Zucchini peppers carrots tomato juice how to preserve. Step-by-step photo recipe for preparing zucchini in tomatoes for the winter without sterilization
Zucchini in tomato slices for the winter is a delicious original snack that will be appropriate for both festive table, and in everyday life. Zucchini is a versatile vegetable. Their unobtrusive taste and ability to absorb aromas allow you to choose and prepare zucchini recipes for the winter both for the common man and for the gourmet.
Having served to the table slices of zucchini, which are drowned in tomato sauce, you can diversify both breakfast and lunch. But for dinner, by the way, they will be available even for those who adhere to a low-calorie diet.
Write down the simplest recipe for zucchini in tomatoes for the winter and be sure to cook it. Because, based on my own experience, I’ll tell you a secret - this is an awesome recipe for winter zucchini. Amaze your family with your culinary skills!
Recipe Information
- Cuisine:Russian
- Type of dish: winter squash
- Cooking method: on the stove
- Servings:4
- 1 hour
Ingredients:
- zucchini - 3 pcs. medium size (approximately 600 g);
- sunflower oil - 50 g;
- garlic - 4 cloves;
- sugar - 20-40 g;
- Krasnodar sauce or tomato juice— 200 ml;
- parsley - 1 bunch;
- salt 6-7 g;
- ground black pepper - 3-4 g.
Zucchini in tomatoes for the winter, pieces with garlic - step-by-step recipe with photos:
For cooking, there is no need to look exclusively for young fruits. It is quite possible to process overripe zucchini. The color scheme will not affect the appearance and taste of your zucchini preparation in tomato sauce. It makes no difference which variety you prefer; you can take both round and long fruits.
A step-by-step recipe will allow you to understand the course of action and determine the time, as well as the sequence of manipulations.
Zucchini should be firm, dense, and elastic. If the zucchini has lost its former freshness, you can put it in cold water for a while. If overripe fruits are taken for processing, they need to be cleaned and “gutted”. Young, soft-skinned zucchini does not need to be peeled.
We cut the zucchini directly into the vessel in which we will boil it.
The dish will look very good if the fruits are cut into identical cubes. The size does not matter, but it is necessary to take into account that after boiling they will be slightly smaller.
Add tomato juice or sauce, sunflower oil, salt, sugar, parsley, not very finely chopped, directly into the pan and mix everything.
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If preference is given to any other sauce, but not “Krasnodarsky”, then it is advisable to add a couple of clove inflorescences, it will add piquancy and aroma to the zucchini.
We place the pan on the heating device and heat it to a boil. After boiling, reduce the heat and simmer for 12-15 minutes.
After boiling, you should try the sauce. If there is not enough salt or sugar for your taste, then add it. Before finishing boiling the zucchini, add the grated garlic and bring to a boil again.
We put the boiling squash preparation for the winter into prepared jars in a way convenient for you and seal them. We cool the zucchini in tomato sauce without wrapping it in blankets or fur coats.
When canning tomatoes, cucumbers and peppers, many housewives lose sight of the fact 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 goes well with absolutely any vegetables. The zucchini itself is bland, without much odor, with a weakly expressed taste. But as soon as you combine it with other vegetables, it immediately absorbs their aroma.
The peculiarity of zucchini is that when stewed, their flesh becomes translucent, and because of this appearance The dishes only win.
But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in winter preparations they try to use them together with sour tomatoes. Thanks to this combination, you get a very tasty appetizer - zucchini in tomato sauce.
Subtleties of cooking
- For this appetizer, it is better to take young zucchini. They have thin skin, dense pulp and no seeds yet. Or they are so soft that they practically merge with the pulp.
- Young zucchini skins are not removed. For canning, they are cut into circles, slices, bars or cubes.
- Zucchini is usually placed in jars, stewed with vegetables or pre-fried in oil.
- Tomato sauce can be made from minced tomatoes, tomato juice or tomato paste.
- Its taste depends on aromatic spices and herbs. The housewife can choose a set of spices herself, taking into account the taste preferences of her household. The most commonly used are pepper, garlic, paprika, cumin, basil, cinnamon, dill and bay leaf.
