I tried this recipe for the first time last year. The appetizing billet was eaten before the middle of winter. Zucchini in tomato sauce turned out to be very tasty, so it was decided to cook them this way every season.
Ingredients
- Zucchini - 1 kg
- Tomatoes - 1 kg
- Garlic - 50 g
- Vegetable oil - 80 ml
- Vinegar - 60 ml
- Black Pepper - 6 peas
- Bay leaf - 2 pieces
- Ground coriander - 0,5 tsp.
- Sugar - 60 g
- Salt - 50 g
Step-by-step cooking recipe
Cut the zucchini into small pieces and place in a saucepan.
Peel the tomatoes and pass them through a juicer.
Pour the juice into a deep saucepan, add chopped garlic, butter, sugar, salt and spices. Boil for 10 minutes over low heat.
Add the zucchini, vinegar and cook for another 10 minutes.
Spread out in dry jars, roll up, turn upside down and wrap up for a day with a warm blanket.
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