Zucchini caviar with fresh tomatoes. Zucchini caviar with tomatoes for the winter in the oven

Squash caviar- a popular and beloved dish by many. It is easily and quickly prepared from ingredients available to anyone. In addition, during the zucchini season, you can make blanks for whole year forward.

Zucchini caviar with tomatoes is good always and everywhere: on sandwiches, as an addition to pasta, cereals, mashed potatoes and just like independent dish on the table. By adding various new ingredients to it, you can interestingly diversify its taste and find your ideal option.

Secrets of successful caviar

Here are some simple tips to help you perfect your dish:

1. When the zucchini is young, there is no need to cut the skin and remove the seeds from it, as none of this will spoil the taste of your caviar. But if you take an already overripe vegetable, then you must definitely remove hard seeds from it and cut off the rough skin, otherwise tasteless hard pieces may come across in the finished product. At the same time, do not be afraid to use overripe zucchini in caviar, just peel them as indicated above. Your dish will definitely not lose anything from this, and you will not have to throw away a good and healthy product;
2. It may seem funny, but zucchini in caviar is not the main thing, since all other vegetables give the main taste. The flesh of the zucchini is by and large tasteless and acts as the basis in this recipe - the canvas on which other vegetables reveal their taste. Therefore, do not skimp on ingredients such as carrots, tomatoes and bell pepper, because it is due to them that zucchini caviar turns out so tasty;
3. Most recipes suggest cutting zucchini into cubes, but if you plan to grind zucchini caviar with a blender, then try another way. Grind the zucchini with a grater, salt and leave for 10 minutes until the vegetables start juice. Then squeeze the resulting mass (with your hands, through a sieve or gauze) and put the dry residue in the pan. This will save you time and energy. Small pieces cook faster, so during the cooking process you don’t have to boil the squash juice for a long and tedious time so that the caviar is not liquid. A nice addition is that finished product More will come out! Zucchini, after the juice comes out of them, take up less space, so there will be more of them in the pan, and the caviar itself will be thicker.

Basic recipe for zucchini caviar with tomatoes

Below is the most common example of a zucchini caviar recipe. You can change the amount of ingredients based on how much you are going to cook and change the proportions of vegetables to your liking.

You will need:

• 3-4 medium zucchini;
• 1 large carrot(or 2 medium);
• 1-2 bulbs;
• 2-3 ripe tomatoes;
• 1-2 sweet peppers;
• Approximately 2-3 tablespoons of vegetable oil;
• Salt, sugar, spices, herbs.

Wash all vegetables well and cut them into small cubes. To make it easier to remove the skin, it is better to scald the tomatoes.

Carrots can be grated coarse grater, but for uniformity of the look, it is recommended to cut it anyway.

Heat the oil in a deep frying pan and sauté the onion over medium heat until translucent. Then add peppers and carrots.

Let them fry a little together, then add the zucchini, mix, cover and leave for a few minutes. big fire for a couple more minutes. When the zucchini starts to juice and become a little soft, add the tomatoes.

Leave everything on high heat without a lid, simmer the caviar until the vegetables are cooked (but do not overcook them, otherwise they will “spread”!). squash juice, at the same time, should almost evaporate.

Salt and sugar (if you need to slightly sweeten and balance the taste) are best added a few minutes before cooking, and spices, herbs and garlic about 3-5 minutes before you remove the appetizer from the heat. It is better not to neglect garlic and add at least one small clove, since it is he who gives the dish a special, unique aroma. When the appetizer in the form of zucchini caviar with tomatoes is ready, let it cool under the lid for half an hour.

Appetizer of zucchini with eggplant and tomatoes

The composition and method of preparation of this dish are almost completely identical to the previous one. The only difference is, in fact, in the eggplant. They add something unusual to the dish, interesting taste and complement the rest of the vegetables well.

Take:

• 2 medium-sized zucchini;
• 2 eggplants;
• 1 large carrot;
• 1 onion;
• 2-3 tomatoes;
• 1-2 bell peppers;
• 10 ml of vegetable oil;
• Spices, herbs, garlic.

The recipe for zucchini caviar with tomatoes and eggplant is available to any hostess, there is nothing complicated about it.

If you are sure that the eggplant variety you are using is not bitter, then you can leave the skin and do not soak the eggplant to remove bitterness. In other cases, chopped and peeled eggplants are recommended to be left in cold salted water for half an hour.

