Tomato Caviar for Winter
Description
Perfect for winter pantry stocks. This is a classic recipe for making tomato caviar for winter storage. In fact, the caviar is ready to eat just a couple of hours after you have stewed the vegetables and blended them. But we are making preserves for winter. It is important to sterilize the jars thoroughly. For a 0.5 liter jar, 15 minutes of sterilization is enough; for a 1 liter jar, you need 25 minutes. The preserve is ready for winter storage.
Instructions
- 1
Step 1
Clean and rinse the celery, onion, garlic, and carrot. Grate on a fine grater. Braise in a deep skillet in olive oil.
- 2
Step 2
Stir constantly so the vegetables don't burn. Simmer for about 10 minutes.
- 3
Step 3
Cut the tomatoes into small cubes. Add them to the pan and simmer for another 10 minutes.
- 4
Step 4
Rinse the basil and celery under cold water. Finely chop the leaves.
- 5
Step 5
Add the herbs to the pan and stir in more tomato paste.
- 6
Step 6
Add salt, sugar, and pepper to taste and simmer for another 10 minutes, stirring constantly, until the dish is smooth and uniform. Now blend the caviar with a blender to chop the vegetables. Sterilize the jars you will use for the caviar. Fill the jars with caviar and seal them immediately. Turn the jars upside down and store them for 2–3 days, covered with a warm blanket.