Zucchini caviar with mayonnaise and tomato paste for 3 kg of zucchini

We wash the zucchini under running water, remove the stalks and clean them from the peel and seeds. Cut the zucchini into small cubes and place in an enamel bowl.

Peel the onions, rinse and soak for 15-20 minutes in cold water. Then chop the onion into small cubes.

We clean the carrots, wash and rub on a coarse grater.

Put all the prepared vegetables in a basin to the zucchini, add water, mix and put on fire. Bring to a boil, reduce heat and boil vegetables covered for 40-50 minutes. Do not forget to stir them periodically.

After the allotted time, we remove the vegetables from the heat, let them cool slightly and drain all the liquid from them. Do not pour out the juice right away - it can still come in handy if the caviar boils down a lot and becomes very thick. Put the finished vegetables in the basin again.

Using an immersion blender, puree the vegetables until smooth. Next, add salt and sugar, vegetable oil and tomato paste, pepper to the vegetable puree. Mix everything well and put on fire again. Bring the mass to a boil, cover with a lid and simmer over low heat for 30-35 minutes, not forgetting to stir frequently so that the caviar does not burn to the bottom.

Then add vinegar to the caviar, mix, cover with a lid and cook for another 5 minutes, then remove from heat. We spread the finished caviar in sterilized jars, periodically tamping it with a spoon, since the caviar has a thick consistency and air bubbles form in it. Cover the jars with lids, put them in a large saucepan with a cotton napkin at the bottom. Pour warm water so that it covers the jars up to the shoulders, and put on fire. Bring the water in a saucepan to a boil, reduce the heat and sterilize the caviar for 25-30 minutes. Then, using the clamps, take out the jars of caviar from the pan and tighten them tightly with the lids. We leave it at room temperature until it cools completely, then put it in a cool dark place for storage.