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Zucchini caviar for winter with tomato paste
The taste of that very zucchini caviar from Soviet times is surely remembered by many, especially popular were sandwiches.
Try making zucchini caviar for winter with tomato paste without sterilization by yourself, homemade zucchini caviar will be much tastier than store-bought. It looks very appetizing on slices of white bread with butter and will serve as a pleasant addition to any side dish.
Believe me, zucchini caviar without sterilization, made according to this recipe, will take its rightful place among your winter supplies.
Preparation time: 90 minutes.
Caloric content: 94 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- peeled zucchini – 1.3 kg;
- onion – 300 g;
- tomato paste – 200-250 ml;
- carrot – 300 g;
- water – 100 ml;
- greens (dill, parsley, cilantro) – 1-2 bunches;
- salt – 20 g;
- sugar – 1-2 teaspoons;
- spice mix for vegetables – 2-3 teaspoons;
- table vinegar 9% - 30 ml;
- odorless sunflower oil – 200 ml.
Preparation
- Heat the oil in a deep frying pan or saucepan. Sauté the chopped onion until lightly browned.
- Grate the peeled carrot on a coarse grater or chop it into strips, add to the onion. Fry over moderate heat until the carrot becomes soft and slightly browned.
- Cut the zucchini into medium cubes or quarters, sprinkle with a couple of pinches of salt. Add the prepared zucchini to the saucepan with the vegetables and fry for 15 minutes, stirring periodically.
- Dissolve the tomato paste in 100 ml of hot water. Pour the resulting mixture over the zucchini with the vegetables, simmer on low heat with the lid closed for another quarter of an hour.
- Chop the washed greens. At the end of cooking, add the sautéed vegetables, sugar, spices, vinegar, and greens, mix, and cook for a couple more minutes. If desired, add a few cloves of fresh garlic or 1-2 teaspoons of dried.
- Cool the sautéed vegetables to room temperature. Then blend to a puree consistency using an immersion blender or pass several times through a meat grinder.
- Taste the prepared caviar; if necessary, add more salt, spices, and vinegar to your liking. Set the saucepan over low heat, bring to a boil under the closed lid, and cook for a couple of minutes.
- Meanwhile, steam clean jars and metal lids for preservation along with rubber gaskets. Distribute the hot caviar into jars.
- Seal the jars tightly using a canning machine.
- Cool the canned goods completely, store at a temperature not exceeding +15°С preferably without access to light.
Prepare zucchini caviar for winter with tomato paste using our recipe. Enjoy your meal!
