Portal about sewerage and drainpipes / Pipes / Zucchini twist with tomato sauce. Awesome recipes for zucchini in tomato sauce for the winter, you'll lick your fingers with or without sterilization

Zucchini twist with tomato sauce. Awesome recipes for zucchini in tomato sauce for the winter, you'll lick your fingers with or without sterilization

16.01.2024

When canning tomatoes, cucumbers and peppers, many housewives lose sight of the fact that there is another vegetable that is well suited for preparing various types of preparations for the winter. This is a zucchini.

An invaluable property of zucchini is that it goes well with absolutely any vegetables. The zucchini itself is bland, without much odor, with a weakly expressed taste. But as soon as you combine it with other vegetables, it immediately absorbs their aroma.

The peculiarity of zucchini is that when stewed, their flesh becomes translucent, and this only improves the appearance of the dish.

But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in winter preparations they try to use them together with sour tomatoes. Thanks to this combination, you get a very tasty appetizer - zucchini in tomato sauce.

Subtleties of cooking

For this appetizer, it is better to take young zucchini. They have thin skin, dense pulp and no seeds yet. Or they are so soft that they practically merge with the pulp.
Young zucchini skins are not removed. For canning, they are cut into circles, slices, bars or cubes.
Zucchini is usually placed in jars, stewed with vegetables or pre-fried in oil.
Tomato sauce can be made from minced tomatoes, tomato juice or tomato paste.
Its taste depends on aromatic spices and herbs. The housewife can choose a set of spices herself, taking into account the taste preferences of her household. The most commonly used are pepper, garlic, paprika, cumin, basil, cinnamon, dill and bay leaf.
In addition to zucchini, carrots, onions, bell peppers and hot peppers are also added to the preparation.
Vinegar or vinegar essence and salt must be added. Sugar is added to the tomato sauce as desired, but it significantly improves the taste of the snack.
If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter jars - about an hour.
Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars must be well heated in the oven and always dry. Hermetically sealed jars should be immediately wrapped in a blanket so that they remain hot as long as possible.

Zucchini in tomato sauce: method 1

Ingredients:

zucchini (it’s better to take zucchini) – 1.5 kg;
tomatoes – 700 g;
large onion – 1 pc.;
roots of parsley, celery, parsnip – 50 g;
medium-sized carrots – 2 pcs.;
refined sunflower oil – 100 g;
salt – 20 g;
sugar – 20 g;
bay leaf – 3-4 pcs.;
9 percent vinegar – 40 g;
young dill and parsley - a small bunch.

Cooking method

First, wash the baking soda cans. Place them in a cold oven. Set the temperature to 150° and heat the jars for 20-25 minutes.
Prepare the vegetables. Wash young zucchini. Their skin is thin and tender, so there is no need to cut it off. Cut the zucchini into slices.
Grate carrots and white roots on a coarse grater or cut into thin strips.
Cut the onion into cubes. Chop the greens.
First fry the onions, carrots and roots in hot oil. Place them in a bowl. In the remaining oil, fry the zucchini mugs on both sides.
Prepare tomato sauce. To do this, wash the red fleshy tomatoes and cut them into several pieces. Pass through a meat grinder with a fine grid. Pour the mixture into an enamel pan. Add salt, sugar, vinegar, pepper. Boil over low heat for 20-25 minutes.
Place zucchini in prepared jars, layering with onions, carrots, fried roots, and chopped herbs. Place 1-2 bay leaves in each jar.
Pour boiling tomato sauce over the zucchini. Cover with sterile lids. Place in a wide saucepan, pour hot water up to the level of the hangers. Sterilize for 50 minutes, counting from the start of boiling water.
Immediately roll up the jars, turn them upside down, and wrap them in a blanket.

Zucchini in tomato sauce: method 2

Ingredients:

young zucchini – 2.5 kg;
tomatoes – 1 kg;
garlic – 1 head;
salt – 1 tbsp. l.;
sugar – 2 tsp;
sunflower oil – 100 g;
black peppercorns – 10 pcs.;
9 percent vinegar – 50 ml;
young parsley and dill - a small bunch.

