Squash caviar with tomato paste for the winter

Squash caviar with tomato paste for the winter

Squash caviar is among the most favorite snacks by our compatriots. Sandwiches are made with it, it is used as a side dish or as a standalone dish. This meal is relatively inexpensive, it is stored well, but the process of its preparation is not quite simple, especially if you cook caviar using traditional technology - with tomatoes. The task is greatly simplified if tomatoes are replaced by tomato paste, which will give the snack a lack of acidity, without the need for processing and preparation. Squash caviar with tomato paste is made simple for the winter, so an aspiring cook can take up the job without risking to transfer products.

Cooking Features

Cooking caviar from squash with tomato paste is much easier than with tomatoes, but here it is important to know a few subtleties, otherwise the result may not meet expectations.

  • Caviar can be made from both young and large zucchini, but from small fruits with a thin sandpaper and with not yet formed seeds, it turns out to be much more tender.
  • Mature zucchini before cooking caviar should be cleaned from coarse skins, remove the pulp with large seeds.
  • Tomato paste for squash caviar should choose high-quality, made without starch and other additives. In its composition can only be tomatoes, salt, sugar. If you have tomato paste with salt and sugar, make an adjustment to the recipe, slightly reducing the amount of these products.
  • Grind zucchini and other vegetables can be raw, skipped through a meat grinder, or after preliminary heat treatment, using a blender or even wiping the vegetable mass through a sieve.
  • After grinding, the snack must be boiled for at least five minutes to sterilize it. If it is not boiled, then it is necessary to sterilize it directly in the cans - at least 15 minutes per 0, 5 l. Otherwise, caviar does not deserve until winter.
  • Some recipes for the preparation of squash caviar include roasting vegetables. The appetizer is made more tasty from fried foods, but supporters of a healthy diet prefer to fry vegetables instead of frying.
  • The less vegetables are subjected to intensive heat treatment, the more vitamins they contain, but the worse canned foods are, especially at room temperature.
  • Banks under the squash caviar must be well washed and sterilized. Canned food can be closed only with metal lids to ensure tightness. They are also required to sterilize before use, for this purpose they are subjected to boiling.

The storage conditions for squash caviar may depend on the recipe used, but usually these blanks are well worthy at room temperature.

A simple recipe for squash caviar with tomato paste

Composition (for 2, 5-3 l):

  • zucchini - 2 kg;
  • carrots - 1 kg;
  • onions - 1 kg;
  • tomato paste - 0, 25 l;
  • refined vegetable oil - 0, 25 kg;
  • sugar - 80 g;
  • salt - 40 g.

Method of preparation:

  • Wash squash, blot with a towel. If necessary, peel and seed.
  • Cut the squash pulp into circles up to 1 cm thick or into cubes of about 1.5 cm.
  • Scrape carrots, wash, dry. Cut into small cubes or grate large.
  • Free the onions from the husk, cut into cubes. It is not necessary to shred much, as later the products will be made their way through a blender.
  • Pour oil into a thick-bottomed saucepan, put carrots in it, put on medium heat.
  • After 5 minutes, add the onions, and after the same time, add the zucchini. Cook it all together for 5 minutes.
  • Add salt, sugar and tomato paste. Turn down the heat. Stew vegetables for 15-20 minutes, until soft.
  • Crush vegetables with a dipping blender, bring to a boil again and simmer for 5 minutes, stirring slowly.
  • Spread the eggs in the pre-washed and sterilized banks, hermetically cork them, turn them over, wrap. Cooling in the conditions of a steam bath, canned food undergo additional sterilization, which increases their resistance to adverse storage conditions.

After cooling the jar of caviar should be removed in a cool room. If you plan to store the billet at room temperature, add a teaspoon of vinegar essence (70%) before removing the snack from the heat.

Squash caviar with garlic and tomato paste

The composition (1, 5-1, 75 liters):

  • zucchini - 1, 5 kg;
  • carrots - 0, 5 kg;
  • onions - 0, 5 kg;
  • garlic - 5 cloves;
  • table vinegar (9 percent) - 20 ml;
  • sugar - 20 g;
  • salt - 20 g;
  • tomato paste - 40 ml;
  • refined vegetable oil - 120 ml;
  • ground black pepper to taste.

Method of preparation:

  • Zucchini, peeled, cut into small cubes.
  • Onion, freeing from the husk, chop with a knife.
  • Peel and rub carrots.
  • Fry vegetables separately from each other in a pan. Oil for roasting divide between vegetables equally. Zucchini fry 10 minutes, onions and carrots - for 5 minutes.
  • Combine the vegetables, add the tomato paste, sugar and salt to them. Extinguish them on low heat, stirring occasionally for 20 minutes.
  • Chop vegetables with an immersion blender, add vinegar and crushed garlic with a special press.
  • Bring the caviar to the boil and, without ceasing to stir, boil it for 5 minutes.
  • Spread the snack on prepared cans, roll, turn, cover with a blanket.

The cooled jars can be rearranged to the pantry or any other place where similar supplies are stored in your house. Special storage conditions for these canned food is not required.

Squash caviar with mushrooms and tomato paste

Composition (1 l):

  • zucchini - 1 kg;
  • onions - 0, 3 kg;
  • fresh champignons - 0, 4 kg;
  • Bulgarian pepper - 0, 2 kg;
  • carrots - 100 g;
  • garlic - 25 g;
  • tomato paste - 40 ml;
  • salt, sugar - to taste;
  • refined vegetable oil - as required.

Method of preparation:

  • Cut courgettes into slices, fry until translucent.
  • Cut the mushrooms into straws. Put in pan with hot oil. Fry them until liquid evolved from them evaporates from the pan.
  • Finely chop the onion and grate the carrots.
  • At the bottom of the pan with a thick bottom, pour in the oil, put the onions and carrots in it, cook them until soft.
  • Add zucchini and tomato paste, as well as medium-sized sliced ​​peppers. Simmer the vegetables for 15-20 minutes.
  • Grind vegetables to a state of mashed potatoes using a blender or meat grinder.
  • Add the fried mushrooms, salt and sugar. Heat, stirring, and boil for 10-15 minutes.
  • Spread over sterilized jars, close tightly.

You can only store canned foods made in this recipe in a cool place. The taste of this dish is unique, especially fans of mushroom will like it.

Cooking caviar with tomato paste is easier to prepare than with fresh tomatoes, but it turns out to be no less tasty.

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