Zucchini in tomato sauce Ingredients7 kg of zucchini, 3 kg of tomatoes, 1? kg of carrots, 500 ml of vegetable oil, 250 g of onions, 150 g of parsley, celery and parsnip roots, 100 g of salt, 10 g of ground allspice, 10 g of black peppercorns, 1 bunch of parsley and dill, 3

Zucchini in tomato sauce Wash the zucchini, trim the ends. Cut the zucchini into circles 2-2.5 cm thick and fry in sunflower oil until golden brown. Prepare vegetable mince. Wash the carrots and parsnips, parsley and celery roots thoroughly, cut off the heads and

A crop vegetable has many useful substances. Zucchini is rich in retinol, ascorbic acid, B vitamins. It contains minerals necessary for the body, such as sodium, zinc, potassium, and magnesium. The product is useful for people suffering from hypertension, heart disease, anemia. And thanks to the low calorie content (only 16 kcal per 100 g), the vegetable becomes simply the “king” of dietary rations.

"Right" vegetables and spices for preservation

The taste of the dish depends entirely on the selected ingredients. To make your zucchini in tomato sauce for the winter appetizing, you need to pay special attention to the choice of vegetables. Moreover, not only zucchini, but also tomatoes, as well as spices that you add to jars, significantly affect the taste.

Requirements for the main ingredient

When the zucchini season comes, store shelves simply break under their weight. There are various fruits that differ in color and size. The main thing is not to get lost in such a variety, to acquire tasty and healthy raw materials. To do this, use four recommendations.

1. Fruit size. Zucchini is one of the few vegetables that is delicious even when not fully ripe. Therefore, give preference to small fruits. But huge, overripe specimens are undesirable to use. They contain a lot of seeds, lose their delicate taste. Chefs say that the most delicious fruits, the length of which varies between 15-20 cm, and the weight does not exceed 350 g.
2. Even shade. If you buy zucchini, and not squash and zucchini, then choose fruits that have an even natural color. The freshness of the product is indicated by a light green tone, with a slight yellow tint. Please note: there should not be any brown or dark yellow spots on the peel. They indicate the process of decay. Such products are prohibited for consumption.
3. Thin skin. Another important parameter that will protect you from purchasing low-quality products is the thickness of the skin. Natural, healthy vegetables have a thin and smooth skin. Be aware that fruits most often acquire a thick skin as a result of the use of chemicals. If you roll up such zucchini, the chemicals will be in vegetables and in tomato sauce.
4. No damage. It is undesirable to purchase products that have an uneven surface, various recesses, dents. Typically, such damage indicates improper or prolonged storage, and sometimes non-compliance with the rules of cultivation or transportation.

Zucchini begins to ripen at the end of May, continues to bear fruit until the last days of July. This is the time to buy vegetables. They have the highest amount of useful minerals and vitamins.

The fruits that hit the shelves in March-April are grown in artificial conditions, therefore they are devoid of many necessary components. Those zucchini that appeared after August were usually overripe or stored for a long time. Useful substances in them are also lost.

Features of the choice of seasonings

To cook zucchini in a tomato for the winter, pick the “right” tomatoes. Buy fully ripe fruit, with no signs of spoilage. And it is advisable not to choose sour tomatoes. They can really spoil the taste of the dish. Pay special attention to the spices listed in the table below.

Table - Spices and spices for preservation

Zucchini in tomato for the winter: 7 delicious snacks

Zucchini in tomato is a rather spicy dish that can win the hearts of lovers of pickled vegetables with a “light”. It diversifies the daily diet, will become an original snack at the holiday. Below are seven variations of the recipe, the choice is up to the hostess.

classic salad

Peculiarities . The classic version of a snack for the winter is zucchini in tomato with garlic. This dish is very easy to prepare.

Compound:

• zucchini - six fruits;
• tomatoes - 1.8 kg;
• salt - 40 g;
• vegetable oil - 120 ml;
• garlic - two small heads;
• red pepper - half a teaspoon;
• sugar - 70 g;
• vinegar - 80 ml.

