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Zucchini in tomato sauce


Ingredients for cooking zucchini in tomato sauce

  1. Zucchini 2.5 kilograms
  2. Tomato sauce 500 milliliters
  3. Sugar 1 cup
  4. Vegetable oil 200 milliliters
  5. Table vinegar 7% 100 milliliters
  6. Garlic 1 head (large)
  7. Salt 1 teaspoon
  8. Black pepper peas 15-20 peas
  • Main Ingredients
  • Serving 4 servings

Inventory:

Preservation tongs, Teaspoon, Paper kitchen towels, Cutting board, Knife, Deep bowl, Canned key, Half-liter glass jar - 4 pieces, Metal lid with elastic - 4 pieces, Deep bowl - 2 pieces, Glass, Measuring glass, Pile , Deep pan, Stove, Wooden kitchen spoon, Skimmer, Kitchen towel - 2 pieces, Ladle, Preservation key, Wool blanket, Salad bowl

Cooking zucchini in tomato sauce:

Step 1: prepare the inventory.


The first and most important step in the procurement is the preparation of the entire inventory. To begin with, all dishes that will be used in the preservation process are thoroughly washed under warm running water with the addition of any detergents, and preferably soda.
Then we boil small kitchen appliances, simply pour over deep containers such as toes with boiling water, and sterilize glass jars with metal lids in any convenient way, for example, in a microwave oven.

In the oven or the old-fashioned old-fashioned way on a teapot, in a pan, you can find out more detailed information by clicking on this link.

Step 2: prepare the ingredients.


When the inventory is sterilized, we proceed to the preparation of the ingredients. We take 2.5 kilograms of young zucchini, they do not have such large seeds as in older crops, as well as an elastic texture, which greatly affects the taste of the workpiece. We wash them under cold running water from sand and any other contaminants. We dry zucchini with paper kitchen towels, put on a cutting board and cut into slices, cubes, rhombuses, or as your heart desires, the main thing is that the thickness of the pieces does not exceed 1.5 centimeters. We shift the slices into a deep bowl.

Next, using a canned wrench, open a jar of tomato sauce and put it aside. Then peel 1 large head of garlic from the peel and squeeze its cloves through the garlic press into a deep bowl. Pour granulated sugar into a 250 gram glass, filling the container at the very rim. Pour 1 teaspoon of salt into a separate deep bowl and put 15 - 20 peas of black pepper. Pour 200 milliliters of vegetable oil into a measuring cup. We also put on the kitchen table a 100 gram pile filled to the brim with 7% table vinegar.

Step 3: Cook the sauce.


Now we take a deep enameled or aluminum pan with a thick bottom, pour tomato sauce into it and put it on the stove, which is switched on to a medium level. When the tomato mass begins to boil and the first air bubbles appear on its surface, add sugar, vinegar, vegetable oil, salt and black pepper to the pan. Stir everything with a wooden kitchen spoon until granulated sugar dissolves.

Step 4: cook the zucchini in the sauce.


When the sugar has dissolved, add the sliced ​​zucchini to the pan and cook them for 30 minutes with medium boiling, stirring occasionally. Little by little the zucchini will begin to decrease in size and give juice. By the end of cooking, they will be completely immersed in the sauce. After the required time has passed, we reduce the temperature of the stove to the smallest level and proceed to the next step.

Step 5: canned zucchini in tomato sauce.


Using a slotted spoon, we spread the cooked zucchini over the banks and gently ram them with a kitchen appliance, more densely. Then using a ladle, pour hot tomato sauce, it should almost completely cover the zucchini, but at the same time not reach the level of the neck of the cans on 5 - 7 millimeters. We cover jars with zucchini with hot metal lids and close each with a preservation key. We turn the cans upside down, see if air bubbles come from under the covers, and only after that we put them on the floor and cover them with a woolen blanket so that there are no gaps.
Cool preservation for 2 - 3 days without sudden changes in temperature. After we put the cans with zucchini in a cool, well-ventilated place, for example, in the pantry or cellar.

Step 6: Serve the zucchini in tomato sauce.


Zucchini in tomato sauce is served at room temperature or chilled in a salad bowl. They can be used as a snack or as an addition to any side dishes and meat dishes. This dish does not need any additions, except that before serving zucchini, you can sprinkle with finely chopped dill, parsley or cilantro. Tasty and not expensive!
Enjoy your meal!

Recipe Tips:

- If desired, chopped dill greens can be added to tomato sauce and boil it with zucchini for 30 minutes.

- Sometimes this type of preservation is sterilized in an autoclave in half-liter jars for 30 minutes, liter 60 minutes.

- Instead of tomato sauce, you can use concentrated tomato juice or juice from fresh tomatoes, but before that it should be boiled for 15 to 20 minutes and after that all other ingredients should be introduced into it.