Squash caviar onion tomato paste. Zucchini caviar with tomato sauce

Zucchini caviar with tomato paste– very tasty and healthy low calorie dish, which attracts with its simplicity and versatility. How to prepare caviar from zucchini with tomato paste for every day and a supply for the winter you will learn from this material, which contains the most popular recipes with photos and cooking instructions.

The simplest recipe

There are many ways to prepare such a snack. But it’s easier, of course, to simmer the ingredients together in one bowl and then grind them into a homogeneous paste.

For a kilogram of dense, young zucchini you will need:

2 pieces each of large onions and carrots;
2 pods of sweet and just a little bit of bitter pepper;
3 pieces of garlic cloves;
half a glass of tomato paste;
1/3 cup odorless oil;
1 heaped teaspoon of salt;
paprika, ground allspice, laurel.

Cooking diagram step by step:

Let's start by preparing the main products. They need to be peeled and cut. Chop the garlic as finely as possible. And we cut all the other components into very small cubes, preferably the same size.
We will cook in a very deep frying pan with a thick bottom (you can use a roasting pan). Pour oil into it and heat it well. Then add vegetables to it one by one.
First, let's fry the onions and carrots, but not until golden. It should turn light yellow.
Then add the zucchini and pepper, mix, close the lid and cook, remembering to stir, for about an hour. The cooking time may be shorter, as long as the vegetables become soft.
Add the remaining ingredients to the boiled mixture and mix very well. Leave to cook for another 15 minutes.
Cool the finished dish, remove the bay leaves and grind in a blender until smooth. Let it brew for a while in the refrigerator.

Popular vegetable snack with mayonnaise for the winter

Preservation made in this way can be perfectly used as a sauce for meat dishes or pasta. Its calorie content is higher than regular one - 110 kcal per 100 g.

Required list of products:

zucchini – 1-1.5 kg;
onion – 800 g;
tomato puree – 300 g;
Provencal – 200 ml;
garlic – 2 heads;
vinegar – 150 ml;
sugar – 50 g;
salt – 2 incomplete tbsp. spoons;
freshly ground black pepper – 1 teaspoon.

Detailed description:

Since we are preparing this food for the winter, it is necessary to prepare jars in which we will store it. To do this, we carefully wash and sterilize them.
We twist the zucchini and onion in a meat grinder through a very fine mesh.
Add tomato puree, salt, sugar, pepper to the resulting minced meat. ground pepper and vinegar. Stir well.
Pour the resulting mixture into a container of suitable size and quality. At medium temperature, heat until boiling. We set the temperature to the minimum, so that it barely boils, and cook, stirring occasionally, for two and a half hours.
Place the mayonnaise in a deep plate, add 100 grams of the boiled mixture, grated garlic and shake well. Thanks to this technique, we can now easily mix it with the main mass and cook for another 30 minutes.
Place very hot in carefully cleaned containers and seal tightly with lids. The tasty paste in the jars should stand upside down overnight, and then we put them away for storage in a cool place out of direct sunlight.

Snack with Provencal spicy

This savory snack doesn't have to be canned. It can be perfectly prepared for every day. You can adjust the heat of the dish yourself by increasing or decreasing the amount of garlic.

For a kilogram of young zucchini you will need:

onion heads - 3 pcs.;
heads of garlic - 2 pcs.;
carrots – 2 pcs.;
dill sprigs - 1 small bunch;
paprika, salt - 1 teaspoon each;
Oleina without odor - 1 faceted glass;
Provencal – 100 g;
tomato sauce – 100 g.

Cooking instructions:

Cut the zucchini and carrots into slices and place on a baking sheet. Lightly water with Oleyna and bake at 150 degrees for 40 minutes. Until they become quite soft.
Fry the onion in the remaining oil until transparent and mix with sauces. Onions, mayonnaise, and tomato paste should be simmered at low temperature for 10 minutes.
Cooled down baked vegetables needs to be turned into a pulp. This can be done by grinding them in a meat grinder or grinding them in a blender.
The onion with the sauce also needs to be processed in a blender, but you can leave it like that, but then you will get pieces of it.
Combine the two mixtures, add the remaining ingredients and cook until completely low heat half an hour. At the end, sprinkle with dill. We store this delicacy in the refrigerator.

Squash caviar like in childhood

The snack made according to this recipe tastes like store-bought, but in this case you can eat it calmly, since you know what you put in it. The difference between this cooking method is that first each component goes through heat treatment independently, and then they are connected together. To prepare it, you will need:

1 kilogram of zucchini;
400 g carrots;
200 g onions;
1 parsley or celery root;
1 cup tomato puree;
salt and pepper, ground to taste;
50 ml Oleina.

Description step by step:

We cut the zucchini into not very thick circles, the carrots into cubes, and the onion into half rings. Fry the zucchini in a frying pan with heated oil, remove it into a deep bowl and sprinkle with salt.
Fry the onion until transparent and send it there.
Fry carrots and parsley root until soft and add to the rest of the ingredients.
We twist everything in a meat grinder through a small strainer, mix it with tomato puree, spices and let it cook for another quarter of an hour.
Cool the entire mass slightly and beat with a blender into a fluffy, porridge-like mass. A tasty and healthy dish is ready.