Eggplants should be added during the cooking process along with zucchini or a couple of minutes earlier, since they cook approximately the same time. Such zucchini caviar with tomatoes and eggplants is ideally complemented by finely chopped greens.

Let your dish stand for a while under the lid so that it can reveal its flavor and aroma.

Zucchini caviar as store-bought for the winter with tomatoes

Store-bought caviar is most often understood as caviar with a homogeneous “grainy” consistency. There are two ways to cook such caviar at home and even save it for the winter.

Method number 1

It is necessary to grind with a blender until smooth the zucchini caviar with tomatoes, cooked according to basic recipe. In order to preserve it, simply add to the finished mass table vinegar and still hot, pour into pre-boiled jars.

Then close them with lids and leave wrapped in a blanket overnight. Of course, you can try to do without vinegar, so as not to spoil the taste of caviar, but then it is better to store it in the refrigerator.

Method number 2

You will need:

• 1 kg of zucchini;
• 0.6 kg of carrots;
• 0.4 kg of onion;
• 1/2 kg of tomatoes;
• 5-7 tablespoons of sunflower oil;
• Salt, sugar, pepper, garlic and herbs to taste.

Now we will describe in detail how to cook such zucchini caviar with tomatoes as in a store for the winter. This method is also extremely simple, so it allows you to harvest caviar for the winter in large quantities.

Scroll coarsely chopped vegetables through a meat grinder.

Salt, add butter and sugar (if desired) and place on the stove.

Once the mixture comes to a boil, turn the heat down to medium. Then cook the caviar for another 40-45 minutes, stirring occasionally.

You can add spices, herbs and garlic to the dish, but be sure to let the caviar boil for at least another 5 minutes after that. Add vinegar and pour the caviar into jars before it has time to cool.

Cooking in a multicooker

When you cook zucchini caviar in a slow cooker, you need to focus on the modes that are in your device. The process itself will not differ much from cooking using a pot or pan.

Take:

• 5 medium zucchini;
• 2 large carrots;
• 2 medium onions;
• 3-4 tomatoes;
• 2 bell peppers;
• A little vegetable oil;
• Salt, sugar, spices.

Fried zucchini caviar for the winter with tomatoes in a slow cooker is cooked quickly. To begin, put onions, bell peppers and carrots and fry, adding a little oil (use the “frying” or “baking” modes). When they are a little fried, add the rest of the vegetables, switch the multicooker to the "stewing" mode and leave for about an hour.

If you are worried about the calorie content of the product, then it is perfectly acceptable to remove the oil from the recipe. But if you prefer the taste fried caviar, then it is better to fry all the vegetables separately first.

Such caviar can also be twisted for the winter, using the tips from the section above.

Conclusion

• In general, cooking zucchini caviar will not give you special trouble and will take no more than an hour of time;
• So that this dish does not get tired, you can add various additional ingredients and experiment with the amount and proportions of the main products;
• The finished mass in consistency can be like store-bought (similar to mashed potatoes) or pieces;
• You can cook it different ways, both traditionally (in a frying pan or saucepan), and in a slow cooker;
• You can always preserve zucchini caviar with tomatoes for long-term storage for the winter and enjoy it even in the absence of seasonal vegetables.

Bon appetit!

Zucchini caviar is a simple, very affordable and at the same time popular dish.

Suitable for any type of side dishes, used for making sandwiches, as an independent product.

The recipe differs little, but the ingenuity of our housewives made it possible to create technologies for preparing these canned food in various kitchen appliances - from the classic Russian oven to the air grill.

Zucchini caviar with tomatoes for the winter - general principles of cooking

To get high-quality canned marrow caviar with tomatoes, you should not only strictly observe the proportions of the ingredients indicated in the recipe, but also adhere to certain rules and guidelines for preserving the product.

Harvesting vegetables and the process of cooking caviar:

For the preparation of caviar from zucchini, freshly picked, or not subject to long-term storage vegetables. Sluggish, putrefactive fruits are not recommended, even if the damaged areas can be removed.

Zucchini washed under running water cold water using a washcloth or brush. It is good to use a new clean sponge for washing dishes for this purpose. Trim the ends and cut off the skin, cut lengthwise into pieces, and then perform the cutting indicated in the recipe. Delicate skin in young zucchini, you can not remove, in more mature ones, seeds should be selected.

Carrots, onions washed under running water, clean and rinse again.

In peppers, after washing, the stalks are removed, the seed box is removed, and then the remains of the seeds are washed off under the tap.

The greens are sorted out, removing damaged, withered branches, washed, shaking off excess water and dried, spread out on a towel.

