"Caviar" of carrots

1 kg carrots

500 g onions

150 g vegetable oil

3-4 garlic cloves

2 tbsp. tomato paste

ground black pepper

salt

In an enamel saucepan dilute the tomato paste sour cream to the consistency, add the chopped onion, half the oil, add salt, put the onion until soft.

Carrots clean, RUB on a coarse grater, fry in the remaining oil with the addition of a small amount of water until the carrots will not be softened, then add the onion-tomato mixture, place in the oven and put out.

Ready carrot caviar seasoned with Bay leaf, mashed with salt, garlic, pepper, mixed.

The "caviar" of carrots stacks sterilized banks tied up with cellophane and removed in the refrigerator, where it can be stored for several months.