Spicy zucchini caviar with tomato paste. Squash caviar

Zucchini caviar, which is perfectly stored in winter, is not only tasty winter snack, but also a great way to process zucchini. There are a lot of recipes for squash caviar: probably as many as there are women in this world. After all, each adds something different to the recipe and gets a completely new product to taste.

From zucchini, you can cook other dishes that are no less attractive in terms of taste. For example, just .

Zucchini caviar: the easiest recipe for the winter

Zucchini caviar can be prepared very quickly and from a set of products that is in the storerooms of every caring housewife.

Ingredients:

zucchini - two kilograms;
carrots - kilogram;
onion - kilogram;
tomato paste - 150 grams;
sugar - four large spoons
salt - two large spoons;
vegetable oil - 200 grams;
acetic food acid 70% - 1 tsp;
water - 200 ... 250 ml.

Cooking:

Let's cut the carrots first. Let's cut it into cubes.

For cooking caviar, it is best to use a cauldron. If not, then take a frying pan with a thick bottom. Pour into it (cauldron) the entire norm of oil and lay the cubes of carrots.

Then pour water, put granulated sugar. Salt.

Stir the carrots and bring to a boil, closing the cauldron with a lid. Let it simmer for the next 10 minutes.

While the carrots are stewing, prepare the zucchini. We will cut them into medium-sized cubes.

We also cut the onion into cubes of arbitrary size.

Green chili peppers must be freed from seeds - otherwise the caviar will be very spicy - and cut into small pieces.

Add zucchini, onion, chili pepper to carrots. We mix everything, close the cauldron with a lid and let the mixture boil again.

After the vegetable mix boils, close the cauldron again with a lid and stir the vegetables until completely softened.

As soon as the vegetables become soft - it will take about 20 - 25 minutes - we put tomato paste on them. And simmer the mixture for another 10 minutes, but do not completely close the cauldron with a lid.

This is necessary so that all excess liquid evaporates from the future caviar.

Now you need to vegetable mix add bite and mix.

If you use 9% vinegar, then you need to add 50 ml.

Then grind the vegetables with a blender until uniform consistency. This is the beauty you get.

If you need more caviar, reduce the amount of water. When boiling, add only 200 milliliters of liquid

Now return the caviar to the fire, boil it again and place it in pre-sterilized hot jars. Seal. Caviar is ready. And after cooling, it can be taken out to the cellar for storage.

Caviar from zucchini for the winter - recipe "Lick your fingers"

The most delicious caviar from zucchini for the winter, cooked according to this recipe, will turn out incredibly tasty. It is also amazingly beautiful and will look amazing on the table.

Ingredients (for 1 liter of finished caviar):

zucchini - kilogram
tomato - 300 grams;
sweet pepper - 300 grams;
carrots - 200 grams;
onion - 150 grams;
granulated sugar - a tablespoon
salt - two teaspoons;
lemon acid- dilute in a tablespoon of water ¼ of a small spoon of lemon;
vegetable oil;
ground pepper - to your liking.

Zucchini must be weighed previously peeled and seeds.

Cooking:

Cut the zucchini into cubes. You do not need to grind - the puts will be medium in size.

Free the tomatoes from the skin and cut into cubes, or rectangles, or triangles. How do you like.

To make it easier to remove the skin, make a crosswise incision on the tomato and lower it into boiling water. Hold for two to three minutes and remove. The skin will now peel off easily.

Remove the seeds and bitter white membranes from the peppers. Also cut them into small pieces.

Garlic, onions and carrots are also finely regimen.

Now we put a deep frying pan with a thick bottom on the stove and pour oil into it. It's time to roast the vegetables. But we will do this separately, which will help them reveal their taste as brightly as possible.

You can fry vegetables one after another, each time freeing the pan completely.

While frying, stir the vegetables constantly so that they do not burn. Otherwise, the taste of caviar will be hopelessly spoiled.

We collect the prepared products in one container - you can take a cooking bowl or a stewpan with high walls - and put all the seasonings.

