Green tomato salad for the winter.

Autumn is the time of harvesting and active preparations. I salted the cucumbers, rolled cucumber straws with onions in jars. After revision in the greenhouse, a whole bucket of green tomatoes was formed. Since the crop was already removed from plants affected by late blight, I decided to immediately process part of the fruits. Specimens that inspire confidence, she put aside to ripen. She put the others under the knife and made a salad of green tomatoes.

green tomatoes – 1,5 kg;
carrots – 1 kg;
onion – 0,5 kg;
sunflower oil – 1 cup;
tomato paste – 1 cup;
salt – 1,5 tbsp. spoons;
sugar – 3 tbsp. spoons;
peppercorns – 6 pieces;
peppercorns – 6 pieces;
bay leaf – 6 pieces

How to make green tomato salad.

Wash the tomatoes well in two waters.

Cut into small pieces.

Cut into half rings. The form of cutting can be arbitrary – cubes, etc. It all depends on mood and desire. Wash the carrots well, cut off the ends.

Carrots can be cut, or grated on a coarse grater.

Put the chopped vegetables in a pan.

Put the pot on the fire and simmer the contents for 20-30 minutes.

After half an hour, pour oil into the pan. If you want to get a tasty and aromatic preparation, I strongly recommend using unrefined sunflower oil with a sunflower aroma.

We stew the vegetables with oil for another 15-20 minutes. Then add sugar and salt.

Simmer for another 15-20 minutes. 5 minutes before the end of cooking, add spices.

The bay leaf can be taken out, or you can get it. It gives a spicy bitterness that not everyone likes.

Arrange the finished salad hot in sterilized jars, cover with lids, wrap with a blanket.

After a day, the workpiece can be removed in a cool, dark place. Salad can be stored at room temperature.

Green tomato salad is very tasty, aromatic, hearty and colorful. It can be used as an addition to meat dishes, as an independent dish, as a side dish and, in fact, as a salad.

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