Zucchini caviar is the most delicious with tomatoes. Zucchini caviar with tomato paste

Hello my lovely hosts. Don't miss the chance to stock up various snacks, salads and pickles from vegetables. Be sure to scroll through our section at this link: (there are the best recipes). In past issues, we considered (simply, real jam!).

And today, we continue the topic delicious preparations from zucchini, and to your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, however, it must include zucchini and tomatoes, but the latter can be replaced with purchased or homemade tomato paste.

Good news for those who are losing weight, zucchini caviar contains a minimum of calories, so it can be included in daily diet no limit. It will not cause any harm to the figure.

So, let's begin…

Zucchini caviar for the winter - you will lick your fingers!

You like shop caviar from zucchini? If yes, then you can cook it yourself. The lunch will be even tastier. This recipe allows you to make a blank in a short time.

Ingredients:

• 1.5 kg of peeled zucchini.
• 250 gr carrots.
• 150 gr canned tomato paste.
• 250 gr onions.
• 100 ml sunflower oil.
• 3 cloves of garlic.
• 1 tbsp 9% vinegar.
• Sugar, salt, pepper to taste.

Step by step cooking

Thoroughly wash the zucchini, peel them from the skin. If there are large seeds, and the core is very soft, then they must be removed. Cut the vegetable into random pieces. Young zucchini have a thin skin and dense flesh, so they are easy to wash.

Then grind onion and carrots. After that, the vegetables should be passed through a meat grinder.

Put thick-walled and enamelware with food on the stove, add odorless vegetable oil, mix and bring to a boil over medium heat. Switch to the minimum heat mode, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the container. Jars can be steam sterilized for 5 minutes, and the lids can simply be boiled.

Remove saucepan from stove. To give the caviar a delicate structure, it is recommended to kill it with a blender. But this is not required.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only a good color, but also a taste. Stir and wait until it boils, then add granulated sugar and edible salt. You can add red and black pepper if you like. Cook for about 20 minutes with the lid ajar.

If you want to do more caviar you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic to it. Arrange caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped, cleaned in a dark place. When it has cooled completely, it can be stored in a cellar, refrigerator or pantry at room temperature.

The best recipe for zucchini caviar for the winter through a meat grinder

One of the most delicious ways preparation of caviar for preservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

• 3 kg of zucchini.
• 1 kg of carrots.
• 1 kg of onions.
• Sunflower oil for frying.
• 2.5 tsp salt.
• 3 tablespoons of tomato paste.
• 1.5 tbsp 9% vinegar.

Cooking process.

Cut the zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still dairy. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise, they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of zucchini appetizers, which were made in the USSR.

Peel onion, wash running water, and chop into pieces or half rings, as desired.

Grate carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, put the zucchini in a bowl. The lid must be covered. You need to simmer the vegetable for 30 minutes. When the fruits become soft, shift them into a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Send the onion to the empty pan. You also need to cook for half an hour, but you need to make sure that it does not burn. Transfer to a separate plate.

Carrot is hard vegetable, so it needs to be stewed a little longer, about 40-50 minutes.

When the vegetables have cooled down a bit, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to work for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a heavy-bottomed saucepan so that the dish does not burn. Put it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the workpiece at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Mix everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end, add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour zucchini caviar into glass jars, which must first be sterilized. Roll up with a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Zucchini caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. Products are recommended to be weighed already prepared. That is, they must be cleaned, cut the stalk from the tomato, remove the seeds from the zucchini. From the specified amount of products, 1 liter of caviar is obtained. You can add garlic if you like, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

• 1 kg ripe zucchini.
• 300 gr fleshy tomatoes.
• 2 onion heads.
• 2 medium sized carrots
• 3 tsp sugar.
• 1 tsp salt.
• 60 ml sunflower oil.

Cooking method

Cut all vegetables into equal pieces. To begin with, divide the tomatoes into two parts. Heat the vegetable oil in a heavy-walled frying pan, and first fry the onion in it, it will be enough for 1 minute. Then add carrots and saute for about 3 minutes. Put the zucchini, and fry for another 5 minutes. All this can be done in a saucepan, but if it is enameled, non-stick and thick-walled, otherwise, there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Salt everything and mix. Simmer with lid closed until fully prepared. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off, it must be removed. Readiness check on the carrot, as it needs more time.

