16 recipes for canned zucchini with tomatoes for the winter

Many housewives know recipes for preparing zucchini and tomatoes for the winter. After all, this vegetable grows in almost every garden and is available on store shelves year-round. The other ingredients are also readily available and inexpensive. This preparation can be made not only in the fall, but at any time of year. With very little time, a woman can create a delicious and affordable dish.

Specifics of preparation

To prevent the product from spoiling, immediately after cooking, place it in sterilized jars and seal with steam-treated lids. The jars are then placed in a basin filled with water and pasteurized for at least 40-50 minutes.

Selecting and preparing vegetables

To prepare the appetizer, select firm fruits and vegetables, free from signs of spoilage or rot. They are washed, peeled, and chopped. Zucchini and tomatoes are the main ingredients. Don't forget to remove the seeds from the first ones. Aromatic herbs are also thoroughly washed under running water, dried, and cut.

Delicious zucchini and tomato recipes for the winter

A wide variety of delicacies are prepared from fruits and greens.

Classic cooking method

Fry the onions and carrots, add the zucchini, salt, and minced tomatoes, and continue cooking for an hour. Add ground black pepper 10 minutes before the end of cooking.

A simple recipe for a quick preparation

Salt the zucchini, add vegetable oil and a little water, and simmer for 10 minutes. Add the tomatoes, onions, and citric acid, and bring to a boil.

Pickled vegetables

Place a dill umbrella, zucchini and tomatoes in layers at the bottom of the container and pour in boiling marinade (salt, granulated sugar and vinegar dissolved in water).

Canning with sweet pepper

Place a cherry leaf, horseradish leaf, and blackcurrant leaf at the bottom of each jar, then layer the main ingredients and bell pepper. Pour the regular marinade over the top.

Assorted colors in the oven

Layer the main ingredients, broccoli, and cauliflower in a non-stick frying pan with high sides. Season the vegetables with salt and pepper, drizzle with olive oil, and place in the oven. Bake for at least 50 minutes at 170°C.

In hot sauce

Blend the zucchini and tomatoes, add salt, pour in vegetable oil, and simmer for half an hour. Add garlic, chili pepper, ground black pepper, and vinegar, and bring to a boil.

Finger-licking good recipe

Grind the zucchini and tomatoes, bring to a boil, add the bell pepper, and simmer for half an hour. Five minutes before the end of cooking, add the salt, vegetable oil, vinegar, and coriander.

Cooking without sterilization

Place a zucchini slice (without the center) on top of each tomato. Fill the jars with these slices, top with 1 clove of garlic and rosemary. Pour boiling water over the jars three times, then add the boiling marinade.

The blanks are not sterilized.

With tomato paste

Onions, carrots, and zucchini are fried, then covered with tomato paste diluted with water and salt. The cooking is continued for half an hour. The hot dish is immediately placed in a container and sealed.

Spicy appetizer with garlic and herbs

This recipe uses not only red tomatoes but also green ones. Parsley, zucchini, dill, tomatoes, and garlic are layered in jars. Then, the jars are filled with a hot marinade (salt, sugar, and vinegar dissolved in water, along with a pepper mix, cloves, and cardamom).

With carrots

Combine salt, white sugar, vinegar, vegetable oil, paprika, coriander, and ground hot pepper in a saucepan. Then add the main ingredients and carrots and let sit for 5 hours.

With mustard sauce

Combine the zucchini pieces, dill, tomatoes, and cold dressing (a mixture of apple cider vinegar, vegetable oil, salt, mustard, and grated garlic). Leave the mixture to marinate overnight. In the morning, place it in jars and seal with lids.

With apples and carrots

Canned fruits and vegetables are delicious. Jars are filled with chopped apples, zucchini, tomatoes, and carrots, topped with a single lemongrass leaf. Boiling apple juice with salt dissolved in it is poured over the jars.

Fried zucchini in tomato sauce

The zucchini is salted, covered with tomatoes passed through a meat grinder, and cooked for 40 minutes.

With rice and pepper

Mix water, tomato paste, sunflower oil, salt, and vinegar and cook for 10 minutes. Add zucchini, rice, carrots, and onions and simmer for 50 minutes.

Very tasty zucchini in tomato sauce with onions

Place tarragon and dill in jars, then add onion and the main ingredients. Fill the jars with the hot filling prepared as follows. Bring the tomato juice to a boil, then add salt, sugar, vinegar, and ground black pepper.

Duration and storage conditions of winter preparations

Vegetable preparations can be stored for 1-1.5 years on the bottom shelf of the refrigerator or in the cellar. The most important thing is that the jars are not exposed to direct sunlight so that the contents do not freeze.