How to cook

1. To prepare the classic variation, cut the zucchini into pieces, and medium-sized ones, so that they are completely soaked during cooking.
2. Chop the tomatoes.
3. Put the resulting tomato juice on fire.
4. Add oil to it, add salt, sugar.
5. Gently dip the prepared pieces into the mixture.
6. When the tomato mass boils, reduce the heat, continue to cook the vegetables for 20 minutes, stirring constantly.
7. Press the garlic through a press.
8. Enter it into the tomato mass, add chili pepper.
9. Boil for another 15 minutes.
10. Pour in the vinegar, continue to simmer the salad over low heat for five to six minutes.
11. Pour the hot tomato-zucchini mixture into sterilized jars, roll up immediately.

In tomato sauce

Peculiarities . This recipe will appeal to those who have a catastrophically little time for homemade preparations, and want to pamper their relatives with something tasty. To cook delicious zucchini in tomato sauce for the winter, follow the instructions below.

Compound:

• zucchini - eight fruits;
• tomato juice - 1.7 l;
• vegetable oil - 220 ml;
• garlic - one head;
• vinegar (preferably apple) - 160 ml;
• sugar - 120 g;
• salt - 60 g;
• bay leaf - five or six pieces;
• peppercorns;
• greens for conservation.

How to cook

1. Take tomato juice (either purchased or self-made), add sugar, salt to it.
2. Pour in the oil immediately.
3. Place the container with the tomato filling on the fire.
4. When the marinade boils, add spices, add vinegar.
5. For this recipe, zucchini is recommended to be cut into circles. Gently lower the vegetable blanks into the boiling pot.
6. Boil them in the marinade for 12-15 minutes.
7. At this time, prepare jars by adding two cloves of garlic to each green.
8. Spread the zucchini, top with tomato filling to the very neck.
9. Roll up, immediately wrap the jars with a warm blanket.

spicy snack

Peculiarities . If you like preparations with a "light", cook spicy zucchini in a tomato for the winter. The recipe resembles the classic version, does not require sterilization.

Compound:

• zucchini - five fruits;
• sunflower oil - 220 ml;
• tomato - 1.2 kg;
• salt - 65 g;
• sweet pepper (preferably red) - ten fruits;
• hot pepper - one pod;
• sugar - 210 g;
• vinegar - 120 g;
• garlic - one head.

How to cook

1. Cut the zucchini into thin even circles about 1 cm thick.
2. Chop the tomatoes.
3. Peel sweet pepper, pass through a meat grinder.
4. Chop the garlic with a press.
5. Twist hot pepper in a meat grinder.
6. Combine all chopped ingredients.
7. Add salt and sugar to the mixture.
8. Pour in the oil.
9. Pour zucchini into fragrant tomato thick.
10. Put the workpiece on fire.
11. Bring salad to a boil, reduce heat slightly.
12. Boil for 20 minutes with constant stirring.
13. Lay the hot mass in jars, roll up for the winter.

With added paste

Peculiarities . To simplify the canning process, if there were no fresh tomatoes at hand, you can roll up zucchini in tomato paste for the winter. Moreover, such a dish is in no way inferior to its counterparts.

Compound:

• zucchini - eight fruits;
• tomato paste - four tablespoons;
• sugar - 210 g;
• vinegar - 70 ml;
• vegetable oil - 220 ml;
• salt - 65 g;
• water - 0.5 l;
• garlic - head.

How to cook

1. First, cut the zucchini into small cubes.
2. Drop them into a saucepan.
3. Add minced garlic to them.
4. Pour in sugar, salt.
5. In a separate bowl, mix the tomato paste with water to get a homogeneous mixture.
6. Pour it into a saucepan.
7. Add sunflower oil.
8. Simmer the vegetable mixture for half an hour.
9. Pour in the vinegar last.
10. Simmer the snack for another five minutes.
11. Roll up the hot mass.

