Squash caviar with tomato paste. The best recipes for zucchini caviar for the winter at home.

Squash caviar for the winter - you'll lick your fingers!

Do you like store-bought zucchini caviar? If yes, then you can cook it yourself. The snack will turn out even tastier. This recipe allows you to make the preparation in a short time.

Ingredients:

1.5 kg peeled zucchini.
250 grams of carrots.
150 g canned tomato paste.
250 grams of onions.
100 ml sunflower oil.
3 cloves of garlic.
1 tbsp 9% vinegar.
Sugar, salt, pepper to taste.

Step-by-step preparation:

Wash the zucchini thoroughly and remove the skin. If there are large seeds and the core is very soft, then they must be removed. Cut the vegetable into arbitrary pieces. Young zucchini has thin skin and dense flesh, so they can be easily washed.

Then chop the onions and carrots. After this, the vegetables should be minced.

Place thick-walled and enamel dishes with food on the stove, add odorless vegetable oil, stir and bring to a boil over medium heat. Switch to low heat, cover with a lid and simmer for 40 minutes.

While the game is being prepared, you can start preparing the containers. Jars can be sterilized with steam for 5 minutes, and the lids can simply be boiled.

Remove the pan from the stove. To give the caviar a delicate structure, it is recommended to blend it with a blender. But this is not necessary.

Put the vegetables back on the burner, add tomato paste to them, which will give the dish not only good color, but also taste. Stir and wait until it boils, then add granulated sugar and table salt. If desired, you can add red and black pepper. Cook for about 20 minutes, with the lid ajar.

If you want to make thicker caviar, you can increase the cooking time. 5 minutes before the dish is ready, add vinegar and chopped garlic. Place the caviar in glass jars and roll up with sterilized lids using a special machine.

The output is 1.5 liters of snacks. The workpiece must be wrapped and put in a dark place. When it has completely cooled, it can be stored in the cellar, refrigerator or pantry at room temperature.

A real recipe for store-bought squash caviar according to USSR GOST

Very tasty caviar comes from the past. It is not inferior to current analogues. And you can only find such a recipe in old cookbooks. Therefore, if you don’t have any of these, feel free to use our cooking method according to GOST USSR.

ARTICLES ON THE TOPIC:
Squash caviar with mayonnaise - recipes for a very tasty preparation for the winter
Eggplant and zucchini caviar - step-by-step recipes with photos
Squash caviar for the winter - you'll lick your fingers

Required Products:

3 kg of zucchini;
1 kg carrots;
1 kg of onion;
30 ml plant. oils;
4 tbsp. tomato. pastes;
9 garlic cloves;
1 tbsp. Sahara;
2 g ground black pepper;
1 tbsp. chopped parsley root;
1.5 tbsp. salt;
2 tbsp. 9% vinegar

Step-by-step preparation:

1. Wash the zucchini and clean it if necessary. Cut into small pieces. Place in a frying pan heated with a small amount of oil. Simmer over medium heat without covering with a lid. Then the excess moisture will evaporate. Once the pieces are soft, you can remove the pan from the heat.

Do not fry them under any circumstances.

2. Peel the remaining vegetables and rinse well. Cut the onion into cubes. Three carrots on a large grater. Mix the vegetables, add chopped parsley root. Sauté in vegetable oil for about 5-10 minutes. They also don't need to be fried. Transfer the mixture to a clean bowl. Pour the remaining oil into it.

3. Peel the garlic and put it through a press. We should have a homogeneous paste. We put it aside.

4. Mix all the vegetables and pass through a meat grinder or blender. The result will be a mass of homogeneous consistency. Pour it into a cauldron or saucepan.

5. Place the cauldron on low heat. Close the lid. Stir occasionally to prevent the mixture from burning. After an hour, add: sugar, tomato paste, pepper and salt. Mix well and continue cooking for another 30-40 minutes. Finally, add the garlic and vinegar. Cook for another 5 minutes. Remove from the stove.

6. Place the not yet cooled caviar into pasteurized jars and close the lids tightly. Turn it upside down and wrap it in a terry towel. After cooling, store in the refrigerator or basement.

Squash caviar without carrots with tomato paste

Ingredients:

Zucchini - 1.5 kilograms;
Onions - 2 pieces;
Tomato paste - 2 tbsp. spoons;
Garlic - 4 cloves;
Salt, pepper - To taste;
Vegetable oil - 3 tbsp. spoons.