Now you need to simmer the mixture for about 60 minutes at a minimum boil. Don't forget to stir it constantly.

Grind the almost finished caviar with a blender - it should become like a puree.

At this stage, the workpiece is allowed to add salt and finish it. Focus on your taste.

To prevent the caviar from spoiling, it must be brought to a boil again and cooked for another 5 minutes. Now we lay it out in sterilized jars and wrap it in a blanket for a day.

Zucchini caviar for the winter: a recipe with mayonnaise and tomato paste

If you are a fan of “store-bought” squash caviar, then this recipe is exactly what you need. It almost exactly reproduces the taste of the very famous GOST squash caviar from the times of the already so distant Soviet Union.

Ingredients:

peeled zucchini - three kilograms;
turnip onion - 400 grams;
vegetable oil - 150 ml;
tomato paste - four tablespoons (I really like "Tomato", it really feels the taste of real tomatoes);
mayonnaise - 200 grams;
granulated sugar - 100 grams;
salt - a tablespoon without a slide.

Cooking:

To make the caviar tasty, it is better to take young zucchini of milky ripeness. They need to be cleaned and cut into pieces.
Remove skin from onion and cut into quarters.

To reduce "crying" during cleaning, constantly moisten the knife in cold water - it helps.

Pass the onion with zucchini through a meat grinder, but you can also chop them in a blender.
We shift the resulting mixture into a deep basin and simmer at a minimum boil for an hour.
Then pour in vegetable oil, mix well and simmer for another hour.
Then add all the remaining ingredients - granulated sugar, salt, mayonnaise and tomato paste.
After that, we simmer for another hour and immediately lay out in sterile jars for seaming. Turn over and let cool like this.

Of course, zucchini caviar is prepared according to this recipe for a long time, but it turns out tasty and really resembles “store-bought” caviar.

Zucchini caviar for the winter in a slow cooker

Zucchini caviar for the winter can be cooked in a slow cooker. This miracle of technology greatly simplifies our work.

Ingredients:

peeled zucchini - 2 kg;
good tomato paste - 190 grams;
carrots - 120 grams;
vegetable oil - 90 ml;
onion - 1 piece (medium);
granulated sugar - 20 grams;
salt - 10 grams;
a pinch of allspice and black pepper.

Cooking:

It is necessary to prepare vegetables - cut zucchini and onion into cubes, grate carrots.
Pour oil into the bowl of the multicooker and put the zucchini. Fry them until transparent. Then transfer to a separate bowl.
Slightly fry the onions and carrots. And transfer them to the zucchini.
Now take your immersion blender and puree the vegetables.
We shift the vegetable mixture into the multicooker bowl and turn on the “quenching” mode for 40 minutes.

The mixture must be prepared with the lid open.

Then add the remaining ingredients to the boiled mass - tomato paste, salt and granulated sugar. Simmer for another 20 minutes.

We shift the caviar in sterilized jars and be sure to wrap it with a warm blanket until it cools completely. After that, it can be taken out to the cellar for storage.

I offer you a video recipe for the most delicious zucchini caviar

Bon appetit and see you for new recipes!

Squash caviar for the winter, among other preservation, has been a leader in sales for many years. However, our housewives have long learned to make it at home.

Moreover, cook vegetable snack as easy as pie. By the way, there are two ways to make caviar from zucchini.

Today we will look at one of them. So, for starters, we suggest boiling all the vegetables, then chop them and boil them with spices and tomato paste.

The result is an incredibly tender puree-like zucchini caviar, which perfectly complements mashed potatoes or crumbly rice.

Record the most delicious recipe zucchini caviar for the winter with boiled zucchini tomato paste!

Ingredients for zucchini caviar

fresh zucchini - 6 kg;
carrots - 950 g;
onion- 950 g;
water - 810 ml;
young garlic - 2 heads;
tomato paste (without salt) - 290 ml;
coarse salt - 40 g;
red ground pepper- 9 g;
sugar - 75 g;
vinegar - 49 ml;
sunflower oil(odorless) - 50 ml.

