Tomato caviar for winter

Autumn came unexpectedly, and even with frosts. And there are still so many green tomatoes left on the tomato bushes. Some even managed to blush, and then they were seized by frost. It's a shame to tears. And you won't use it in food, and it's a pity to throw it away. Probably, for such cases, they came up with a culinary recipe for caviar from tomatoes for the winter. Of course, to prepare this caviar, you will have to buy red tomatoes in the store, but it's not scary. Everything will go for the future.
Green tomatoes are washed, baked in the oven and cooled. Then we twist it in a meat grinder or in a food processor. Peel the onion and cut it into thin rings. Fry the onion in vegetable oil, then mix with twisted tomatoes and allspice. Mix everything very well.
We prepare sauce from ripe tomatoes. Tomatoes are first cooked in an enameled saucepan. The juice that appears at the same time is drained, and the rest is boiled down to about one third of the original volume. This mass is ground through a sieve to separate the seeds and peel. Mix the mashed mass with the remaining boiled juice and boil for twenty minutes, stirring constantly. Before the end of cooking, put the bay leaf, pepper, parsley, salt and sugar.
The prepared mass of green tomatoes is laid out in jars, filling two-thirds of the volume. Then top up with the sauce. Cover with lids and sterilize for forty minutes. Then we twist the lids, and cool them upside down.