Zucchini stew with pumpkin

The combination of these vegetables gives an excellent result. Thanks to pumpkin, the appetizer becomes very bright, Orange color And unusual taste. Food prepared according to this recipe can be canned or simply stored in the refrigerator.

Amount of required ingredients:

0.7 kg zucchini;
0.7 kg pumpkin;
0.3 kg of onion;
0.250 kg carrots;
1/3 cup oleyna, odorless;
half tbsp. spoons of salt and sugar;
1/3 cup vinegar;
100 ml tomato paste.

Detailed cooking instructions:

Pour Oleina into a bowl with high sides and heat it up. Cut the onion as finely as possible and add to fry until transparent.
Grate the carrots and pour them in there. Let them simmer together for 10 minutes.
Grate the zucchini and pumpkin on a coarse grater, add to the stewed vegetables and mix gently. Close the lid and cook for an hour and a half, stirring occasionally.
After time, add the remaining ingredients and mix. Then you can puree everything with a blender, or you can leave it like that.
The mass needs to be boiled again for about a quarter of an hour and poured into a sterile container. We store as usual.
If you are not preparing it for storage, but just to eat it, then cool it to room temperature and put it in the refrigerator. You can add a little bit of any greenery and a little garlic.

Try to make something useful and delicious snack with tomato paste according to one of the proposed recipes. We are confident that the result of your efforts will certainly delight you with its taste.

Video: Homemade zucchini caviar

Squash caviar is a real storehouse of vitamins; in addition, it is very tasty and inexpensive. To prepare it, it is best to take more mature vegetables. They are not as juicy as young ones and will release less juice when cooked, respectively. ready-made snack it will turn out thicker. Useful dietary dish Even people who are losing weight can afford it, because per 100 grams of product there are only 90 calories.

Squash caviar with tomato paste for the winter - step-by-step photo recipe

Zucchini caviar can be made not from tomatoes, but with tomato paste. But only buy quality product and then the result will definitely please you and your family.

To stew vegetables, you can use a slow cooker, a pressure cooker or a saucepan.

Cooking time: 5 hours 0 minutes

Quantity: 4 servings

Ingredients

Zucchini: 2 kg
Onions: 300 g
Carrots: 400 g
Garlic: 50 g
Tomato paste: 170 g
Vegetable oil: 150 g
Vinegar: 3 tsp.
Salt, pepper: to taste

Cooking instructions

Recipe "You'll lick your fingers"

Fans of zucchini caviar should pay attention to this recipe. homemade for the winter. Caviar has an unusual taste, as it is prepared using secret ingredient- mushrooms. The appetizer turns out to be finger-licking good. Take:

zucchini – 1 kg;
champignons – 0.4 kg;
onion – 0.3 kg;
garlic – 25 g;
bell pepper – 200 g;
dill – 20 g;
carrots – 70 g;
tomato paste – 2-3 tbsp. l.;
salt, granulated sugar- according to preference.

Preparation:

Wash the zucchini, peel and cut into small cubes. Fry the prepared vegetables in a frying pan until they become translucent.
Peel the onion and cut into rings.
Wash the mushrooms and cut into strips. Fry in a frying pan until all the liquid evaporates. Transfer to a bowl.
Grate the carrots and fry them together with the onions.
Chop the pepper, put it in a frying pan, add tomato paste and zucchini. Add more a small amount of water and simmer for about 30 minutes.
TO stewed vegetables add champignons and remaining ingredients. Simmer for 10 minutes and roll into jars.

You can start trying this caviar immediately after cooking, just spread it on a piece of bread and go ahead.

Zucchini caviar with tomato paste “like in a store” according to GOST

When people think about squash caviar, they remember the taste of exactly the product that Soviet years filled the shelves of all stores. At that time, caviar was prepared according to GOST, and the technology was monitored very strictly. Today the recipe is well known to many housewives.

tomato paste – 10 tbsp. l.;
medium-sized zucchini – 5 pcs.;
carrots – 2 pcs.;
onion – 1 head;
tomato – 1 pc.;
granulated sugar – 18 g;
salt – 25 g;
parsley root – 55 g;
butter – ½ part of a glass;
black peppercorns and allspice - 3 pcs.

Step-by-step technology:

Remove the peel from the washed zucchini and cut into cubes. Fry in a frying pan until a crust forms and transfer to a large saucepan.
Remove the peel from the onion and chop it finely.
Peel the carrots and parsley roots and grate them.
Cut the tomatoes into cubes.
Fry the prepared vegetables in a frying pan until they become soft. We send them to the pan with the main ingredient.
Grind well with a blender, you should get a homogeneous consistency.
Place the pan on the fire and simmer the contents for 20 minutes.
Grind black pepper and add to the caviar, followed by sugar and salt.
Add tomato paste, grind again with a blender, continue to simmer for 5 minutes.
The caviar is ready, all that remains is to place it in pre-sterilized jars and seal it tightly. After cooling, the jars should be stored in a cool place.

