Canned zucchini in tomato. In spicy sauce "Fantastic recipe"

While the zucchini season has not yet ended, I recommend preparing various types of marinades and snacks from a fairly simple and inexpensive vegetable. I offer this recipe - zucchini in tomato sauce for the winter. Zucchini itself has a neutral taste, so by adding different ingredients and spices, you will get more and more delicious preparations.

Another option - for one run of cooking tomato sauce for zucchini, take tomatoes of the same color, and for the second run, the color will be different. So you get zucchini in yellow sauce, pink or bright red.
Today I have for you a recipe for fragrant and mouth-watering marinated zucchini in tomato for winter storage. Such pickled zucchini can be served with all second courses. Tomato sauce from zucchini is perfect for spaghetti or pasta. You can water them mashed potatoes or buckwheat. In general, this appetizer is universal and will definitely come in handy in winter! Write down the recipe!

Taste Info Zucchini for the winter

Ingredients

ripe tomatoes - 700 g;
Bell pepper- 2-3 pieces;
garlic - 2-3 cloves;
zucchini - 2 pcs. (medium in size);
sugar - 5 tbsp. l.;
coarse salt "Extra" - 1.5 tbsp. l.;
spices - to taste;
vinegar 9% - 3 tbsp. l.

Preparation time: 30 minutes Cooking time: 30 minutes.

How to cook delicious pickled zucchini in tomato for the winter

Take ripe red tomatoes. Fruits with fleshy pulp and thin skin are best suited. Cut the washed tomatoes into arbitrary slices. Cut out the places of attachment of the stalks.

Peel sweet peppers from internal seeds and walls. Cut the pulp into strips. Peel the garlic cloves.

Scroll the tomatoes with pepper and garlic through a meat grinder. If you prefer sharp blanks, add chili peppers and more garlic cloves to this mass.

Send sugar and salt to the tomato mass, mix. take coarse salt varieties "Extra", only she is suitable for harvesting for the winter. Put the tomato mass on medium fire add half a glass of water.

Meanwhile, rinse and cut a few young zucchini into cubes or cubes. You will use mature zucchini, then cut off the skin with a thin layer, remove the core.

Send vinegar and zucchini to boiled sauce. Spices can be added to pickled zucchini to your liking (chopped Bay leaf, ground or whole clove, black pepper, cardamom).

Pure glass jars boil in a pot of water, as well as the lids.

Simmer the zucchini in the tomato for 10 minutes.

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Fill with zucchini tomato sauce jars, and immediately roll up the lids.

Then turn the jars upside down and cover with a towel. After the marinated zucchini in tomato sauce has cooled down, put them in the pantry for storage for the winter.

Not required for recipe table vinegar 9%, the other is perfect:

table vinegar 6%;
fragrant apple cider vinegar.

Just don't take vinegar essence, very difficult to measure right amount these are additives. And it's just as easy to overdo it.

When introducing any vinegar into a snack, always be guided by your taste. Add, stir and taste the workpiece. It should taste slightly sour from acid and sweet from sugar. If so, you have chosen perfect proportion components.

Delicious zucchini in tomato juice for the winter can be prepared very quickly and tasty using this recipe. Zucchini turn out crispy, keep their shape, and tomato juice acquires aroma and rich taste due to spices.

Such a preparation is very useful in winter for serving with the main dish as a side dish. My family loves such zucchini with mashed potatoes and a cutlet.

We will prepare all the products according to the list. It is advisable to use very young zucchini, in which the seeds have not yet formed, then it will not be necessary to pre-clean the seeds. Tomatoes are best used when overripe. You can use a simple shop juice, also works well.

For this recipe, I use tomato juice, which I make myself. I prepare tomato juice like this: I scald the tomatoes with boiling water, remove the skin, cut the tomatoes into slices and remove all the liquid with seeds. I pierce the pulp in a combine and then cook it on the stove in a saucepan for about 20 minutes after boiling, do not salt, do not add any spices.

IN ready-made tomato juice turns out so homogeneous and thick.

Wash young zucchini and cut into small cubes. I didn't peel the skin, it's very tender. Yes, even without a peel, if the zucchini is juicy, watery, they can boil during cooking, and thanks to the peel they keep their shape.

Put the zucchini into the boiling juice.

Add salt, pepper and sugar to the pot. Pour in vegetable oil. Cook the zucchini in the tomato, stirring, for 20 minutes over medium heat.

Finely chop the garlic and chili pepper with a knife and add to the zucchini in tomato juice.

Cook the zucchini for another 10 minutes, then pour in the vinegar and cook for another 10 minutes.

Hot lay out the zucchini in tomato juice in sterilized dry jars and twist the jars tightly with lids.

We wrap the finished zucchini in jars with a blanket or a warm blanket and leave them there until they cool completely. Then we transfer the jars with zucchini to a cool storage room.

Zucchini in tomato juice are ready for the winter. Delicious addition To daily menu. Bon appetit!

In the summer I try to cook dishes for my family from my vegetables grown in the garden, for example, they are very popular zucchini dishes as a side dish for meat.

The young ones themselves are tasteless and do not represent anything special. But if they are cooked correctly, with the addition of oil, tomato juice, garlic and various spices, the taste of the dish will be amazing. The most popular and fastest way to cook young zucchini is to make zucchini stewed in tomato.

The dish is tasty and nutritious. Perfect for serving at the table during Lent. If you remove garlic from the list of products, then this dish can be given to children. We have been eating such zucchini since the age of two with great pleasure.

