Canned zucchini in tomato sauce

one

• Time for preparing

  Contents

  • • 0.0.1 1 hour
    • 0.0.2 Medium dish
    • 0.0.3 51.19kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1 hour

• Recipe difficulty
  

  Medium dish

• Energy value
  

  51.19kcal

• Rating

• Recipe

Delicious marinated zucchini in tomato sauce – pretty simple homework that does not take you much time to cooking. Such yummy is very useful in winter for serving as a side dish. I advise you to use young zucchini, so as not to had to pre-clean seeds from them. If you want to make tomato juice yourself, it is best to use overripe tomatoes. But you can use a simple store juice, then you don’t need tomatoes.

Let’s get started!

Ingredients

0/9 ingredients

• Zucchini – 2 kg
• Tomatoes – 1.5 kg
• Garlic – 5-6 cloves
• Salt – 1 tbsp
• Ground black pepper – to taste
• Sugar – 2 tbsp.
• Vegetable oil – 100 ml
• Vinegar 9% – 75 ml
• Chili pepper – 0.5 pcs.

Blamenga 1 ч1 ч 51,19

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. For the preparation of tomato juice, tomatoes must be scalded boiling water and peel. Then cut the tomatoes into slices and remove seeds and liquid. Grind the resulting flesh into blender, pour into a saucepan and set on fire. Mix is ​​necessary cook for about 20 minutes after boiling, no spices on this no need to add a stage. Tomato juice should be homogeneous and thick.
2. Pre-washed zucchini cut into small cubes. If there are affected areas on the skin, then it should be completely remove, but it is advisable to choose zucchini with tender and intact peel to remove it did not have to. Without peel, zucchini can to boil.
3. Spread sliced ​​zucchini in boiling tomato juice
4. Add salt, sugar and pepper to the pan, pour the vegetable butter. Keep the mixture on medium heat, stirring for 20 minutes.
5. Add the finely chopped garlic and chilli to the zucchini, cook zucchini for another 10 minutes.
6. Add vinegar to the courgettes and cook another 10 minutes.
7. Zucchini in tomato sauce ready! It remains to decompose them (hot!) into sterilized dry jars and tighten tightly lids. We leave the finished cans under a warm blanket until full cooling (you can at night).

Keywords:

• home kitchen
• Blanks and canned food
• zucchini
• canned
• vegetables and greens
• tomatoes