Pass the stewed vegetables through a meat grinder or chop with a blender. Transfer everything to a saucepan, add a small amount of granulated sugar, if desired, dry garlic. Mix well until a homogeneous mass is obtained.

To put on medium fire so that the caviar boils, then cook it for about 5 minutes on the minimum mode so that it warms up well. It is better not to leave the stove, and stir constantly so that it does not burn.

Advice! cook squash appetizer it is better in a tall saucepan, because after boiling, the caviar starts to shoot, and can splatter the entire stove and hostess.

You need to lay out the game in sterilized jars while hot. If you use a funnel, then it must also be boiled.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish is very tasty.

Zucchini caviar with mayonnaise. simple recipe

For cooking squash billet you can use mayonnaise. In this case, the color of the caviar will be more delicate. This appetizer goes well with almost any meal.

Ingredients:

• 3 kg of peeled zucchini.
• 250 gr tomato paste.
• 250 gr mayonnaise.
• 5 cloves of garlic.
• 1 tbsp salt.
• 100 grams of sugar.
• 100 ml sunflower oil.
• 1.5 tablespoons of vinegar.

The process of preparing caviar

Send zucchini gruel to the pan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything, put on the stove. When the vegetables boil, they need to be stewed for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! delicious caviar mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized by any convenient way: in the microwave, oven, dishwasher, boiling water.

Banks roll up, turn over and wrap. When the workpiece has cooled down, it is recommended to store it in a cool place.

The most delicious squash caviar

Consider another recipe for harvesting for the winter very healthy dish. If you make your own caviar at least once, you will never buy it in the store again.

Ingredients:

• 1.5 kg of zucchini.
• 0.5 kg of onions.
• 1.5 kg of carrots.
• 1 tbsp edible salt.
• 1 tsp sugar.
• 2 tbsp tomato paste.
• Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them, and also remove all the seeds. Cut fruit into squares.

Wash, peel and chop carrots coarse grater. Transfer to a separate bowl and set aside for a while.

Onions, also need to be peeled, and cut into ¼ rings.

Put a cauldron or a frying pan with a thick bottom on medium heat. Heat up in a bowl sunflower oil and send zucchini into it. Simmer the vegetable until fully cooked with the lid closed so that it starts up the juice.

Saute the onion on the other burner. The main thing is not to get involved in the process. Vegetables should be cooked until translucent.

Carrots can be fried with onions or in a separate frying pan to speed up the cooking process.

When all the products are ready, they should be chopped in a blender.

Send chopped vegetables to a separate pan. Add salt, tomato paste, granulated sugar. You can add a couple of garlic cloves if you like. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turned out to be too liquid, then you need to cook for another 15 minutes.

After that, the snack needs to be rolled up in a bank. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understood, there is great amount recipes that differ in composition and cooking time. If desired, fresh herbs and various seasonings can be added to zucchini caviar.

Squash caviar- it is very tasty and very popular since the days of Soviet Union. Only then the situation was different, there were few products in stores, everything was in the strictest shortage, and squash caviar was at least a dime a dozen. Such an appetizer was in the authority of both the plumber and the engineer at the plant. Now we have retail chains, hypermarkets and an abundance of goods, but here gourmet caviar from zucchini we try to prepare with our own hands yes in large quantities enough for the winter. And if you look in the culinary notebooks of the hostesses, then for sure everyone will find zucchini caviar with tomatoes. Someone got the recipe from their mother or grandmother, and someone read it on the Internet or spied on TV (now this is not a problem - we are taught to cook deliciously by many media). And I want to offer you my version, tested repeatedly. Zucchini caviar with tomatoes and peppers is not difficult to prepare, but it turns out spicy and satisfying, especially with fresh white bread.

Ingredients:

• zucchini - 1 kg,
• sweet pepper - 2 pieces,
• onions - 0.5 kg,
• carrots - 0.5 kg,
• vegetable oil - 120 ml,
• tomatoes - 1 kg,
• garlic - 4 cloves,
• salt - 1 tbsp. l.,
• granulated sugar - 2 tbsp. l.,
• apple cider vinegar - 2 tbsp. l.

How to cook zucchini caviar with tomatoes and peppers:

1. Wash all vegetables thoroughly. Cut off the stems and stems of the zucchini and cut them into medium cubes. Remove the seeds from the peppers, and cut the pulp itself into medium-sized cubes. It is enough to cut the onion for caviar into half rings, and rub the carrot with large chips. Prepare the tomatoes like this - boil water in a saucepan and alternately lower the tomatoes into it, hold for half a minute, remove, and then remove the skin. Cut the vegetables prepared in this way into small pieces.