With rice and pepper

Peculiarities . Such an appetizer due to the addition of rice becomes very satisfying. It can be used as a side dish, warmed up a little before serving. And if there is absolutely no energy left for cooking, this preservation can replace dinner. In addition, zucchini in tomato and rice for the winter is prepared without vinegar, so that they do not cause irritation of the digestive tract, even for those who suffer from gastritis and ulcers.

Compound:

• zucchini - ten fruits;
• rice (long-grain) - 550 g;
• sweet pepper - three pieces;
• tomato - 3.2 kg;
• vegetable oil - 90 ml;
• onions - 550 g;
• carrots - 1.1 kg;
• sugar - 120 g;
• salt - 40 g;
• garlic - two cloves.

How to cook

1. Rinse rice with cold water at least five times to eliminate starch as much as possible.
2. Boil until half done.
3. Cut the zucchini into cubes.
4. Chop the onion.
5. Peel the pepper, cut it into small pieces.
6. Grate carrots.
7. Pour boiling water over the tomatoes, then carefully remove the skin.
8. Chop tomatoes, add finely chopped garlic.
9. Boil the tomato-garlic mixture.
10. Pour sugar, salt, oil into it.
11. Boil the filling for five minutes, then add carrots and peppers.
12. Add zucchini.
13. Simmer the mixture over low heat for 18-20 minutes, remembering to stir constantly.
14. Carefully pour in the boiled rice, continue to simmer the salad for 40-45 minutes.
15. Add spices if desired.
16. Arrange the aromatic mixture in sterile jars, immediately roll them up.
17. Be sure to wrap the containers so that the salad can “walk” warm.

with beans

Peculiarities . Beans, like rice, can add satiety to the dish. An appetizer can serve as a side dish for meat. To prepare a delicious dish, use the following recipe.

Compound:

• zucchini - ten fruits;
• Bulgarian pepper - three fruits;
• tomato - 1.6 kg;
• garlic - two heads;
• vinegar - 70 ml;
• beans - 550 g;
• sugar - 160 g;
• salt - 60 g;
• sunflower oil - 180 ml.

How to cook

1. Soak beans in the evening in plain water.
2. Boil it in the morning.
3. Cut the zucchini into cubes.
4. Peel the pepper, cut it.
5. Grind the tomatoes with a meat grinder, add garlic, pressed through a press.
6. Boil the tomato-garlic mass.
7. Pour in salt, sugar.
8. Pour in the oil.
9. Add zucchini, peppers.
10. Throw in the beans.
11. Simmer the salad over low heat for 40 minutes.
12. Then put it in banks, immediately roll up.

Beans cause strong gas formation. To reduce this "side effect" of winter salad, add a couple of mint leaves during cooking.

vegetable mix

Peculiarities. This recipe will take time and patience to make. In this recipe, zucchini must be fried. A lot of energy will be spent, but the dish is worth it.

Compound:

• zucchini - ten fruits;
• onions - 1.1 kg;
• tomato - 550 g;
• carrots - 1.1 kg;
• parsley - one root;
• parsnip - one root;
• vegetable oil (for frying and stewing) - 70 ml;
• salt - 40 g;
• garlic - three cloves.

How to cook

1. Cut the zucchini into circles, no more than 1 cm thick.
2. Fry them until golden brown.
3. Chop the onion.
4. Grate parsley, parsnips and carrots.
5. Pour the remaining oil into the saucepan, put the chopped roots, carrots into it.
6. Stew the workpiece for ten minutes.
7. Cut the tomatoes into small pieces, chop the garlic.
8. Add them to the saucepan, continue to simmer for another 15 minutes.
9. Salt the vegetable mass, remove from heat.
10. Put fried zucchini and stewed vegetables in layers in prepared jars.
11. Close the jars with lids, but do not roll them up.
12. Place a towel in the bottom of a large saucepan and place jars of zucchini on top.
13. Fill with water so that the container is immersed in liquid almost to the neck.
14. Sterilize jars for 15 minutes, then roll up.

If you have chosen zucchini recipes in tomato for the winter without sterilization, do not be afraid to overcook the dish a little. If this happens, the taste will not deteriorate. Only the consistency will change. But if you do not finish cooking and roll up the raw product, there is a high risk of mass “explosions” in the pantry.