Cooking method

Prepare sterile jars in advance. To ensure that they are hot and dry by the time you fill them with zucchini, keep them in an oven preheated to 150°.
Wash the tomatoes, trim the stems, cut into several pieces. Grind in a meat grinder.
Peel the garlic and pass through a garlic press.
Pour the tomato mass into an enamel pan. Add salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
Wash the young zucchini and trim the ends. Without peeling the skin, cut into cubes or bars. Place in a saucepan with tomato sauce. Add garlic. Turn the heat slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Ten minutes before readiness, add chopped greens.
Place the boiling vegetables into jars and immediately seal them tightly with sterile lids.

Zucchini in tomato sauce: method 3

Ingredients:

zucchini – 1.5 kg;
onions – 2 pcs.;
tomatoes – 1 kg;
garlic – 1 head;
salt – 1 tbsp. l.;
paprika – 1 tbsp. l.;
sugar – 2 tbsp. l.;
sunflower oil – 100 g;
9 percent vinegar – 40 ml;
dill greens - optional.

Cooking method

Prepare sterile jars in advance so that you don’t have to be distracted by processing them later.
Wash the tomatoes, cut into slices of any shape. Peel and chop the onion and garlic. Garlic can be passed through a garlic press. Place the vegetables in an enamel pan, pour in vegetable oil. Place on the fire and simmer over low heat for 20 minutes.
While the tomatoes and onions are cooking, wash the zucchini and trim the ends. Cut into cubes or bars. If you use an adult squash, be sure to cut off the skin and remove the seeds along with the loose pulp in which they are located.
Place the softened vegetables in a bowl and puree with a blender. Pour the resulting tomato sauce back into the pan. Add sugar, salt and chopped zucchini. Simmer over low heat for 25 minutes. 5 minutes before cooking, add garlic and vinegar. If you want to add greens, do it now.
While boiling, place the vegetable mixture into dry, sterile, hot jars. Make sure that the vegetables are completely covered with the filling. Immediately roll up the lids.

Zucchini in tomato sauce: method 4

Ingredients:

zucchini – 1.5 kg;
tomato paste – 100 g;
garlic – 1 head;
9 percent vinegar – 40 ml;
salt – 1 tbsp. l.;
sugar – 100 g;
sunflower oil – 100 g.

Cooking method

Wash and sterilize jars in advance. To keep them warm, place them in an oven preheated to 150°. If you decide to sterilize jars in the oven, then place them in a cold oven and only then turn it on, otherwise the jars may burst due to temperature changes.
Wash the zucchini. If they are overgrown, peel them and remove the seeds. Grate the pulp on a coarse grater.
Peel the garlic and chop it using a culinary press.
Dilute the tomato with a small amount of water to make a thick puree.
Place chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel pan. Place on the stove and simmer, stirring occasionally, for 30-40 minutes. 10 minutes before cooking, add garlic and vinegar.
While boiling, place the zucchini in tomato sauce into sterile jars and immediately seal tightly. Turn the jars upside down and cover with a blanket.

Note to the hostess

You can adjust the composition of vegetables added to zucchini to your taste.

Tomatoes for the sauce can be replaced with tomato juice or tomato paste, diluting it with boiled water to the desired thickness.

If you like spicy snacks, then feel free to add hot pepper. But before this, it is necessary to remove the seeds, since they contain the substance responsible for the burning taste.

Zucchini with adjika

Select young zucchini 10 cm long. Place garlic, pepper, bay leaf, parsley, 2.5 tbsp on the bottom of a liter jar. l. prepared adjika, 40 ml vinegar, 1.5 tbsp. l. sugar, 1 tbsp. l. salt, 2 tbsp. l. vegetable oil, fried carrots. Place the zucchini. Pour boiling water over it. Sterilize for 20–25 minutes. Roll up.

Zucchini in tomato

For 6 kg of zucchini - 26. kebab sauce, 1 tbsp. vegetable oil, vinegar and sugar, 2 tbsp. l.salt.

Cut the zucchini into slices, add salt and let stand for 20 minutes. Then add them to the mixture and simmer for 30 minutes.

Place into jars and roll up.