Thanks to tomato paste, the color of the caviar becomes even more beautiful and appetizing, and it also enhances the taste of the dish.

With added mayonnaise

Caviar prepared according to this recipe tastes good: savory due to the mayonnaise and sweet due to the carrots. You can prepare a snack with the following set of products on hand:

zucchini – 3 kg;
mayonnaise – 250 ml;
vinegar 9% - 30 ml;
butter – ½ part of a glass;
salt, granulated sugar, garlic, red and black pepper - to taste;
ketchup or Krasnodar sauce – 250 ml.

You can take a couple of tablespoons of tomato paste, diluted in large quantities water to the consistency of ketchup.

How to prepare:

Wash the zucchini and remove the peel. If there are seeds, remove them too. Cut randomly, but coarsely.
We pass the chopped vegetables through a meat grinder, followed by the garlic.
In a saucepan, mix the crushed mixture with the remaining additives, except vinegar.
Place on the stove and cook the caviar over low heat for 3 hours.
10 minutes before the end, add vinegar and stir.
Place the hot mixture into jars and seal.
We turn them upside down and wrap them in a blanket. Leave in this position until it cools completely, then store in a cool room.

You can serve this appetizer on the table immediately after preparation.

With bell pepper

For squash caviar with bell pepper The following ingredients are needed:

zucchini – 2.5 kg;
onions – 4 pcs.;
garlic – 4 cloves;
bell pepper – 450 g;
tomato paste – 3 tbsp. l.;
granulated sugar – 35 g;
salt – 20 g;
vinegar – 25 ml;
oil – 200 ml;
pepper – 6 peas.
Spices - according to preference.

What we do:

We pass all the vegetables through a meat grinder, with the exception of onions (cut into rings) and carrots (three on a grater).
Fry onions and carrots in a frying pan. Combine with grated vegetables.
TO vegetable mixture add tomato paste, salt, granulated sugar and spices. Place on the fire and simmer for about 2 hours. Make sure that the mixture does not burn, stir constantly.
Add pepper and vinegar at the very end.
Place in jars and seal.

Despite the lack of additional pasteurization, such caviar will not spoil until next winter.

No roasting

The peculiarity of this recipe is that there is no need to fry the vegetables. This significantly reduces cooking time. The ingredients are for 6 500 ml jars:

medium-sized zucchini - 3 pcs.;
granulated sugar – 1 tbsp. l.;
tomato sauce or paste – 60 g;
carrots – 1 pc.;
onion – 1 pc.;
oil – 0.5 l;
vinegar – 5 ml;
pepper, herbs, garlic - to taste.

Cooking steps:

Grind vegetables in a food processor.
Pour oil into a thick-bottomed pan and add the twisted vegetable mass to it.
After boiling, reduce the heat to low and simmer at a gentle simmer for 3 hours.
Chop the greens and pass the garlic through a press.
10-15 minutes before readiness, add the rest of the ingredients, except vinegar, add it when we remove the pan from the stove.
Pour hot caviar into jars and screw on the lids.
We wrap the workpieces in something warm and put them away for storage only after they have cooled.

Oven recipe

Even novice cooks can cook caviar in the oven; for this you need:

zucchini – 3 pcs.;
carrots – 2 pcs.;
bell pepper – 2 pcs.;
tomato paste – 1 tbsp. l.;
oil, salt, ground pepper - to taste.

How to prepare:

Wash the vegetables thoroughly, peel them, remove seeds and stems, and chop them.
Place the prepared ingredients in a baking sleeve and tie it to one side.
Pour in the oil, add tomato paste, salt and pepper.
We tie the sleeve on the other side, make a couple of holes through which steam will escape.
Place in the oven, preheated to 180°C, and bake for 60 minutes.
We take the bag out of the oven and wait until it cools down.
Place the vegetables in a deep bowl and chop with an immersion blender.

Caviar prepared according to this recipe is not suitable for long-term storage. You need to eat it right away.

Without sterilization

To prepare caviar from 3 kilograms of zucchini, take:

tomato paste – 300 grams;
carrots – 2 kg;
onion – 1 kg;
apples – 500 g;
garlic – 12 cloves;
bell pepper – 5 pcs.;
salt, spices, granulated sugar, butter - optional.

Hello my dear hostesses. Don't miss the chance to stock up on various appetizers, salads and vegetable pickles. Be sure to scroll through our section at this link: (the best recipes are there). In previous issues, we looked at (simply, real jam!).

And today, we continue the topic delicious preparations from zucchini, and for your attention the simplest and best recipes. Please choose...

The dish can be prepared from various products, however, it must include zucchini and tomatoes, but the latter can be replaced with store-bought or homemade tomato paste.

Good news for those losing weight, zucchini caviar contains a minimum of calories, so it can be included in your daily diet without restrictions. It will not cause any harm to the figure.

So, let's begin…

Squash caviar for the winter - you'll lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The snack will turn out even tastier. This recipe allows you to make the preparation in a short time.

Ingredients:

1.5 kg peeled zucchini.
250 grams of carrots.
150 g canned tomato paste.
250 grams of onions.
100 ml sunflower oil.
3 cloves of garlic.
1 tbsp 9% vinegar.
Sugar, salt, pepper to taste.

