Amazing recipes for zucchini in tomato sauce for the winter, you'll lick your fingers, with and without sterilization

When preserving cucumbers, tomatoes, and eggplants for the winter, housewives often forget about the healthy fruit – zucchini. This vegetable is rich in fiber, vitamins C and B, and minerals such as calcium, phosphorus, potassium, and manganese. Containing 95% water, the berry is a dietary supplement essential for weight loss and stimulating gastrointestinal function. Preserving zucchini for the winter is easy, using both classic recipes and modern tomato-infused vegetable recipes.

Subtleties of cooking

When preparing zucchini, the following cooking details are taken into account:

1. The tomato base is prepared from fresh tomatoes, minced through a meat grinder, tomato juice, sauce, and paste.
2. The berries are fried in olive oil. A vegetable mix of onions, peppers, carrots, and eggplant is added to taste.

If zucchini is to be canned fresh, the jars must be sterilized. The sterilization time depends on the jar's capacity.

3. To protect the preserved food from spoilage, vinegar and vinegar essence are used.
4. Sugar and spices are added according to taste preferences.
5. Jars and lids are washed with soda and sterilized.

Selecting and preparing the main ingredients

Selecting the main ingredients and preparing them is the most important stage of preparation.

Main ingredient requirements

When choosing berries, you need to pay attention to the following:

1. Take young fruits with thin skin, soft pulp, and small seeds.

Berries with light skin look more appetizing when preserved than vegetable slices with bright green skin.

2. Peel and seed ripe vegetables and chop.
3. Grind young specimens unpeeled.

Peculiarities of choosing seasonings

The taste of the preparation depends on the spices, such as:

• black pepper;
• red hot pepper;
• garlic;
• paprika;
• basil;
• cinnamon;
• dill;
• caraway;
• laurel.

Preparing the remaining ingredients

In addition to zucchini, the dish includes onions, garlic, carrots, peppers, and herbs. Peel and wash the onions and garlic. Dice the onions and press the garlic. Peel the carrots and grate or cut into strips. Remove the stems and seeds from the peppers.

How to cook zucchini in tomato sauce at home

Zucchini can be prepared in a variety of ways, depending on the cook's preferences, cooking time, and complexity of preparation.

A classic recipe for finger-licking goodness

Ingredients:

1. Zucchini – 1.5 kilograms.
2. Tomatoes – 0.7 kilograms.
3. Sugar – 0.25 kilograms.
4. Salt – 17 grams.
5. Garlic – 1 head.
6. Oil – 0.25 liters.

Preparation:

1. Chop the fruits into slices and boil in freshly prepared tomato juice.
2. Add spices, oil, and garlic. Simmer for 30 minutes.
3. Pour the contents into jars and seal.

The dish tastes better than pickled zucchini, even though the recipe doesn't use vinegar.

Fried zucchini in tomato sauce

Products:

1. Zucchini – 1.5 kilograms.
2. Tomato – 0.8 liters.
3. Oil – 0.1 liters.
4. Onions, carrots - 0.2 kilograms each.
5. Greens – 1 bunch.
6. Garlic – 3 cloves.

Algorithm of actions:

1. Chop the zucchini into circles, pieces or slices and fry.
2. Prepare tomato sauce with chopped carrots, onions, herbs, and garlic.
3. Steam the dish with tomato sauce for 3 minutes, adding spices and salt.
4. Place berries and tomato base in layers in jars.
5. Send the jars for pasteurization.
6. Close the bottles with lids.
7. Store delicious preparations in a cool place.

Without sterilization

Ingredients:

1. Zucchini – 1 kilogram.
2. Tomato – 0.5 kilograms.
3. Garlic – 4 cloves.
4. Hot pepper – ½ piece.
5. Salt, sugar – 1 teaspoon each.
6. Vinegar – 1 tablespoon.
7. Pepper – 8 peas.
8. Greens – 0.5 bunch.
9. Bay leaf – 1 piece.

Method of preparation:

1. Place greens on the bottom of the jar.
2. Place the zucchini slices into bottles.
3. Pour boiling water over the fruit. Cool the liquid, drain. Repeat the procedure.
4. Add spices and vinegar.
5. Bring tomato juice to a boil with salt and sugar. Simmer for 5 minutes.
6. Pour the juice into the jars with zucchini. Seal the jars.
7. Place the canned zucchini under a blanket and leave to cool.

In hot sauce "Awesome recipe"

Ingredients:

1. Zucchini, tomatoes – 1.5 kilograms each.
2. Pepper – 0.4 kilograms.
3. Carrots – 0.1 kilograms.
4. Garlic – 1 piece.
5. Pepper – 1 pod.
6. Oil – 0.2 liters.
7. Sugar – 100 grams.
8. Vinegar – 230 grams.
9. Salt – 30 grams.

