We need a recipe for cooking zucchini with tomato. Zucchini for the winter with tomato paste

We need a recipe for cooking zucchini with tomato. Zucchini for the winter with tomato paste - recipe

19.04.2019 Soups

Zucchini season is not that long, so many people prefer to eat them to the fullest. They are also actively used as a basis for canned salads... Exists great amount zucchini recipes in tomato sauce for the winter. Some of them deserve special attention. Zucchini is prepared quickly, and they taste very bright, if you choose the right spices.

Simple zucchini recipe

One of the easiest ways to cook vegetables is to fry them. For simple recipe zucchini in tomato sauce, not many ingredients are required. In addition, they can be interchangeable.

For of this dish will be required:

zucchini - half of the average fruit;
tomatoes - 2-3 pieces;
garlic - 2-3 cloves, for spicy lovers, you can add more;
salt and pepper to taste;
vegetable oil for frying;
seasonings to taste, such as basil or dried celery.

First of all, you need to peel the zucchini. If the fruit is young, and its seeds are still quite tender, then they can not be removed. Cut the zucchini into half rings of medium thickness.

Tomatoes need to be peeled. To do this, you can first cut the vegetables, and then pour boiling water over them for a couple of minutes. Vegetables are usually cut as small as possible. They do the same with garlic.

Zucchini are fried on both sides until tender. This usually takes about five to seven minutes. Once they are browned, you can remove them from the pan. Better to lay them out on a flat plate or dish, in one or two layers.

Cooking tomato sauce

Since zucchini are prepared in tomato sauce with garlic, the latter should also be peeled, rinsed and finely chopped. You can also use a grater or squeeze the garlic. This option is for those who do not like slices of this product in food, but appreciates its flavor. However, you should not replace it with garlic powder. The dish will lose most of its aroma and savory taste.

To begin with, the chopped tomato is sent to the pan with a small amount of vegetable oil. Then add a little water and leave the vegetables to simmer. Tomatoes should be pepper and salt generously enough. They are stewed for about ten minutes. At the same time, it is better to mix them regularly, crushing and tamping. As a result, you should get a porridge in which you cannot see the pieces.

Now you can safely add garlic and seasonings, such as dried herbs, to this mixture. I especially want to note that basil and tomato are a great combination!

Now the resulting filling is added to pre-fried vegetables. This recipe cooks zucchini in tomato sauce very quickly. If necessary, you can also add salt to the vegetables before frying.

Stewed zucchini. Surprising with a simple recipe

There are a lot of zucchini recipes, as already mentioned. They love not only to fry them. Stew also popular. Such recipes are relevant for those who do not like fried foods.

What you need for cooking stewed zucchini in tomato sauce? Simple ingredients:

Zucchini - about 500 grams.
Vegetable oil - a small amount, about a tablespoon.
4-5 tablespoons of tomato paste.
One medium sized onion.
Lemon juice - 1 tablespoon. For those with stomach problems, this amount can be reduced.
Fresh dill is a large bunch.

Zucchini in tomato sauce: a recipe with a photo

The zucchini for this recipe needs to be peeled and seeds removed, and then cut into cubes about one centimeter at a time. Cut the onion into half rings and salt, let it brew.

Both ingredients are sent to a frying pan with vegetable oil, water is added and simmered over low heat for about ten minutes. You can salt the product in advance or directly in the pan. Then add tomato paste to the mixture and lemon juice, mix thoroughly. In this case, the fire is reduced to a minimum and extinguished in a pan for about ten minutes. At the end of cooking, finely chopped dill is also sent to the pan.

It is noteworthy that when laying out the dish on portioned plates, it can be poured with the sauce that remained from the stewing. Many also use it as a pasta gravy. However, more often than not, people eat zucchini in tomato sauce as a separate and delicious dish.

Preparation for the winter: ingredients

Zucchini dishes are actively used as a basis for canned salads. For one of them you will need:

4 kilograms of zucchini;
about 3 kilograms of ripe and fleshy tomatoes;
3 heads of medium sized garlic;
1 tablespoon of sunflower oil;
4 tablespoons of salt and 2 tablespoons of sugar;
1 tablespoon dried and ground chili
vinegar 9% - 150 ml.

If desired, hot pepper can be replaced with black ground or a mixture of spices. but original recipe it turns out to be more interesting to taste.

Cooking zucchini: stages

First of all, you need to prepare all the ingredients. The zucchini are peeled and peeled and then cut into cubes. Size may vary, but very large pieces may not cook.

Tomatoes are washed, but you do not need to peel them. Then they are passed through a meat grinder. It is better to immediately put them in a saucepan, where the courgettes in tomato sauce will be cooked in the future. Then shredded zucchini can also be sent here. Sprinkle all ingredients with salt, sugar and cover with vegetable oil. This mixture is prepared about twenty minutes after boiling. It is better to cover it and let it simmer over low heat.

