Appetizer with green tomatoes

500 g green tomatoes

300 g carrots

4 garlic cloves

2 onions

3 tbsp. sunflower oil
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3 sprigs of parsley and celery

red pepper

salt

Finely chop and fry onion in sunflower oil until transparent. It is better to use a pan with a thick bottom.

Cut each tomato in half, then slice the carrot in half lengthwise and then into thin slices.

Combine chopped vegetables with onions, simmer for 20-30 minutes with half-open lid on low heat.

Finely chopped herbs, add at the end of cooking together with crushed garlic, pepper and salt and simmer for another 3 minutes

Cool submit.