12 Best Recipes for Zucchini and Tomato Caviar for the Winter

For dietary and baby food, prepare squash caviar with tomatoes for the winter. It's low in calories, but contains many healthy nutrients and vitamins. There are many ways to prepare it.

Features of the dish

Many people love squash caviar because it:

• low in calories;
• improves metabolic processes in the body;
• helps the heart work better;
• increases intestinal peristalsis.

But the dish should be prepared with a minimum amount of oil. It's best to bake or stew vegetables using fresh produce from the garden.

Caviar will be tasty when you add tomato juice or paste, garlic, and herbs to it.

What you need to make squash caviar with tomatoes

The base of this vegetable dish is zucchini. Choose pumpkins with thin skin so you don't have to peel them. There shouldn't be any large seeds inside, otherwise you'll have to cook the flesh for a long time, removing any unwanted, formed seeds. Tomatoes need to be plump and ripe. Only red varieties are used, as they impart a beautiful color to the caviar.

You can use carrots and onions in recipes.

The most popular and delicious recipes

There are many ways to prepare zucchini and tomato caviar. Time is spent roasting the zucchini flesh. A filling of tomatoes is needed. Homemade caviar is delicious and healthy.

Classic version of the blank

Take the same amount of zucchini and tomatoes, but take 3 times less onions and carrots.

Fry the pumpkin slices in oil. Separately, simmer the tomato slices, grated carrots, and chopped onion in a frying pan. Combine the ingredients and process through a meat grinder or blender. Sprinkle the vegetable mixture with salt and sugar, add a little oil, and simmer until tender.

Before rolling, a little vinegar or citric acid is added to the caviar.

Thick zucchini caviar "You'll lick your fingers"

For a 2-kilogram pumpkin you will need:

• carrots - 3 kilograms;
• sweet pepper pods - a kilogram;
• onions - 2 kilograms;
• ripe tomatoes - 1.5 kilograms.

The carrots are boiled in advance. Begin by mincing the zucchini flesh. Allow the juice to drain. Bring to a simmer, gradually adding the pepper puree, which will reduce to a boil, and the minced tomatoes. Cook over low heat, stirring. The mixture should be almost juiceless. After chopping, dry the onion in a frying pan with oil. Do the same with the mashed carrots.

Place all ingredients in a saucepan with the zucchini, season with salt, sugar (3 dessert spoons each), and black pepper (1 teaspoon). Add a cup of vegetable oil and simmer until thickened.

Zucchini appetizer with eggplant and tomatoes

Caviar is prepared from:

• 2 eggplants;
• 2 small zucchini;
• 2-3 tomatoes;
• 1 carrot and onion.

Dice all the vegetables and place them in a cauldron, starting with the carrots and onions, and finishing with the eggplant and zucchini. Simmer in vegetable oil over medium heat.

Add the crushed garlic, blending thoroughly. Now add the tomato puree, salt, and pepper. Cook over low heat, stirring occasionally, until done.

Zucchini caviar, like store-bought with tomatoes

You can make the same tender and flavorful caviar you find in stores. Combine 4 kilograms of zucchini and 0.5 liters of tomato puree with a kilogram of onion and carrot, and 400 grams of mayonnaise.

Let's start with:

• twisting zucchini, carrots and onions;
• pouring 2 tablespoons of vinegar into the mixture;
• extinguishing within 1 hour;
• Heat 3 tablespoons of flour in a frying pan until browned.

Add flour to the stewed vegetables so that there are no lumps, then tomato juice and mayonnaise, a glass of sugar and 2 tablespoons of salt, a little ground black pepper, leaving it on the stove for another hour.

Cooking in a multicooker

Place diced zucchini, 2 bell peppers, the same amount of carrots, onions, and tomatoes into the bowl. Add salt, pepper, and dried dill. Set the steamer to "Stewing." Cooking time will be about an hour.

Finally, add 2-3 tablespoons of tomato paste and chopped garlic cloves. Now set the "Cook/Pilaf" program for an hour.

After cooking, use a blender to turn the vegetables into a smooth puree.

Zucchini caviar with tomato paste and onions

The sequence for preparing caviar is as follows:

1. A kilogram of zucchini is cut into circles and baked in the oven or fried in a pan, then mashed into puree.
2. Fry small pieces of onion, adding chopped tomatoes (2 pieces).
3. The zucchini mixture is placed there.
4. When the mixture becomes thick, you need 2 tablespoons of vinegar, 1 tablespoon of sugar and salt to taste.

The hot caviar is placed into jars and sealed with tight lids.

Microwave zucchini caviar

Place the onion and carrot cubes in a microwave-safe glass pan and microwave on full power for 7 minutes.

The next step is to add chopped zucchini, tomatoes and simmer for 8 minutes.

Add the garlic cloves and thyme to the heated vegetable oil in a saucepan. Once it boils, remove from the heat and pour the contents into the vegetable mixture. Add sugar and salt to taste. Bake for 10 minutes.

After the vegetables have cooled slightly, they are blended.

With pepper

A spicy snack is obtained if together with zucchini, carrots, use hot chili peppers for tomatoes, garlic. Boil the chopped vegetables over medium heat, adding vegetable oil, salt, sugar, and ground black pepper halfway through. Stir constantly to prevent the caviar from burning.

At the end of cooking, add slices of garlic and tomato paste. A blender will help give the caviar a lighter texture.

Zucchini caviar with tomatoes and carrots

This appetizer is quick to prepare. Slices of zucchini are simmered in vegetable oil for a long time, until half-cooked. Cubed tomatoes and carrots are added. Salt is added to taste. If you prefer a sweeter appetizer, add more sugar. Add chopped garlic two minutes before the end of simmering.

The puree placed in jars is sterilized, then there is no need to add vinegar.

Recipe without sterilization

Garlic acts as a preservative in this appetizer. It's no wonder they use 2-3 heads of garlic per 3 kilograms of zucchini. Separately, fry the grated zucchini, onion, and carrot in oil. Then combine the ingredients and mince them. Bring the mixture to a boil in a heavy-bottomed pan, adding salt, sugar, tomato paste, and garden herbs.

The garlic is passed through a press and added at the very end of cooking.

Cooking without vinegar for the winter

This delicious appetizer is made by simmering zucchini cubes over low heat for a long time. They should be garnished with ripe tomato slices. Sauté the onion and garlic in butter until translucent, then add them to the vegetable mixture. Continue simmering, adding hot water if the juices are running low. Season the appetizer with salt and pepper to taste.

Recipe for squash caviar with mayonnaise and tomato paste

Grind pumpkin pulp (3 kilograms) with 3-4 onions. Simmer the mixture for a long time over medium heat. After 2 hours, add tomato paste (300 grams), mayonnaise (250 grams), and vegetable oil (1 cup). After an hour, add salt, sugar, and ground red pepper. After 40 minutes, arrange the finished caviar in jars.

Shelf life and storage rules for canned food

Containers containing squash caviar should not be stored for longer than 12 months. If the snack has not been sterilized, it is best to refrigerate the jars. Store the prepared products in a cool place with an air temperature of 2-4 degrees Celsius and a humidity of 70-80%.