 minutes.

Expiration date of caviar

Caviar, if stored according to the storage rules, remains suitable for consumption for one year.

Rules for storing canned food

It's recommended to store canned goods in a cool, dark, well-ventilated area. Ideally, store the jars in a basement.