- In addition to zucchini, carrots, onions, bell peppers and hot peppers are also added to the preparation.
- Vinegar or vinegar essence and salt must be added. Sugar is added to the tomato sauce as desired, but it significantly improves the taste of the snack.
- If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter jars - about an hour.
- Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars must be well heated in the oven and always dry. Hermetically sealed jars should be immediately wrapped in a blanket so that they remain hot as long as possible.
Zucchini in tomato sauce: method 1
Ingredients:
- zucchini (it’s 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.;
- refined sunflower oil – 100 g;
- salt – 20 g;
- sugar – 20 g;
- bay leaf – 3-4 pcs.;
- 9 percent vinegar – 40 g;
- young dill and parsley - a small bunch.
Cooking method
- First, wash the baking soda cans. Place them in a cold oven. Set the temperature to 150° and heat the jars for 20-25 minutes.
- Prepare the vegetables. Wash young zucchini. Their skin is thin and tender, so there is no need to cut it off. Cut the zucchini into slices.
- Grate carrots and white roots on a 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 fleshy tomatoes and cut them into several pieces. Pass through a meat grinder with a fine grid. Pour the mixture into an enamel pan. Add salt, sugar, vinegar, pepper. Boil over low heat for 20-25 minutes.
- Place zucchini in prepared jars, layering with onions, carrots, fried roots, and 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 shoulders. Sterilize for 50 minutes, counting from the start of boiling water.
- Immediately roll up the jars, turn them upside down, and wrap them in 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.;
- 9 percent vinegar – 50 ml;
- young parsley and dill - a small bunch.
Cooking method
- Prepare sterile jars in advance. To ensure that they are hot and dry by the time you fill them with zucchini, keep them in an oven preheated to 150°.
- Wash the tomatoes, trim the stems, cut into several pieces. Grind in a meat grinder.
- Peel the garlic and pass through a garlic press.
- Pour the tomato mass into an enamel pan. Add salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
- Wash the young zucchini and trim the ends. Without peeling the skin, cut into cubes or bars. Place in a saucepan with tomato sauce. Add garlic. Turn the heat slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Ten minutes before readiness, add chopped greens.
- Place the boiling vegetables into jars and immediately seal them tightly 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;
- 9 percent vinegar – 40 ml;
- dill greens - optional.
Cooking method
- Prepare sterile jars in advance so that you don’t have to be distracted by processing them later.
- 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 the vegetables in an enamel pan, pour vegetable oil. Place on the fire and simmer over low heat for 20 minutes.
- While the tomatoes and onions are cooking, wash the zucchini and trim the ends. Cut into cubes or bars. If you use an adult squash, be sure to cut off the skin and remove the seeds along with the loose pulp in which they are located.
- Place the softened vegetables in a bowl and puree with a blender. Pour the resulting tomato sauce back into the pan. Add sugar, salt and chopped zucchini. Simmer over low heat for 25 minutes. 5 minutes before cooking, add garlic and vinegar. If you want to add greens, do it now.
- While boiling, place the vegetable mixture into dry, sterile, hot jars. Make sure that the vegetables are completely covered with the filling. Immediately roll up the lids.
Zucchini in tomato sauce: method 4
Ingredients:
- zucchini – 1.5 kg;
- tomato paste – 100 g;
- garlic – 1 head;
- 9 percent vinegar – 40 ml;
- salt – 1 tbsp. l.;
- sugar – 100 g;
- sunflower oil – 100 g.
Cooking method
- Wash and sterilize jars in advance. To keep them warm, place them in an oven preheated to 150°. If you decide to sterilize jars in the oven, then place them in a cold oven and only then turn it on, otherwise the jars may burst due to temperature changes.
- Wash the zucchini. If they are overgrown, peel them and remove the seeds. Grate the pulp on a coarse grater.
- Peel the garlic and chop it using a culinary press.
- Dilute the tomato with a small amount of water to make a thick puree.