Eggplants (zucchini)

For 3 kg of eggplants (zucchini) - 3 large sweet peppers, 1 hot pepper, 3 heads of garlic.

Pass everything through a meat grinder and mix.

Peel the eggplants (you don’t have to peel the zucchini), cut into 6 or 8 pieces, fry in vegetable oil and place in sterilized liter jars, sprinkling with pepper and garlic gruel (do not add two fingers from the top of the jar).

Brine: for 1 liter jar -2 tbsp. l. sugar, 1 tsp. salt, 70 ml vinegar.

Sterilize for 20 minutes. Fill the jars with boiling water and roll up.

Inna Zolotar, p. Stanichnoye, Kharkov region.

Zucchini in barbecue sauce

For 6 kg of zucchini - 1 tbsp. vinegar, vegetable oil and sugar, 2 tbsp. l. salt, 2 b. (0.5 l each) kebab sauce.

Cut the zucchini into slices, sprinkle with salt and leave for 20 minutes. Add the remaining ingredients and cook for 20 minutes. Place in sterilized jars and seal.

Vegetable mix

For 1 liter jar - 0.5 zucchini, cut into strips, 5 brown or green tomatoes, cut into 4 parts, 5 cucumbers and 2 carrots, cut into slices, 1 sweet pepper, cut into strips, 2 cauliflower inflorescences, 5 cloves of garlic, 4 allspice or black peppercorns, 1/4 hot pepper, 1–2 bunches of parsley, 1 currant leaf, 200 g green beans (boil for 5 minutes), 1 liter of water, 50 g sugar, salt, vinegar. Bring everything to a boil and pour into liter jars. Sterilize for 10 minutes. Roll up.

Elena Zolotar, p. Stanichnoye, Kharkov region.

Tomatoes with eggplants

For a 3-liter jar - 1 kg of tomatoes and eggplants, 3 bay leaves and cloves of garlic, 10 black peppercorns, 2 allspice peas, a sprig of celery and a horseradish leaf.

Filling: 1 liter of water, 1.5 tbsp. l. salt, 4 tbsp. l. sugar, 100 ml 9% vinegar.

Peel the eggplants and cut into “stubs” 4–5 cm thick. Pour boiling water over it and let stand for 10–15 minutes. Drain the water, squeeze out the “stumps” slightly. Place eggplants and tomatoes in a jar in a checkerboard pattern. Pour boiling water for 10–15 minutes. Drain the water and fill it a second time. Roll up and turn the jars upside down until they cool completely.

Irina Yagodina, Kyiv

"Snack"

Cut the unpeeled eggplants into 2 cm thick slices and fry on both sides until golden brown. Cut sweet peppers and hard tomatoes into large slices as well. Grind the garlic, dill and parsley. Place the ingredients in a glass jar in layers: greens, eggplants, peppers, tomatoes, more greens, etc. Tamp everything down well with a wooden spoon, cover with a lid and sterilize for 15 minutes, roll up.

"Hell's" seasoning

4 kg of eggplants, 20 heads of garlic, 10 pods of sweet and bitter peppers, 0.5 l of 9% vinegar, salt to taste.

Cut the eggplants into slices and fry until golden brown in a large amount of vegetable oil. Place them in a large bowl and coat each layer with the mixture: pepper and garlic minced through a meat grinder, seasoned with vinegar and salt. Cover with a lid and put under pressure. Leave under pressure for 3 days in a cool place. After 3 days, put into jars and close with nylon lids, after sprinkling them with dry mustard.

Oksana Turaeva, Sevastopol, Crimea

Eggplant

Pickled eggplants stuffed with vegetables

For a three-liter jar - 2.3 kg of eggplant, 500 g of carrots, 100 g of white roots and onions, 5–8 cloves of garlic, 50–70 g of parsley and celery (to taste), 200 g of vegetable oil.

Wash the eggplants, remove the stems, make a through cut (2–3 cm long). Boil in salted water (30 g of salt per 1 liter of water) for 30–40 minutes. Then remove the fruits from the pan, squeeze out excess water using a weight, stuff with minced meat, tie the fruits with the stalks of a celery leaf, soaked for 10–15 minutes in boiling water, or with light thread, arrange tightly in jars, sprinkling each layer with chopped garlic. Tie the neck of the jar with gauze. On the 3rd day (after the start of lactic fermentation), fill the jars with chilled boiled vegetable oil and place in a cold place with a temperature of 8-10 °C.