Step-by-step preparation

Wash the zucchini thoroughly and remove the skin. If there are large seeds and the core is very soft, then they must be removed. Cut the vegetable into arbitrary pieces. In young zucchini thin skin and dense flesh, so they are easy to wash.

Then grind onion and carrots. After this, the vegetables should be minced.

Place a thick-walled and enamel dishes with food on the stove, add vegetable oil odorless, stir and bring to a boil over medium heat. Switch to low heat, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the containers. Jars can be sterilized with steam for 5 minutes, and the lids can simply be boiled.

Remove the pan from the stove. To give the caviar a delicate structure, it is recommended to blend it with a blender. But this is not necessary.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only good color, but also taste. Stir and wait until it boils, then add granulated sugar and table salt. If desired, you can add red and black pepper. Cook for about 20 minutes, with the lid ajar.

If you want to do more thick caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic. Place the caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped and put in a dark place. When it has cooled completely, it can be stored in a cellar, refrigerator or pantry at room temperature.

The best recipe for squash caviar for the winter through a meat grinder

One of the most delicious ways preparing caviar for preservation. It is very important to prepare only fresh and ripe fruits.

Ingredients:

3 kg of zucchini.
1 kg carrots.
1 kg of onions.
Sunflower oil for frying.
2.5 tsp salt.
3 tbsp tomato paste.
1.5 tbsp 9% vinegar.

Cooking process.

Cut the zucchini into medium cubes. It is recommended to use only young fruits in which the seeds are still milky. And if the vegetable is overripe, then it is recommended to cut out the entire middle, otherwise they will give the caviar a bitter taste and will crunch in the mouth.

Caviar prepared in this way resembles the taste of the zucchini snack that was made in the USSR.

Peel the onions, wash under running water, and chop into pieces or half rings, as desired.

Grate the carrots on a medium grater. The pieces should look something like the image below.

Heat vegetable oil in a deep frying pan and fry all the vegetables separately. First, transfer the zucchini into a bowl. The lid must be covered. The vegetable needs to be simmered for 30 minutes. When the fruits become soft, transfer them to a deep bowl. Do not pour out the juice, as it will be useful for further preparation.

Place the onion in the emptied frying pan. You also need to cook it for half an hour, but you need to make sure it doesn’t burn. Transfer to a separate plate.

Carrots are a hard vegetable, so you need to simmer them a little longer, about 40-50 minutes.

When the vegetables have cooled a little, they need to be twisted through a meat grinder. First carrots, then onions, then zucchini.

It is important to note that a household blender is designed to operate for 2-3 minutes, so do not get carried away, otherwise the device may burn out.

Prepare a pan with a thick bottom so that the dish does not burn. Place it on the stove until it boils, then cook over low heat for 20-25 minutes. If you plan to store the product at room temperature, then you need to cook it for about 45 minutes.

After this time, add salt, pepper if desired, canned tomato paste and 2 tablespoons of vinegar. Stir everything and cook for another 20 minutes. If stored in a warm place, increase the time to 45 minutes. At the end, add another 1 tbsp of vinegar. Wait 10 minutes and you can remove from the stove

Pour the squash caviar into glass jars, which must first be sterilized. Roll up using a special key.

The output should be 3.5 liters of snacks. Cooking time is approximately 4.5 hours.

Squash caviar with tomatoes (instead of tomato paste)

This is one of the oldest recipes that has been used for many years. It is recommended to weigh products already prepared. That is, they need to be peeled, the stalk of the tomatoes must be cut out, and the seeds of the zucchini must be removed. From the specified amount of products, 1 liter of caviar is obtained. If you wish, you can add garlic, but it can contribute to fermentation, as a result of which the appetizer will be spoiled.

Ingredients:

1 kg of ripe zucchini.
300 grams of fleshy tomatoes.
2 onions.
2 medium sized carrots.
3 tsp sugar.
1 tsp salt.
60 ml sunflower oil.

Cooking method

Cut all vegetables into equal pieces. To begin, divide the tomatoes into two parts. Heat vegetable oil in a frying pan with thick walls and first fry the onion in it, 1 minute will be enough. Then add the carrots and sauté for about 3 minutes. Add the zucchini and fry for another 5 minutes. All this can be done in a pan, but if it is enamel, non-stick and thick-walled, otherwise there is a risk that all the vegetables will burn.

At the next stage of cooking, add the tomato halves. Add salt and mix everything. Simmer with the lid closed until full readiness. After about 15 minutes, you need to take the first sample. During this time, the skin of the tomato should peel off and must be removed. Check the carrots for doneness, as they need more time.

Pass the stewed vegetables through a meat grinder or chop using a blender. Place everything in a saucepan, add a small amount of granulated sugar, and dry garlic if desired. Mix well until smooth.

Place over medium heat until the caviar begins to boil, then cook for about 5 minutes on low until thoroughly heated. It is better not to leave the stove and stir constantly so that it does not burn.

Advice! Boil zucchini snack It is better in a high saucepan, since after boiling the caviar begins to shoot and can splash the entire stove and the hostess.