- Place chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel pan. Place on the stove and simmer, stirring occasionally, for 30-40 minutes. 10 minutes before cooking, add garlic and vinegar.
- While boiling, place the zucchini in tomato sauce into sterile jars and immediately seal tightly. Turn the jars upside down and cover with a blanket.
Note to the hostess
You can adjust the composition of vegetables added to zucchini to your taste.
Tomatoes for the sauce can be replaced with tomato juice or tomato paste, diluting it to the desired thickness with boiled water.
If you like spicy snacks, then feel free to add hot pepper. But before this, it is necessary to remove the seeds, since they contain the substance responsible for the burning taste.
1 Serving 15 minutes
Description
Zucchini in tomatoes for the winter- This is a wonderful appetizer that will suit any feast, be it a holiday or a family dinner. This dish can be a good addition to a side dish, as well as to meat, enhancing its taste.
If you really like spicy food, then you can add a little red hot pepper here. Just don’t overdo it, otherwise you can make the dish unbearably spicy, which is why no one will eat it.
It is best to choose young, medium-sized zucchini, as they have a more delicate structure and pleasant taste. Old zucchini can sometimes be a little bitter, if this is not a problem for you, then you don’t have to worry about choosing the right vegetables for preparing zucchini in tomatoes for the winter.
This recipe is good because in a relatively short amount of time you can prepare and close several cans of snacks. The speed of cooking will not affect its taste at all. Try zucchini in tomatoes at least once, and then you will close them for the winter in large quantities every year.
Even if you have no culinary experience at all, preparing such a snack at home is not a problem. Canned zucchini in tomatoes without sterilization is very easy to prepare, and you will see this if you use our recipe with step-by-step photos.
For those who are sure that home cooking and various winter preparations- this is a privilege only for professionals and housewives with many years of experience, we want to convince them and prove the opposite. Everyone should learn or at least test their abilities. And then prove to yourself that tasty dish Even an amateur can do it! For example, you can do tomato zucchini for the winter. It's pretty simple blank, especially if you are guided by the following step by step recipes. First you need to study the ingredients that will be required for the work. The selection of products in any recipe is subject to change and addition. It is worth remembering the calorie content of the treat; After all, taste is taste, but we must not forget about the benefits! And then the prepared preserves can not only be enjoyed, satisfying hunger, but also replenish the body with vitamins and other beneficial substances.
Tomato zucchini for the winter: Recipe 1 (in tomato juice)
Tomato zucchini for the winter: Recipe 3 (in tomato sauce with sweet pepper)
To enjoy delicious, aromatic vegetables in the cold, you need to summer period start blocking them. Okay, next one quick way describes the technology for preserving zucchini with sweet peppers in tomato sauce. You will need for this: 2.5 kg of zucchini, 1 kilo bell peppers, 0.5 liters of ready-made tomato sauce, 200 ml of lean refined oil, 1 large head of garlic, 1 tsp. table salt, 1 cup granulated sugar, 15-18 black peppercorns, 100 ml 7% table ocet.
And first of all, the seaming container is prepared. It can be washed and sterilized using any convenient method. Vegetable components are processed next. Zucchini - exclusively young ones - are washed in cold running water, dried on a kitchen towel and cut into cubes or slices no more than 1.5 cm thick. After that, they are laid out in a large bowl. A large head of garlic is peeled and pressed through a garlic press. The seeds are removed from the sweet peppers and the tails are cut off; and the flesh is cut into strips.
Then take a thick-walled cooking vessel and pour ready-made tomato sauce (“Krasnodar” or any other non-spicy sauce) into it. The sauce is placed on the stove to boil and, as soon as bubbles appear on its surface, salt, granulated sugar, peppercorns are poured into it, and vegetable oil and table ocet are poured into it. The future filling is stirred until the spice grains dissolve. After boiling the sauce, sliced zucchini and strips of sweet pepper are poured into the bowl, and it is simmered over moderate heat for about half an hour, stirring from time to time. Soon the zucchini will begin to release juice and decrease in size. And after the specified time period, the pieces of vegetables should generally drown in the filling, completely immersed in it.