Minced meat: carrots, white roots (parsley, parsnips), peel, wash, cut into strips and simmer in vegetable oil until half cooked. Peel the onion, cut into slices and fry in vegetable oil. Mix white roots, onions, chopped parsley and celery, add salt (40 g of salt per 1 kg of minced meat), cool and use for stuffing eggplants.

Store for 5–6 months.

Lyudmila Tsykalo, Kherson

Pickled eggplants

For 1 kg of eggplants - 100 g of carrots, garlic, sweet pepper, 50 g of salt, 20 g of mint, parsley and cilantro (green composition to taste), 300 ml of 6% grape vinegar.

Wash the eggplants, remove the stems, cut lengthwise (sometimes remove the inner pulp) and boil for 2–3 minutes in 10% brine (100 g of salt per 1 liter of water). Then remove the eggplants, cool, squeeze out excess water, leave under pressure for 15–20 hours, and then fill with minced meat. Place in jars and fill with 6% grape vinegar. After 4-5 days, the eggplants will be ready. For long-term storage, jars of eggplant are sterilized and sealed.

Minced meat: peel the garlic, chop with salt (for 1 kg of garlic - 50 g of salt), add chopped sweet peppers, carrots, parsley, mint, hot peppers, cilantro. Mix everything.

Lyudmila Tsykalo, Kherson

Lecho with eggplant

7 each eggplant, sweet peppers and onions, 1.5 liters of tomato, 200 g vegetable oil, 100 ml 3% vinegar, 1 tbsp. l. salt.

Grind everything, mix and boil. Cook for 20–25 minutes. Place into jars and roll up.

The fruitful vegetable contains many beneficial substances. Zucchini is rich in retinol, ascorbic acid, and B vitamins. It contains minerals necessary for the body, such as sodium, zinc, potassium, and magnesium. The product is useful for people suffering from hypertension, heart disease, and anemia. And thanks to its low calorie content (only 16 kcal per 100 g), the vegetable simply becomes the “king” of dietary rations.

The “correct” vegetables and spices for preservation

The taste of the dish depends entirely on the ingredients chosen. To make your zucchini in tomato sauce appetizing for the winter, you need to pay special attention to the choice of vegetables. Moreover, the taste is significantly influenced not only by zucchini, but also by tomatoes, as well as by the spices that you add to the jars.

Requirements for the main ingredient

When zucchini season arrives, store shelves are simply bursting under their weight. There are various fruits that differ in color and size. The main thing is not to get lost in such diversity, to purchase tasty and healthy raw materials. To do this, use four recommendations.

Fruit size. Zucchini is one of the few vegetables that is tasty even when not fully ripe. Therefore, give preference to small fruits. But it is undesirable to consume huge, overripe specimens. They contain a lot of seeds and lose their delicate taste. Chefs claim that the most delicious fruits are those whose length varies between 15-20 cm and whose weight does not exceed 350 g.
Even shade. If you buy zucchini, and not squash and zucchini, then choose fruits that have an even natural color. The freshness of the product is indicated by a light green tone, with a slight yellow tint. Please note: there should be no brown or dark yellow spots on the peel. They indicate the process of decay. Such products are prohibited for consumption.
Thin peel. Another important parameter that will protect you from purchasing low-quality products is the thickness of the skin. Natural, healthy vegetables have thin and smooth skin. Be aware that fruits most often acquire thick skin as a result of the use of chemicals. If you roll up such zucchini, the chemicals will end up in both the vegetables and the tomato sauce.
No damage. It is undesirable to purchase products that have an uneven surface, various depressions, and dents. Typically, such damage indicates improper or long-term storage, and sometimes non-compliance with the rules of cultivation or transportation.

Zucchini begins to ripen at the end of May and continues to bear fruit until the last days of July. It is at this time that you buy vegetables. They have the largest amount of useful minerals and vitamins.

