Easy Squash Caviar with Tomato Paste

From the available products, a tasty, tender, bright snack! Squash caviar through a meat grinder with tomato paste is a simple preparation that will definitely come in handy in winter. You can prepare it even in late autumn, when there is still a lot of zucchini, but there are not enough tomatoes.
cook time: 2h 20 min
Zoe Kendrick
Easy Squash Caviar with Tomato Paste

Nutrition Facts (per serving)

65
Calories
5g
Fat
7g
Carbs
1g
Protein

Ingredients (4 portions)

Basic:

Garlic 1 clove
Salt 0.5 tsp
Sugar 1 tsp
Tomato paste 70 g
Zucchini 750 g
Carrot 120 g
Bulb onions 120 g
Table vinegar 50 ml
Sunflower oil 50 ml

Recipe instructions

Step 1

Step 1
How to make squash caviar through a meat grinder with tomato paste? Preparing products. Both young and mature zucchini are suitable; the latter are most preferable for caviar, because They cook faster and contain much less liquid than young fruits, so it won’t take as long to evaporate. You will also need good tomato paste, onions, carrots, garlic, use spices as desired, I usually throw in a mixture of peppercorns.

Step 2

Step 2
All vegetables must be washed, peeled onions and garlic, peeled from the zucchini (if the zucchini is very young with delicate skin and no seeds, then peeling them is not necessary), remove coarse seeds and wash and peel the carrots. Cut all vegetables into pieces suitable for chopping in a meat grinder or food processor. Chop everything, you only need the onion separately.

Step 3

Step 3
Vegetables chopped in a meat grinder are good because they have pieces of almost the same size.

Step 4

Step 4
Lightly fry the onion in heated sunflower oil, its aroma will transfer into the oil and create a complete flavor composition for the entire dish in the end. Therefore, in any preparation of this type, I always first sauté the onion until transparent.

Step 5

Step 5
Then add the carrots, simmer a little, stir.

Step 6

Step 6
Add chopped zucchini.

Step 7

Step 7
Simmer all the vegetables together over low heat for about 40-50 minutes, loosely covering with a lid. Stir the mixture periodically to prevent it from accidentally burning.

Step 8

Step 8
Add tomato paste, salt and sugar. Simmer everything together again for about half an hour.

Step 9

Step 9
For long-term storage, you can add a drop of vinegar; I often don’t use it. You can punch the mass with a submersible blender — this will make it even more homogeneous and delicate in consistency. Then bring to a boil again and, while boiling, pack into sterile jars.

Step 10

Step 10
Close the jars with boiled lids and place under a fur coat for complete cooling and additional pasteurization. Can be stored indoors.

Additional rubrics

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