Uncle Ben's zucchini with tomatoes and peppers for the winter
Uncle Ben's zucchini sauce with tomatoes and peppers for the winter is a delicious thick sauce with chunks of vegetables that can be spread on crispy toast, seasoned with pasta or rice, or served as a side dish with meat, chicken, or fish.
Cooking time is 75 minutes. The ingredients listed in this recipe will make several half-liter jars.
Ingredients:
- zucchini – 1.5 kg;
- sweet pepper – 600 g;
- carrots – 150 g;
- tomato – 600 g;
- onion – 150 g;
- sunflower oil – 50 ml;
- apple cider vinegar - 30 ml;
- salt – 25 g;
- sugar to taste.
Making Uncle Bens with Zucchini and Tomatoes
Peel and chop the vegetables. A regular meat grinder or a food processor will work for this. Start with the onion: peel it and mince it.
Wash the carrots thoroughly, peel them, and either mince them or grate them on a fine vegetable grater.
Puree the red, fleshy tomatoes. Incidentally, there's an easy way to do this using a vegetable grater. Cut a thin slice from the back of the tomato and grate the pulp—you'll be left with the skin, which you should discard.
Peel the zucchini and cut it in half. Remove the seeds and finely chop the flesh. Add the chopped zucchini to the chopped ingredients.
Cut the sweet bell peppers in half. Remove the seeds and stems. Rinse the peppers under running water to remove any remaining seeds. Cut the flesh into thin strips.
Place the chopped vegetables in a saucepan, pour in the sunflower oil, add apple cider vinegar or wine vinegar, add plain salt, and fine white sugar to taste. Cover the saucepan and simmer over medium heat for 45 minutes after boiling.
Thoroughly wash the jars for the sauce and dry them in the oven (at about 100 degrees Celsius). Fill the jars with the sauce and seal tightly.
To store in a cool cellar, simply wrap the hot preparations in something warm for 10 hours, and after cooling, put them in the basement.
If you plan to store the sauce in your apartment, you need to sterilize half-liter jars in boiling water for 15 minutes.