The fruits that hit store shelves in March-April are grown under artificial conditions and therefore lack many essential components. Those zucchini that appeared later than August were usually overripe or had been stored for a long time. The beneficial substances in them are also lost.

Features of the choice of seasonings

To cook zucchini in tomatoes for the winter, choose the “right” tomatoes. Buy fully ripe fruits with no signs of spoilage. And it is advisable not to choose sour tomatoes. They can greatly spoil the taste of a dish. Pay special attention to the spices listed in the table below.

Table - Herbs and spices for preservation

Name	What gives conservation
Hot peppers	- Has antiviral properties; - adds spice; - saturates with pungency (in large quantities); - emphasizes piquancy (in small doses)
Cilantro	- Contains vitamins A, C, fatty and essential oils; - provides aroma
Basil	- Emphasizes the taste of the marinade; - harmonizes with zucchini, tomatoes, bell peppers, beans; - improves digestion
Melissa	- Combines with marinades; - adds a light lemon flavor
Garlic	- Provides preservation with piquancy; - increases disinfection and antiviral properties; - improves taste; - provides aroma
Rosemary, thyme	- Adds spice to the dish; - has a rich taste and tart aroma
Tarragon (tarragon)	- Suppresses the development of lactic acid bacteria in preservation; - ensures preservation of the color of the product; - increases strength; - adds flavor to the dish; - improves taste
Parsley	- Saturates with vitamins, iron, calcium and phosphorus; - provides a characteristic smell
Horseradish	- Gives spiciness to the dish; - provides a rich taste; - increases the elasticity of products

Zucchini in tomatoes for the winter: 7 delicious snacks

Zucchini in tomato is a rather spicy dish that can win the hearts of lovers of pickled vegetables with a “sparkle.” It will diversify your daily diet and become an original holiday snack. Below are seven variations of the recipe; the choice is up to the hostess.

Classic salad

Peculiarities . A classic winter snack is zucchini in tomato and garlic. This dish is very easy to prepare.

Compound:

zucchini - six fruits;
tomatoes – 1.8 kg;
salt – 40 g;
vegetable oil – 120 ml;
garlic - two small heads;
red pepper - half a teaspoon;
sugar – 70 g;
vinegar – 80 ml.

How to cook

To prepare a classic variation, cut the zucchini into small pieces, so that they are completely soaked during the cooking process.
Chop the tomatoes.
Place the resulting tomato juice on the fire.
Add butter to it, add salt and sugar.
Carefully lower the prepared pieces into the mixture.
When the tomato mixture boils, reduce the heat and continue cooking the vegetables for 20 minutes, stirring constantly.
Press the garlic through a press.
Add it to the tomato mixture and add chili pepper.
Boil for another 15 minutes.
Pour in the vinegar and continue to simmer the salad over low heat for five to six minutes.
Place the hot tomato-zucchini mixture into sterilized jars and roll up immediately.

In tomato sauce

Peculiarities . This recipe will appeal to those who have catastrophically little time for homemade preparations, but want to pamper their loved ones with something tasty. To prepare delicious zucchini in tomato sauce for the winter, follow the instructions given.

Compound:

zucchini - eight fruits;
tomato juice – 1.7 l;
vegetable oil – 220 ml;
garlic - one head;
vinegar (preferably apple) – 160 ml;
sugar – 120 g;
salt – 60 g;
bay leaf - five to six pieces;
peppercorns;
greens for preservation.

How to cook

Take tomato juice (either purchased or homemade), add sugar and salt to it.
Immediately pour in the oil.
Place the container with tomato filling on the fire.
When the marinade boils, add spices and vinegar.
For this recipe, it is recommended to cut the zucchini into slices. Carefully lower the vegetable preparations into the boiling sauce.
Boil them in the marinade for 12-15 minutes.
At this time, prepare the jars by adding two cloves of garlic to each green.
Place the zucchini and pour tomato sauce on top up to the neck.
Roll up and immediately wrap the jars in a warm blanket.

Spicy snack

Peculiarities . If you like preparations with “spark”, cook spicy zucchini in tomatoes for the winter. The recipe resembles the classic version and does not require sterilization.