Canning preparation plan:

1. Cut the zucchini into cubes.
2. Pour tomato puree into a saucepan, stir in salt and sugar. Cook for 10 minutes.
3. Add diced zucchini and simmer for 10 minutes.
4. Add sweet pepper slices and simmer for 10 minutes.
5. Throw in the grated carrots, garlic and pepper, ground in a mortar.
6. Pour in vinegar, stir, and simmer for 8-10 minutes.
7. Divide the snack into containers and roll them up.

With the addition of paste

If you don’t have fresh tomatoes, you can can zucchini with tomato paste.

Ingredients:

1. Zucchini – 1.5 kilograms.
2. Tomato paste – 0.25 liters.
3. Vinegar – 25 milliliters.
4. Sugar – 25 grams.
5. Oil – 0.1 liters.
6. Salt – 7 grams.
7. Garlic – 3 cloves.
8. Pepper – 2 peas.
9. Sweet pepper – 0.2 kilograms.

Preparation:

1. Pour tomato paste, fat, and vinegar into a saucepan. Add spices and chopped garlic.
2. Bring the tomato mixture to a boil, stirring constantly.
3. Add zucchini and sliced ​​pepper. Cook for 30 minutes.
4. Pour into jars, sterilize, and roll up.

With rice and pepper

Products:

1. Zucchini – 1.5 kilograms.
2. Peppers, tomatoes, onions, carrots - 0.2 kilograms each.
3. Garlic – 4 cloves.
4. Salt – 50 grams.
5. Oil – 100 milliliters.
6. Rice – 50 grams.
7. Vinegar – 70 milliliters.

You can prepare the treat as follows:

1. Chop the mixed vegetables into cubes and pour into a cauldron. Bring the stew to a boil, adding oil and salt.
2. After 10 minutes, add rice.
3. Simmer the mixture for 40 minutes. Finally, stir in the vinegar and set the timer for 10 minutes.
4. Seal the bottles with lids and cool them upside down.

With beans

Pickled zucchini and beans are a wonderful dish that will become a complete meal for the whole family.

Ingredients:

1. Zucchini – 1.5 kilograms.
2. Pepper – 200 grams.
3. Beans – 1 cup.
4. Tomato – 0.25 liters.
5. Sugar – 0.5 cups.
6. Oil – 0.1 liters.
7. Salt – 7 grams.
8. Vinegar – 30 grams.
9. Ground pepper – 2 grams.

Preparation:

1. Place the zucchini and squash into cubes and place them in a saucepan. Add the cooked beans.
2. Pour in tomato puree with sugar, salt, oil and pepper.
3. Cook the salad for 60 minutes. Add vinegar.
4. Divide the mixture into jars and roll them up.

With garlic and herbs

Products:

1. Zucchini, tomatoes – 1.5 kilograms each.
2. Onion – 300 grams.
3. Garlic – 1 head.
4. Sugar – 50 grams.
5. Salt – 30 grams.
6. Butter – 100 grams.
7. Paprika – 3 grams.
8. Vinegar – 40 milliliters.
9. Dill – 1 bunch.

Harvesting plan:

1. In a frying pan with vegetable oil, cook sliced ​​tomatoes, chopped onion and garlic for 20 minutes.
2. Cool the vegetables, blend them, and return them to the pan.
3. Add salt, sugar, and diced zucchini. Simmer for 25 minutes.
4. 5 minutes before it’s ready, stir in the garlic, vinegar, and herbs.
5. Place the mixture into jars and roll up.

With carrots

Products:

1. Carrots – 1 kilogram.
2. Zucchini – 2 kilograms.
3. Tomatoes – 0.5 kilograms.
4. Oil – 1 cup.

Preparation:

1. Steam the chopped onion in a saucepan.
2. Add grated carrots and fry until soft.
3. Add the tomato slices, and after 10 minutes, the zucchini.
4. Simmer the vegetables for 25 minutes and roll up.

With vegetables

You can make this appetizer with any vegetables. For example, you can use onions, carrots, bell peppers, or eggplant.

To give the dish an attractive appearance, cut the ingredients into cubes.

With mustard

Mustard adds a piquant and slightly spicy flavor to the dish. You can use it in either liquid or dry form.

With apples

Products:

1. Zucchini – 1 kilogram.
2. Apples – 500 grams.
3. Carrots – 300 grams.
4. Dill – 50 grams.
5. Tomatoes – 500 grams.

For filling:

1. Water – 1 liter.
2. Vinegar – 150 grams.
3. Salt – 17 grams.
4. Sugar – 50 grams.

Preparation:

1. Place dill on the bottom of the jar.
2. Place in layers in bottles: zucchini rings, apples cubes, carrots strips, tomatoes slices.
3. Cook the marinade and pour it over the vegetables.
4. Sterilize the blanks, roll them up, turn them over, and wrap them up.

Further storage of zucchini

Store the prepared mixture for at least 1 year in a dry, cool, dark place. Zucchini preserved with vinegar has a longer shelf life – 2-3 years.