Carrot caviar with tomato paste

Step-by-step cooking

1. Step 1:

   

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

2. Step 2:

   

   Peel carrots, onions, garlic and wash in clean water.

3. Step 3:

   

   Dilute tomato paste with drinking water to a state of low-fat sour cream. It took me about 150 milliliters of water for 200 grams of pasta. Stir until smooth.

4. Step 4:

   

   Put the pasta in a small saucepan, add the washed bay leaf and allspice.

5. Step 5:

   

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

6. Step 6:

   

   Mix everything well.

7. Step 7:

   

   Chop the onion into small cubes.

8. Step 8:

   

   Send it to the tomato mixture.

9. Step 9:

   

   Put the pan on high heat, after the first signs of boiling appear, reduce the stove to a minimum and, stirring occasionally, simmer until the onion is soft. It will take about 20-30 minutes.

10. Step 10:

    

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

12. Step 11:

    

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

13. Step 12:

    

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

14. Step 13:

    

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

15. Step 14:

    

    Send garlic grated on a fine grater to a saucepan, add salt to taste, mix everything well. Garlic can be excluded, the dish will not get worse from this.

16. Step 15:

    

    Put the tomato sauce in the pan with the carrots.

17. Step 16:

    

    Stir and simmer all 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 that, the sweetness from carrots, it seems to me, is quite enough. You add sugar, if necessary, to taste.

18. Step 17:

    

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

19. Step 18:

    

    The temperature may vary depending on the capabilities of your oven. It is important (!), caviar should not be fried, but languish and reach readiness at a low temperature. This is what ready-made carrot caviar looks like.

20. Step 19:

    

    You can store such a snack in the refrigerator for up to 6-7 days.

21. Step 20:

    

    If we don't have time to eat all the caviar, I usually pack it in small food bags of 2-3 tablespoons and send it to the freezer. So it can be stored as long as possible. When you need to quickly cook a hodgepodge or other tomato soup, I add carrot caviar from freezing to the first dish at the stage when frying should be added, boil the soup for another 5-7 minutes and remove it from the heat. It turns out delicious, satisfying and rich!