Tomato Carrot Caviar Appetizer

Rich, bright, rich in taste dish! Carrot caviar with tomato paste is an excellent and very tasty appetizer. It is universal and can be served with a slice of bread, served with meat or potatoes, and even used to prepare some first courses.
cook time: 1h 30 min
Miles Denholm
Tomato Carrot Caviar Appetizer

Nutrition Facts (per serving)

149
Calories
14g
Fat
9g
Carbs
2g
Protein

Ingredients (8 portions)

Basic:

Onion 250 g
Garlic (optional) 2 clove
Salt to taste
Bay leaf 2 pc
Tomato paste 200 g
Carrot 500 g
Vegetable oil 150 g
Allspice to taste

Recipe instructions

Step 1

Step 1
How to make caviar from carrots? First of all, prepare all the necessary components.

Step 2

Step 2
Peel the carrots, onions, and garlic and wash in clean water.

Step 3

Step 3
Dilute tomato paste with drinking water to form low-fat sour cream. I used about 150 milliliters of water for 200 grams of pasta. Stir until smooth.

Step 4

Step 4
Place the paste in a small saucepan, add the washed bay leaf and allspice.

Step 5

Step 5
Pour in a little more than half of the vegetable oil, leave the rest for frying the carrots.

Step 6

Step 6
Mix everything well.

Step 7

Step 7
Chop the onion into small cubes.

Step 8

Step 8
Add it to the tomato mixture.

Step 9

Step 9
Place the pan over high heat, after the first signs of boiling appear, reduce the heat to low and, stirring occasionally, simmer until the onion is soft. This will take approximately 20-30 minutes.

Step 10

Step 10
At this time, you can do carrots. Grate it on a fine grater

Step 11

Step 11
Pour the remaining vegetable oil into the frying pan, add the carrots and place on high heat. Fry the carrots for 4 — 5 minutes (stir occasionally so that nothing burns).

Step 12

Step 12
Pour in a little boiling water, stir and simmer over low heat for about 10 minutes, during which time the carrots will become soft.

Step 13

Step 13
Check the tomato sauce, the liquid in it should partially evaporate and the tomato dressing will thicken slightly.

Step 14

Step 14
Place the finely grated garlic into a saucepan, add salt to taste, and mix everything well. You can omit the garlic; it won’t make the dish any worse.

Step 15

Step 15
Add tomato sauce to the pan with the carrots.

Step 16

Step 16
Stir and simmer everything together for about five minutes. Taste the caviar and add salt if required. Some recipes suggest adding a little sugar, I usually don’t do this; the sweetness from the carrots, it seems to me, is quite enough. You will add sugar if needed to taste.

Step 17

Step 17
Next, there are two ways to bring the caviar to readiness. One of them is to leave the carrots in the pan and simmer over low heat with the lid closed for 30 minutes. I suggest another option — finish cooking in the oven. To do this, place the caviar in an even layer in a refractory dish, cover with foil, and place in a preheated oven at a temperature of 140-160 degrees (top-bottom mode) and leave for half an hour.

Step 18

Step 18
Temperature may vary depending on the capabilities of your oven. It is important(!) that the caviar should not be fried, but simmered and cooked until done at a low temperature. This is what finished carrot caviar looks like.

Step 19

Step 19
You can store this snack in the refrigerator for up to 6-7 days.

Step 20

Step 20
If we don’t have time to eat all the caviar, I usually package it in small food bags of 2-3 tbsp. and put it in the freezer. This way it can be stored for as long as possible. When I need to quickly prepare hodgepodge or other tomato soup, I add frozen carrot caviar to the first dish at the stage when the frying should be added, boil the soup for another 5-7 minutes and remove from heat. It turns out tasty, satisfying and rich!

Additional rubrics

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