The game should be placed hot into sterilized jars. If you use a funnel, you will also need to boil it.

Cover the inverted jars with a blanket. Despite the simplicity of the recipe, the dish turns out very tasty.

Zucchini caviar with mayonnaise. Simple recipe

For cooking zucchini preparation You can use mayonnaise. In this case, the color of the caviar will be more delicate. This appetizer goes great with almost any dish.

Ingredients:

3 kg peeled zucchini.
250 grams of tomato paste.
250 grams of mayonnaise.
5 cloves of garlic.
1 tbsp salt.
100 grams of sugar.
100 ml sunflower oil.
1.5 tbsp vinegar.

The process of preparing caviar

Place the zucchini pulp in a saucepan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything and put on the stove. When the vegetables boil, they need to be simmered for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now it needs to be transferred to glass jars. The container can be sterilized in any convenient way: in the microwave, oven, dishwasher, boiling water.

Roll up the jars, turn them over and wrap them. When the workpiece has cooled, it is recommended to store it in a cool place.

The most delicious squash caviar

Let's consider another recipe for preparing food for the winter very healthy dish. If you prepare caviar yourself at least once, you will never buy it in a store again.

Ingredients:

1.5 kg of zucchini.
0.5 kg of onions.
1.5 kg carrots.
1 tbsp table salt.
1 tsp sugar.
2 tbsp tomato paste.
Vegetable oil.

Cooking procedure

If you have old zucchini, then you need to peel them and remove all the seeds. Cut the fruit into squares.

Wash the carrots, peel and chop on a coarse grater. Transfer to a separate bowl and set aside for now.

Onions also need to be peeled and cut into ¼ rings.

Place a cauldron or frying pan with a thick bottom over medium heat. Heat in a bowl sunflower oil and add zucchini to it. Simmer the vegetable until fully cooked with the lid closed to release the juice.

On another burner, sauté the onion. The main thing is not to get carried away with the process. The vegetable must be cooked until translucent.

Carrots can be fried together with onions or in a separate frying pan to speed up the cooking process.

When all the products are ready, they should be crushed in a blender.

Place the chopped vegetables in a separate pan. Add salt, tomato paste, granulated sugar. If you wish, you can add a couple of cloves of garlic. Mix all ingredients. Before putting the dishes on the stove, it is recommended to taste the caviar and, if necessary, add a little more table salt. After boiling, cook for about 5 minutes. If the caviar turns out to be too liquid, you need to cook for another 15 minutes.

After this, the snack needs to be rolled up in a jar. Be sure to leave a little to enjoy the most delicate and pleasant taste.

As you already understand, there is great amount recipes that differ in composition and cooking time. If desired, you can add fresh herbs and various seasonings to the zucchini caviar.

What can ordinary squash caviar be compared to? In the summer, there’s something like food and food... and in winter, when there’s a howling blizzard outside the window and meter-high snowdrifts like we have in Siberia, it’s nothing less than red sun in a plate! If you look at it, you immediately remember summer, the chirping of birds, the bright variety of flowers, the smell of mown grass, and you immediately understand that there will also be a holiday on our street, and we will also be walking around with flags!

So, today’s task is to prepare red squash caviar, or maybe not very red, but easy to prepare and definitely delicious, so you will lick your fingers.

The main component in this dish is, of course, zucchini, but everything else is at our desire and discretion - according to taste and color, as they say, who likes what. There are many recipes, come and choose!

Despite the fact that the birthplace of zucchini is still ancient Mexico, all they could do there was to crack the seeds out of them. The Europeans, having brought them to their countries, figured out how to fry and steam them. Well, caviar is our original Russian invention! In the thirties of the last century, it appeared and was adopted by the state, so much so that all the shelves in the stores were filled with it. But our housewives, great fellows, learned to make it themselves and turned an ordinary snack into a true masterpiece, with many culinary delights. What I especially like about zucchini caviar is that the zucchini it uses is ripe, large and ripe.

There is a whole carload and a small cart of microelements and vitamins in such a preparation, just a few kilocalories, not a lot of sugars. Therefore, this product is suitable for everyone - ulcer sufferers and teetotalers, diabetics and constipation sufferers, those who want to lose weight and those who would like to gain weight.

To prepare this wonderful dish for the winter, we don’t need much, a stove, a thick-walled saucepan or a tall roasting pan, a frying pan, ideally a more powerful food processor, but if not, we’ll make do with a meat grinder or even a hand grater, a sharper knife, and a little patience.

First, we will try simpler recipes, gradually complicating them and supplementing them with new ingredients and techniques.

The most delicious zucchini caviar for the winter – the recipe is to die for

The most delicious is usually the simplest, this is an axiom! Then, when you get bored, you start to complicate things and come up with something new. So let's start with a simple one.

one zucchini, two kilograms in weight,
five medium carrots,
There are also 5 bulbs, large,
a glass of tomato paste,
a glass of vegetable oil,
salt, table spoon with top,
sugar half a glass,
vinegar essence teaspoon.

Wash, peel and dry the vegetables on a towel.