You can use ready-made tomato sauce from the arsenal of homemade preparations. And you can cook right away, especially since it does not take much time. You can use tomatoes that are not quite “commodity” species, however, they should be soft, ripe, but not spoiled. Remove the place where the stalk was attached and cut the vegetables into pieces. Clean the garlic from the husk.

Wash the zucchini, cut off the stems. There should be no signs of damage on the peel, otherwise everything needs to be cut off. Next, cut the vegetables into strips or cubes.

Twist the tomatoes with garlic in any convenient way. You can use a powerful blender or twist twice through a meat grinder.

"Season" the tomato sauce with salt, sugar, add vegetable oil - it should not have a bright taste and smell, otherwise this taste will come to the fore in the future. Add spices and stir.

Transfer the fresh zucchini straws to the saucepan and stir. Bring to a boil on the stove and cook until the vegetables are soft - 10-15 minutes.

Arrange the snack in a pre-prepared sterile container.

Screw on or roll up with sterile caps. Leave the preservation to cool in a warm place - for example, under a warm blanket. Store jars of zucchini in a tomato in winter, on the contrary, in a cool and dark place.

At the same time, no set of products will make holes in the budget. We need the most affordable vegetables (zucchini, tomatoes, bell peppers, garlic), everyday spices and vegetable oil.

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Zucchini in tomato sauce for the winter without sterilization

Small pieces and sweet bell pepper make this recipe amazingly tasty. We will get a win-win addition to the family menu, also low in calories. It will decorate potatoes, porridge, first courses, stews and even fresh cabbage salad, if you do not scoop up too much sauce.

Ingredients:

• Zucchini - 1 kg
• Tomatoes - 1.5 kg
• Bulgarian pepper - 4 pcs. (large)
• Garlic - 4-5 cloves

For marinade:

• Sugar - 100 g
• Salt - 1 tbsp. spoon
• Vinegar (9%) - 1 tbsp. spoon
• Vegetable oil - 1 tbsp. spoon

Important details.

• The output is about 3 liters.
• Zucchini can be taken old and even slightly overripe. This is a special plus for seaming. The main thing is to peel the vegetable and cut off the middle part, where the seeds are. And we start up young samples even without cleaning.
• We consider weight for prepared vegetables.

How to cook.

Preparing vegetables.

We cut the zucchini into cubes - about 1.5 cm, as in the photo below.

We clean the tomatoes from the skin, doused with boiling water. We remove the place of attachment of the stalk and cut into strips.

We clean the pepper from seeds and also chop into strips. Finely chop the garlic.

We cook the vegetable mixture.

Put the tomatoes, sugar, salt into a large saucepan and mix. We warm on low heat, under the lid. Tomatoes will give juice and boil. Cook them for 10 minutes, stirring occasionally.

Pour zucchini cubes and strips of pepper to the boiled tomato mass. Add oil, mix and wait for boiling, then cook for 25-30 minutes over low heat. Our goal is "low gurgling" so that the liquid doesn't evaporate and the vegetables don't burn.

Stir gently throughout the cooking time. We try to keep the vegetable pieces intact. It is convenient to work with a wide spatula with slots.

15 minutes before readiness, add chopped garlic, and 3 minutes before, add vinegar and cover with a lid so that it does not evaporate. We are waiting for the boil and rejoice: the juicy result can be distributed among the banks. Isn't it all very easy and simple?

We roll up the banks.

We need sterilized dishes and a ladle. We collect zucchini in tomato sauce directly from the fire. We fill the jars to the very top and close them hermetically. It remains to turn over and let cool under the covers.

We store, like all blanks, in a dark closet away from the warm rooms of the house (such as the kitchen, bathroom). Holds up well until April. Although it is often impossible to check this. Usually even during the winter we eat the whole batch.

Courgettes in large pieces in ready-made tomato sauce

Components:

• Zucchini - 3 kg
• Sugar - 400-450 g (2 cups or 16 tablespoons)
• Salt - 2 tbsp. spoons
• Vinegar (9%) - 250 ml
• Spicy tomato sauce - 500 g
• Water - 1 liter
• Ground red hot pepper - to taste. It takes us 0.3-0.5 teaspoons.