Salt and sugar are usually poured in a small amount, stirred, if necessary. required component fill up.

Long stewing of caviar makes it tastier and thicker.

Preparation of jars, lids:

For seaming it is recommended to use glass jars half-liter volume or liter. Tanks can be not only new, you can use cans from last year's seams. The main thing is that the dishes should be without visible cracks and crevices on the neck. Cracked jars may burst when laying out and sterilizing the finished product. The gaps will not allow the jar to be hermetically closed and it will “explode”.

Metal lacquered lids with a rubber seal are considered to be the most suitable for preservation for the winter. Twist-off lids are becoming popular today, but special threaded jars are needed for such lids.

Jars and lids must be thoroughly rinsed and degreased before use. It is not recommended to use degreasers for washing. chemicals just wash the containers and lids baking soda or laundry 72% soap in hot water and rinse well to remove any residue. detergent.

It is recommended to pack caviar in sterile jars, and the filled containers should be pasteurized, while half-liter ones warm up for about 20-25 minutes, liter ones forty minutes, without bringing the boiling point of water to 100 degrees. Optimal - 90 degrees.

Lids before seaming are boiled for ten minutes, dried and only then used.

You can close the cooked caviar and boiled nylon lids. The disadvantage of such a blank is that you have to store the jars at a low temperature in the refrigerator, and the shelf life is much shorter.

Fried zucchini caviar with tomatoes for the winter

Ingredients:

Fruits of vegetable marrows of a table grade, or zucchini - 3 kg;

Ripe tomatoes - 2 kg;

Salad white onion - 1 kg;

Sweet medium-sized carrots - 1 kg;

Refined sunflower, or olive oil;

At the discretion of sugar and salt, preferably large, garden;

Hand-ground black pepper.

Cooking method:

1. Cut young, not overripe zucchini into half rings, medium and small ones into rings.

2. Chop carrots into strips, cut lettuce and tomatoes into cubes.

3. Pieces of zucchini, lightly fry on both sides in refined oil.

4. Fry onions, carrots separately until amber color.

5. Sauté the tomatoes until softened and peeled off.

6. Grind the fried vegetables with a meat grinder with a rare mesh.

7. Received vegetable mix transfer to a wide bowl with a thick bottom.

8. Salt, pepper and bring to a boil.

9. At a low boil, evaporate excess liquid. This procedure will take approximately forty minutes, depending on what density you want to get caviar.

10. Arrange the cooked squash caviar in jars and immediately send it to be pasteurized.

11. Roll up the lids, set aside to cool upside down.

Zucchini caviar with tomatoes for the winter "Assorted"

Ingredients:

Tomatoes: Ripe, fleshy varieties - 800 gr.; Brown or green - 800 gr.;

Medium-sized ripe zucchini- two kilograms;

A kilogram of carrots;

Salad onion - 600 gr.;

Apple cider vinegar - 45 gr.;

Optional sugar and salt;

Any, odorless vegetable oil- half faceted glass;

Bitter pepper varieties "Chili" or "Spark";

Hand-ground black pepper - 1 teaspoon.

Cooking method:

1. Grind all prepared vegetables in a meat grinder.

2. Pour into a large bowl, salt to taste, add sugar.

3. Cook on low heat for about an hour and a half, with constant stirring.

4. Fifteen minutes before the end of cooking, pour in vinegar, oil, add black pepper, you can season with ground red to taste.

5. Pour the finished caviar into jars and roll up. Invert onto lids to cool.

Zucchini caviar with tomatoes for the winter in a slow cooker

Ingredients:

Young zucchini - 3 pieces, not very large;

Sweet fleshy pepper - 2 peppercorns;

Carrot - 1;

Bulb onion - 3 onions;

Peppercorns, own fresh grinding;

Coarse salt and unrefined granulated sugar;

Half measuring cup purified vegetable oil.

Cooking method:

1. Cut into small cubes, as far as possible, all prepared vegetables.

2. Pour vegetable oil into a slow cooker.

3. We set the "Baking" mode, in time for forty minutes.

4. Pour carrots, sweet peppers, onions into the bowl, close the lid and cook for twenty minutes.

5. Add chopped ripe tomatoes.

6. Salt, add sugar, pepper and mix. Put everything in a separate bowl.

7. Change the “Baking” mode to “Stew” for two hours, add chopped zucchini.

8. After the signal, put the zucchini in the mass previously prepared in the slow cooker. Grind until you get a smooth puree, and pour it back into the bowl.

