Squash caviar carrots onion tomato paste

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   How to make squash caviar with tomato paste for the winter? Prepare everything you need. Of course, you may think that less vinegar is enough. And it's true, you can add less vinegar. But I’m not sure that in this case the caviar will be stored for a long time. Read about the intricacies of preparing blanks in the article at the end of the recipe.

2. STEP 2

   

   Wash the zucchini, cut off the skin and, if the zucchini is overripe, remove the coarse seeds too. Cut the zucchini pulp into small cubes. Wash the carrots, peel and grate on a coarse grater. The onions also need to be peeled and finely chopped. Pour vegetable oil into a large saucepan, add chopped zucchini, carrots, and onions.

3. STEP 3

   

   Simmer the vegetables over moderate heat for one hour. The zucchini will release a sufficient amount of juice; if there is too much, the excess must be evaporated. To do this, if necessary, increase the time for stewing vegetables. The less liquid remains, the thicker our squash caviar will turn out.

4. STEP 4

   

   Then grind the soft vegetables into a smooth puree using an immersion blender. Add salt, sugar, salt, ground black pepper and tomato paste. Stir.

5. STEP 5

   

   Carefully bring the squash caviar with tomato paste to a boil, stirring the contents of the pan often, as the caviar will “shoot”. Add vinegar, simmer for a little longer and place in sterilized jars.

6. STEP 6

   

   Zucchini rolls are famous for their “explosiveness,” so it is advisable to subject the jars of caviar to additional sterilization. How to sterilize jars with blanks? Place a towel on the bottom of the pan, place the jars with the preparation, put sterile lids on them and pour water up to the hangers. Boil 0.5 liter jars over moderate heat for 10-15 minutes. You will find other sterilization methods in the article at the end of the recipe.

7. STEP 7

   

   Then seal the jars with sterile lids, turn them over and keep them under a warm blanket or rug until they cool completely. Bon appetit!

Comments on the recipe

Corason

09.11.2023

4.9

My family really loves squash caviar. Sometimes we buy it, but often I prepare caviar in the summer. I always prepared zucchini caviar with mayonnaise and Krasnodar sauce according to one proven recipe. This year I decided to experiment and make caviar without mayonnaise. I liked this recipe for its simplicity. I washed, peeled, cut and stewed the vegetables as described in the recipe. I crushed the stewed vegetables with an immersion blender. Added all the spices and tomato paste. I boiled it according to the author’s recommendation. To prevent the caviar from shooting out, I covered the pan with a mesh to keep out the fat. Squash caviar carrots onions tomato paste turned out perfect for the winter. It is incredibly tasty, aromatic, light, just airy. The consistency is so delicate, just eat it with spoons, you definitely don’t need to chew) Yes, the caviar is indeed low-calorie and it’s impossible to put it down. I’m putting the recipe for zucchini caviar in my piggy bank. Amazing recipe! Many thanks to the author 😊

Pirko Rita

09.11.2023

4.9

I add another clove of garlic. The caviar turns out delicious!

Azalea Terra

09.11.2023

4.5

Tell me, how many half-liter jars of caviar do you get?

Pirko Rita

09.11.2023

4.6

I got 2 jars, one of which was 500 ml. The second jar is no longer there, but it seems to me that it was small. I’m afraid to make a mistake and lie to you, so I can’t give you more accurate information.

Fox

09.11.2023

4.5

Yesterday I made caviar according to this recipe. And later I read the reviews and was upset that in the last two comments the caviar turned out sour. I went to try what worked for me. But my caviar turned out great. Very tasty, tender and not at all sour. I used 9 percent vinegar. I kept all the proportions. Thanks for the recipe, I took it for myself)))

Natalie

09.11.2023

5

The caviar is very tasty!! I’m delighted... and so that it’s not sour, reduce the vinegar... a little more sugar and ALL...

Gizmo

09.11.2023

4.7

At first I was confused by the amount of onion, it was half the weight of the zucchini, but it turned out very tasty, the caviar is very similar to the one bought in jars. For my taste there is a lot of salt in the recipe, I would reduce it by 5-10 grams. I didn’t plan to preserve it, so I didn’t add vinegar, the caviar is not sour. Thanks for the recipe!