While preserving tomatoes, cucumbers and peppers, many housewives miss the sight that there is another vegetable that is well suited for preparing different types of blanks for the winter. This is a zucchini.
Invaluable property of the zucchini is that it is combined absolutely with any vegetables. By itself, zucchini is bland, without a special smell, with a slightly pronounced taste. But it is necessary to combine it with other vegetables, as he immediately incorporates their flavor.
The peculiarity of zucchini and the fact that when you quench their flesh becomes translucent, and from this the appearance of the dish only benefits.
But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in the blanks for the winter they are trying to use together with sour tomatoes. Thanks to this combination, a very tasty appetizer is obtained - zucchini in tomato sauce.
Subtleties
- For this snack it is better to take young zucchini. They have thin skin, dense flesh and no seeds yet. Or they are so soft that they almost merge with the pulp.
- Young zucchini skin is not removed. For canning, they are cut into slices, slices, cubes or cubes.
- The jars are usually filled with zucchini stewed with vegetables or pre-fried in oil.
- Tomato sauce can be prepared from tomatoes twisted in a meat grinder, tomato juice or tomato paste.
- Its taste depends on fragrant spices and herbs. The hostess can choose a set of spices independently, taking into account the taste tastes of her household. Peppers, garlic, paprika, cumin, basil, cinnamon, dill and bay leaf are most commonly used.
- In addition to zucchini, carrots, onions, Bulgarian and hot peppers are put in the billet.
- Vinegar or vinegar essence and salt are added without fail. Sugar is put in tomato sauce if desired, but it significantly improves the taste of the snack.
- If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter - about an hour.
- Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the banks must be well heated in the oven and must be dry. Hermetically sealed banks immediately need to wrap a blanket so that they remain as long as possible hot.
Squashes in tomato sauce: method 1
Ingredients:
- zucchini (better to take zucchini) - 1, 5 kg;
- tomatoes - 700 g;
- large onions - 1 pc .;
- parsley, celery, parsnip roots - 50 g;
- medium sized carrots - 2 pcs .;
- refined sunflower oil - 100 g;
- salt - 20 g;
- sugar - 20 g;
- bay leaf - 3-4 pcs .;
- 9% vinegar - 40 g;
- black pepper peas - 10 pcs .;
- Young dill and parsley - a small bunch.
Preparation Method
- First, wash the jars with soda. Put them in a cold oven. Set the temperature to 150 ° and warm the jars for 20-25 minutes.
- Prepare the vegetables. Young squash wash. Their skin is thin and tender, so you do not need to cut it off. Cut the squash into slices.
- Grate carrots and white roots on a coarse grater or cut into thin strips.
- Onion cut into cubes. Chop greens.
- In hot oil, first fry the onions, carrots and roots. Put them in a bowl. On the remaining oil, fry the zucchini mugs on both sides.
- Prepare a tomato sauce. To do this, wash the red fleshy tomatoes, cut them into several pieces. Pass through a meat grinder with a small lattice. Pour the mass into an enamel pan. Add salt, sugar, vinegar, pepper. Boil on low heat for 20-25 minutes.
- Place prepared zucchini in prepared jars, sandwiching them with onions, carrots, roasted roots, and chopped greens. Put 1-2 bay leaves in each jar.
- Fill the zucchini with boiling tomato sauce. Cover with sterile caps. Set in a wide saucepan, pour hot water to the level of the hanger. Sterilize 50 minutes, counting from the beginning of boiling water.
- Banks roll up immediately, turn upside down, wrap a blanket.
Squashes in tomato sauce: method 2
Ingredients:
- young zucchini - 2, 5 kg;
- tomatoes - 1 kg;
- garlic - 1 head;
- salt - 1 tbsp. l .;
- sugar - 2 tsp;
- sunflower oil - 100 g;
- black pepper peas - 10 pcs .;
- 9% vinegar - 50 ml;
- Young parsley and dill - a small bunch.
Preparation Method
- Prepare sterile jars in advance. So that they are hot and dry by the time you fill the zucchini, keep them in an oven heated to 150 °.
- Wash tomatoes, cut the stalk, cut into several pieces. Grind in a meat grinder.
- Peel the garlic, pass it through the garlic press.
- Pour the tomato mass into an enamel pan. Put salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
- Wash young squash, cut the tips. Without peeling, cut into cubes or cubes. Put in a saucepan with tomato sauce. Add the garlic. Make the fire slightly below average and, stirring occasionally, simmer for 30-35 minutes. Ten minutes before readiness, place the chopped greens.
- Place boiling vegetables in jars and immediately seal hermetically with sterile caps.
Squashes in tomato sauce: 3rd method
Ingredients:
- zucchini - 1, 5 kg;
- onions - 2 pcs .;
- tomatoes - 1 kg;
- garlic - 1 head;
- salt - 1 tbsp. l .;
- paprika - 1 tbsp. l .;
- sugar - 2 tbsp. l .;
- sunflower oil - 100 g;
- vinegar 9 percent - 40 ml;
- Dill - optional.
Preparation Method
- Prepare sterile jars in advance so that later you don’t have to be distracted by processing them.
- Wash tomatoes, cut into slices of arbitrary shape. Peel onions and garlic, chop. Garlic can be skipped through the garlic press. Put the vegetables in an enamel pan, pour vegetable oil. Put on the fire and simmer for a low boil for 20 minutes.
- While the tomatoes and onions are boiling, wash the zucchini, trim the tips. Cut into cubes or cubes. If you use an adult zucchini, be sure to cut off the peel and take out the seeds along with the loose pulp in which they are located.
- Put the softened vegetables in a bowl, chop with a blender. Pour the tomato sauce back into the pan. Put the sugar, salt and chopped zucchini. Simmer for 25 minutes on low heat. 5 minutes before cooked add garlic and vinegar. If you want to put greens, then do it right now.
- In a boiling form, place the vegetable mixture in dry sterile hot jars. Make sure that the vegetables are completely covered by pouring. Immediately roll up the covers.
Zucchini in tomato sauce: method 4th
Ingredients:
- zucchini - 1, 5 kg;
- tomato paste - 100 g;
- garlic - 1 head;
- vinegar 9 percent - 40 ml;
- salt - 1 tbsp. l .;
- sugar - 100 g;
- sunflower oil - 100 g.
Preparation Method
- Wash and sterilize the jars in advance. To keep them cool, place them in an oven heated to 150 °. If you decide to sterilize the jars in the oven, then put them in a cold oven and then turn it on, otherwise the jars may burst due to the temperature drop.
- Wash zucchini. If they have outgrown, peel them, remove the seeds. Pulp rubbed on a large grater.
- Peel and chop the garlic using a cooking press.
- Dilute tomato with a small amount of water to make a thick mashed potatoes.
- Put crushed zucchini, tomato paste, sugar, salt, and sunflower oil in an enamel pan. Put on the stove and simmer, stirring occasionally, for 30-40 minutes. 10 minutes until cooked add garlic and vinegar.
- In a boiling form, arrange the zucchini in tomato sauce in sterile jars and then seal her cork tightly. Turn the cans upside down, cover with a blanket.
Mistress to note
The composition of vegetables added to zucchini, you can adjust to your taste.
Tomatoes for sauce can be replaced by tomato juice or tomato paste, diluting it to the desired density with boiled water.
If you like hot snacks, feel free to add the hot pepper. But before that it is necessary to remove the seeds, since they contain the substance responsible for the burning taste.
