Onion caviar in tomato sauce for the winter. Tomato onion caviar for the winter Recipes for onion caviar without sterilization
Onion caviar is rich in vitamins and is useful to consume during the cold season. To prepare this preparation, take large onions. They are faster and easier to peel. They are also juicier.
A special feature of preparing caviar is that one part of the onion needs to be blanched in a colander, and the other part should be simmered in a frying pan. If desired, you can add your favorite spices; allspice, ground paprika, chili pepper, cardamom, fennel, turmeric and cloves are suitable.
It is better to cook the workpiece in a cast iron cauldron.
Recipe for winter onion caviar in Belarusian
Preparation:
- Cut half the onion into large rings 5 mm thick, place it in a frying pan, add salt and fry over medium heat for 15 minutes. It should become soft and transparent.
- Finely chop the remaining onion and place it in a colander. Boil 1 liter of water and lower the container into boiling water. Blanch for 7-8 minutes, then add to the fried onions.
- Place the tomatoes in boiling water for 20 seconds, then pour over them with ice water. Remove the skin and cut into small slices. Transfer them to the onion. Add sugar and other spices, pour in the remaining vegetable oil. Simmer for 20-25 minutes. All the liquid should evaporate and the mass should thicken.
- In 5 min. Before the end of cooking, you can add ground paprika, it will give the dish a unique aroma.
- Pass the onion mass through a meat grinder, or better yet, grind it with a blender to a puree consistency. Place it back into the frying pan and bring to a boil.
- Divide the hot mixture into sterilized containers.
You will get 2 cans with a volume of 0.4 liters. They need to be thoroughly sterilized in boiling water for 25 minutes, and then rolled under an iron lid. Store caviar in the cellar.
In winter, the preparation is suitable for mashed potatoes, baked or steamed vegetables, as well as fried fish or chicken.
The caviar does not have to be rolled up under a metal lid for the winter. It can be consumed immediately as a side dish or sauce for meat. It is advisable to serve the dish at room temperature or chilled. Decorate it with greens on top.
There are many options for preparing onion caviar. It is not necessary to cook it only from onions; carrots, zucchini, bell peppers or other vegetables are suitable as other ingredients.
I have a very warm relationship with my grandmother’s recipes, because they take me back to the atmosphere of childhood. Delicious onion caviar comes from my childhood. Grandma prepared a whole bowl of dumplings and a whole frying pan of caviar, and we couldn’t tear ourselves away from her treats. Now I’m preparing this kind of onion caviar for my family, who really appreciated it. I am sharing my favorite recipe with photos taken step by step during preparation.
So, we need:
- onions - 2 pieces (large);
- vegetable oil 2-3 tbsp. spoons;
- turmeric - to taste;
- salt - 1/2 teaspoon;
- coriander - to taste;
- ground black pepper - to taste.
How to cook onion caviar in a frying pan
For caviar you need two large onions or three medium-sized ones. Peel the onions and soak in water for about five minutes. This is what my grandmother always did when she prepared caviar. She said that it would be juicier and that cutting it would be better and without tears.
Chop the onion finely enough. To do this, you need to cut the onions into four parts and place them in a food processor using the blade-impeller attachment.
If you don’t have a food processor, finely chop the onions with a knife.
Heat a frying pan with vegetable oil. For caviar I use unrefined sunflower oil. Place the onion in the pan.
Sprinkle with turmeric, salt, coriander and pepper. It is this combination of spices that will give a very pleasant aroma, taste and beautiful color to onion caviar.
Fry the onion in a frying pan until lightly golden. This is about 10 minutes over medium heat.
Onion caviar turns out juicy, spicy and incredibly tasty. Serve it warm, placing it in a salad bowl or bowl.
Making onion caviar is very, very simple and quick.
It can be spread on bread, served with pasta, mashed potatoes and other dishes.
Take note of my step-by-step recipe and cook with pleasure!
The vegetable caviar that we prepare for the winter is an absolutely ready-to-eat product. There are countless recipes for caviar. It is prepared from zucchini, eggplant, carrots, pumpkin, tomatoes, and onions. Onion-tomato caviar is one of the simplest options for a delicious snack.
Onion caviar for the winter - you'll lick your fingers
You can cook it not only with tomatoes, but also with tomato paste. The indicated amount of tomatoes can be replaced with 40 grams. pasta. It will be delicious too! This one is also on our website.
Products:
Onions – 1 kg
Ripe red tomatoes – 550 g
Refined sunflower oil – 50 g
Dill greens – 1 bunch
Salt – 1.5 teaspoons
Preparation time – 10 minutes
Cooking time – 1 hour 45 minutes
Yield – 1 l
How to cook caviar from onions and tomatoes for the winter, without sterilization, recipe with photo:
Prepare all the necessary ingredients.
Peel the onions and divide into two equal parts. Cut one part into small pieces and pass through a fine grinder.
Finely chop the remaining onion.