2. Take a deep frying pan (or stewpan), heat vegetable oil in it and fry the zucchini until half cooked. Now put the carrot, onion and pepper, mix and continue to fry everything together for about 10 minutes. During this time, peel and chop the garlic cloves. Add tomato slices, garlic, mix and simmer for another 10 minutes.

3. Now scroll the resulting vegetable mass in a blender to a puree state. Salt, add vinegar and sugar, mix everything well. Transfer the caviar from zucchini and tomatoes to a saucepan or basin, put on a small fire and boil for 20 minutes, stirring constantly so that nothing burns.

4. Put the finished caviar into hot jars, but first sterilize them well. Roll them up metal lids, turn upside down, wrap well with a warm blanket. In this position, jars of caviar and keep until completely cooled. Then lower the resulting zucchini caviar with tomatoes and sweet peppers into the cellar for the winter.

Adviсe:

- try to use young zucchini so that they do not have mature seeds yet, and the skin is soft;

In my childhood, my mother cooked marrow caviar often, and in the store there was mega-delicious marrow caviar. Now I tried to buy it in a store more than once - the taste is not at all the same, or it’s not edible.

I had to remember and prepare myself. Moreover, now everything for this is available and it is not difficult to cook.

If you make the best use of working time, then it takes only 30-40 minutes to process vegetables and fry + about 2 hours on low heat for boiling, periodically approach and stir so as not to burn.

So, we need vegetables, oil for frying and salt and pepper.

My zucchini, peel, if there are large hard seeds, then remove.

Cut into pieces and fry in a preheated pan with oil in portions (it turned out 2-3 times).

Fry, simmer the zucchini for about 10 minutes until soft and light crust and put in large saucepan:

At this time, cut onion hands.

So that the onion does not splatter and my eyes do not cry, I salt the board and cut sharp knife. The splashes remain in the salt.

Onions are also passivated in a small amount vegetable oil.

My carrots, peel, three on a coarse grater.

And we also pass it in a pan.

While the carrots are stewing, pour boiling water over the tomatoes.

After that, the skin is easily removed.

Making it with a blender tomato juice(I immediately salted)

Add the tomato juice to the rest of the vegetables and beat.

Already at this stage, zucchini caviar is very tasty with fresh tomatoes.
I could not resist and set aside some to eat without additional heat treatment.

I decided to bring the rest to mind and still roll up at least something from this party.
We put on a small fire and boil for about 2 hours, if the volume is large, then up to 3 hours.

Toward the end of cooking, taste for salt and pepper.

Add 1 tbsp. a spoonful of 9% vinegar, mix, cook for a couple of minutes and pour hot into sterilized jars.

Turn upside down, wrap and leave until the morning.

Properly sealed jars keep well at room temperature.

Bon appetit!

Cooking time: PT01H30M 1h 30m

A few years ago I decided to pay more attention healthy eating and reviewed our entire diet. As it turned out, I did a lot of things completely wrong, and it's good that we have good health, and we did not significantly spoil it.
At the same time, I began to look for new recipes for dishes that, according to nutritionists, are more beneficial to health. This even applied to conservation, which is why I liked the recipe for zucchini caviar so much, which does not need to use a lot of spices, as well as vinegar. True, there were doubts that such an appetizer would not be so tasty or would be poorly stored, but in the first year all my doubts dissipated, since we all liked the caviar very much, it was so appetizing, tender with natural vegetable flavor. Tomatoes, which are part of the vegetable composition, are excellent preservatives in themselves, so we ate caviar with pleasure until spring and waited for the new vegetable season to make a new portion of our favorite snack. My favorite is it's quite simple.
What I especially like about making caviar is the technology. Everything is very simple and does not cause any particular difficulties: the vegetables need to be washed, cut arbitrarily, then twisted in a meat grinder with a large grate. In fact, the main work ends here, because then you just need to add salt, oil, granulated sugar to the vegetable mass and cook it on a slight heat for 40-45 minutes. Then transfer to processed jars and close with lids, rolling or twisting.
So, if you are interested in this zucchini caviar with tomatoes for the winter, a recipe through a meat grinder, I highly recommend it, while there are still in the beds fresh vegetables and you can make several servings of such caviar for the winter. You can also cook other caviar, for example.