Yield: 12 cans (500 ml)

Zucchini caviar for the winter with tomato paste - a step by step recipe with a photo

Since it is necessary to pre-boil vegetables, and carrots are tougher than the rest, we will start with it. So, peel fresh carrots and rinse thoroughly in cool water.

Next, cut the root into small pieces.

We shift the carrots into a large wide saucepan and pour in a sufficient amount of filtered water (about 400 ml).

We cook the first ingredient in the recipe for zucchini caviar over medium heat for 25 minutes, and at the same time cut off both “butts” from the onion. Then we remove the dry husk and immediately wash the onion.
At the next stage, cut the root crops into 6 slices.
In addition, we clean fresh zucchini and wash them in cold water.
Now we cut the fruits into small cubes.
Put onions and zucchini in a pot with soft carrots.
We mix the contents of the dishes, pour in a couple more glasses of water and cook the mass for 15 minutes. By the way, adjust the amount of liquid depending on the juiciness of the vegetables, because if there is too much of it, the squash caviar will turn out to be watery.

Remove the pan from the heat and grind the zucchini caviar with an immersion blender until smooth.
Pour white sugar, red ground pepper and coarse salt inside.
We also add tomato paste and refined oil, mix the caviar well and return it to the minimum heat.

We cover the pan with a lid and cook its contents for about 40 minutes, during which it is important to mix the mass several times, trying not to burn your hands. After turning off the burner, enter table vinegar and crushed garlic cloves.
IN last time mix zucchini caviar and immediately pour it into clean glass jars.
We sterilize the preservation for 30 minutes in boiling water, and then tightly roll up the jars with squash caviar with lids and send them to the shelf in the basement or cellar before the onset of winter.

All! Delicious zucchini caviar for the winter is ready, it remains to wait winter cold. Open jar delicious snack and enjoy the summer taste of sunny vegetables.
Bon appetit!

Homemade squash caviar is very tender, beautiful orange color. By consistency and taste, it is indistinguishable from the store, in addition, you can independently regulate the amount of tomato paste, vinegar and spices. In order for jars of zucchini caviar with tomato paste and vegetables to be well stored, the container should be thoroughly sterilized, and the caviar should be cooked exactly according to the instructions, observing temperature regime and cooking time.

Ingredients

zucchini 1.5 kg
onion 0.5 kg
carrots 0.5 kg
vegetable oil 6 tbsp. l.
non-iodized salt 1 tbsp. l.
sugar 0.5 tbsp. l.
garlic 3 cloves
tomato paste 2 tbsp. l.
9% vinegar 0.5 tbsp. l.
ground black pepper 2 chips.

How to cook zucchini caviar with tomato paste

Wash the zucchini thoroughly with a hard washcloth to remove all the sand from the surface. We cut into a large cube - it can be rough, since the vegetables will still be subsequently ground in a meat grinder. Pour into the pan 2 tbsp. l. vegetable oil, heat up and pour zucchini into it.
Fry for 15 minutes, stirring, over medium heat without a lid. During this time, the zucchini will become soft and decrease in size by about half.
Peel the onion and cut into half rings. Heat up in a frying pan 2 tbsp. l. vegetable oil and pass the onion on it, that is, fry it until soft and transparent.
Grind the peeled and washed carrots on a coarse grater. Reheat 2 tbsp. l. oil and fry carrots until soft.
We combine all the vegetables and pass them through a meat grinder. Pour the resulting vegetable mixture into a thick-walled pan. Add salt and sugar, mix and put the pan on a minimum fire. Simmer for 20 minutes, under a closed lid, stirring with a wooden spatula so that the vegetables do not burn.
Add garlic, peeled and passed through a press. We put the tomato paste and pour in the vinegar, add ground pepper.
Using an immersion blender, puree until smooth.
After that, return the pan to the fire and simmer the caviar for another 20 minutes, not forgetting to stir so that it does not burn.
We lay out in hot sterilized jars, roll up and turn upside down.
As soon as the squash caviar cools down, we send the jars to the cellar for storage.

