Squash Caviar in Pieces
Zucchini caviar pieces can be stored for 3-4 days if transferred to a clean container (such as a jar), sealed with a lid, and refrigerated. This should be done after the vegetables have cooled completely.
- Zucchini
- Red sweet pepper
- Onions
- Carrot
- Garlic
- Tomato sauce
- Olive oil
- Black peppercorns
- Bay leaf
- Salt
- Prepare the vegetables. Peel the onion and garlic, then chop finely. Cut the zucchini into 1 cm cubes. Young zucchini with tender skins can be left on, including removing the seeds.
- Cut the bell pepper into small squares (remove the membranes and seeds first). Peel the carrots and grate them coarsely. You can also cut them into small cubes.
- Pour oil into a saucepan and set over low heat. When it's hot, add the onion and garlic. Stir until browned. Then add the zucchini, carrots, and bell pepper.
- Stirring frequently, fry the vegetables over low heat for 10 minutes. Then add the tomato sauce (you can also use tomato paste—1–2 tablespoons or 150 g of pureed tomatoes).
- Add the bay leaf and peppercorns. Pour in about 100 ml of warm water. Season with salt to taste. Bring the vegetables to a boil and simmer the squash caviar for 5 minutes.
- Remove the bay leaf from the caviar, otherwise it will impart a bitter taste. If you plan to store the caviar for the winter, simmer the vegetables for another 30 minutes, then arrange in sterilized jars and seal.
- If you want to eat the squash caviar in pieces right away, let it cool slightly and serve, sprinkled with chopped herbs to taste (parsley, cilantro, dill).
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