Summer is an ideal time for storing vitamins, which are so rich in vegetables and fruits. One of the most useful vegetables - zucchini , significantly improving the functioning of the stomach and intestines, as well as containing vitamins B, A, C and others. However, it will not be possible to eat it in the cold season, so experienced culinary experts advise to prepare zucchini in tomato for the winter. It is very tender and at the same time slightly spicy dish.
Spicy zucchini in tomato with garlic for the winter
Ingredients:
- vinegar 9% - 160 ml;
- salt - 2 tbsp. spoons;
- zucchini - 4 kg;
- sugar 4.5 tbsp. spoons;
- dried chili - 1 tbsp. a spoon;
- tomatoes - 3 kg;
- Sunflower oil - 1 glass;
- garlic - 3 heads.
Preparation
Wash and brush the squash, remove the seeds and cut into neat cubes. Wash tomatoes and turn into a slurry with the help of a meat grinder. In a saucepan, mix the marrows with the fried tomatoes, salt, add sugar and pour in the sunflower oil. Put the pan on a strong fire, wait for the boiling, lower the gas and cook the mass for about 20 minutes. Do not forget to stir constantly to avoid burning.
Remember that of all the delicious recipes for cooking zucchini in tomato for the winter, this is not recommended for people with high acidity, gastritis or peptic ulcer. This is due to the content in it finely chopped garlic and chili peppers. They are added to the zucchini mass and then boil it on low heat for another 25 minutes. Five minutes before the end of the preparation pour vinegar. After that, remove zucchini from the fire and roll it into pre-sterilized jars.
Fried zucchini in tomato for the winter
Those who like the taste of fried foods, for sure, will like the following recipe. This is a savory and light snack, representing canned peppers and zucchini in tomato for the winter, which even the opponents of Vetergarianism gladly eat.
Ingredients:
- sunflower oil - 120 ml;
- zucchini - 1 kg;
- salt - 1 tbsp. a spoon;
- fragrant and black pepper - for 6-7 peas;
- garlic - 8 denticles;
- Bulgarian pepper - 370 g;
- sugar - 2 tablespoons with top;
- tomatoes - 900 g;
- dill and parsley - 0.5 bunch each;
- onion - 50 g.
Preparation
Peel the squash from the zucchini and cut off about 1 cm from each of the ends. Cut the vegetables with rings that should not be more than 1 cm in thickness. Clean and wash the onion, then cut it into small cubes. Pepper cut along strictly into four parts, after which chop it across cubes about 1.5-2 cm in size.
Well warm the sunflower oil in a frying pan and fry the squash on it. They should acquire a light golden hue. If the vegetables turn brown, conservation can acquire a bitter taste. Transfer zucchini into a separate container and in the same pan fry the onions until transparent, mix with tomatoes and blend the vegetable mixture over a small fire. All ingredients should become soft. This usually takes no longer than 5 minutes. Grind the onion-tomato mass with a blender until a homogeneous consistency is obtained. Add to it sugar, chopped garlic, finely chopped greens, sunflower oil and mix everything.
At the end of the preparation of a salad of zucchini in tomato for winter on the bottom of a previously sterilized jar, place the peas of black and sweet-scented pepper, then pour half of the garlic-tomato sauce and top half of the zucchini, all the pepper, the second part of zucchini and fill with the remaining sauce. Roll the banks.
Marinated zucchini in tomato for the winter
Ingredients:
- vinegar 9% - 4 tbsp. spoons;
- bitter pepper - to taste;
- garlic - 2 teeth;
- tomato juice - 400 ml;
- sugar - 1,5 tbsp. spoons;
- zucchini - 3 pcs .;
- sunflower oil - 4 tbsp. spoons;
- salt - 1 tbsp. spoons.
Preparation
Scald the tomatoes, peel them and squeeze the juice out of them using a blender or a juicer. Finely chop the garlic, put it in a saucepan, pour the sugar and tomato juice, salt and finally pour in the sunflower oil and vinegar. Put mixture on a plate and on a fire of medium size bring to a boil, then boil for about five minutes. Squash is washed and cut into neat cubes about 4 cm long and about 1.5 cm wide. Put them in carefully sterilized jars, fill with hot tomato sauce, close the lids and sterilize again, placing in a pan with boiling water on a weak fire somewhere for a quarter hours. Roll out the canopy, turn the jars strictly upside down and wait for them to cool.