Squash caviar with mayonnaise and tomato paste

Step-by-step preparation

Cooking time: 4 hr

1. STEP 1

   

   How to make squash caviar with mayonnaise? Prepare all ingredients. Take any zucchini: any color, shape and size. You can use any proven mayonnaise, but homemade, homemade mayonnaise is still preferable. Like tomato paste, it can be replaced with chopped tomatoes of the specified weight.

2. STEP 2

   

   Wash the zucchini, peel the skin, and remove the seeds from large fruits. Cut the zucchini randomly into medium-sized pieces. Place the chopped zucchini in a saucepan with a thick bottom - in such a bowl the caviar will not burn during cooking.

3. STEP 3

   

   Peel the onion, cut into cubes, add the onion to the zucchini, stir.

4. STEP 4

   

   Fry the zucchini and onions with oil for about 10-15 minutes until golden brown. Stir to avoid burning. Based on your stove and utensils, it may take more or less minutes.

5. STEP 5

   

   Grind the fried zucchini and onion until smooth. An immersion blender will do this task best, but you can also put the vegetables through a meat grinder.

6. STEP 6

   

   Place the chopped vegetables on the heat again and bring to a boil. Add mayonnaise. In this recipe, it is mayonnaise that adds a pleasant original taste to the finished caviar, and here it also acts as a preservative.

7. STEP 7

   

   Add tomato paste. You can use store-bought tomato paste, or simply chop the tomatoes and add them to the caviar instead of tomato paste. Cook the squash caviar over low heat for about 1 hour, stirring constantly so that the caviar does not burn. Focus on the features of your stove.

8. STEP 8

   

   Add all the remaining ingredients: salt, sugar, vinegar and, if desired, garlic passed through a press (adjust the quantity to your taste, or you can do without it). Bring the mixture to a boil and cook over low heat for about 2-3 hours until the desired thickness of the caviar. Do not cover the caviar with a lid - the liquid should evaporate and the caviar should thicken and darken.

9. STEP 9

   

   Sterilize the jars in any convenient way. I just put the jars with a little 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 simply hold them over steam, or pour boiling water over them. It is enough to boil the lids for 5-10 minutes. Place the caviar in jars and close the lids tightly or roll up. No sterilization required!

10. STEP 10

    

    Bon appetit!

Comments on the recipe

Catherine

31.07.2023

4.6

I made 5 kg of peeled zucchini and it turned out to be 5 liters of zucchini caviar, that is, 10 cans of 0.5 each. I did everything as written in the recipe and it turned out very tasty. Delicate in taste and pleasant in smell. I will do more)