TOP 12 awesome recipes for cooking zucchini in tomato for the winter you will lick your fingers
For cooking zucchini in tomato for the winter, there is a wide variety of recipes. In the cooking process, it is necessary to take into account a number of features, choose the right seasoning and the main ingredient.
The subtleties of cooking
There are such subtleties of cooking zucchini dishes:
- If the courgettes are old, they must be peeled and seeds removed. Young vegetables can be sliced immediately.
- You can use a carrot knife to quickly peel the zucchini. To remove the seeds more easily, the vegetable should be cut in half, using a spoon to clean.
- For the dish to have a beautiful golden color, it is recommended to add carrots and onions to it.
Considering the above tips, you can make the cooking process easier.
Selection and preparation of main ingredients
It is not necessary to peel the skin of young zucchini. But in older ones, it becomes solid. If it is not removed, it will not soften even after a long period of cooking. You can cut it in different ways at your discretion.
Requirements for the main ingredient
It is advisable to take young, small zucchini - they are sweeter and cook quickly. Also, vegetables with white skin are better suited for blanks.
If it is green, it is better to remove it, as it looks unattractive.
Features of the choice of seasonings
Garlic, black and allspice, caraway seeds, marjoram go well with zucchini. You need to choose seasonings to your liking.
Ways to cook zucchini in tomato sauce at home
There are a lot of zucchini recipes in tomato. They differ in labor intensity and used ingredients.
The classic recipe "Lick your fingers"
To prepare zucchini in tomato juice, you need the following ingredients:
- 6 medium-sized zucchini;
- half a liter of tomato;
- 250 g sugar;
- 1 tbsp. l. salt;
- 100 g of garlic;
- 250 ml of oil;
- bitter pepper.
Cut the courgettes into thick rings. Mix all other ingredients and put on fire, boil. Add zucchini to the resulting mass and cook for half an hour. Remove from heat and pour into jars.
This dish turns out to be very tasty, no worse than classic marinated zucchini. Only in the cooking process is not used vinegar, which can interrupt the taste of vegetables.
Fried zucchini in tomato sauce
Here are the ingredients for 2 liter jars:
- 1 kg of zucchini;
- 1 large onion;
- 600 g of tomatoes;
- 300 g sweet pepper;
- any greens;
- 1 tbsp. l. salt;
- 100 ml of oil;
- a few cloves of garlic.
Cut the zucchini into slices, so it is convenient to fry them. For this recipe, vegetables cut into pieces, wedges, slices are also suitable. Fry them until they become soft. Transfer to any container and leave.
Cut the peeled onion and pepper into large pieces and send to the same pan where the zucchini was fried. Chop the tomatoes and send to the pan. Simmer for a few minutes, until vegetables are tender. Remove from heat and grind with a blender until smooth. Add garlic, spices, chopped herbs.
Put in layers in jars - first fried zucchini, then tomato sauce, and so on to the top. Cover the jars with lids and send them to a container with water for pasteurization. Cook for 90 minutes. Then close the jars tightly, wrap the top with a blanket. These zucchini are delicious and have a long shelf life.
Without sterilization
To prepare a blank according to this recipe you will need:
- 3 kg of zucchini;
- a few cloves of garlic;
- 500 g tomato;
- 100 g vinegar;
- a glass of oil;
- 30 g sugar and 1.5 tbsp. l. salt;
- any spices to taste.
Cut the zucchini in any way. Throw them in a saucepan and add spices, granulated sugar, salt, tomato paste, oil, vinegar. Boil for a couple of minutes and add garlic. You can eat this salad right away. Or you can roll it up in a jar - canned zucchini do not lose their taste when stored for a long time in the basement.
In a hot sauce "Funky recipe"
Zucchini rolls with a spicy taste can be eaten as a separate dish or served with potatoes, salty cereals. For 3-liter cans you need to take:
- 3 kg of zucchini;
- hot pepper - 1 piece;
- 300 g of carrots and tomatoes;
- 100 g of garlic;
- a glass of sugar;
- 2 tbsp. l. salt;
- a glass of vegetable oil;
- a glass of vinegar.
Cut the zucchini into rings, chop the rest of the vegetables with a blender. Prepare marinade - in a saucepan, mix oil, vinegar, salt and sugar, boil. Add vegetables passed through a meat grinder to it, boil for a few minutes. Add the zucchini to the resulting stew and cook for another half hour over medium heat. Then distribute to banks and roll up.
With the addition of pasta
You can also roll up the zucchini in tomato sauce, using tomato paste instead of the tomato. This dish turns out to be less sour, but the taste of tomatoes will be less pronounced. You can use tomato paste in any recipe, replacing tomatoes with it.
With rice and pepper
To prepare a rice and zucchini salad for the winter, you need the following ingredients:
- 3 kg of zucchini;
- 250 g each of peppers, tomatoes, onions, carrots;
- 1 medium head of garlic;
- salt to taste (about 4-5 tbsp. l.);
- half a glass of vegetable oil;
- 100 g of oblong rice;
- a glass of vinegar.
Cut all vegetables into cubes. Send them to a cauldron, add salt and oil, boil. Add rice, boil for 40 minutes. At the end, pour in the vinegar and boil for another 10 minutes. Roll up in banks.
With beans
Zucchini with beans go well in salads. But salting from them turns out to be not very tasty and does not cost long. Boil 250 g of beans. Pour 50 ml of oil into a deep frying pan, add 100 g of chopped onions and the same amount of grated carrots.
Fry, add 3 kg of chopped zucchini. Simmer for 20 minutes, add 200 g of chopped tomatoes and pre-cooked beans. Cook for another 30 minutes. Then add spices to taste, garlic, any herbs.
With garlic and herbs
Take:
- 2 kg of zucchini;
- 400 g of onions, carrots, tomatoes;
- 50 ml of vegetable oil;
- head of garlic;
- a bunch of parsley, dill, onion leaves.
Grind the zucchini, fry them in a little oil. Separately fry the onions and carrots until tender. Add tomatoes to them and simmer over low heat.Add fried zucchini, chopped garlic and herbs. Cook for another 5 minutes.
With carrots
Prepare the following ingredients:
- 1 kg of carrots;
- 2 kg of zucchini;
- 500 g of tomatoes;
- 200 g onions;
- a glass of vegetable oil;
- spices to taste.
Fry the chopped onion. Grate the carrots on a coarse grater, add to the onion and fry until softened. Add the tomatoes, and after 10 minutes add zucchini, cut into slices. Simmer for 25 minutes. This dish has a sweetish taste due to the large amount of carrots.
With vegetables
When preparing zucchini salads, various vegetables are used - onions, carrots, peppers, tomatoes. It is advisable to cut all the ingredients into cubes, so the resulting dish looks very attractive.
With mustard
Mustard can be added to any salad recipe. It gives the dish a spicy taste and unusual aroma. It is better to use dry mustard.
With apples
Cut 1 kg of courgettes into cubes, 500 g of apples - into slices, 200 g of carrots - into slices, 200 g of tomatoes - into slices. Sterilize the cans, put the dill on the bottom, one layer at a time on top of all the vegetables. Prepare the marinade - dissolve 1 tbsp in a liter of water. l. salt, 2 tbsp. l. sugar and add 150 ml of sugar. Pour the workpieces with the resulting marinade.
Further storage of zucchini
Blanks can be stored for up to 2 years. If vinegar was added - up to 3-4 years. Store them in a cool, dark place, preferably in a basement.