Cooking time: 30 min.

Ingredients:

young - 2 pcs. medium size
carrots - 1 pc. large
sweet green pepper - 1 pc.
onion - 1 pc. large
garlic - 2 cloves
vegetable oil (can be olive) - 100 ml.
tomato paste - 2-3 tbsp. spoons
salt - ½ tbsp. small heaped spoons

Zucchini stewed in tomato - recipe

Wash young zucchini under running water. Trim the ponytails on both sides. Can be peeled or cooked with the skin on. Without a peel, zucchini will be stewed, and ready meal will be more like caviar. And if you leave the skin and do not cut it off, then the finished stewed zucchini will be whole cubes. The first option is closer to me, when the skin needs to be removed.

Peeled cut lengthwise into several parts. Then we cut each part across and into cubes measuring 2 * 2 cm.

Pour vegetable oil into a well-heated frying pan and pour the peeled young zucchini.

The fire should not be big. We cover the zucchini in the pan with a lid and simmer for about 5 minutes. Soon you will see that the vegetables will release juice. This is very good. After 5 minutes, add chopped onions to the pan.

Cover again and simmer. Meanwhile, three carrots on a coarse grater, having previously peeled it.

Pour the grated carrots into the pan to the already stewed vegetables.

We chop the pepper there. sweet julienne. It must first be cleaned of internal seeds and remove the tail.

All this time, the pan is on the stove over low heat. We clean the garlic from the husk and cut it into small pieces with a knife on the board.

Mix all ingredients with a spatula. You can also use a large spoon.

We spread the tomato paste into the pan and after it - finely chopped (you can skip through the garlic) garlic. Tomato paste can be substituted for 1 cup homemade tomato juice for this recipe. If there are tomatoes, then you can pour boiling water over them, remove the peel, cut into slices and add to the zucchini instead of tomato paste and juice.

Vegetables

Description

Zucchini in tomato for the winter- This is a wonderful appetizer that will suit any feast, be it a holiday or family dinner. Such a dish can be a good addition to a side dish, as well as meat, enhancing its taste.

If you really like spicy food, then you can add a little red here. hot pepper.Just do not overdo it, otherwise you can make the dish unbearably spicy, because of which no one will eat it.

It is best to choose young medium-sized zucchini, as they have a more delicate structure and pleasant taste. Old zucchini can sometimes be a little bitter, if this is not a problem for you, then you can not bother your head with the right selection of vegetables for cooking zucchini in tomato for the winter.

This recipe is good because for relatively a small amount of time you can prepare and close a few cans of snacks. The speed of cooking will not affect its taste at all. Try zucchini in tomato at least once, and then you will close them for the winter in large quantities Every year.

Even if you don't have culinary experience, preparing such an appetizer at home is not a problem. canned zucchini in a tomato without sterilization, they are prepared very simply, and you will see this if you use our recipe with step-by-step photos.

Zucchini in tomato paste for the winter - great option simple homemade! Usually everything is prepared by cutting vegetables into small pieces, and then spices are added to taste and poured with brine, such an appetizer turns out to be tasty, juicy, the vegetables in it remain crispy and a little watery. This can be called the usual, standard recipe.

But today I want to propose preparing zucchini in tomato paste with garlic for the winter, it will take a little more time, but the taste is more advantageous! Zucchini soaked tomato juice, it turns out a thick, fragrant “stew”, which is delicious to serve with any hot dishes, a side dish - and cereals and just fried / boiled potatoes, and it’s even nice to just spread it on toasted toasts.

If you are looking for more more recipes preservation with this vegetable, then I advise you to cook ( sweet dessert with the taste of pineapples) or make a classic one, which will remind you of the same caviar from childhood, which was prepared in accordance with GOST.

Ingredients:

Zucchini - 2.5 kg;
Water - 500 ml;
Tomato paste - 4 tbsp. l.;
Sugar - 180 gr;
Vinegar 9% - 60 ml;
Vegetable oil - 200 ml;
Garlic - 1 head;
Salt - 2 tbsp. l.

Output - 3.5 liters.

Prepare a snack from young zucchini when their skin is still green and thin, and the flesh is elastic. You can take overgrown vegetables, the main thing is that their seeds are not large, and the pulp remains white color(no yellowness).
Choose tomato paste, not a sauce, which may have ingredients other than tomatoes. Who is familiar with the Chumak paste, you can safely use it.
The appetizer can be diluted with other ingredients: carrots or sweet peppers. Try adding these vegetables in several jars, and then compare the taste, which you like best.
You can sterilize jars not only by steaming over the pan, but also in the oven or in the microwave. The microwave oven is the most convenient option, as summer heat, the very height of the blanks, the oven or stove heats up the room very much, but there are no problems with the microwave oven.
Zucchini in tomato paste tastes like vegetable lecho. This appetizer can be eaten cold or added to winter soups or stew, which will give a summery touch to the dish.

Marinated zucchini with tomato paste for the winter - a recipe with step by step photos

Preparing zucchini. I have my own vegetables, homemade, although they look a little overgrown, but inside they are still elastic and milky, so they are quite suitable for twisting. I wash the vegetables, remove the tail.

I cut into rings, and then into 4 more parts, as in the photo.

And here is mine homemade garlic, young ripened. I clean the slices and chop with a knife.

I put the zucchini and chopped garlic in a deep pan.

There I add water, salt, sugar, tomato paste. Mix well and cook for 30 minutes over medium heat. After this time, pour in the vinegar and cook for another 5 minutes.