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Zucchini caviar with tomato blender

4536

Kitchen Russian

Calorie content 61.7 kcal

Portions 1.5 l.

Cooking time 170 minutes

Proteins * 0.6 g

Fats * 1.6 gr.

Carbohydrates* 12.3 gr.

Content

We offer you the simplest recipe for delicious squash caviar. It includes zucchini, onions, tomatoes and carrots, which are ideally combined in terms of taste. We add spices to the taste, simmer the vegetables for a little over an hour and puree with a blender. After 2-2.5 hours, you can already enjoy the amazing taste of squash caviar. Let's get down to cooking!

Ingredients

Zucchini 2 Kg Onion 300 gr. Carrot 300 gr. Fresh tomatoes 500 gr. Vegetable oil 150 ml. Salt 2 tsp Ground black pepper 1 tsp Granulated sugar 1.5 tsp

Cooking process

For the preparation of caviar, we took ripe zucchini, so we clean it from the peel and seeds. If you have young zucchini, you can use them whole with the peel. Cut the courgettes into small cubes.

Peel the carrots, rinse and cut into half rings. Peel the onion, rinse it and chop it into small pieces of any shape.

We wash the tomatoes, cut them in half lengthwise and remove the stalks. Then cut the tomatoes into cubes.

Add vegetable oil to a large saucepan with a thick bottom, put on fire and put onions in it. Fry it until transparent.

Then add the carrots to the onion, mix and fry for 5-7 minutes, stirring occasionally.

Next, add tomatoes and zucchini to the onions and carrots, mix, cover the pan with a lid and leave the vegetables to simmer over medium heat for 20 minutes.

When the vegetables are juiced, add vegetable oil, salt, pepper and sugar, mix all the ingredients, reduce the heat, close the lid and leave the vegetables to simmer for 50-60 minutes, stir occasionally.

After the vegetables have become soft, remove them from the heat, let them cool slightly and punch with a submersible blender into a homogeneous mashed potatoes. Then we send them back to the pan and simmer for 25-30 minutes, while remembering to stir frequently so that they do not burn to the bottom of the pan.

We spread the prepared hot caviar in sterilized jars, tighten with boiled lids and leave at room temperature until it cools completely. Then we put the jars with caviar for storage in a dark, cool place. We left some caviar for tasting. Take a piece of fresh crispy baguette and enjoy! Bon Appetit!