How to cook “Zucchini caviar without carrots with tomato paste”

Peel the onion, rinse and cut into small cubes. In a hot frying pan, fry the onion until a nice golden color. Peel the zucchini, cut into cubes and add to the onion. Simmer with the lid closed for 15 minutes. All the liquid should evaporate, make sure that the zucchini does not burn. Add tomato paste, salt, black pepper and crushed garlic. Mix everything and simmer for 3-4 minutes. Grind the vegetables using a blender until smooth. Squash caviar is ready to eat.

Video on how to prepare zucchini caviar to eat right away

Not many people want to wait until winter to finally try the long-awaited squash caviar, so I want to prepare this recipe, so to speak, in a hurry. That is why I suggest you familiarize yourself with this recipe. The finished dish can be eaten immediately after preparation.

So my collection of recipes has come to an end. I recommend trying to prepare a similar dish at home to see its taste and healthiness. Everything homemade tastes better. So don't be lazy!

Adviсe:

It is better to use homemade zucchini, as store-bought ones may not live up to your expectations. Buy vegetables at the market.
Carrots in squash caviar especially act as a dye, so add more of them if you want a rich orange color.
Add sugar along with salt to adjust the acidity and make the taste more pronounced.

See you again!

Author of the publication

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Zucchini caviar with mayonnaise. Simple recipe

You can use mayonnaise to prepare the zucchini mixture. In this case, the color of the caviar will be more delicate. This appetizer goes great with almost any dish.

Ingredients:

3 kg peeled zucchini.
250 grams of tomato paste.
250 grams of mayonnaise.
5 cloves of garlic.
1 tbsp salt.
100 grams of sugar.
100 ml sunflower oil.
1.5 tbsp vinegar.

The process of preparing caviar

It is recommended to prepare an appetizer from young zucchini with milk seeds. It is better to peel the peel, cut the fruit into cubes and pass through a meat grinder.

Place the zucchini pulp in a saucepan, add pasta, mayonnaise, chopped garlic, vegetable oil, sugar and salt. Mix everything and put on the stove. When the vegetables boil, they need to be simmered for one hour.

About 5 minutes before the dish is fully cooked, you need to add vinegar.

That's all! Delicious caviar with mayonnaise is ready. Now you need to transfer it into glass jars. The container can be sterilized in any convenient way: in the microwave, oven, dishwasher, or with boiling water.

Roll up the jars, turn them over and wrap them. When the workpiece has cooled, it is recommended to store it in a cool place.

Squash caviar with tomato paste for the winter

For the caviar recipe you will need:

zucchini (young) - 1 kg;
carrots - 500 g;
onion - 500 g;
vegetable oil (odorless) - 100 ml;
tomato paste - 140 g;
sugar - 100 g;
salt (coarse) - 30 g;
table vinegar - 30 ml.

Recipe for caviar:

Cut the peeled carrots into small cubes or grate them on a coarse grater. Peel the onion and cut into small pieces (half rings or cubes).

Place a large saucepan with a thick bottom on the stove, pour in oil, and add carrots. Add sugar and salt to the carrots, stir, and let it boil. Then simmer over low heat for 10-15 minutes.

While the carrots are stewing, remove the skin from the washed zucchini, cut it in half lengthwise and, if there are large seeds, remove them. Cut the rest of the eggplant into cubes.

Place the zucchini pieces, mix the vegetables, cover with a lid and simmer for 5-7 minutes. During this time, vegetable juice will be released.

Add the chopped onion and simmer over low heat, stirring gently occasionally. After 30-40 minutes the vegetables will become soft.

Spread the tomato paste. If you like spicier caviar, you can add ground black pepper.

Mix the ingredients of the squash caviar and simmer for another 10 minutes without a lid to evaporate the excess liquid.

Pour in the vinegar and bring the vegetables to a boil. Using an immersion blender, turn the caviar into puree. You can use the bowl of a food processor or puree the vegetables through a metal sieve. Bring the mixture to a boil and simmer for several minutes, stirring with a wooden spatula or spoon so that the caviar does not burn. If desired, add salt and sugar to taste.