Then add chili and chopped garlic to the salad. The salad is stewed with them the same amount. Five minutes before cooking, vinegar is poured into the mixture.

Zucchini recipes with tomato sauce for the winter suggest that finished product will be put in sterile jars. This one is no exception. The prepared dish is closed with sterile lids and sent to cool in a warm place.

Fried zucchini for the winter: ingredients

Fried zucchini can not only be eaten immediately, but also rolled up in jars on winter period... For this recipe you will need:

1 kilogram of zucchini;
slightly less than 1 kilogram of tomatoes;
1 onion;
350 grams of bell peppers, while you can take both red and yellow varieties;
a bunch of greens, such as dill and parsley;
7 cloves of garlic;
1 tablespoon of salt and two - sugar, while you should collect a spoon with a slide;
100 ml of vegetable oil;
sweet peas and black pepper - six peas each.

Cooking salad for the winter

This recipe for zucchini in tomato sauce is for four 500 ml jars. The zucchini is peeled and cut into slices. Their average thickness should be about one centimeter.

Peel and cut the onions into medium-sized cubes. The pepper is also cut into strips about one and a half centimeters wide and two centimeters long. The size can vary, depending on the taste of the chef.

A little vegetable oil is poured into the pan. The zucchini is sent there and fried for a very short time, until a light golden hue appears. Moreover, if you bring the product to a dark color, then when preserved, it can become bitter. Prepared zucchini are transferred to a plate.

Onions are sent to the pan where the zucchini was stewed. Tomatoes cut in any shape are also put here. Simmer them for about five minutes, until they become soft. This mixture should now be chopped with a blender. Then you can send pre-chopped garlic, sugar, salt, herbs and oil to it. Stir gently with a spoon so as not to chop the greens.

Now you should get sterilized jars. Peas and pepper are added to the bottom of each. Then lay out everything in layers: first the sauce, then the zucchini, fresh pepper, again zucchini and sauce. The jars with the contents are sterilized one more time. Then they are closed and sent to cool.

Zucchini lecho

In tomato sauce, you can cook not only zucchini alone, but also lecho with them. This requires:

3 kilograms of zucchini:
3 kilograms of tomatoes;
5 pieces of large sweet peppers;
3 heads of garlic;
1 tablespoon acetic acid - 70 %;
2 tablespoons of salt and 5 tablespoons of sugar;
Peppercorns - optional.

To do this, lecho zucchini and peppers are cut randomly, with ribbons or pieces. And tomatoes are preliminarily passed through a meat grinder. Tomatoes, zucchini, peppers and finely chopped garlic are simmered together over low heat for about half an hour. All spices are immediately sent here, with vinegar being put in the last turn. After adding it, the fire should be turned off immediately. The finished dish is laid out in sterile jars and cooled in a dark place.

Zucchini cooks quickly enough, which is probably why many housewives love them so much. However, you can replace boring zucchini recipes by adding tomato sauce, bell pepper and spices. And preservation recipes help all year round eat these delicious and healthy vegetables.

When canning tomatoes, cucumbers and peppers, many housewives overlook that there is another vegetable that is well suited for cooking. different types preparations for the winter. This is a zucchini.

An invaluable property of zucchini is that it can be combined with absolutely any vegetables. By itself, the squash is insipid, without a special smell, with a mild taste. But it is worth combining it with other vegetables, as it immediately absorbs their aroma.

The peculiarity of zucchini is that when stewed, their pulp becomes translucent, and from this appearance dishes only wins.

But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in blanks for the winter, they try to use them together with sour tomatoes... Thanks to this combination, it turns out very delicious snack- zucchini in tomato sauce.

The subtleties of cooking

For this appetizer, it is better to take young zucchini. They have thin skin, firm flesh and no seeds yet. Or they are so soft that they almost blend into the pulp.
Do not remove the skin from young zucchini. For canning, they are cut into slices, slices, sticks or cubes.
Zucchini stewed with vegetables or pre-fried in oil are usually placed in jars.
Tomato sauce can be made from tomatoes twisted in a meat grinder, tomato juice or tomato paste.
Its taste depends on aromatic spices and spicy herbs... The hostess can choose a set of spices on her own, taking into account taste preferences their household. The most commonly used peppers, garlic, paprika, cumin, basil, cinnamon, dill and Bay leaf.
In addition to zucchini, carrots, onions, Bulgarian and hot peppers.
V mandatory add vinegar or vinegar essence and salt. Sugar in tomato filling put as desired, but it significantly improves the taste of the snack.
If tomato sauce is poured fresh zucchini, the jar must be sterilized: half-liter cans - 50 minutes, liter cans - about an hour.
Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars should be well heated in the oven and always dry. Hermetically sealed cans should be immediately wrapped in a blanket so that they remain hot for as long as possible.