Important details.

• The output is about 4 liters. It is better to take the same jars.
• The marinade will be with a margin.
• You can even use old zucchini by peeling and removing the inside of the pulp with seeds.
• Sauces can be taken different. The classic choice is Krasnodar or chili ketchup. Others will do: Ukrainian, Georgian, any Italian recipe.
• and zucchini: the sharper the filling, the more appetizing the result. Choose for yourself, looking closely at the finished Georgian sauce.
• Another option to add spice to the filling: finely chop fresh hot peppers. With seeds - the most striking effect on the amateur, without seeds - softer. Always test marinade, adding a little spicy ingredient.

Cooking.

Cut the zucchini in half crosswise. From the thin half we make sticks. And cut the thick one into circles of 1-1.5 cm thick, as shown in the photo.

Pay attention to these different cuts for the thin and thick half of the fruit. They can be used for any pickling. The main difference: long bars fit more densely over the banks.

We are preparing the marinade.

Pour sugar and salt into a liter of water. Add sauce and stir well. Let's boil. When it boils, taste and adjust the spiciness to taste. Then pour in the vinegar and let it boil slightly under the lid for 1-2 minutes.

Pour vegetables with hot marinade to the very top. It remains to sterilize as usual - covered with lids, in a large saucepan, putting a cloth on the bottom. Pour warm water exactly to the level of the narrowing of the cans. Therefore, it is more convenient to select containers of the same size for sterilization.

Boil sterilization time:

• 500 ml - 10 minutes
• 1 liter - 15 minutes

Roll up, turn over, let cool in a wrapped state. We store in a friendly company of other home-made preparations. And we eat - with pleasure!

Lifehack - universal tomato sauce for vegetables for the winter

A very nice filling, which is extremely easy to prepare, although the composition and process are not complete without secrets.

Ideal for zucchini in large pieces - both solo and in the company of bell peppers, carrots, celery and even peeled eggplant.

For the sauce we need:

• Tomatoes - 4-5 pcs. (medium)
• Tomato juice - 300 ml
• Garlic - 3-4 cloves
• Parsley or other herbs - to taste
• Salt - 30 g
• Sugar - 70 g
• Apple cider vinegar (6%) - 70 ml
• Vegetable oil - 80 ml
• Bay leaf - 2 pcs.
• Cherry leaf - 2 pcs. (we buy at the market in a bouquet for pickling)
• Allspice - 3 peas
• Carnation - 3 pcs.
• Chili pepper - optional

How to cook.

We remove the skin from the tomatoes by dousing with boiling water. Cut into large cubes or into thin slices. Place in a large saucepan and pour over juice.

We wait for boiling, salt, add sugar, spices and oil. Vinegar is not needed, it will go at the very end: 5 minutes before the vegetables are ready.

You can add vegetables. Their set depends only on our imagination.

1. For example, zucchini, cut into large cubes or slices, and red bell pepper cut into a short strip. These vegetables can be thrown into the boil at the same time.
2. Or decorate the mix with carrots, which we cut into circles / semicircles up to 8 mm thick. First, we pass the carrots in oil for literally 2-3 minutes. Then pour the tomato mixture and let it boil in the filling for 5-10 minutes over medium heat. Then add zucchini.

Focus on the density of the vegetable, which one to lay first and how much to keep on fire.

Here the principle is the same as when frying in a pan: what is harder, we fall asleep earlier by 5-10 minutes. The main thing to remember: even large zucchini bars will take 15 minutes of boiling in the sauce to cook to a pleasant texture.

3 minutes before readiness, pour vinegar into the vegetables and mix. We lay out the unique ensemble in sterilized jars, roll it up and turn it over under the covers. When the containers are completely cool - for storage.

We'd love to hear about your progress with these easy winter recipes. Zucchini in tomato sauce can be made sweeter or sourer, play with spices, add greens.

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