Awesome zucchini in a tomato for the winter without sterilization

Tomatoes are selected ripe, fleshy, so that the sauce does not have to be boiled for a long time. Pour boiling water for five minutes, then lower into very cold water. We remove the skin from the tomatoes. We cut in halves.

Grind in a suitable way: grind with a blender, in a meat grinder, three through a grater. Pour the tomato into a saucepan.

Boil for ten minutes from the beginning of the appearance of foam. It is not necessary to collect it, as it is boiled, it will gradually disappear. At this stage, you can add hot peppers to the sauce and pour in vegetable oil.

If you use small young zucchini for harvesting, it is not necessary to peel them or it is enough to cut off a very thin layer of skin. Larger vegetables are best peeled and cut out the middle. Cut the prepared zucchini into small pieces.

In portions, add to the tomato sauce, add salt and sugar (finally we will correct the taste after adding vinegar). It is important that the sauce completely covers the zucchini during cooking, then the pieces will be stewed evenly and not boiled.

Simmer the zucchini in the tomato for 20 minutes until the color changes to translucent. The pieces should become soft, but not fall apart. Add grated garlic, pour vinegar. After a couple of minutes, we taste it, straighten it if something is not enough.

We sterilize the jars in advance in a convenient way, leave the lids to boil quietly in the ladle. We lay out the zucchini with sauce in half-liter jars, twist.

After complete cooling, we transfer the jars with zucchini in tomato to a place of permanent storage (cool basement, pantry). Good luck with your preparations!