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Zucchini with Tomatoes for Winter «Lick Your Fingers»
Instructions
I wash young zucchini thoroughly and cut them into rounds 1–1.5 cm thick. Large zucchini I cut into quarters, and small ones (baby courgettes) lengthwise in half. Young zucchini do not need to be peeled – the skin is thin and tender.
I dilute the tomato paste in warm water until smooth. I add the salt, sugar and vegetable oil. I bring it to a boil and add the zucchini straight into the boiling marinade – this way they "seal" the outer layer and hold their shape.
I cook the zucchini in the tomato sauce for 15 minutes over low heat under a lid, stirring now and then so nothing sticks to the bottom. The zucchini should turn soft but keep their shape.
I cut the onion into thin half rings, deseed the pepper and cut it into 1 cm strips, and grate the carrot on a coarse grater. Everything the same size – so the vegetables cook evenly.
I add the vegetables to the half-cooked zucchini and cook for another 15 minutes over low heat. In this time the vegetables come to half-readiness and soak up the sauce.
I cut the tomatoes into large slices 2–3 cm. I use meaty tomatoes with thin skin – they give that signature "summer" flavour.
I add the sliced tomatoes and the garlic crushed through a press. I cook for another 10–15 minutes until all the vegetables are fully done. Two minutes before the end I pour in the 9% vinegar – it works as a natural preservative for long storage.
I spoon the hot salad straight into sterilized jars, right up to the rim. I seal with metal lids, turn them upside down and wrap them in a blanket for 12 hours – this creates an extra vacuum.
In winter you open a jar – and dinner is on the table! No long cooking – it is all done already.
It is also delicious simply with a slice of dark bread as a snack on its own – my husband loves it.
Tips
- 1
Young zucchini do not need to be peeled – the skin is thin, tender and gives a pretty green accent in the jar.
- 2
Choose meaty tomatoes and bright bell peppers – they give the preserve the brightest colour and the richest flavour.
- 3
Keep it in the flat (in a pantry), but ideally in a cool place at 5–15 °C. Pepper lecho is made on a similar principle.
- 4
It works perfectly as a side dish for meat, fish, potatoes or buckwheat – a versatile snack for winter.
FAQ
Can I use old, large zucchini? +
Yes, but be sure to peel off the tough skin and remove the large seeds in the centre – they give the preserve a coarse texture. Young zucchini up to 25 cm long are the best choice: tender, without large seeds, with thin skin. If you use large ones, increase the cooking time by 5–10 minutes – they take longer to soften. The difference in taste is minimal, but in texture it is noticeable. For pretty rounds in the jar, choose young zucchini.
How long does the preserve keep? +
In properly sealed, sterile jars in a cool place (cellar, pantry) at 5–15 °C, it keeps for up to a year without losing quality. After opening, store the jar in the fridge for up to a week and use it quickly. Signs of a good seal: bright colour, a tightly fitted lid, no bubbles. Signs of spoilage: a bulging lid, cloudiness, mould or fermentation – throw such jars away.
What can replace tomato paste? +
Use fresh tomatoes (200 g) put through a mincer, or passata (without spices). Reduce the water by 100 ml, because fresh tomatoes release more liquid. You can also use canned tomatoes in their own juice – a handy winter option. Ready-made ketchup works too, but reduce the sugar and salt – they are already in it. Without a tomato component the preserve will not turn out "the real thing".
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