9. Having set "Baking", cook until the moisture is completely evaporated, until the caviar acquires thick consistency.

10. Turn off the slow cooker, pour the caviar into jars.

11. Pasteurize the dishes with caviar and roll up the lids.

Zucchini caviar with tomatoes for the winter in an air grill

Ingredients:

Zucchini - 800 grams;

ripe tomatoes, any variety - 0.5 kilograms;

Carrot - 300 grams;

A couple of white lettuce bulbs;

Purified sunflower oil;

The taste is salt and sugar;

Seasonings, spices are not sharp, not too spicy.

9% table vinegar;

Cooking method:

1. Sauté onions and carrots cut into large pieces until they form golden brown.

2. Arrange zucchini on the lower grill of the air grill. In the heating mode of 250 degrees, bake the vegetable for ten minutes.

3. Add tomatoes to the zucchini, bake for another ten minutes.

4. Remove vegetables and cool slightly.

5. Remove the skin that can be easily separated after processing from the cooled tomatoes and zucchini, combine with fried root crops, grind into puree by any method.

6. Add spices, sugar, add salt and mix.

7. We put in sterile jars, cover, without rolling, with lids. We put it in the air fryer.

8. Install temperature regime about 180 degrees for a period of 20 minutes.

9. At the end of the work, immediately after the signal, we take out the canned food, add a little less than a teaspoon of vinegar to each jar and roll up the lids.

Caviar from zucchini with tomatoes for the winter "Teschin language"

Ingredients:

Zucchini, pulp - 2.5 kilograms;

Bulgarian pepper - 4 peppers;

Ripe tomatoes - 400 grams;

Hot pepper- 1 peppercorn, if possible, choose not very spicy and increase the amount;

Vinegar 6% - 50 ml.;

Deodorized sunflower oil - 190 grams;

Garlic - cloves 1/2 faceted glass.

Cooking method:

1. Using a processor, chop tomatoes, zucchini pulp, Bulgarian and hot peppers.

2. Pour into a container with a thick bottom, add butter and sugar, salt, mix.

3. Boil until thick. At the end of cooking, add crushed, or crushed garlic, vinegar. Stirring, boil for a couple more minutes and remove from heat.

4. Pour into prepared containers and roll up.

Zucchini caviar with tomatoes for the winter in the oven

Ingredients:

1. Two medium-sized zucchini;

2. Four ripe tomatoes;

3. One sweet pepper;

4. One large carrot;

5. Three cloves of garlic;

6. Dried basil, hand-ground black pepper, coarse salt and unrefined sugar;

7. 60 gr. olive or vegetable refined oil.

Cooking method:

1. Zucchini, carrots, peppers, onions, garlic cut into small pieces.

2. Place all vegetables in a container prepared for cooking caviar.

3. Add granulated sugar, dried basil, pepper, taking a sample and add salt.

4. Turn on the oven. When the temperature oven reaches 180 degrees, place a bowl with caviar in it.

5. Bake for approximately one hour.

6. With this method of harvesting, caviar should be periodically stirred during cooking so that it does not burn on top.

7. Grind softened vegetables with a processor or grind through a sieve with small cells.

8. Put back in the oven for fifteen minutes.

9. Place hot in already prepared jars. Pour 9% vinegar on top, on the floor liter jar one teaspoon, in a liter - one tablespoon.

10. Cover with dry lids, roll up.

Zucchini caviar with tomatoes for the winter "Mushroom Taste"

Ingredients:

Young tender zucchini, any grade - 1 kg;

Mushrooms, champignons - 0.5 kg;

Maximum ripeness tomatoes - 500 gr.;

Two onion heads;

Two large cloves of garlic;

sweet carrot medium size;

Bell pepper pepper;

A tablespoon of tomato puree, or thick, mild ketchup;

Juice of half a thin-skinned lemon;

Sugar sand;

A mixture of red and black ground peppers;

Refined vegetable oil;

Dill, greens - a couple of fluffy twigs.

Cooking method:

1. Bell pepper, zucchini, carrots chop on a coarse grater.

2. Chop the onion into half rings.

3. Remove the skin from the blanched tomatoes.

4. Cut mushrooms small pieces, and fry until the disappearance of the released liquid in vegetable oil in a pan.

5. Put the mushrooms in a separate bowl.

6. Put carrots, onions, peppers, tomatoes, zucchini in the same pan and simmer for half an hour.

7. You can add vegetable oil during stewing, if necessary.

8. Fifteen minutes after stewing, add reserved mushrooms, tomato puree, chopped garlic, spices and finely chopped dill, pour over lemon juice.