Zucchini in tomato sauce: method 1

Ingredients:

zucchini (it is better to take zucchini) - 1.5 kg;
tomatoes - 700 g;
large onion- 1 PC.;
roots of parsley, celery, parsnip - 50 g;
medium-sized carrots - 2 pcs.;
sunflower oil refined - 100 g;
salt - 20 g;
sugar - 20 g;
bay leaf - 3-4 pcs.;
vinegar 9 percent - 40 g;
young greens of dill and parsley - a small bunch.

Cooking method

First, wash the cans with baking soda. Place them in a cold oven. Set the temperature to 150 ° and heat the jars for 20-25 minutes.
Prepare your vegetables. Wash young zucchini. Their skin is thin and delicate, so there is no need to cut it off. Cut the zucchini into slices.
Grate carrots and white roots on coarse grater or cut into thin strips.
Cut the onion into cubes. Chop the greens.
First fry the onions, carrots and roots in hot oil. Place them in a bowl. In the remaining oil, fry the zucchini mugs on both sides.
Prepare tomato sauce. To do this, wash the red meaty tomatoes, cut them into several pieces. Pass through a meat grinder with a fine wire rack. Pour the mass into enamel pot... Add salt, sugar, vinegar, pepper. Simmer over low heat for 20-25 minutes.
Put the zucchini in prepared jars, layering with onions, carrots, fried roots, chopped herbs. Place 1-2 bay leaves in each jar.
Pour boiling tomato sauce over the zucchini. Cover with sterile lids. Place in a wide saucepan, pour hot water to the level of the hangers. Sterilize 50 minutes from the beginning of the boil.
Roll up the cans immediately, turn them upside down, wrap them with a blanket.

Zucchini in tomato sauce: method 2

Ingredients:

young zucchini - 2.5 kg;
tomatoes - 1 kg;
garlic - 1 head;
salt - 1 tbsp. l .;
sugar - 2 tsp;
sunflower oil - 100 g;
black peppercorns - 10 pcs.;
vinegar 9 percent - 50 ml;
young parsley and dill - a small bunch.

Cooking method

Prepare sterile jars in advance. To keep them hot and dry by the time they are filled with zucchini, keep them in an oven preheated to 150 °.
Wash the tomatoes, cut the stalks, cut into several pieces. Grind in a meat grinder.
Peel the garlic, pass through the garlic press.
Pour the tomato mass into an enamel saucepan. Add salt, sugar, pepper and oil. Bring to a boil, cook for 20 minutes. Add vinegar.
Wash young zucchini, cut off the ends. Without peeling off the skin, cut into cubes or sticks. Place in a saucepan with tomato sauce. Add garlic. Reduce the heat to slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Put the chopped greens ten minutes before cooking.
Place boiling vegetables in jars and immediately seal hermetically with sterile lids.

Zucchini in tomato sauce: method 3

Ingredients:

zucchini - 1.5 kg;
onions - 2 pcs.;
tomatoes - 1 kg;
garlic - 1 head;
salt - 1 tbsp. l .;
paprika - 1 tbsp. l .;
sugar - 2 tbsp. l .;
sunflower oil - 100 g;
vinegar 9 percent - 40 ml;
dill greens - optional.

Cooking method

Prepare sterile jars in advance so that later you do not have to be distracted by processing them.
Wash the tomatoes, cut into slices of any shape. Peel and chop the onion and garlic. Garlic can be passed through a garlic press. Place vegetables in an enamel pot, pour in vegetable oil. Put on fire and simmer for 20 minutes with a low boil.
While the tomatoes and onions are cooking, wash the zucchini and trim off the ends. Cut into cubes or wedges. If you will be using an adult vegetable marrow, be sure to cut the rind and remove the seeds along with the loose pulp they are in.
Put the softened vegetables in a bowl, chop with a blender. Pour the resulting tomato sauce back into the saucepan. Add sugar, salt and chopped zucchini. Simmer over low heat for 25 minutes. Add garlic and vinegar 5 minutes before cooking. If you want to put greens, then do it right now.
In a boiling form, decompose vegetable mix in dry sterile hot jars. Make sure the vegetables are completely covered in the potting. Roll up the lids immediately.

Zucchini in tomato sauce: method 4

Ingredients:

zucchini - 1.5 kg;
tomato paste - 100 g;
garlic - 1 head;
vinegar 9 percent - 40 ml;
salt - 1 tbsp. l .;
sugar - 100 g;
sunflower oil - 100 g.

Cooking method

Wash and sterilize the jars beforehand. To keep them warm, put them in an oven heated to 150 °. If you decide to sterilize the jars in the oven, then put them in a cold oven and only then turn it on, otherwise the jars may burst from the temperature drop.
Wash the zucchini. If they are overgrown, peel them, remove the seeds. Grate the pulp on a coarse grater.
Peel the garlic, chop with a culinary press.
Dissolve the tomato with a little water to make a thick puree.
Put chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel saucepan. Put on the stove and simmer, stirring occasionally, for 30-40 minutes. Add garlic and vinegar 10 minutes before cooking.
In a boiling form, spread the zucchini in tomato sauce in sterile jars and immediately seal it tightly. Turn the cans upside down, cover with a blanket.