Shelf life home preservation- 1 year. After opening, the jar should be kept on the shelf of the refrigerator for no more than 5 days.

Zucchini caviar for the winter - the most popular and most the best snack Soviet times. Recipes for zucchini caviar are so different that you can get lost. On our website useful tips the most best selection recipes for squash caviar with tomato paste. Choose and cook with pleasure!

Fried zucchini caviar for the winter
Tasty zucchini caviar for the winter
Homemade zucchini caviar with tomato paste
Recipe for zucchini caviar with carrots
Zucchini caviar with bell pepper for the winter
Zucchini caviar for the winter without onions
Zucchini caviar with chili ketchup
Diet squash caviar
Video: Zucchini caviar for the winter "Lick your fingers"

Fried zucchini caviar turns out to taste the same as they sell in stores. It is quite possible to take this recipe for zucchini caviar to prepare canned food as preparations for the winter.

Ingredients:

about three kilograms of already peeled and prepared zucchini without seeds and peel;
1 kilogram of fresh carrots;
1 kilogram of onions;
tomato paste (tomato paste Tomato is very good for these purposes);
9% vinegar and salt;
vegetable oil for frying salad ingredients.

Recipe for zucchini caviar:

All vegetables must be peeled, finely chopped and separately fried in a pan.

Then all the fried vegetables are laid out in an electric harvester, crushed again and mixed with the addition of salt. Then you need to put the whole mass, similar to mashed potatoes, in a cauldron or pan with a double bottom. Simmer on the smallest fire for about forty minutes.

After twenty minutes of languishing in mashed potatoes, you need to add three tablespoons of tomato paste and one tablespoon of vinegar. Don't forget to stir the caviar. While it is stewing, the mass turns out to be quite thick and can burn a little without stirring. After the caviar is stewed, place it hot in pre-sterilized jars. Screw on the lids, wrap in a cotton blanket.

Let the canned zucchini cool slowly. Try this recipe - it's delicious!

Tasty zucchini caviar for the winter

You will need:

white onion - 1 kg;
zucchini - 3 kg;
carrot - 1 kg;
tomato paste - 4 tbsp. l.;
salt - 2 tbsp. l.;
sugar - 1 tbsp. l.;
garlic - 7 cloves (this is if it is very large southern garlic, if small, then twice as much);
greens - parsley and fresh dill;
ground pepper.

Cooking method delicious caviar from zucchini for the winter:

Wash and clean all vegetables. Then cut into cubes fresh zucchini, rub the carrots (you can coarse grater), cut the white onion into thin rings.

Heat a frying pan with oil, put the zucchini in it. Fry over medium heat, stirring constantly. Then fry in the same oil. fresh onion. Carrots will be next in the pan. When each of the ingredients turns golden, chop the vegetables in a blender or pass everything together through a meat grinder or an electric processor. You will get a smooth puree. This puree should be put in a saucepan with the thickest walls, you can use a cauldron or a saucepan.

After you bring the semi-finished mass to a boil, reduce the fire a little and simmer for 40-45 minutes. Ten minutes before readiness, add sugar and salt, pepper and herbs to the mass. Do not forget to periodically stir what you are cooking.

Roll hot zucchini caviar into jars that have been sterilized in advance. Put the wrapped jars in the coolest place in the apartment to cool.

Homemade zucchini caviar with tomato paste

Ingredients for the dish:

3 small zucchini
4 bulbs
2 carrots
4 tbsp. spoons of tomato paste
3 garlic cloves
vegetable oil
black pepper and salt

The recipe for a simple homemade zucchini caviar

Peel the zucchini and cut into small cubes. Simmer in a saucepan with a little vegetable oil. Chop the onion as finely as possible and fry. Do the same with carrots. Put everything in a saucepan with a double bottom or a cauldron.

Add the right spices, salt. Simmer over low heat, stirring constantly for an hour. Then add the tomato paste and garlic, pre-chopped, to the puree and leave on the fire for another ten minutes. After cooking, grind the caviar with a blender and place in sterilized jars.

