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Zucchini caviar with tomatoes without roasting

1424

Kitchen Russian

Calorie content 54.2 kcal

Portions 1 port.

Cooking time 130 minutes

Proteins * 0.6 g

Fats * 1.6 gr.

Carbohydrates* 13 gr.

Zucchini caviar with tomatoes without roasting

Content

I recommend making delicious squash caviar with tomatoes. It doesn't take much effort to prepare a delicious snack. The process of cooking squash caviar is so simple that even a novice cook can handle it. All my relatives like this appetizer.

Ingredients

Fresh tomatoes 5 pieces. Zucchini 1.4 kg Carrot 300 gr. Onion 300 gr. Garlic 3 tooth. Vegetable oil 100 ml Ground black pepper 0.5 tsp Granulated sugar 2 tbsp Salt 1 tbsp

Cooking process

Wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core. You do not need to peel young zucchini. Cut the prepared zucchini into medium-sized cubes.

Wash the carrots thoroughly, dry them and peel them with a vegetable peeler. Cut the peeled carrots into small cubes. Peel the onions and rinse under running water. Finely chop the peeled onions.

Wash the tomatoes thoroughly and place in pre-prepared boiling water for literally 1 minute, then transfer to cold water, carefully remove the skin, remove the stalk, and then cut into small cubes. Peel the garlic and rinse. Finely chop the peeled garlic with a sharp knife or pass through a press.

Put all prepared ingredients in a deep saucepan except tomatoes and garlic, pour in the required amount of vegetable oil, stirring occasionally, cook for about 30 minutes. Then add chopped tomatoes, add the required amount of granulated sugar, table salt and black pepper. Stir well and cook, covered for another 1 hour.

Add chopped garlic 5 minutes before cooking and stir. Wash and sterilize the jars well in the oven or microwave. Pour boiling water over the lids or boil in a saucepan. Gently spread the hot squash caviar in sterile jars and tighten with sterile lids.

Turn the jars of caviar upside down, leave in this state until completely cooled for about a day, wrapped in a warm blanket. Then transfer to a cool, dark place for storage. Serve the cooked squash caviar with tomatoes.

Bon Appetit!