Zucchini in tomato sauce for the winter
If you still have zucchini and tomatoes left over from this year, make a sauce out of them, boil it and store it in the pantry. Delicious zucchini with tomatoes is great with pasta or as a base for meat. Sterilized, it will last for several months and will remind you of summer even in the middle of winter.
Ingredients · Servings 1 dose
- 2 kg of cukes
- 1 kg ripe tomatoes (or 700–800 ml crushed tomatoes)
- 500 g onions
- 3-4 cloves of garlic
- 100 ml of oil
- 2 tablespoons granulated sugar (or to taste)
- 1 tablespoon salt (or to taste)
- 80-100 ml octa
- 1 teaspoon sweet ground paprika
- ground black pepper
- 1-2 bay leaves
- ground smoked paprika (or chili to taste)
Method · 1 h 10 min
- Clean the vegetables. Dice the onion. Dice the zucchini into cubes about 1–1.5 cm. Blanch the tomatoes briefly, then cool and peel them. Dice them. Finely chop the garlic.
- Heat the oil in a saucepan and fry the onion until golden brown. Add the garlic and fry briefly with the onion. Next, add the chopped or crushed tomatoes, bay leaf, sweeten the mixture, season with salt and paprika and pepper. Simmer the sauce for about 20 minutes to allow the flavours to blend and the tomatoes to thicken a bit.
- Add the chopped zucchini to the tomato base, mix and simmer until thickened, about 25 minutes.
- At the very end, pour the vinegar into the sauce and let it evaporate for a while. Taste the sauce and adjust the flavors if necessary.
- The sauce can be used immediately or consumed within a few days. In that case, store it in the refrigerator. If you want to can it, pour the boiling sauce into clean, dry jars, wipe the rims, and seal the jars with clean lids. Sterilize at 85–90 °C for 20–30 minutes, depending on the size of the jars. Store the sterilized sauce in a cool, dark place.