Compound:

zucchini - five fruits;
sunflower oil – 220 ml;
tomato – 1.2 kg;
salt – 65 g;
sweet pepper (preferably red) – ten fruits;
hot pepper - one pod;
sugar – 210 g;
vinegar – 120 g;
garlic - one head.

How to cook

Cut the zucchini into thin, even slices approximately 1 cm thick.
Chop the tomatoes.
Peel the sweet peppers and pass through a meat grinder.
Grind the garlic using a press.
Grind the hot peppers in a meat grinder.
Combine all crushed ingredients.
Add salt and sugar to the mixture.
Pour in the oil.
Pour zucchini into the aromatic tomato grounds.
Place the workpiece on the fire.
Bring the salad to a boil, reduce the heat slightly.
Boil with constant stirring for 20 minutes.
Place the hot mass into jars and seal for the winter.

With added pasta

Peculiarities . To simplify the canning process, if you don’t have fresh tomatoes on hand, you can roll zucchini in tomato paste for the winter. Moreover, such a dish is in no way inferior to its counterparts.

Compound:

zucchini - eight fruits;
tomato paste - four tablespoons;
sugar – 210 g;
vinegar – 70 ml;
vegetable oil – 220 ml;
salt – 65 g;
water – 0.5 l;
garlic - head.

How to cook

Initially, cut the zucchini into small cubes.
Place them in a saucepan.
Add chopped garlic to them.
Add sugar and salt.
In a separate bowl, mix the tomato paste with water to form a homogeneous mixture.
Pour it into the saucepan.
Add sunflower oil.
Simmer the vegetable mixture for half an hour.
Pour in the vinegar last.
Simmer the appetizer for another five minutes.
Roll up the hot mixture.

With rice and pepper

Peculiarities . This appetizer becomes very satisfying by adding rice. It can be used as a side dish by warming it up a little before serving. And if you have absolutely no energy left to prepare food, this canned food can replace dinner. In addition, zucchini in tomatoes and rice for the winter is prepared without vinegar, so it does not cause irritation to the digestive tract even in those who suffer from gastritis and ulcers.

Compound:

zucchini - ten fruits;
rice (long grain) – 550 g;
sweet pepper - three pieces;
tomato – 3.2 kg;
vegetable oil – 90 ml;
onions – 550 g;
carrots – 1.1 kg;
sugar – 120 g;
salt – 40 g;
garlic - two cloves.

How to cook

Rinse the rice with cold water at least five times to remove as much starch as possible.
Cook until half cooked.
Cut the zucchini into cubes.
Chop the onion.
Peel the pepper and cut it into small pieces.
Grate the carrots.
Pour boiling water over the tomatoes, then carefully remove the skins.
Chop the tomatoes, add finely chopped garlic.
Boil the tomato-garlic mixture.
Pour sugar, salt into it, pour in butter.
Boil the filling for about five minutes, then add carrots and peppers.
Add zucchini.
Simmer the mixture over low heat for 18-20 minutes, remembering to stir constantly.
Carefully add the boiled rice and continue to simmer the salad for 40-45 minutes.
Add spices as desired.
Place the aromatic mixture in sterile jars and seal them immediately.
Be sure to wrap the containers so that the salad can “reach” warm.

With beans

Peculiarities . Beans, like rice, can add satiety to a dish. The appetizer can serve as a side dish for meat. To prepare a mouth-watering dish, use the following recipe.

Compound:

zucchini - ten fruits;
bell pepper – three fruits;
tomato – 1.6 kg;
garlic - two heads;
vinegar – 70 ml;
beans – 550 g;
sugar – 160 g;
salt – 60 g;
sunflower oil – 180 ml.

How to cook

Soak the beans in the evening in plain water.
Cook it in the morning.
Cut the zucchini into cubes.
Peel the pepper and cut it.
Grind the tomatoes using a meat grinder, add garlic pressed through a press.
Boil the tomato-garlic mixture.
Add salt and sugar.
Pour in the oil.
Add zucchini and pepper.
Add beans.
Simmer the salad over low heat for 40 minutes.
Then put it in jars and roll up immediately.

Beans cause severe gas formation. To reduce this “side effect” of winter salad, add a couple of mint leaves during cooking.