9. Stew for another twenty minutes and remove from the stove.

10. Pack hot caviar in jars and seal with polyethylene lids.

11. Store in the basement or refrigerator.

Zucchini caviar with tomatoes for the winter "Royal"

Ingredients:

Zucchini pulp - 4.5 kg;

"Korean" or onion- 700 gr.;

Tomatoes of maximum ripeness - 2 kg;

A pod of hot, better than red pepper, small in size;

A couple of medium heads of garlic;

Vegetable, necessarily refined, oil - 1/2 faceted glass;

Sugar - 50 gr.;

70% vinegar - 10 gr.;

Hand-ground peppercorns - 4-5 pinches.

Cooking method:

1. Remove the skin from blanched tomatoes, chop in any way that allows you to separate tomato juice from seeds.

2. In a deep container, place the onion, zucchini pulp, and hot peppers scrolled in a meat grinder.

3. Add evenly vegetable oil, crushed garlic and mayonnaise and put on the stove.

4. When the vegetable mass boils, reduce the heat to the minimum and continue to simmer for one and a half to two hours, determining the best density for yourself.

5. Pour sugar, salt, add half of the vinegar, ground pepper and continue to simmer for another hour.

6. Pour in the remaining vinegar, stir and heat for 7-8 minutes.

7. We shift ready-made caviar into prepared dishes and roll up iron lids.

Zucchini caviar with tomatoes for the winter - tricks and tips

Usually canned food, corked with nylon lids, is not stored for too long. They may get moldy. To increase the shelf life of preservation prepared in this way, you can put a layer of clean gauze on the bottom of the lid, put “mustard dough” on top, then another layer of gauze. Seal and close the jar. To prepare the "mustard dough" you need to mix 3 tablespoons of fresh mustard powder from 2 tsp a little warm water, "dough" should be dense. The lids prepared in this way were popularly called "mustard corks".

During the cooking process, the caviar should be stirred periodically so that it does not burn.

Preservation should be stored in a dark place at a low temperature, otherwise it will lose color and change its taste qualities.

Cans rolled under the lids are cooled with their bottoms turned upside down, covered with a warm blanket. Turn back only when completely cooled.

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 in 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. Sterilize glass jars and spread the caviar and roll up.
2. In another option, take zucchini, onions, tomatoes, carrots and bell peppers 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 the finished caviar in 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 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 for an hour on medium fire.
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!

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 chop onions 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 onions, wash under running water, and chop into pieces or half rings, if 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 bowl, add a small amount of granulated sugar, if desired, dry garlic. Mix well until a homogeneous mass is obtained.

Put on medium heat so that the caviar boils, then cook it for about 5 minutes on a minimum setting 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 gr 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 the carrots, peel and chop on a 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 the sunflower oil in a bowl and send the 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.

The taste of squash caviar is familiar to everyone, as well as its familiar appearance. However, the taste can be enriched by adding other vegetables to the appetizer. Yes, and the color will change somewhat, presenting the usual snack in a new original light. The purpose of the caviar will not change. It will still be excellent snack, which can be supplemented with side dishes, meat and fish dishes, spread on bread or just eat with a spoon - in any case it is very tasty.

Here is a simple list of ingredients for making delicious zucchini caviar with tomatoes for the winter.

Zucchini need to be peeled, especially if they are not too young. In late squash, it is desirable to remove the core with hard seeds.

Onions need to be peeled, then washed with tomatoes and cut into several pieces for more convenient and quick chopping.

Put the zucchini in the bowl of a food processor and grind until they turn into a homogeneous squash gruel. Transfer it to a saucepan or saucepan.

Now put the tomatoes and onions in the food processor, also chop until you get a puree. Tomatoes can be peeled off by first scalding them with boiling water.

Transfer the tomato-onion puree to the saucepan with the zucchini. Add salt, sugar, Bay leaf and sunflower oil. Stir and simmer for 1 hour, stirring occasionally. 5 minutes before cooking, add chopped garlic and table vinegar.

Place zucchini caviar with tomatoes in sterile dry jars. Screw tightly with sterile caps.

Wrap the blanks until they cool. After a day or a little more, rearrange the squash caviar with tomatoes for the winter in a cool, dry place.

It is delicious to eat caviar, just putting it on bread.

If you want to get more spicy snack, add black or red ground pepper to zucchini caviar with tomatoes.