Ingredients:

- zucchini fruit (possibly overripe) - 1.5 kg.,
- ripe tomato fruit - 2 kg.,
- turnip onion (yellow) - 0.5 kg.,
- carrots (juicy, bright) - 0.5 kg.,
- vegetable oil - 250 ml.,
- white sugar sand - 5 tablespoons,
- kitchen salt - 2.5 tbsp.




We wash the vegetables from dirt, wipe dry. Next, cut the zucchini into small pieces.
We cut the peeled carrots, as it is more convenient for us.
We clean the onion from the husk and cut it.
We cut the tomatoes in half so that it is more convenient to remove the place of attachment of the stalk with white pulp, then cut them into slices.




Using a meat grinder, we twist the prepared vegetables into a puree.




Pour in the norm of kitchen salt and granulated sugar.




Next, we introduce purified sunflower oil and small fire cook caviar, stirring constantly, somewhere around 40-45 minutes.




We transfer the caviar to prepared sterilized jars while it is still hot, and immediately roll them up with lids. If you have a catastrophic lack of time, then you can cook very quickly.
To keep warm and keep the caviar cool for a long time, we cover the jars with a blanket. After a day, we transfer the jars to the place where the caviar from zucchini and tomato for the winter will be stored without problems for the whole winter.
Bon appetit!

Many of us love to diversify our table. delicious meals. Zucchini caviar with tomatoes will perfectly complement the menu. It will be good as an appetizer and salad, suitable for almost any type of dish. It does not require too much effort to prepare it, just choose a recipe that everyone in the household will like and surprise guests.

Zucchini caviar with tomatoes: standard

Compound:

• Zucchini - 1.5 kg
• Tomatoes - 1 kg
• Carrot - 0.5 kg
• Onion - 0.5 kg
• Sugar - 1 tbsp
• Salt - 2 tbsp.
• Vinegar - 2 tbsp.

Cooking:

1. Cut all the vegetables into large pieces and fry separately for vegetable oil.
2. The pieces should become soft.
3. Then process through a meat grinder, mix and cook for about 1.5 hours.
4. Before cooking, add salt, vinegar, sugar.

Zucchini caviar with tomatoes at home

Compound:

• Zucchini - 4 kg
• Tomatoes - 2 kg
• Vegetable oil - 1 l
• Bulgarian pepper - 2 kg
• Garlic - 600 g
• Carrot - 2 kg
• Sugar - 300 g
• Salt - 200 g
• Onion - 1 kg
• Vinegar - 2 tsp

Cooking:

1. Grind all ingredients. Pour the oil into the pan, heat it up, lower the onion there along with the carrots. Then garlic, pepper, zucchini, salt and sugar. Boil caviar for about an hour. Add vinegar at the end of cooking. glass jars sterilize and lay out the caviar and roll up.
2. In another option, take zucchini, onions, tomatoes, carrots and bell pepper in the same amount. Pass everything through a meat grinder separately. Then fry everything separately in 1 liter of vegetable oil. Boil for 2 hours, add 4 tbsp. spoons of salt and sugar - 6 tbsp. l. Put in jars and roll up.

Zucchini caviar with tomatoes: an industrial recipe

Compound:

• Zucchini - 1 kg
• Onion - 1 kg
• Tomatoes - 1 kg
• Salt - 2 tbsp.
• Sugar - 1 tbsp.
• Vegetable oil - 2 tbsp.
• Vinegar - 1 tbsp.
• Garlic - 3 cloves

Cooking:

1. Grind zucchini, onion, tomatoes in a meat grinder. Stew the resulting vegetable mass for 1.5 hours. Then pour in the marinade and bring to a boil. Then pour into jars.
2. The marinade is prepared in the proportion of salt - 2 tbsp. l., a glass of sugar and vegetable oil - 2 glasses. Add vinegar to the boiling marinade at the end and boil for another 5 minutes. You can add garlic.
3. store ready-made caviar V conventional banks under plastic lids in a cool place.

Zucchini caviar with tomato paste

Compound:

• Zucchini - 1 kg
• Onion - 200 g
• Salt - 1 tbsp.
• Mayonnaise - 150 ml
• Sugar - 1 tsp
• Vegetable oil - 80 ml
• Tomato paste - 200 g

Cooking:

1. Peel the zucchini, cut and scroll through a meat grinder along with onions.
2. Sprinkle salt, put mayonnaise, sugar, pour in vegetable oil and add prepared zucchini. Boil for 2 hours on low heat.
3. Add tomato paste and cook for another 30 minutes. Sort by banks.