Recipe for zucchini caviar with carrots

So, to cook zucchini caviar, you need:

kilogram of onion
5 medium sized zucchini
tomato paste - 5 tablespoons
kilogram of carrots
150 grams of vegetable oil
salt and spices

How to cook:

Carrots need to be washed and rubbed on a coarse grater, onions also need to be washed, cut into not very small cubes. Next, you need to fry the onion or stew in oil over low heat. After that, it is necessary to fry the carrots and put them in one dish with onions.

Thoroughly wash the zucchini, cut into four parts, seeds - if there are large ones - be sure to remove them.

If the seeds are very young and soft, then nothing needs to be removed. The same applies to the peel - if it is hard, then it must be removed.

After that, cut the zucchini into cubes about a centimeter by a centimeter. Fry them in oil over very high heat for at least 10 minutes.

take a big enamel pan and put everything there, pour sauce and tomato paste. Your caviar should be stewed for at least half an hour over medium heat. Do not forget to stir the contents of the pan from time to time. Remove the mass from the heat, let it cool, and pass through a meat grinder. It is best to twist the caviar on a grid with large holes.

After the caviar has acquired the desired consistency, simmer it for about 20 minutes.

Zucchini caviar with bell pepper for the winter

You will need:

kilogram of onion;
5 kilograms of zucchini;
5 sweet bell peppers;
5 cloves of garlic;
2 tablespoons of vinegar 70%;
kilogram of carrots;
2 tablespoons of salt;
500 g of vegetable oil;
10 peppercorns;
half a glass of tomato sauce;
3 tablespoons of sugar.

How to cook:

You need to mince onions and zucchini, bell peppers and garlic. Then take the carrots, rub on a grater and stew in vegetable oil.

All products must be mixed well, add spices and garlic, tomato sauce and vegetable oil, simmer for 2 hours over very low heat, stirring constantly. Then you need to add peppercorns.
Transfer everything to sterilized jars, roll up and send to the cellar until winter.

Zucchini caviar for the winter without onions

To cook squash caviar for the winter without onions, you will need:

zucchini - 5.5 kg
garlic - 3 heads
hot pepper - 2 pods
tomato paste - 250 g
sunflower oil - 300 ml
acetic acid (70%) - 1.5 tbsp. l.
water - 500 ml
sugar - 1.5 tbsp.
salt - 3 tbsp. l.

How to cook squash caviar for the winter without onions:

Wash the zucchini, dry it, cut into small pieces. If young, so-called "dairy" vegetables are used to prepare caviar, then 5 kg of the product should be taken for this recipe. If the zucchini is well ripened, we take 5 and a half kilograms, since part of the weight will go away along with the hard peel and seeds, which, of course, should be removed.

pods hot pepper wash, clean from the stalks and seeds. Zucchini and hot peppers pass through a meat grinder. Pour the resulting puree into a large saucepan.

Place the tomato paste in a medium bowl, add water and stir well. Pour the resulting mixture into squash puree. Add sunflower oil, sugar and salt to the pan with future caviar, mix all the ingredients thoroughly. Place the pan with the workpiece on the stove and simmer the caviar for 1.5 hours over medium heat. To avoid burning, do not forget to periodically stir the vegetable puree.

Peel the garlic and pass through a press (as an option, you can grate it on a fine grater). 10 minutes before the end of cooking, add chopped garlic to the caviar and acetic acid. Stir the workpiece again, let the dish boil for 10 minutes, then remove the pan from the heat.

Put the finished zucchini caviar into pre-prepared (sterilized) jars, cover with metal lids (also pre-sterilized) and roll up. Turn the jars upside down, wrap well and leave to cool completely. For subsequent storage, place jars with cooled caviar in a refrigerator or cellar.

In the process of preparing zucchini caviar according to this recipe, you can change the amount of garlic and hot pepper at your discretion. Even if you absolutely do not accept spicy food, you can simply refuse to add hot pepper to this workpiece, and minimize the amount of garlic - for flavor.