Place the frying pan on the fire, pour in a third of the oil and add grated carrots to fry. Lightly fry and place in a separate container.

Add another third of oil to the frying pan and zucchini, cut into cubes or also grated on a coarse grater. Lightly fry and add to the container with the carrots.

The next line is onion, cut into large cubes and the last third of oil. Also light roast.

Cool and chop the whole mass with a knife in a food processor into dust, or turn it through a meat grinder with a fine grid a couple of times.

Place in a large saucepan, add sugar, salt, tomato paste and simmer over low heat under a tight lid, stirring occasionally, for about an hour.

Ten minutes before readiness, add vinegar essence.

Place immediately into sterile jars and seal. turn it over and under the fur coat. Until completely cooled.

Cheap, tasty and healthy!

This recipe is one of my favorites. To perform it we will also need an oven.

medium sized zucchini,
half a kilo of tomatoes
Bell pepper yellow 6-8 pieces,
carrots, two large ones,
4 onions,
two tablespoons of sugar,
salt two teaspoons with top,
half a cup vegetable oil,
ground pepper, to taste.

Preparation.

Wash, peel, cut the vegetables into large pieces, remove the seeds from the pepper.
Everything onto the sheet and into the oven. Bake at 180 degrees until brownish marks appear.
Cool and chop into dust in a food processor or grind through a meat grinder.
Place in a large roasting pan, add butter, salt, sugar, ground pepper and simmer over very low heat for 30-40 minutes.
Place in sterile jars and roll up.
Cool upside down under the fur coat.

Be sure to store in the refrigerator or cold cellar. The recipe does not contain vinegar or lemon juice, which means additional cold preservation is required.

Zucchini caviar for the winter with mayonnaise and tomato paste - Finger licking good

For this recipe, young zucchini is taken at milky ripeness.

five half-kilogram zucchini,
five large onions
good tomato paste half a cup,
mayonnaise 200 gram pack,
half a glass of sugar,
salt a tablespoon.

Preparation:

Wash, peel and dry the onions and zucchini on a towel.
Pass through a meat grinder with a fine grid.
Place the resulting mixture in a roasting pan and simmer over low heat for an hour.
Add all the other ingredients, mix thoroughly and simmer for another hour.
Place immediately into sterile jars and seal. Turn over and cool under the fur coat.

The recipe is simple, just wait a long time while it stews. The result is very good. Delicious on fresh bread and with tea. You can thinly spread butter under the caviar on the bread.

Recipe without sterilization for the winter

This recipe with the addition citric acid, for those who really don’t like vinegar.

two kilos of zucchini,
carrot. half a kilo of sweet peppers, tomatoes and onions,
4 cloves of garlic,
half a glass of vegetable oil,
a quarter teaspoon of lemon, soaked in advance in two tablespoons of water,
sugar two tablespoons,
salt a tablespoon.

Preparation:

Vegetables are washed and peeled and passed separately through a meat grinder.
Vegetable oil is poured into the cauldron and first golden color onions are fried.
Tomatoes are laid out and fried along with onions.
All other vegetables are added and the mixture is brought to a boil.
Add the remaining ingredients, except lemon and garlic, and simmer for 50 minutes.
Add lemon and garlic, mix thoroughly and simmer for another ten minutes.
Well, as always - immediately into sterile jars, roll them up, turn them over and under a fur coat.

Quite edible and tasty!

Zucchini caviar for the winter with garlic and green apples - a finger-licking recipe

AND green apples... A little extravagance at the end won't hurt.

two medium zucchini
4 large tomatoes
apples 3 pieces,
a couple of carrots,
2 onions,
half a cup vegetable oil,
ground black pepper to taste,
table spoon salt,
small bunch of parsley
half a teaspoon of vinegar essence.

Preparation:

Wash, clean, remove seeds.
Grind everything, including the greens, through a meat grinder and place in a cauldron.
Mix with the rest of the ingredients and simmer for an hour.
Immediately seal in sterile jars and leave to cool upside down under a fur coat.

Delicate and piquant, slightly unusual!

How to properly prepare the most delicious squash caviar for the winter: tips and rules

There are no special secrets in preparing squash caviar, because no matter how you make it, it will still be delicious!

And there are only two rules:

We sterilize the jars and lids in advance, because they need to be laid out immediately when ready.
The fewer preservatives in the form of vinegar or lemon juice, the longer the heat treatment.

Everyone Bon appetit and great achievements in the kitchen!

Many housewives prepare squash caviar for the winter, despite the certain labor intensity of the process. After all, almost everyone likes this snack, and they eat it faster than all other canned foods. Classic recipe caviar, the taste of which is familiar to many from childhood, has been refined. As a result, such culinary masterpieces, like finger-licking caviar, caviar with mayonnaise, housewives learned how to make an appetizer similar to the store-bought one, and figured out how to make it easier in a slow cooker. But no matter what recipe is chosen, the technology for preparing zucchini caviar at home will be identical.

Cooking features

Before you start making canned zucchini, it makes sense to familiarize yourself with the general recommendations.