Vegetable mix

Peculiarities. Preparing this preparation will take time and patience. In this recipe, the zucchini must be fried. It will take a lot of effort, but the dish is worth it.

Compound:

zucchini - ten fruits;
onions – 1.1 kg;
tomato – 550 g;
carrots – 1.1 kg;
parsley - one root;
parsnip - one root;
vegetable oil (for frying and stewing) – 70 ml;
salt – 40 g;
garlic - three cloves.

How to cook

Cut the zucchini into circles, no more than 1 cm thick.
Fry them until golden brown.
Chop the onion.
Grate parsley, parsnips and carrots.
Pour the remaining oil into the saucepan, add chopped roots and carrots.
Simmer the preparation for ten minutes.
Cut the tomatoes into small pieces, chop the garlic.
Add them to the saucepan and continue to simmer for another 15 minutes.
Salt the vegetable mixture and remove from heat.
Layer fried zucchini and stewed vegetables into prepared jars.
Close the jars with lids, but do not roll them up.
Place a towel on the bottom of a large saucepan and place jars of zucchini on top.
Fill with water so that the container is immersed in liquid almost to the neck.
Sterilize the jars for 15 minutes, then seal.

If you have chosen recipes for zucchini in tomatoes for the winter without sterilization, do not be afraid to overcook the dish a little. If this happens, the taste will not deteriorate. Only the consistency will change. But if you undercook and roll up a raw product, there is a high risk of massive “explosions” in the pantry.

At the same time, not a single set of products will make holes in the budget. We need the most affordable vegetables (zucchini, tomatoes, bell peppers, garlic), everyday spices and vegetable oil.

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Zucchini in tomato sauce for the winter without sterilization

Small pieces and sweet bell peppers make this recipe amazingly delicious. We’ll have a win-win addition to the family menu, and it’s also low in calories. It will decorate potatoes, porridge, first courses, stews and even fresh cabbage salad, if you do not scoop up too much sauce.

Ingredients:

Zucchini - 1 kg
Tomatoes - 1.5 kg
Bell pepper - 4 pcs. (large)
Garlic - 4-5 cloves

For the marinade:

Sugar - 100 g
Salt - 1 tbsp. spoon
Vinegar (9%) - 1 tbsp. spoon
Vegetable oil - 1 tbsp. spoon

Important details.

Yield: about 3 liters.
You can take old and even slightly overripe zucchini. This is a special plus of seaming. The main thing is to peel the vegetable and cut off the middle part where the seeds are. And we put young samples into use even without cleaning.
We calculate the weight for prepared vegetables.

How to cook.

Preparing vegetables.

Cut the zucchini into cubes - about 1.5 cm, as in the photo below.

Peel the tomatoes by pouring boiling water over them. We remove the place where the stalk is attached and cut into strips.

We clean the pepper from seeds and also chop it into strips. Finely chop the garlic.

Cook the vegetable mixture.

Place tomatoes, sugar, salt in a large saucepan and stir. Warm up over low heat, covered. The tomatoes will release juice and boil. Cook them for 10 minutes, stirring occasionally.

Add zucchini cubes and strips of pepper to the boiled tomato mass. Add oil, stir and wait for it to boil, then cook for 25-30 minutes over low heat. Our goal is a “low gurgle” so that the liquid does not evaporate and the vegetables do not burn.

Stir gently throughout cooking. We try to keep the vegetable pieces intact. It is convenient to work with a wide slotted spatula.

15 minutes before readiness, add chopped garlic, and 3 minutes before, add vinegar and cover with a lid so that it does not evaporate. We wait for it to boil and rejoice: the juicy result can be distributed among the jars. Isn't it all very easy and simple?

We roll up the jars.

We need sterilized dishes and a ladle. We collect zucchini in tomato sauce directly from the fire. We fill the jars to the very top and seal them hermetically. All that remains is to turn it over and let it cool under the blanket.

We store, like all preparations, in a dark closet away from warm areas of the house (such as the kitchen, bathroom). It holds up well even until April. Although it is often impossible to check this. Usually during the winter we eat the entire batch.