Place the chopped onion in a frying pan with hot oil and fry until soft and lightly browned.
Cool the fried onions and also pass through a meat grinder.
Wash the dill in running water, dry and chop.
Wash the tomatoes, cut out the junction with the stalk, and on the opposite side make a shallow cut in the skin crosswise. Place the tomatoes in boiling water for 20-30 seconds, then immediately rinse them with cold water and remove the skins.
Cut the tomatoes into slices, place in a blender bowl and puree.
Rub the resulting puree through a sieve to remove seeds.
In a cooking container, combine raw and fried onions and tomato puree, add salt to taste and stir.
Cook the mixture with constant stirring until thickened (about 30 minutes).
2 minutes before the end of cooking, add chopped dill.
Finish cooking the caviar.
Pack onion caviar and tomato into sterilized jars.
Cover the jars with boiled lids for canning and place for pasteurization (at a water temperature of 90–95 ° C): 0.5 liter capacity for 40 minutes, 1 liter capacity for 50 minutes, and then seal hermetically, turn upside down and leave in in this position until completely cooled.
Calories: Not specified
Cooking time: Not indicated
Onion caviar for the winter is an interesting and tasty preparation that can be served as a side dish or addition to meat dishes.
For most people, such a dish or preparation as eggplant caviar has long been well known. But few people have tried or even heard of onion caviar. At first glance, judging by the name, you might immediately think that this is not a very tasty dish and you might even wonder whether it’s worth even looking at this recipe. But today we focused on onion caviar. Despite the name, it tastes so interesting that you should definitely try it!
Onion caviar: recipe.
To do this, we need to prepare the following ingredients:
- onions – 1 kg;
- tomatoes – 300 – 400 g (or tomato sauce – 40 g);
- sunflower oil – 50-60 g;
- dill greens - to taste;
- salt - to taste.
Recipe with photos step by step:
To prepare onion caviar, first peel the onions. We rinse it under running cold water, then you will at least save your eyes from “tears”. Place the onions in a colander so that all the unnecessary water drains away. 
Cut half of the prepared onion into rings, approximately 3-5 mm thick. 
Fry the chopped onion in a frying pan in vegetable oil heated until white smoke appears until golden yellow. 
We also chop the second half of the onion and pour boiling water over it. 
Then put these onions in a fine sieve and wait until all the water has drained. 
Then we pass the fried and blanched onions through a meat grinder or grind them using a blender. 
Let's prepare the tomatoes by washing them thoroughly and making shallow cuts crosswise on the skin. 
Pour boiling water over them to make the skin easier to remove. 
Cool in cold water immediately, thereby bringing the tomatoes to a state of easy removal of the skin. Let's delete it. 
In a deep container, preferably a saucepan, add the onion mass and chopped tomatoes. We remember that if we don’t have tomatoes, we can also use ready-made tomato juice or sauce. Add a small amount of vegetable oil to the container for stewing. Add salt to this mixture to taste, mix thoroughly and cook in the “stew” mode with frequent stirring. This will take about 20-25 minutes. The onion caviar should become homogeneous and thick, without any signs of free separation of liquid. 
While the caviar is boiling, rinse a bunch of parsley under cold running water. Let's dry it and chop it finely. Add the prepared dill to the container with the caviar towards the end of boiling, while mixing the mixture thoroughly. 
We pack the finished boiling onion caviar into heated, clean jars, filling them to the top. At the same time, cover the jars with boiled lids and place them in a pan with water heated to 90 degrees. Sterilize onion caviar. Sterilization time at 100 degrees for half-liter jars is 40 minutes. At the end of cooking, seal the jars with lids, turn them upside down and cover with a blanket. Let them cool slowly. After which we will send them to a permanent storage location! Enjoy your meal!
Author: arivederchy 
Do you like spicy dishes? See how it's prepared
Housewives often make caviar, as a preparation for the winter, from zucchini or eggplant. And this is understandable - after all, these vegetables are so tasty and healthy! However, no less useful is a culture such as regular onion. It turns out that you can also make no less tasty and healthy caviar from it, but in this case - onion caviar.
Therefore, if you have an extra bed of onions with a harvest that you don’t yet know what to do with, you can try making onion caviar.
For harvesting, it is better to use large-sized onions. This way you can quickly peel the required amount of onion and chop it for harvesting. Preliminary heat treatment of onions is required. Unlike other vegetables, you will have to tinker a little with lukmo to remove its bitterness and pungent smell. The end result should be a spicy and pleasantly smelling dish. It will take about an hour to prepare it. The specified amount of ingredients is enough to prepare one seven hundred gram jar.
Products for onion caviar:
- Onions - 900 grams
- Tomatoes - 450 grams
- Red chili pepper - 2 pods
- Ground smoked paprika - 1 teaspoon
- Sugar - 1 tbsp. spoon
- Coarse table salt - 2 tbsp. spoons
- Fresh vegetable oil
Procedure for preparing onion caviar