Vegetables that ripen in June-July are not very suitable for winter preparations. Preference should be given to zucchini that ripen in August or even September.
The most delicious canned food are obtained from young zucchini up to 20 cm long. They don’t even need to be peeled - just wash them well, cut off the stem and spout. However, older zucchini is also suitable for making caviar. They must be peeled, cut, and the seeds removed with a spoon.
To prevent the caviar from being watery, it is advisable to remove excess juice from the zucchini. This is done like this: add a little salt to the chopped zucchini, stir the mass, and after a quarter of an hour squeeze out the released juice.
The composition of squash caviar must include ingredients such as carrots and tomatoes, which are even more often replaced with tomato paste. Without them, the dish will not have its usual appetizing red color.
In accordance with most recipes, products are ground before or after cooking. If you simply boil them until soft, the consistency will not be tender enough.

The rest depends on personal preferences and which recipe is taken as a basis.

Classic recipe for squash caviar

zucchini – 3 kg;
carrots – 1 kg;
onions – 1 kg;
tomato paste – 50 ml;
salt – 30 g;
granulated sugar – 20 g;
citric acid – 10 g;
vegetable oil – 0.2–0.25 l.

Cooking method:

Wash the young zucchini, cut into discs about 1 cm wide, add salt (no more than a teaspoon of salt for all zucchini), leave for a quarter of an hour, squeeze out the excess juice.
Fry in oil on both sides. Don’t skimp on oil: firstly, burnt zucchini will spoil the taste of the snack, and secondly, oil helps to better preserve canned food stored for the winter.
Peel the onion, cut into thin half rings or small pieces.
Grind the carrots on a coarse grater.
Fry onions and carrots.
Pass all the fried vegetables through a meat grinder. Place the vegetable mass in a saucepan, preferably with a thick bottom.
Place tomato paste in the same pan, add sugar and salt, citric acid.
Place over low heat, bring to a boil and, stirring occasionally, simmer for 15 minutes.
Place into jars prepared in advance (washed, sterilized, dried). Roll them up with lids and turn them over. Wrap in a woolen blanket and wait until it cools completely. Afterwards you can put them away for the winter.

The classic recipe is simple. A snack prepared using it will not be too spicy or sour. It will turn out tender and will appeal to both adults and children.

Zucchini caviar "You'll lick your fingers"

zucchini – 3 kg;
carrots – 1.5 kg;
onions – 0.75 kg;
vegetable oil – 150 ml;
vinegar (9 percent) – 60 ml;
tomato paste – 0.35 l;
sugar – 0.15 kg;
salt – 60 g;
water – 0.18 l.

Cooking method:

Wash and peel the vegetables. If the zucchini is not quite young, remove the seeds.
Cut the zucchini into cubes, the onion into pieces of any shape, and coarsely grate the carrots.
Place the vegetables in a thick-bottomed saucepan, add water, and turn on the heat. Once boiling, cook the vegetables, stirring frequently, for 40 minutes.
Cool the vegetable mass slightly and puree it using a blender. It is most convenient to use a submersible one for this.
Place the vegetables back into the same pan if you removed them from it. Add tomato paste, vegetable oil, vinegar, add sugar and salt.
Bring the mixture to a boil again and simmer for 15 minutes.
Place in sterilized jars, seal, and wrap. After the jars have cooled, they can be stored in the pantry until winter.

The advantage of this snack is that the products are not fried, pepper and vinegar are not added, however, the taste of the caviar is quite rich.

Squash caviar like in childhood

zucchini – 3 kg;
onion – 1 kg;
carrots – 1 kg;
garlic – 6–8 cloves;
salt – 40 g;
sugar – 40 g;
table vinegar (9 percent) – 40 ml;
tomato paste – 80 g;
dill (fresh) – 100 g;
parsley (fresh) – 100 g;
ground black pepper – 5 g;
vegetable oil – 200 ml.

Cooking method:

Prepare the jars by sterilizing them well. Pour vegetable oil at the rate of 5 ml per jar (regardless of its volume).
Peel the washed zucchini and cut into cubes.
Peel the onions, carrots, garlic.
Finely chop the onion, grate the carrots, pass the garlic through a press.
Wash, dry the greens, chop finely.
Fry the zucchini in a large amount of oil in one pan, and the onions and carrots in another.
Place the vegetables in a colander to drain excess oil and place in a saucepan. Put some greens in there. Puree everything together using an immersion blender.
Boil the vegetable mixture for 40 minutes over low heat.
Add vinegar, tomato paste, garlic, pepper and simmer for another 10 minutes.
Place in jars, cover them with lids, but do not roll them up yet.
Place a towel in the pan, place the jars on it, pour water up to the hangers of the jars. Sterilize the eggs for 15 minutes.
Pour a teaspoon of oil into each jar and roll up the lids.
Turn over, wrap, and let cool completely. Can be stored all winter at room temperature.

This caviar has a taste that is familiar to many from childhood, and is moderately spicy.

Squash caviar just like in the store

zucchini – 3 kg;
carrots – 0.75 kg;
onions – 1 kg;
tomato paste – 0.12 kg;
wheat flour – 90 g;
parsley root – 3 pcs.;
salt – 80 g;
vinegar (9 percent) – 50 ml;
sunflower oil – 250 ml.

