Tomato Caviar
Description
Winter preserves made at home. In the description I already mentioned what I like about this tomato caviar recipe, but I’ll also say that you can adjust the ingredients to your taste—in this caviar the tomatoes will be very noticeable, and the flavor will be delicate and slightly sweet. So for those who like it spicier, you can reduce the amount of sugar and tomatoes and add more pepper and, for example, eggplant instead. 1. First, wash all the vegetables well, and peel the onion, beets, garlic, and carrots as well. 2. Now for the chopping: dice the tomatoes and peppers into small cubes, slice the onion into half-rings, grate the carrots and beets, and press the garlic through a garlic press. 3. Add some of the oil to a skillet and sauté the onion, garlic, and carrots first, then add the rest of the vegetables and stew until all the vegetables are completely soft. Salt to taste and mix thoroughly. 4. Now purée the mixture from the skillet in a blender with sugar added, then return it to the skillet for 15 minutes, pouring in the remaining oil. Keep over low heat. Done! If you want to stock up for winter, this wonderful appetizer is canned the same way as usual. Tomato caviar goes well not only with any side dishes but also with ordinary Borodino bread, so don’t put off making such a versatile and delicious dish.