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Zucchini caviar with tomatoes

0
1213
Kitchen Russian
Calorie content 54 kcal
Portions 3 l.
Cooking time 9 h.
Proteins * 0.6 g
Fats * 2.1 gr.
Carbohydrates* 13 gr.
* per 100 gr. product
Zucchini caviar with tomatoes
Content

Zucchini caviar turns out to be very tasty if tomatoes are added to it. You can prepare such a snack for dinner (then you do not need to add vinegar) or roll it up for future use for the winter. With the help of the hand blender, we will make caviar with a uniform and delicate consistency. You can use a meat grinder for these purposes.

Ingredients

Cooking process

step 1 out of 16
Wash the zucchini, cut off the skin and remove the core with seeds. Cut the vegetable into cubes.
step 2 out of 16
Fry the zucchini in portions in a hot skillet with oil.
step 3 out of 16
It is necessary to fry until the vegetable is soft and lightly golden brown.
step 4 out of 16
Transfer the sautéed zucchini to a deep saucepan.
step 5 out of 16
Peel the onion, rinse and chop into small cubes.
step 6 out of 16
Saute the onion pieces in a hot skillet with oil and send to the squash.
step 7 out of 16
Peel the carrots, rinse and grate coarsely.
step 8 out of 16
Also fry in a pan with heated oil and transfer to the zucchini.
step 9 out of 16
Pour boiling water over the tomatoes for 1 minute.
step 10 out of 16
Remove the skin from the tomatoes.
step 11 out of 16
Chop them into large pieces and grind in a blender in tomato puree.
step 12 out of 16
Pour the puree into the vegetables.
step 13 out of 16
Grind the vegetables into a smooth puree with an immersion blender.
step 14 out of 16
Put the pan on low heat, add salt, sugar, pepper, stir and cook, stirring often, for 2 hours.
step 15 out of 16
Try caviar with salt and pepper, add if desired. Pour in vinegar, stir and keep on fire for 2 minutes.
step 16 out of 16
Spread the hot caviar in sterile jars, turn over and cover with a warm blanket. Leave the wrapped container to cool overnight (6 hours).

Bon Appetit!

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