Zucchini caviar with special tomatoes

Compound:

• Zucchini - 2 kg
• Onion - 300 g
• Carrot - 300 g
• Tomatoes - 0.5 kg
• Vegetable oil - 150 ml
• Salt - 2 tsp
• Ground black pepper - 1 tsp
• Sugar - 1 tsp

Cooking:

1. Cut the zucchini into medium-sized pieces. Chop onions, carrots and tomatoes. Take a large saucepan and add oil to it. Heat the pot over high heat.
2. Fry the onion until it becomes transparent. Then add carrots and simmer for 5 minutes. Then add tomatoes and zucchini. Simmer over high heat for 20 minutes.
3. Put pepper and salt. Reduce the temperature by 2 times and simmer for another hour. Then beat with a blender and again put on medium heat for an hour.
4. Arrange the caviar in jars, close the lid and let cool. Store in a cool place.

Fresh squash caviar with tomatoes

Compound:

• Zucchini - 2.5 kg
• Tomatoes - 1 kg
• Onion - 0.5 kg
• Carrot - 0.5 kg
• Sugar - 2 tsp
• Salt - 3 tsp
• Pepper - to taste
• Vinegar - 2 tsp
• Vegetable oil - 1 tbsp.

Cooking:

1. Wash and pass the zucchini through a meat grinder.
2. Chop onions and tomatoes and fry in oil.
3. Grate the carrots on a coarse grater. Mix it with onion and simmer for 15 minutes.
4. Add spices and simmer for 1.5 hours.
5. Put in jars and roll up.

Squash caviar with tomatoes exclusive

Compound:

• Zucchini - 3 kg
• Onion - 500 g
• Sunflower oil - 100 ml
• Salt - 1 tbsp.
• Sugar - 75 g
• Spicy ketchup - 250 g
• Mayonnaise - 250 g
• Tomato paste - 150 g

Cooking:

1. Scroll through the zucchini in a meat grinder. Then drain the liquid.
2. Cut the onion into cubes and fry. Add zucchini and simmer for 40 minutes.
3. Add all other ingredients and simmer for 30 minutes.
4. Lay on the banks and roll up.

Zucchini caviar with tomatoes and eggplant

Compound:

• Zucchini - 1 kg
• Tomatoes - 1 kg
• Eggplant - 400 g
• Carrot - 300 g
• Onion - 400 g
• Bulgarian pepper - 3 pcs
• Sugar - 1 tbsp
• Dill - 2 tbsp.
• Salt - to taste
• Tomato paste - 100 g
• Mayonnaise - 100 g
• Garlic - 4 cloves
• Sunflower oil - 150 g

Cooking:

1. Pass vegetables through a meat grinder. Cook on low heat for 1 hour.
2. After that, add salt, mayonnaise, garlic, tomatoes and vinegar.
3. Simmer for 40 minutes and stir often.
4. Spread the caviar in jars and wrap them with a blanket.

Zucchini caviar with tomatoes Autumn bouquet

Compound:

• Zucchini - 5 pcs
• Bulgarian pepper - 2-3 pieces
• Tomatoes - 5 pcs
• Bulb - 1 pc.
• Garlic - 5 cloves
• Lemon juice - 2 tbsp. l.
• Tomato juice - 4 tbsp. l.
• Ground black pepper and salt - to taste
• Vegetable oil - 1 tbsp.

Cooking:

1. Cut the tomatoes crosswise, pour them with boiling water for 2 minutes, then peel them.
2. Cut the tomatoes into cubes, fill them with juice and leave to infuse.
3. Peel the pepper and cut into cubes.
4. Peel the zucchini and chop.
5. Finely chop the garlic and onion and sauté in vegetable oil until soft.
6. Put the pepper and simmer for 5 minutes, then add the tomatoes. After 10 minutes, when they start up the juice, add the zucchini. Simmer 25 min. Then salt, pepper and add vinegar.
7. When the caviar has cooled, put it in the refrigerator for 12 hours.

Having prepared zucchini caviar with tomatoes, you will once again prove what you are good hostess and how you love to pamper your loved ones with delicious dishes. Enjoy your meal!