Stuffed carrots canned tomatoes

ripe tomatoes

tomato sauce

Carrot stuffing:

5-6 carrots

5 heads of onions

dill and parsley

vegetable oil

salt

Preparation of minced carrots: wash and peel the vegetables, on a coarse grater grate the carrots, chop the onion half rings, add salt, then in vegetable oil to fry everything until Golden shade to combine with the chopped herbs and stir.

Tomatoes washed, cut off the top and carefully spoon to remove the core.

Stuff the tomatoes prepared from carrot stuffing, tightly put in sterilized jars and pour the hot tomato puree.

Then stuffed carrots canned tomatoes sterilized for one hour (1l) and rolled.