TOP 8 recipes for making squash caviar with tomato paste for the winter

The health benefits of vegetable appetizers have long been recognized. They help those on diets. You can make your own zucchini caviar for the winter using tomato paste instead of tomatoes. This will speed up the cooking process, save time and effort, and will preserve the taste and nutritional benefits of the product.

The flavor profile of squash caviar with tomato paste

Tomato paste is characterized by its viscosity and spiciness. These qualities are also transferred to the squash paste when a ready-made store-bought sauce is used instead of tomatoes. However, it's important to choose a product without additives to avoid ruining the winter preserves.

Selecting and preparing vegetables

It is better to use pumpkins for caviar with tender flesh, without seeds. The skin should be thin, not too tough. Then the flesh is stewed along with it.

Carrots and onions are added to the appetizer. Bell peppers and hot peppers are also used.

The fruits are washed and peeled. They are often cut into pieces that are easy to mince.

The most delicious and proven recipes

When preparing zucchini caviar with tomato paste, it's important to think ahead to ensure you have the necessary ingredients and utensils. It's worth considering recipes that have been tried and tested by home cooks and have earned positive reviews.

Classic recipe using a meat grinder

For caviar you need zucchini, for a kilogram of pulp you take:

• one onion;
• 1-2 carrots;
• a tablespoon of vegetable oil;
• tomato paste - 50 grams.

Dice the carrots and pumpkin, putting the pieces through a meat grinder. Finely chop the onion and fry it in oil until translucent.

Place the vegetables in a saucepan, mix with tomato paste, add vegetable oil, and salt, and simmer. The dish is ready in 30-40 minutes.

Recipe with mayonnaise sauce

For the appetizer, you'll need 3 kilograms of zucchini, minced. Add 400 grams of chopped onion and a cup of mayonnaise. Simmer for 2 hours, stirring occasionally.

Pour 0.5 cups of vegetable oil into a saucepan, add 250 grams of tomato paste, up to 3 tablespoons of sugar, and 1 teaspoon of salt. Simmer for 40 minutes. Now add 3 tablespoons of 9% vinegar, 50 grams of butter, and 1/2 teaspoon of ground black pepper. Heat for 10 minutes and then seal in jars.

With sweet pepper and zucchini

Fragrant caviar is obtained from:

• pulp of the main component (2 kilograms);
• 4 onion heads;
• 4-5 cloves of garlic;
• bell pepper pods (400 grams);
• tomato sauce in 3 tablespoons.

Grind the peppers and zucchini in a meat grinder, and fry the onions and carrots in oil. Combine the ingredients in a cauldron and mix them with a cup of vegetable oil, tomato paste, salt, and sugar. Simmer until tender. After turning off the heat, add a spoonful of vinegar essence.

Method without sterilization

To avoid sterilization of the product, the following is carried out:

• frying onions in a pan;
• After the onion becomes transparent, stew the grated carrots with it;
• adding tomato paste after 5-7 minutes;
• Separately, in a cauldron, cook the pumpkin pieces with vegetable oil until the excess liquid evaporates.

Once the vegetables are combined in the pan, simmer for another 10 minutes. Once cooled, use a blender to puree the mixture. Add the desired amount of salt, sugar, and ground pepper and simmer for another 10-15 minutes, stirring occasionally. The vinegar is used to avoid sterilizing the jars.

Oven cooking

This method of preparing caviar can be enjoyed all winter long, as the dish is juicy and delicious. Place all the vegetables in a diced bag. The bag should contain zucchini, carrots, and bell peppers. Add vegetable oil, tomato sauce, salt, and sugar. Set the oven temperature to 180 degrees Celsius (350 degrees Fahrenheit). Once the vegetables are ready, cool them slightly and blend them. The mixture is now ready for canning.

A recipe "like in a store", according to GOST

Delicious caviar is prepared like this:

1. 1.5 kilograms of peeled and diced zucchini are stewed in oil.
2. Separately - carrots and onions, parsley root, to which at the end add 250 grams of tomato paste, salt, sugar and spices.
3. After mixing the ingredients, use a blender to turn the mixture into a puree.

All that remains is to put it into clean jars, sterilize it and seal it.

Without roasting

Caviar cooks quickly when vegetable pieces—zucchini, carrots, and onions—are placed in a saucepan with vegetable oil. Simmer for three hours, stirring constantly.

10 minutes before turning off, add tomato paste, salt, sugar, and vinegar.

Original caviar with champignons

Mushrooms added to the squash caviar will add a unique flavor. Use half as many champignons as you do zucchini. The appetizer will be more flavorful with bell peppers, carrots, onions, and tomatoes—2-3 of each. Grate the carrots and zucchini, and chop the peppers and onions into small pieces. Peel the tomatoes after scalding them and puree them in a blender.

Sliced ​​mushrooms are fried in oil, lightly salted. The mushrooms should be golden brown. Separately sauté the carrots, fry the onions, then combine. Simmer the zucchini pieces in a saucepan. Then add the tomato sauce, diced peppers, and carrots and onions.

After an hour, add the tomato paste and vegetable oil, and after 30 minutes, add the mushrooms. Season to taste with salt, sugar, ground pepper, and lemon juice. After 15 minutes, add the garlic paste, stir, and remove from heat.

How and how long to store canned food

The sterilized product can be stored at room temperature, the rest - in a cool place. This tasty dish is eaten quickly and rarely remains in the cellar for more than a year. Storage temperatures are kept at 5°C (41°F) and humidity at 75-80%.

You cannot eat caviar that has been open for a long time and when mold has appeared on top.