Cooking method:

Wash the zucchini, peel it, remove the seeds, mince it and cut it into cubes.
Peel the onions, carrots and parsley root. Grate them or also pass them through a meat grinder, placing them in a separate container.
Pour 0.2 liters of oil into a saucepan and place zucchini puree, add salt and simmer, stirring, until excess liquid disappears.
Fry the onion, parsley and carrots in the remaining oil. Add tomato paste and vinegar to the frying. Simmer covered for 5 minutes.
Transfer the roast to the zucchini, stir, fry together for 5 minutes.
Add flour little by little, stir, fry everything together with flour for 5 minutes.
Divide the mixture into pre-sterilized jars.
Place the jars in a pan of water, covering with boiled lids, and sterilize for 20 minutes.
Remove the jars and roll up the lids using a special key. Leave to cool at room temperature.

Similar to store-bought caviar This snack is made with flour, which is rarely added to homemade preparations for the winter. It should be borne in mind that it increases the calorie content of the dish, but not its benefits.

Squash caviar with mayonnaise

zucchini – 2 kg;
carrots – 0.2 kg;
onion – 0.3 kg;
mayonnaise (high-calorie) – 0.2 l;
vegetable oil – 80 ml;
tomato paste – 0.2 l;
table vinegar (9 percent) – 30 ml;
sugar – 30 g;
salt – 20 g;
paprika – 3 g;
ground black pepper – 2 g.

Cooking method:

Cut the peeled onion into rings and grate the carrots. First fry one onion in oil, then adding carrots to it, fry them together for 5 minutes. Grind using a blender.
Wash the zucchini, peel it, and remove the seeds. After cutting into cubes, pass through a meat grinder or chop using a food processor.
Place everything together in a large saucepan and simmer for two hours, stirring constantly so that the caviar does not burn.
30 minutes before turning off, add mayonnaise, tomato paste, oil, 10 minutes - paprika, black pepper and vinegar.
Place the snack in jars (they should be sterilized in advance). Cover with lids.
Place the jars in a pan of water and sterilize for 15 minutes.
Cover the jars with lids. Once the snack has cooled (at room temperature), it can be stored in the pantry. If the caviar is planned to be stored in the refrigerator, then it does not need to be sterilized before seaming.

Caviar has a unique taste, thanks to which it has gained many fans.

Squash caviar with spices in a slow cooker

young zucchini – 0.75 kg;
onions – 0.25 kg;
carrots – 0.35 kg;
bell pepper – 0.25 kg;
tomatoes – 0.35 kg;
sunflower oil (refined) – 60 ml;
vinegar (9 percent) – 30 ml;
garlic – 3 cloves;
sugar – 5 g;
salt – 5 g;
curry – 5 g;
nutmeg – 5 g;
ground coriander – 5 g;
pepper mixture – 5 g.

Cooking method:

Chop the garlic and onion as finely as possible.
Pour oil into the multicooker bowl, add onion and garlic, and turn on baking mode for 5 minutes.
Pour boiling water over the tomatoes, remove the skins from them, remove the seeds from them, rub the pulp through a sieve.
Pour salt, sugar, spices into the tomato puree, stir everything and add this mass to the onions and garlic. Add vinegar.
Turn on the multicooker for 5 minutes, selecting the stewing mode.
Finely chop the young zucchini and other vegetables (it’s even better to grate the carrots), put them in the slow cooker, stir and turn on the device in the “Stew” mode for 75 minutes.
While the vegetables are stewing, prepare the jars by sterilizing them in the oven or steaming them and letting them dry.
Place the finished caviar into jars, seal them, turn them over, wrap them, and let cool. There is no need to sterilize snacks in jars.

This recipe is not only simple, but also savory. The abundance of spices gives the appetizer a unique taste.

A simple recipe for squash caviar

zucchini – 1.5 kg;
carrots – 0.5 kg;
onion – 75 g;
tomatoes – 0.5 kg;
bell pepper – 0.5 kg;
table vinegar (9 percent) – 20 ml;
vegetable oil – 20 ml;
salt – 20 g.

Cooking method:

Finely chop the onion and fry until golden brown.
After washing and peeling, cut carrots, peppers, and zucchini into small pieces.
Scald the tomatoes with boiling water, peel them, remove the seeds, and grind the pulp through a sieve.
Boil the vegetables, except tomatoes, until soft, remove from the pan, and chop with a blender.
Mix with onion, salt and vinegar, tomato puree, simmer together for 30 minutes.
Place in sterilized jars and seal them.

Squash caviar prepared according to this recipe is low in calories and will certainly appeal to adherents of a healthy diet.

Video: squash caviar, like in the USSR

I’ve already sealed 4 servings for the winter and will be making more!

Video: squash caviar, harvesting for the winter without sterilization

From the many recipes for squash caviar, it’s not difficult to find one that will become your favorite. You can try to create your own “signature” recipe, but you shouldn’t prepare a lot of snacks according to an invented recipe: it is better to supplement the experimental sample with several jars of snacks made according to one of the proven recipes from those collected in this material.