Note to the hostess

You can adjust the composition of vegetables added to zucchini to your liking.

Tomatoes for the sauce can be substituted for tomato juice or tomato paste, diluting it to the desired density with boiled water.

if you love hot snacks, then feel free to add hot pepper. But before that, it is imperative to remove the seeds, since it is they that contain the substance responsible for the burning taste.

In the summer I try to cook dishes for my family from my vegetables grown in the garden, for example, they are very popular zucchini dishes as a side dish for meat.

Young people in themselves are tasteless and do not represent anything special. But if you cook them correctly, with the addition of oil, tomato juice, garlic and various spices, the taste of the dish will turn out to be amazing. The most popular and quickest way to prepare young zucchini is to do zucchini stewed in tomato.

The dish is delicious and nutritious. Perfect for serving during a fast. If you remove garlic from the list of products, then this dish can be given to children. We have been eating such zucchini since the age of two with great pleasure.

Cooking time: 30 min.

Ingredients:

young - 2 pcs. medium size
carrots - 1 pc. large
sweet green pepper - 1 pc.
onion - 1 pc. large
garlic - 2 cloves
vegetable oil (olive oil can be used) - 100 ml.
tomato paste - 2-3 tbsp spoons
salt - ½ tbsp. spoons with a small slide

Zucchini stewed in tomato - recipe

Wash young zucchini under running water. Trim off the ponytails on both sides. Can be peeled or cooked with the peel. The zucchini will be stewed without the peel, and ready meal will look more like caviar. And if you leave the skin and do not cut off, then in the finished form the stewed zucchini will be whole cubes. The first option, when the skin needs to be removed, is more close to me.

Cut the peeled ones lengthwise into several parts. Then we cut each part across and into cubes measuring 2 * 2 cm.

Pour vegetable oil into a well-heated frying pan and pour out peeled young zucchini.

The fire should be small. Cover the zucchini in a frying pan with a lid and simmer for about 5 minutes. Soon you will see that the vegetables start to juice. It is very good. After 5 minutes, add the onion cut into half rings to the pan.

Cover and simmer again. Meanwhile, three carrots on a coarse grater, having previously peeled them.

Pour the grated carrots into the pan to the already stewed vegetables.

Cut sweet pepper into strips there. It must first be cleaned of internal seeds and remove the tail.

All this time, the pan is on the stove over low heat. Peel the garlic and cut it into small pieces with a knife on a board.

Mix all the ingredients with a spatula. You can also use a large spoon.

Put tomato paste in a frying pan and then finely chopped garlic (you can also skip through a garlic dish). Tomato paste can be substituted with 1 cup homemade tomato juice for this recipe. If there are tomatoes, then you can pour boiling water over them, peel them, cut into slices and add to the zucchini instead of tomato paste and juice.

Zucchini are the basis of many dishes, because they are neutral in taste and go well with many products. They can be fried, stewed, boiled, baked, stuffed and even put raw in healthy diet salads... Zucchini blanks for the winter are very popular, one of which is adjika. In this recipe, unleavened zucchini creates the perfect base for combining a variety of tangy flavors.

Today adjika is prepared not only from sweet peppers or tomatoes, but even from zucchini. From typical squash caviar this workpiece is distinguished by a tangible speck, a different consistency and a set of special spices in the recipe. At the same time, adjika from zucchini for the winter can be completely different in color and taste.

Spicy zucchini adjika with tomato paste

Ingredients:

young zucchini - 2 kg
tomato paste - 350 g
2 medium heads of garlic
a glass of vegetable oil
bay leaf - 7 pcs.
vinegar 9% - 100 ml
a glass of sugar 50 g
salt 1 tbsp. l.
ground red pepper 1 tsp.
ground black pepper

Cooking method:

Wash the zucchini, peel, cut into small pieces and pass through a meat grinder.
Add tomato paste, butter, sugar, bay leaf. Season with salt and stir. Cook for 30-40 minutes, stirring constantly.
Peel the garlic and pass through a garlic press, put in a saucepan, add vinegar, black and red pepper, mix. Cook for another 7-10 minutes.
Pour in vinegar, stir and cook for another 1-2 minutes.
Put the prepared adjika from zucchini for the winter in sterilized jars and roll up. Wrap with a warm blanket until it cools completely.

Adjika from zucchini with tomato paste for the winter

Ingredients:

zucchini (2-2.5 kg);
tomato paste (400 g);
vegetable oil (1/2 cup);
salt (2 s. l. with a slide);
vinegar (1/2 cup);
garlic (5 cloves);
red pepper (1 tsp);
greens;
granulated sugar (glass).