Zucchini caviar with chili ketchup

To cook zucchini caviar with chili ketchup, you will need:

zucchini - 1 kg;
onion - 170 g;
sunflower oil - 40 ml;
tomato paste - 85 g;
mayonnaise - 85 g;
chili ketchup - 50 g;
vinegar - ½ - 1 tbsp. l.;
sugar;
salt.

How to cook squash caviar with chili ketchup:

Wash young zucchini, dry, cut into pieces. If large, well-ripened vegetables are used to prepare caviar, the peel and seeds should be removed. Peel the onion from the husk, cut into quarters.

Pass the prepared zucchini and onions through a meat grinder or chop with a blender. Transfer the resulting vegetable mass to a cast-iron cauldron, add sunflower oil, sugar and salt to taste, mix well. Place the cauldron on the stove and cook the caviar over low heat for 1 hour.

After 2 hours, add tomato paste, mayonnaise and chili ketchup to the vegetable mass. Mix the caviar again and cook for another 1.5-2 hours. Pour vinegar into the cauldron with caviar, mix and cook for another 15 minutes.

While zucchini caviar is being cooked, prepare (sterilize) jars and lids. To sterilize jars, you can use a saucepan with hot water, oven, microwave, convection oven, slow cooker, steamer or dishwasher.

Arrange hot zucchini caviar in previously prepared jars, cover with lids, roll up. Turn jars of zucchini caviar upside down and leave to cool completely.

To prepare zucchini caviar, you can use a cast-iron cauldron, a large saucepan or a saucepan with a thick bottom and walls. It is in such dishes that the vegetable mass will warm up evenly and will not burn. Do not forget to stir the caviar periodically during cooking.

In order to make zucchini caviar more tasty and fragrant, during the cooking process, you can add a small amount of chopped garlic, finely chopped dill, parsley, celery, cilantro, ground black pepper or any spices to your taste. By the way, focusing on the taste preferences of your family, you can also change the amount of chili ketchup added to the dish (for lovers spicy dishes the amount of chili ketchup can be increased by 2-3 times).

Diet squash caviar

To prepare diet squash caviar, you will need:

zucchini - 1 kg;
large carrots - 1 pc.;
large bulb - 1 pc.;
tomato juice- 500 ml;
salt - to taste;
ground black pepper - to taste.

How to cook diet squash caviar:

We wash and peel the zucchini, then rub it on a fine grater.
We heat the saucepan (pot, cauldron, I use cast iron pan with high sides - very comfortable).
We spread the zucchini in a pan, close the lid and simmer until the volume of vegetables is halved.
We clean the onion, cut it very finely. Carrots are also washed and peeled, three on a very fine grater.
Add onions and carrots to zucchini, mix, cover with a lid and leave to simmer for 15-20 minutes.
After the time has elapsed, pour tomato juice into the zucchini caviar, bring the mass to a boil, salt and pepper. If the caviar is ready, then we lay it out in jars, if not, then we simmer until cooked.

Tomato juice is better to use homemade, not packaged. If it is not at hand, then I take 2-3 large tomatoes, peel them and pass them through a meat grinder. You need to add tomatoes a little earlier than tomato juice.

Both options do not require sterilization of blanks. We lay out hot caviar in sterilized jars and roll it up. Store in a dark place at room temperature.

The main composition of the snack pleases with budget vegetables - zucchini, carrots, onions. Easy to buy, low price and absolutely understandable taste. An ideal choice for processing a rich harvest, with a nostalgic touch of a happy childhood. After all, we also remember sandwiches and potatoes, accompanied by caviar from zucchini.

For both pieces. Use any sterilization method: oven, steam, microwave. Just cover the lids with boiling water.

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Zucchini caviar with tomato paste

simple and quick recipe for the winter. The case when at home, without sterilization, a snack is obtained that effortlessly competes with the sample as in the store. At the same time, you are completely confident in the composition. No dubious stabilizers and mysterious E-nis.

Cooking time - up to 1 hour

We need:

All vegetables are weighed clean.

