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Zucchini caviar with tomato paste and garlic without carrots

5838

Kitchen Russian

Calorie content 116 kcal

Portions 2.5 l.

Cooking time 75 minutes

Proteins * 1.3 gr.

Fats * 3.7 gr.

Carbohydrates* 29.3 g

Zucchini caviar with tomato paste and garlic without carrots

Content

I propose to cook a wonderful recipe for squash caviar with tomato paste and garlic. The minimum amount of available and inexpensive ingredients will be required to prepare the snack. Zucchini caviar goes well with pasta or potatoes as a flavorful sauce.

Ingredients

Zucchini 3 Kg Vegetable oil 350 ml. Tomato paste 350 gr. Granulated sugar 1 tbsp. Water 1 tbsp. Garlic 0.5 tbsp. Salt 2 tbsp Ground black pepper 1 tsp Vinegar essence 2 tbsp

Cooking process

First of all, wash the squash thoroughly, dry it and peel it with a vegetable peeler. Using a tablespoon, remove the seed core.

Grind the peeled zucchini or grind with a food processor, or you can use a blender.

Place in a metal dish with a thick bottom, in which you will cook zucchini caviar. Add the required amount of drinking water, granulated sugar, table salt, tomato paste and vegetable oil.

Put the container with all the ingredients on medium heat and bring to a boil. Then reduce the heat and cook the squash caviar for about 40 minutes, covered with a lid and stirring occasionally.

Peel the garlic, pass through a press or chop with a blender, you can also use a fine grater. 10 minutes before the end of cooking, put the chopped garlic in a container with the squash caviar, add the vinegar essence and black ground pepper. Adjust the amount of garlic according to your own taste preferences.

Prepare the jars, wash them thoroughly and sterilize them in the oven, microwave, or water bath. Pour boiling water over the lids or simmer in a saucepan for about 10 minutes. Gently spread the hot squash caviar in sterile jars using a ladle.

Screw on with sterile caps. It is most convenient to use half-liter jars with screw caps. Turn the caviar cans upside down. Leave in this position until completely cooled for about 12 hours, wrapped in a warm blanket.