Preparation:

First of all, you need to start preparing the zucchini: they are washed and peeled. This rule applies to old fruits.
Young ones do not need additional cleaning. You should also cut off the stalks. After that, the zucchini is rubbed on a grater or crushed in a combine.
The fruits are transferred to an enamel pan, all the other ingredients are added, except for vinegar and pepper, and stewed for another half hour from the moment of boiling.
During the cooking process, it is important not to forget to mix the adjika thoroughly so that the dish does not burn. 5 minutes before the end of cooking, add pepper and vinegar.

Spicy zucchini adjika

The recipe for cooking adjika from zucchini for the winter with spicy tomato paste is not very different from the previous one. However, in this case, they also use hot pepper... It gives the dish a special zest. As a separate snack it will be devoured only by the “chosen ones”. Moreover, any other dish, especially if it is meat, it will complement with a bang. Homemade will certainly love this recipe. For cooking spicy adjika you will need:

Ingredients:

zucchini (2-2.5 kg);
tomato paste (400 g);
carrots (0.5 kg);
red pepper (300 g);
garlic (0.5 cups);
oil (0.5 cups);
sugar (100 g);
hot pepper (2 pcs.);
salt (1.5 tbsp. l.);
vinegar (2 tbsp. l.).

Preparation:

Zucchini are washed and peeled. The same goes for carrots. Cut the red pepper in half and remove the seeds.
All vegetables are cut and rolled through a meat grinder or grind in a food processor. The garlic is cut separately or passed through a press. Adjika is boiled for no more than 40 minutes without adding garlic.
This ingredient is put only at the very end of cooking, 10 minutes before removing the vegetable mixture from the heat. The finished adjika is laid out in jars and corked.
Keep preservation in a cool, dark place.

Adjika zucchini "Favorite"

Ingredients:

Zucchini - 3 kg.
Carrots - 0.5 kg
Red tomatoes - 1.5 kg.
Peeled chives - 1 cup
Chopped red pepper - 2.5 tablespoons
Refined oil - 250 ml
Salt - 2.5 tablespoons
Sugar - 120 grams.

Cooking method:

Cooking zucchini adjika according to this recipe quite simple. It is enough to prepare all the ingredients. Wash them carefully, cut in half and remove the middle - seeds and pulp.
We cut them arbitrarily and pass them through a meat grinder. To the squash thick mass you need to add refined oil, prescription salt and sugar.
Mix everything and transfer to a saucepan. We put the pot of zucchini on the stove and start cooking. The mass must be mixed periodically so that it does not stick to the bottom of the pan.
After 40 minutes, remove the pan from heat and cool. While the mass is cooling, we chop the cloves of garlic and red pepper with a knife. Add to the mass, and put it on the stove for another 10 minutes to cook.
We will prepare the banks in accordance with all the rules and expand the finished squash adjika... Immediately roll up the sterilized lids and turn the cans over. That's it - your work is over.

Adjika from zucchini

Ingredients:

Zucchini - 3 kg.
Sweet bell pepper - 0.5 kg
Carrots - 0.5 kg.
Tomatoes - 1.5 kg.
Paprika - 2 tablespoons
Vegetable oil - 1 glass
Salt - 2 tablespoons
Sugar - 100 grams

Cooking method:

To prepare adjika according to this recipe, as in the first case, you first need to prepare all the ingredients. Cut the tomatoes into 4 parts, and cut off the skin from the zucchini.
Cut the bell peppers in half, clean the grains and remove the stalk. Peel the garlic cloves and carrots. First, mince the tomatoes, then the zucchini, carrots and finally the red bell pepper.
It is better to grind peeled cloves of garlic with a pestle in a mortar and add to vegetables. Add vegetable oil to the mass, season with salt and sugar, and mix everything well.
Move the adjika into a wide-bottomed saucepan and simmer the contents over low heat for 40 minutes. Now add the red paprika, stir and continue cooking for another 10 minutes.
We will prepare the jars and immediately after the sterilization process we will decompose the adjika marrow into the jars. Immediately roll up the prepared lids and turn them upside down.
Cover with a warm blanket and leave them overnight. In the morning, we will send the cooled jars with adjika zucchini for storage in a cool place.

Adjika marrow

Ingredients:

Zucchini - 5 kg.
Garlic cloves - 1 cup
Hot chili peppers - 2 pods
Tomato juice - 500 ml.
Sugar - 200 grams
Vegetable oil - 500 ml.
Ground red pepper - 1 tablespoon
Table vinegar 6% - 300 ml.
Salt - 100 grams.

Cooking method:

Peel all the vegetables that are indicated in the recipe and carefully pass them in a meat grinder.
Add to the resulting mass half a liter of butter, sugar and salt according to the recipe and set on the stove to cook.
After 50 minutes, add chopped hot chili and continue cooking for another 10 minutes.
At the end, add vinegar and quickly spread the adjika into the prepared jars.
Immediately roll up the cans and turn them upside down.
Cover with a blanket and leave overnight.