Large pieces of zucchini in prepared tomato sauce

Components:

Zucchini - 3 kg
Sugar - 400-450 g (2 cups or 16 tablespoons)
Salt - 2 tbsp. spoons
Vinegar (9%) - 250 ml
Spicy tomato sauce - 500 g
Water - 1 liter
Ground red hot pepper - to taste. It takes us 0.3-0.5 teaspoons.

Important details.

Yield: about 4 liters. It is better to take identical jars.
There will be plenty of marinade.
You can even use old zucchini by peeling and removing the inside pulp and seeds.
You can use different sauces. The classic choice is Krasnodar or chili ketchup. Others will also work: Ukrainian, Georgian, any Italian recipe.
and zucchini: the spicier the filling, the more appetizing the result. Choose for yourself by taking a closer look at the ready-made Georgian sauce.
Another option to add spice to the filling: finely chop fresh hot pepper. With seeds - the most striking effect for an amateur, without seeds - softer. Always do a test marinade, adding the spicy ingredient little by little.

Preparation.

Cut the zucchini in half crosswise. We make cubes from the thin half. And cut the thick one into circles 1-1.5 cm thick, as shown in the photo.

Note these different cuts for the thin and thick halves. They can be used for any marinating. The main difference: long bars fit more tightly into the jars.

Prepare the marinade.

Pour sugar and salt into a liter of water. Add the sauce and stir well. Let's bring it to a boil. Once it boils, taste and adjust the heat to taste. Then pour in the vinegar and let it simmer gently under the lid for 1-2 minutes.

Pour the hot marinade over the vegetables to the very top. All that remains is to sterilize as usual - cover with lids, in a large saucepan, placing a cloth on the bottom. Pour warm water exactly to the level of the narrowing of the cans. Therefore, for sterilization it is more convenient to select containers of the same size.

Sterilization time from boiling:

500 ml - 10 minutes
1 liter - 15 minutes

Roll up, turn over, let cool while wrapped. We store it in the friendly company of other homemade products. And we eat - with pleasure!

Life hack - universal tomato sauce for vegetables for the winter

A very nice filling that is extremely easy to prepare, although the composition and process are not without secrets.

Ideal for zucchini in large pieces - both solo and in the company of bell peppers, carrots, celery and even peeled eggplants.

For the sauce we need:

Tomatoes - 4-5 pcs. (average)
Tomato juice - 300 ml
Garlic - 3-4 cloves
Parsley or other greens - to taste
Salt - 30 g
Sugar - 70 g
Apple cider vinegar (6%) - 70 ml
Vegetable oil - 80 ml
Bay leaf - 2 pcs.
Cherry leaf - 2 pcs. (we buy it at the market in a bouquet for pickling)
Allspice - 3 peas
Cloves - 3 pcs.
Chili pepper - optional

How to cook.

Remove the skin from the tomatoes by pouring boiling water over them. Cut into large cubes or thin slices. Place in a large saucepan and fill with juice.

Wait until it boils, add salt, sugar, spices and butter. There is no need for vinegar, it will come at the very end: 5 minutes before the vegetables are ready.

You can add vegetables. Their selection depends only on our imagination.

For example, zucchini, cut into large cubes or slices, and red bell pepper, cut into short strips. These vegetables can be added to the boil at the same time.
Or decorate the mix with carrots, which we cut into circles/semicircles up to 8 mm thick. First, saute the carrots in oil for literally 2-3 minutes. Then pour in the tomato mixture and let it simmer for 5-10 minutes over medium heat. Then add the zucchini.

Be guided by the density of the vegetable, which one to add first and how long to keep on the fire.
Here the principle is the same as when frying in a frying pan: we add what is harder 5-10 minutes earlier. The main thing to remember is that even large zucchini blocks will need 15 minutes of simmering in the sauce to cook to a nice texture.

3 minutes before readiness, pour vinegar into the vegetables and stir. We put the unique ensemble into sterilized jars, roll it up and turn it over under the blanket. Once the containers have cooled completely, store them.

We'd love to hear about your success with these easy winter recipes. Zucchini in tomato sauce can be made sweeter or sour, play with spices, add herbs.

Thank you for the article (2)

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