Zucchini caviar in a slow cooker for the winter without vinegar

Peel carrots and onions, wash. Cut the carrots into thin slices, cut the onions into half rings.

If the zucchini is young, it is possible not to remove the skin from them, and if the skin is already dense, it is better to cut it off. Select the soft white part from the courgettes along with the seeds. Cut the courgettes into cubes.

Combine all the vegetables in the multicooker bowl, sprinkle them with salt. Leave the bowl on the table to stand for 20 minutes, during which time the vegetables will let juice. After that, you need to add vegetable oil, put sugar and tomato paste. Set the multicooker to the "Extinguishing" mode, close the lid. Simmer vegetables for 2 hours. From time to time, the lid must be lifted and once every 15 minutes. stir the mass. Zucchini will give a lot of liquid, which will prevent the vegetables from burning. Taste the mixture with sugar and salt, add pepper. If after 2 hours there is still too much liquid, simmer the caviar for another 10 minutes with the lid open, the juice should evaporate. Then, while hot, immediately grind the mass with an immersion blender in a multicooker bowl. Put the vegetable puree back in the multicooker and cook for about 5 minutes. on the program "Extinguishing".

Arrange hot squash caviar in prepared sterile jars and close with boiled lids. Allow the jars to cool, wrapping them in a blanket, upside down, and then store them in a cool, dark place.