Adjika from zucchini and tomatoes

Ingredients:

Zucchini - 1.5 kg.
Tomatoes - 800 grams
Sweet pepper - 300 grams
Carrots - 200 grams
Hot chilli peppers - 2 pcs.
Garlic - 2 heads
Salt - 1 tablespoon
Sugar - 2 tablespoons
Vegetable oil - 100 grams

Cooking method:

If you paid attention, we will not add vinegar to adjika according to this recipe. From these ingredients, you should get 3 liters of adjika, so take care of the cans in advance.
Wash them in water with baking soda and wash them in hot howling and set to sterilize.
Now we get down to vegetables. Wash and clean them thoroughly. Remove the seeds from the peppers, peel the carrots, and select the insides from the zucchini.
Peel the cloves of garlic and chop all the vegetables at random. Let's pass them all through a meat grinder and add vegetable oil, sugar and salt to the mass.
Put the saucepan with the ingredients on the stove and cook until boiling. Immediately reduce the heat, and without covering the pan with a lid, cook adjika for 1 hour.
After that, we pour it into the jars, cork it with lids and turn them upside down.

Adjika marrow with tomatoes

Ingredients:

Zucchini - 5 kg.
Sugar - 100 grams
Sunflower oil - 400 ml.
Chili pepper - 2 pods
Tomato paste - 0.5 liters
Coarse salt - 2 tablespoons
Garlic - 100 grams
Table vinegar 9% - 150 ml.

Cooking method:

Let's clear large zucchini from seeds, and in young zucchini it is enough to peel the skin. Chop them randomly and mince them along with peeled hot chili peppers.
If you didn't find capsicum, then you can replace it with one tablespoon of ground hot pepper. Add sugar, salt and sunflower oil to the mass.
Once again we will pass everything through a meat grinder and add a little diluted tomato paste to the mass. Pour the resulting semi-finished adjika into a saucepan and cook on the stove for 50 minutes.
The mass needs to be stirred from hour to hour so that it does not stick to the bottom. Pass the garlic cloves through the garlic press and add them to the adjika.
Add vinegar, stir and continue cooking for another 10 minutes. Pour the hot adjika into jars, immediately close them with lids and, as in the previous versions, turn them over.
Cover with a blanket and leave overnight.

Adjika from zucchini "lick your fingers"

A tasty preparation for the winter, suitable for quick snack and as a supplement to the main diet.

Ingredients:

three kilograms of young zucchini;
half a kilo of carrots;
half a kilo of sweet pepper;
five heads of garlic;
one and a half kilograms of ripe tomatoes;
two and a half large tablespoons of ground red hot pepper;
half a glass of granulated sugar;
two large spoons of table salt;
a glass of refined oil.

Cooking method:

Wash the courgettes well, cut off both ends and cut into small pieces.
Grind the zucchini in a meat grinder with the finest grill.
Wash the carrots with a brush, remove the peel with a potato peeler and cut the root vegetable into several oblong pieces.
Pass through a meat grinder, add to the mashed zucchini.
Wash peppers, cut in half, remove partitions and seeds.
Grind the prepared paprika in a meat grinder, add to the vegetable mixture.
Remove the husk from the garlic, wash the cloves, squeeze through a press into zucchini and vegetables.
Wash the tomatoes, remove the stalk, grind in a meat grinder.
Mix tomato puree with squash preparation.
Add sugar, salt and vegetable oil to the squash adjika, mix thoroughly, put on the stove.
Cook adjika for forty minutes, reducing the heat to a minimum after boiling the mixture.
Add hot pepper to the zucchini blank, simmer for another ten minutes, stirring with a wooden spatula so as not to burn.
Sterilize lids and cans.
After ten minutes, put the hot adjika marrow into prepared containers, immediately roll up and turn over onto the lid.
Cover the heat, withstand a day at room temperature.
Take it out to the basement.

Adjika marrow for the winter with tomato paste

The famous Abkhaz seasoning for the winter has long ceased to be just spicy additive for meat. And squash adjika, in particular, gained independence and love of many generations of gourmets.

Ingredients:

two kilograms of zucchini;
four hundred grams of tomato paste;
two large spoons of rock salt;
a glass of granulated sugar;
half a glass table vinegar 9%;
ten garlic cloves;
hot red pepper - at will and taste;
a glass of refined oil;
favorite greens.

Preparation method of the workpiece:

Wash the squash thoroughly, wipe it off with a towel.
If the skin of the vegetable has already become tough, it is better to remove it with a sharp knife or a potato peeler.
Grind the prepared zucchini in a meat grinder or using food processor.
Peel the garlic, rinse and pass through a press.
Wash the bitter pepper, remove the stalk and seeds, grind in a meat grinder along with the washed herbs, set aside.
Mix squash puree with tomato paste, sugar, salt and butter, put on fire.
Boil adjika for half an hour over medium heat, five minutes until cooked, add garlic, hot peppers and herbs to it, pour in vinegar.
Stir, bring to a boil.
Put hot adjika marrow into a prepared, dry container, quickly roll up until it cools down and turn over.
Cover with a warm blanket, keep in the room until it cools completely.
After a day, remove to the basement or cellar.

