This simple and very favorite recipe came to me from my grandmother. Squash caviar with tomato paste turns out to be tender, fragrant, with a pleasant structure. Much tastier than store-bought! I like to just spread on bread - you eat and it's like you're going back to childhood…
Ingredients
- Zucchini - 4 kg
- Carrots - 500 g
- Onion - 500 g
- Garlic - 10 cloves
- Parsley - 1 bundle
- Tomato paste - 400 ml
- Vegetable oil (refined) – for frying
- Wine vinegar (white) – 150 ml
- Salt - 2 art.l.
- Sugar - 1 glass
- Ground black pepper - 2 tsp.
Step-by-step cooking recipe
Wash the zucchini, peel and seeds, cut into medium cubes.
Finely chop the onion, grate the carrots on a coarse grater, chop the garlic and parsley.
Fry the zucchini in hot vegetable oil, then flip it into a colander so that the excess oil goes away.
In the frying pan in which the zucchini was cooked, add a little more oil and fry the onions and carrots over medium heat until soft.
Pass fried zucchini, onions and carrots through a meat grinder.
Then transfer the vegetable mass to a large cooking bowl, add salt, sugar, ground pepper, tomato paste and vinegar. Stir, bring to a boil and, with minimal heat, simmer for 2 hours, stirring occasionally.
5 minutes before cooking, add garlic and chopped parsley to the squash caviar.
Pour the hot caviar into pre-sterilized jars, roll it up, turn it upside down, wrap it up and leave it to cool completely.
