A fantastic recipe for zucchini in tomato sauce for the winter
Zucchini can be a wonderful winter preserve. I suggest canning zucchini in tomato sauce for the winter – a fantastic recipe with photos, finger-licking good.They'll turn out delicious, juicy, and a little piquant. The canning process will appeal to lovers of pickles.
For the zucchini recipe you will need:
- 2.5 kilograms of zucchini;
- 700 grams of ripe tomatoes;
- 300 grams of carrots;
- 3-4 large onions;
- head of garlic;
- 100 grams of apples;
- 0.5 kilograms of sweet pepper;
- 200 milliliters of unrefined sunflower oil;
- 200 grams of apple cider vinegar;
- a teaspoon of ground pepper;
- 2 tablespoons of rock salt;
- 5 tablespoons of white sugar.
Sequence of preparation of zucchini in tomato sauce
Prepare all ingredients. Wash vegetables under running cold water. Cut apples into medium pieces.
Tomato, carrot, onion, pepper, and garlic should be chopped into approximately equal pieces.
Crush the garlic cloves.
All ingredients should be pureed. For this purpose, prepare a blender or food processor in advance.
Pour the liquid mixture into a saucepan. This mixture will serve as a topping for the zucchini. Add salt, sugar, and ground pepper to the pan. Place the saucepan on the stove. Bring the liquid to a boil.
Meanwhile, while the filling is boiling, cut the zucchini into small strips.
Add the zucchini pieces to the boiling mixture. Mix thoroughly. Simmer over low heat for exactly one hour. Stir frequently to prevent burning.
Five minutes before the end of cooking, pour vinegar and oil into the pan. Stir everything very well.
Sterilize the jars. Pour the hot salad into the jars. Seal the jars tightly with boiled lids. The zucchini salad in tomato sauce is ready. Enjoy!