Spicy squash adjika with apples

A combination of neutral zucchini with slightly sour apples and spices typical for hot sauce gives a completely unusual, amazing taste that makes you eat a piece in one sitting. Adjika is especially good for the winter with fried meat and mashed potatoes.

Ingredients:

five kilograms of young zucchini;
one kilogram of carrots, bell peppers and sour apples;
two hundred grams of garlic;
half a liter of refined oil;
ten pieces of small hot peppers;
a glass of table vinegar;
a glass of granulated sugar;
five large tablespoons of table salt.

Cooking method:

Wash the courgettes thoroughly, remove the peel and grind them in a meat grinder.
Rinse apples, cut into quarters, remove cores and tails.
Wash carrots with a brush, peel.
Cut the stalks of the peppers, remove the seeds.
Peel the garlic, measure the number of cloves required according to the recipe.
Pass the prepared vegetables and apples all together through a meat grinder, add to the mashed zucchini.
Mix the vegetable mass with oil, salt and granulated sugar put on fire.
Bring to a boil, simmer covered for half an hour, stirring occasionally with a wooden spatula.
Pour in vinegar, keep on the lowest heat for another five minutes.
Put hot adjika with apples in a sterilized container and roll up immediately.
Refrigerate at room temperature by inverting and wrapping.
Store in any place out of direct sunlight.

The beauty of such adjika lies precisely in the presence of small pieces in the total mass, therefore, when making a snack, it is better not to use a blender.

Zucchini adjika recipe for a multicooker

Ingredients:

a kilogram of zucchini;
two hundred grams of sweet pepper;
one hundred twenty grams of carrots;
two hundred and fifty grams of tomato;
one hundred and fifty grams of sour apples;
one hot pepper;
four garlic cloves;
five sprigs of basil, cilantro or parsley - your choice;
one large spoonful of granulated sugar;
one and a half teaspoons of table salt;
a quarter cup of vinegar 9%;
black ground pepper- at will and taste.

Cooking method:

Wash the courgettes, remove the ends from both sides, cut into long pieces.
In washed tomatoes, cut out the attachment points of the stalks, cut the tomatoes into four parts.
Remove the stalks and seeds from the peppers, cut them into several pieces.
Wash the carrots, peel the top skin, cut into pieces suitable for a meat grinder.
Cut clean apples into quarters, remove seeds and hard partitions.
Peel the garlic cloves from the husk, wash the herbs under the tap.
Grind prepared foods in a meat grinder or food processor, along the way, measuring the amount of each ingredient required for the recipe.
Fold the resulting mass into a slow cooker, add black pepper, oil, sugar and salt, pour in vinegar.
Knead the adjika thoroughly with a special spatula.
Close the lid of the device, set the “Extinguishing” mode for an hour.
After the sound signal, put the finished adjika in a sterilized container for canning and immediately roll up with metal lids.
Refrigerate, inverted and wrapped at room temperature for 24 hours.

Such adjika squash is perfectly stored even in the kitchen cabinet.

Adjika from zucchini and tomato paste

Adjika from zucchini is very tasty, and, most importantly, a quick dish to prepare. It can be eaten with bread as an independent product, and can also be added to meat dishes as a seasoning. If desired, adjika from zucchini can be prepared as spicy as cooked the traditional way adjika from tomatoes. According to the recipe that I want to tell you, adjika from zucchini turns out to be moderately spicy, with only a hint of spiciness. And this is all thanks to the addition of bitter pepper to the recipe.

Ingredients:

peeled zucchini - 2 kilograms
tomato paste - 400 grams (take it without additives, natural)
salt - 2 tablespoons
sugar - 200 grams
9% vinegar - 100 milliliters
garlic - 9-10 teeth
bitter pepper - according to your taste
vegetable oil - 1 cup (can be replaced with olive oil)
greens

Cooking method:

Sterilize the jars. Before the sterilization process itself, the jars should be thoroughly washed. Take a large pot, pour water into it, put the grill from the oven on top of the pan, or you can use a metal sieve for this, on which put the jars with the neck down.
Keep the cans over the steam for about 15 minutes, but do not remove the cans before the steam drops begin to run down their walls. Place sterilized jars with their neck down on a clean towel.
We clean the garlic. After washing the zucchini, we peel them.
Pass the peeled zucchini through a meat grinder or chop with a food processor, if you have one.
Skip in separate dishes also greens, hot peppers, garlic through a meat grinder.
Add vegetable oil, sugar, salt, tomato paste to the scrolled zucchini and place everything on the stove, setting on it medium fire.
Bring to a boil and simmer (stirring) using medium heat for 25-30 minutes.
About 5 minutes before the end of cooking homemade adjika, add a mixture of hot pepper and garlic and pour in the vinegar.
Pour adjika into dry sterilized jars.
Cover the jars filled with adjika tin lids and roll up with a manual seamer.
After seaming, turn the jars upside down and leave in this position until they are completely cooled.