Zucchini - 2-2.5 kg
Carrots - 4-5 pcs. (0.9-1 kg)
Onion - 2-3 pcs. (0.9-1 kg)
Tomato paste - 100-120 g (4-5 tablespoons)
Sunflower oil (odorless) - 140 ml (9-10 tablespoons)
Black pepper (ground) - 2 pinches
Salt (coarsely ground, pure) - up to 1.5-2 teaspoons (to taste)
Sugar - 1-2 tbsp. spoons (optional)
Vinegar (table, 9%) - 1 tbsp. spoon (optional)

Important details:

This amount will make 4 jars of 500 ml. We advise you to roll up a maximum of 700 ml containers.
To be sure of the exit, take large quantity list of ingredients. On extreme case you will have a little caviar left for dinner. It is delicious even when warm.
If you need a percussion batch of jars (6, 8 ...), multiply the components accordingly - by 3, 4, etc.
We choose domestic, high-quality, thick tomato paste.

How to cook.

We use any zucchini: wash and clean from the skin. We leave the young ones with seeds, from the old ones, slightly overripe, we remove the core with seeds.

Three vegetables large. Your choice: a large regular grater, a vegetable attachment in a meat grinder or a food processor.

My carrots, clean and also rub - similarly to zucchini. Onion clean and cut small cube.

We put all the prepared vegetables in a bowl where we will stew the caviar, and add all the oil. Use a convenient way for you - a saucepan on the stove or a slow cooker. Zucchini caviar according to this recipe always turns out “You will lick your fingers!”.

Usually only the heat treatment time differs so that all vegetables become soft.

With moderate heating on the stove - 40-60 minutes, periodically mixing with movements from the bottom up.
In a slow cooker, the “Stew” or “Baking” mode is from 35 to 45 minutes.

After removing from heating, grind the vegetables to the desired consistency. We love to work with a blender, a regular submersible will do. Uniform texture or small pieces - your choice.

Add in the tomato paste and mix well. You can salt - 1 pinch, be sure to take a sample after each. If the tomato paste is sour, you may need sugar. Add black pepper, freshly ground is better, but be careful: it is the most spicy.

At this stage, focus on your taste. To try, bringing to a subjective ideal - the privilege of artists!

Having finished with the additives, we return the almost ready zucchini caviar to the dishes for heating and boil for another 10-15 minutes at a low boil. Attention! Consider from the start of gurgling.

Note: profitable accents.

By the end of cooking, you can add 2-3 cloves of garlic (pass through a press). Or a couple of tablespoons of chopped herbs without a slide (dill, parsley).
It will also be logical to add vinegar 5-10 minutes before removing from heat - up to 1 tbsp. spoon for the indicated ingredients. This will increase the shelf life of the finished caviar and, most likely, will require mandatory adjustment for sweetness. We throw a pinch of sugar, stir, try. This is how we bring it to taste.

We lay out the finished hot caviar on dry sterilized jars(2 pieces of 500 ml) - under the very top. We close with the usual lids (self-tightening or simple under the seaming key). We turn the jars over and wrap them for slow cooling. After 24 hours, store in a dark cabinet.

Roasted zucchini caviar with tomatoes and bell peppers

Another sample from the “must have” collection among elementary blanks, wonderful in taste and price. A little patience will do. Vegetables we will pre fry separately. In addition to the main ones, we need tomatoes and bell peppers.

All the hard work is not in vain! This zucchini caviar turns out to be exactly the kind that will not do without finger licking and life-affirming smacking when tasting in the family circle. Uninhibited delight is the best praise for the hostess.
Let's cook!

Time - 1 hour 20 minutes

For 1 liter of caviar we need:

Vegetables are weighed clean
Zucchini - 1 kg
Tomatoes - 300 g
Bulgarian pepper - 300 g
Carrot - 200 g
Onion - 100-150 g
Garlic - 3-4 cloves
Sugar - 1 tbsp. spoon
Salt - 2 teaspoons
Citric acid - ¼ teaspoon (dilute in 1 tablespoon of water)
Vegetable oil for frying
Black pepper (ground) - to taste

Important details:

Better roll up in 2 jars of 500 ml. Need more? proportionally increase the components.
Choose juicy and not the cheapest tomatoes and bell peppers. The latter must be red, orange or yellow, be sure with thick walls to make it easier to clean.