Having reduced the heat and without removing the dishes with the finished dish, the appetizer is laid out with a slotted spoon into pre-heated jars, compacting it slightly. The container is evenly filled with both vegetables and tomato sauce. The filling must certainly cover the zucchini, but the level should not reach the edge of the neck. Then the containers are covered with hot lids and rolled up. Zucchini in tomato sauce for the winter To check the tightness, they are turned upside down, and for slow cooling and additional sterilization, they are wrapped on top with something warm to prevent cool air from getting under the blanket. The “clogging” is kept for 2-3 days without sudden changes in temperature, and only after that it is placed in a ventilated, cool pantry for storage until winter.
Served uncorked zucchini in tomato sauce for the winter chilled or warmed to room temperature in a salad bowl. They can accompany many savory dishes and side dishes. Before serving the appetizer, it would be good to sprinkle it with finely chopped cilantro or parsley. By the way, you can add greens when preparing this dish by adding them at the same time as the zucchini and simmering for about half an hour, accompanied by spices. And instead of sauce, sometimes they use the juice of ripe fresh tomatoes or previously canned ones; but first it should be boiled for 15-20 minutes and then poured into the rest of the ingredients.
Recipe 4 “Mother-in-law’s zucchini tongue”
They will be incomplete if this recipe for home blockage is not added to them. The products that will be needed to complete it are as follows: 3 kg of zucchini, 3 kilos of ripe red tomatoes, 5 large sweet peppers, 3-4 heads of garlic, 5-6 tsp. table salt, 6-8 tsp. sand-sugar, 1.5-2 hot pods, 100 ml of 9% ocet and 250 ml of vegetable oil.
So, all the necessary components of the culinary technique are prepared in this way. The tomatoes are washed and cut into slices. After wet processing, sweet peppers are cut into strips by removing the seeds from them. Then the tomatoes and peppers are pureed in a meat grinder, and the resulting mass is poured into an enameled deep pan of suitable volume. Next, the zucchini is peeled and chopped with longitudinal tongues. Peeled garlic cloves are crushed along with burning pods without seeds.
Tomato slices are also ground or simmered over low heat and then rubbed on a sieve. And then they are boiled for a short time. Zucchini tongues, spices, and vegetable oil are dipped into the boiling substance, and the heat treatment continues for about half an hour. After the specified period of time, table ocet is poured in, and the crushed garlic-pepper mass is poured in. And the cooking will continue for another 5 minutes. The method ends " How to cook tomato zucchini for the winter» packaging of ready-made hot snacks in washed, sterilized glass jars and sealing them with tin lids.
Recipe 5 (with tomato paste)
An unusual but very tasty appetizer that can be served as a side dish, preheated, or cold as a... A set of vegetables and their harmonious combination make up an amazing tandem. But the final result depends on the quality of the tomato paste; therefore, special attention should be paid to its choice. Yes, on winter zucchini with tomato paste you will need: 2 kilos of zucchini, 0.6 kg of onions, carrots and sweet peppers, 400 ml of thick rich tomato paste, 1 tbsp. table salt, 1 head of garlic, 1 glass of granulated sugar, 200 ml of lean oil and the same amount of 9% ocet, 400 ml of water.
After washing, the main vegetables in the preparation are cut into cubes. If they are sufficiently ripe and even old, then it is better to partially peel them from the inner stringy pulp and seeds. The carrots are also washed and grated on a medium grater. Peppers and onions are coarsely chopped and fried in vegetable oil until browned. Peeled garlic cloves are pressed in a garlic press. Next, all the components are put into a cooking vessel, spices and crushed garlic are poured into them, oil is poured in, and tomato paste diluted with water is added. After stirring, the mixture cooks for half an hour from the moment it boils, remembering to stir it from time to time. And about five minutes before completion, table ocet is poured into the boiling mass. The hot salad is poured into jars, closed and turned over. It is not necessary to wrap it additionally. For storage, preservation is sent to a cool room; and under no circumstances should it be left at room temperature until cold weather.
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