If you will not preserve the cooked adjika for a long period, then simply transfer it to sterilized glass jars and cover with plastic lids. But in no case leave adjika in an aluminum dish.

Homemade squash adjika with tomatoes for the winter

Argue about whether the next one is worthy home preparation for the winter from zucchini and tomatoes, you can wear the proud name "adjika" for a long time. However, her amazing taste will not suffer from this, nor will the number of her ardent admirers diminish. Therefore, if you want to master a simple and delicious homemade squash adjika with tomatoes for the winter, then start with our first recipe below.

Ingredients:

young zucchini -1 kg
sweet pepper - 250 gr.
carrots -200 gr.
tomatoes - 500 gr.
garlic -1 head
vinegar - 60 ml
sugar -70 gr.
hot pepper -3 pcs.
salt to taste

Cooking method:

In order to achieve the correct consistency of adjika in this recipe, we will use a meat grinder. Therefore, to begin with, I wash the vegetables, peel the carrots and remove the seeds from the peppers. We cut all the vegetables into pieces so that it is more convenient to pass them through a meat grinder.
Grind the tomatoes first - it is best to take the meaty varieties, for example, cream. We pass the tomatoes through a meat grinder and set the bowl aside for a while.
Then we move on to zucchini, peppers and carrots. These vegetables can be shredded all at once into one large bowl or saucepan.
We put the vegetable mixture on the stove and, while stirring, bring the puree to a boil. Next we put a frying pan with tomato mass on the fire and mashed potatoes after boiling for 5 minutes
Then add the tomatoes to the bulk, add sugar and salt, finely chopped hot pepper... Mix well, reduce the flame to a minimum and simmer under the lid until thickened.
When the adjika is almost ready, add garlic (grated or passed through a press) and vinegar. We keep it on the stove for literally another 5 minutes and remove it.
While the adjika is being prepared, we are sterilizing the cans. For this workpiece, the dry method (in the oven or microwave) is more suitable, since it is important that sterile jars are dry. We lay out the finished adjika in glass jars.
It remains to seal the blanks with sterile lids and turn the jars upside down until they cool.

Quick adjika from zucchini for the winter

If tomato paste is often added to the recipe for quick adjika from zucchini for the winter, then mayonnaise is an ingredient that rarely gets into the workpieces. But despite this, it is mayonnaise that gives the next seasoning for the winter a mild taste and enough long-term storage... More on how to cook quick adjika with zucchini, tomato paste and mayonnaise for the winter in the next recipe.

Ingredients:

zucchini -1.5 kg
mayonnaise - 150 ml
tomato paste -150 ml
sugar - 50 gr.
garlic -5 cloves
vegetable oil -50 ml
vinegar - 1 tbsp. l.
chili pepper - 2 pcs.
dried parsley - 1 tbsp. l.

Cooking method:

Zucchini, along with peel and seeds (only young vegetables), together with garlic, mince. Read more:
Send the mass to the stove, adding sugar, salt, vegetable oil. After boiling, add mayonnaise and tomato paste, mix well.
Simmer for 20 minutes, covered, then add hot pepper, parsley and vinegar.
Boil the mass for another 5 minutes over low heat.
Roll up adjika like any other blank for the winter.

Canned zucchini in tomato paste with garlic will appeal to every gourmet. Unusual combination flavors will make you want to try the appetizer over and over again.

Ingredient List

young zucchini - 2-3 kg
tomato sauce or tomato paste 1 jar - 500 ml
vinegar - 100 ml
sugar - 1 glass
vegetable or olive oil- 200 ml
salt - about 1 teaspoon
garlic - 5-6 cloves
peppercorns - to taste
bell pepper - 2-3 pcs.

Cooking method

First, they need to be washed and allowed to dry. Cut off the ponytails and cut into circles of the same size and thickness.

Set aside the sliced zucchini and move on to the sauce for now.

For its preparation, we use tomato sauce or tomato paste, but with the addition of black and red ground peppers.

We take a saucepan (it should be moderately deep, since in further steps we will cook zucchini there), pour tomato sauce into the pan and add sugar, vegetable oil and vinegar, mix well so that the sugar is completely dissolved.

We peel and chop the garlic in a garlic or you can just chop it into small pieces with a knife.

Add chopped garlic, salt and black peppercorns to our sauce and mix well again.
The pan was put on a small fire.

As soon as the sugar has dissolved, add our chopped zucchini and pepper cut into strips to the resulting mass.

It is necessary not to forget constantly, stir, cook for about 30 minutes.

We wash the cans well with soda and rinse and sterilize by evaporating the cans and lids.

And only then ready-made zucchini put in jars together with sauce and pepper and carefully roll up.

Keep the canned jars in a warm place for several hours (many people use the “wrapping” method. This can be a blanket or whatever you choose yourself).

After the expiration of time, they are put in the pantry or lowered into the cellar, until winter.

Bon Appetit.