Squash caviar just like in the store

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   How to make squash caviar like in the store? Prepare all the necessary products. Any zucchini will do: any color, size and shape. Only large zucchini will need to be peeled and large seeds removed. Tomato paste can be replaced with ketchup. But it’s best if you replace it with chopped tomatoes - during the vegetable season this is not a problem, but there are more benefits.

2. STEP 2

   

   Peel the onion and cut into cubes.

3. STEP 3

   

   Fry the onion in batches in a frying pan until golden brown, adding a spoonful of oil each time. This usually takes about 5-7 minutes. Remove the onions from the pan.

4. STEP 4

   

   Peel and grate the carrots.

5. STEP 5

   

   Fry the carrots in batches in a frying pan, adding a spoonful of oil each time. Fry the carrots for about 5 minutes. Remove the carrots from the pan.

6. STEP 6

   

   Peel the zucchini if ​​necessary and cut into cubes.

7. STEP 7

   

   Fry in batches in a frying pan, adding a spoonful of oil each time. Fry each portion of zucchini for about 7-10 minutes.

8. STEP 8

   

   Place all vegetables in a saucepan with a thick bottom, add peeled garlic. and grind with a blender. You can also use a meat grinder. Bring to a boil and simmer over low heat for 30 minutes.

9. STEP 9

   

   Add tomato paste.

10. STEP 10

    

    Add sugar and salt.

11. STEP 11

    

    Ground pepper. Bring to a boil and cook, stirring constantly, for another 30 minutes.

12. STEP 12

    

    Fry the flour in a dry frying pan until a nutty smell and creamy color appear. Add to the caviar and stir.

13. STEP 13

    

    Pour in the vinegar and cook for another 5 minutes. The recipe uses table vinegar 6-9%. If you have vinegar essence, dilute it in a ratio of 1:8.

14. STEP 14

    

    Sterilize the jars in any convenient way. I put jars with a small amount of water in the microwave for 5-7 minutes. But you can also sterilize them in the oven at 100 degrees for about 30 minutes or hold them over steam. Boil the lids for 5 minutes. You can read about other methods of sterilization, as well as the intricacies of preservation, in the articles linked at the end of the recipe.

15. STEP 15

    

    Place the caviar in jars and close the lids tightly or roll them up. Sterilization is not required. It is better to store such a preparation in a cool place.

16. STEP 16

    

    Bon appetit!

Comments on the recipe

Crazy KARAMEL

28.08.2023

4.8

As for me, the two key secrets of perfect squash caviar are tomato flavor and consistency. In the recipe, the hostess advised replacing the pasta with tomatoes, but I decided that you can’t have too much deliciousness, and added both in equal quantities. True, I had to add more salt, but these are minor things. The result was bombastic. The caviar is delicious, thick, tender, like baby puree. The first squash caviar I made. Even my mother, a great gourmet of squash caviar, recognized the homemade version for the first time. Thank you very much for the recipe!

Natalia M

28.08.2023

5

While there are young zucchini available, I’m making preparations for the winter. This time the preparation is in the form of squash caviar according to this recipe. It really turned out almost like in the store. I really liked the taste of the caviar; before, other recipes didn’t turn out very well. I replaced the tomato paste with dense red tomatoes without skin. It took much less oil than in the recipe. Added a little more black pepper. After boiling the mass, beat it again with a blender for greater homogeneity. The result was very tasty and tender caviar. The color is also a nice red-orange, bright.

Love

28.08.2023

4.9

The recipe is certainly interesting. I'm trying to cook. How much pepper do you need? There is no pepper in the ingredients at all. Well, I added it by eye. Isn’t a tablespoon of oil for frying enough for a kilogram of carrots?

Ilya Romanov

28.08.2023

4.9

The caviar turned out not what I expected, but it was also very tasty, thanks to the author!