Carrot caviar with tomatoes and garlic

Step-by-step preparation

Cooking time: 1 hr

1. STEP 1

   

   Preparing the ingredients. Carrot caviar is a great way to add large carrot fruits that you don’t want to eat fresh. In caviar, carrots undergo good heat treatment, so the roughness of overgrown fruits is not felt. But from young small carrots, of course, the caviar will taste more delicate.

2. STEP 2

   

   Wash the carrots, peel them and cut them into small pieces. We pass the carrots through a meat grinder or chop them using a food processor, whichever is more convenient for you, the main thing is that the carrots are grains.

3. STEP 3

   

   Wash the tomatoes, cut them into pieces and also grind them in a food processor. If the tomatoes are not large and their skin is tender, then you don’t have to remove it. Remove the film from the garlic cloves and chop them in a food processor.

4. STEP 4

   

   Place the vegetables in a saucepan or frying pan with a thick bottom and high sides. Add sugar and salt. Add vegetable oil. And put it on the fire, when the vegetable mixture boils, reduce the heat and simmer them over low heat for about 30 minutes under the lid, stirring the mass often so that it does not burn to the bottom of the saucepan. If the vegetable mixture seems too dry, you can add a little water to simmer the vegetables. Then add vinegar to the vegetable mixture.

5. STEP 5

   

   Stir and simmer for about 10 minutes. Remove carrot caviar from heat. Let it cool under the lid until warm. We wash the caviar jars well and sterilize them. It is better to take small jars so that after opening the caviar will not be stored for a long time.

6. STEP 6

   

   Fill the prepared jars with warm carrot caviar up to the shoulders, pressing the mixture tightly with a spoon, and roll up the lids. Store in the refrigerator or other cool place. Bon appetit!