Preparing vegetables.

Everything is as usual with zucchini: we just clean the young ones, and cut out the seeds from the old ones. We cut the main character into medium-sized cubes, so fry faster.

Tomatoes need to be peeled. A couple of notches crosswise with a knife and pour over the tomatoes with boiling water, leaving them in hot water for 1-2 minutes. Then in cold water and easily remove the skin by prying it with a knife. And cut into cubes again.

Pepper (sweet and thick-walled!) is more difficult to peel, but it is desirable to do so. After we remove the seeds and white membranes and cut the pepper into a medium-sized cube.

Without fanaticism!

If you're too lazy to mess around, bell pepper may not be cleaned. But then, at the penultimate stage, puree the caviar to a completely homogeneous texture without any bits. You will need a blender from 600 rpm.

For the patient three ways of cleaning bell pepper from the skin.

First - we clean the pepper with a very sharp vegetable peeler, with a minimum capture of the pulp.
The second - we load the peppers into the oven preheated to 180 degrees, keep it there for 20-30 minutes. Then we take it out and put it in a tightly closed pan or plastic bag. The pepper will cool down, and at the same time a thin skin will come off. It is easy to put on and take off.
The third way is for owners gas stoves: put the pepper on the burner and burn it on an open fire from all sides. Do not be afraid, tan marks are formed to black. We hide the pepper in a bag for 10 minutes (tie up!) And we take out the vegetable in the "wrinkles" and black bubble scales in place of the marks. This is the skin that is easy to scrape off with a knife.

Finely chop the garlic. Onions and carrots remained, the preparation of which is obvious: we clean and chop into cubes. Grater Berner always helps us out.

For frying, it is best to cut all vegetables in approximately the same size. But you can save time and grate the carrots, and push the garlic through a press.

Roasting vegetables for caviar.

The beauty of this zucchini story is that we fry the vegetables separately. Their flavor accents are better revealed there, and the finished snack turns out to be more saturated.

Pour a little oil into a deep comfortable frying pan and fry 3-5 minutes each ingredient. Onions and garlic can be combined.

You can work in several pans at once. Or put vegetables in one pan one after another, adding oil in small portions. We need moderate fire and constant stirring. Alas, the taste of burnt vegetables will be felt in ready dish.

Stew, puree, boil and close in jars.

Sauteed vegetables are collected together in one saucepan and seasoned all seasonings- salt, pepper, sugar and citric acid dissolved in water. The quantities in the recipe are arbitrary. In the next step, you will taste the pureed mass and you can add any of the seasonings.

Stew seasoned vegetables for seaming on low heat under a lid- 1 hour . Stir regularly so that it doesn't burn. For caviar, which we prepare for the table, 40 minutes of languor is enough.

Prepared vegetables mash. Blender - great helper! We shift into a bowl, scroll in mashed potatoes at low, and then at high speed and try. Here he is! another moment bringing to taste- for personal preference. You can use whatever you like, including greens.

To remove excess moisture puree from a blender return to saucepan and hold on a low boil for another 5 minutes. Be sure to try, and, if necessary, again add a whisper of sugar / salt / acid.

Caviar is ready! Sterilized jars are waiting for her. We'll get around again without sterilization. We loaded hot caviar into jars, screwed on the lid (tfist-off or with a typewriter) and put it upside down under insulation for 1 day.

Leave some snacks to try. Important nuance: the taste is maximally revealed after infusion in the refrigerator - 1 day, in a tightly closed jar. So you will see for yourself that the recipe for zucchini caviar for the winter with frying the components will give odds to the store. It's hard not to lick your fingers while tasting your favorite snack!

We will be glad to know best secrets that you are using.

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