We sterilize jars and lids in a way convenient for you. Place the prepared squash caviar into prepared jars, screw on the lids, turn them upside down and cover with a warm blanket or rug. Leave the jars of squash caviar in this form for several hours or overnight so that they cool completely. Store the prepared zucchini caviar with tomato paste in a cool, dry place. Bon appetit!

Baked zucchini

For every one and a half kilograms of zucchini you will need:

tomato paste – 140 g;
refined vegetable oil – 100 g;
2 medium sized onions;
tablespoon 5% vinegar;
a teaspoon of salt and sugar, and less ground black pepper - only half a teaspoon.

We wash the zucchini, if necessary, remove the skin and seeds and cut into circles. The thickness of the circle is approximately 1.5 cm.

Advice! For this recipe, young zucchini, no more than 20 cm long, are preferable; they bake faster.

Even such zucchini should be peeled so that the skin is not felt in the finished dish.

Preheat the oven to 180 degrees. Place the chopped zucchini on a dry baking sheet and bake for 20 minutes. Take the finished zucchini out of the oven and grind it with a blender or using a meat grinder.

Peel the onion, finely chop and sauté in vegetable oil until transparent.

Advice! For cooking, it is better to choose dishes with a thick bottom so that the dish does not burn.

Add tomato paste and zucchini to the onion and simmer the vegetables under the lid over low heat for 20 minutes. The contents of the pan need to be stirred from time to time. At the end of stewing, add sugar, salt, pepper and season with vinegar.

Before serving the dish, it should be cooled. If you want to preserve squash caviar without carrots, once ready, you should immediately put it in sterilized jars, cover with the same lids and heat in a water bath (in a saucepan with boiling water) for 10-15 minutes for 0.5 liter jars and 20 minutes - for liter jars.

Warning! Be sure to place a soft cloth or towel on the bottom of the pan.

Pour enough water so that it is no higher than the hangers of the cans. The boil should be barely visible.

Squash caviar with tomato paste for the winter - step-by-step photo recipe

Zucchini caviar can be made not from tomatoes, but with tomato paste. But buy only a high-quality product and then the result will definitely please you and your family.

To stew vegetables, you can use a slow cooker, a pressure cooker or a saucepan.

Ingredients:

Zucchini: 2 kg;
Onions: 300 g;
Carrots: 400 g;
Garlic: 50 g;
Tomato paste: 170 g;
Vegetable oil: 150 g;
Vinegar: 3 tsp;
Salt, pepper: to taste.

Cooking instructions

Rinse the zucchini well and dry with a towel. Peel and remove seeds if vegetables are large. Wash young zucchini well enough. Cut into small cubes. Heat refined oil in a frying pan or cauldron and add the zucchini. Fry the vegetables until golden brown over high heat. Stir occasionally until they brown. Then transfer to a separate bowl.
Peel the onions and carrots. Rinse and dry. Grate the carrots on a large grater, cut the onions into half rings. Throw into the pan with the remaining fat. If necessary, add more oil. Fry vegetables for 8-10 minutes until soft over moderate heat.
Place all prepared ingredients in the multicooker bowl. Add chopped garlic.
Add pasta, add salt and pepper. Stir. Turn on “Stew” for 40 minutes.
It will take 60-90 minutes on the stove.
Pour in vinegar. Stir. Grind the vegetable mass with an immersion blender until smooth. Cover with a lid and simmer for another 3-5 minutes.
Read also: Chicken stew at home: 5 best recipes
Prepare jars with lids. Rinse well and sterilize. Distribute the zucchini mixture into a container. Cover with lids. Place in a sterilizing pan with a cloth on the bottom. Pour hot water up to the hanger and put it on the fire. After boiling, keep for 2.5-3 hours. If necessary, add hot water to the pan.
Seal well with a key and turn the lid down. Wrap it up and let it cool completely.
Zucchini caviar for the winter with tomato paste is ready. Store in a pantry or cellar.

Description of preparation:

Here is a delicious recipe for squash caviar with tomato paste.
Caviar is prepared very easily from ingredients available to everyone. Prepared in your home kitchen, caviar turns out much tastier and more aromatic than that sold in stores. Having spent very little effort and money, you can please your loved ones with a simple but healthy dish that adults and children love. Purpose: For dinner Main ingredient: Vegetables / Zucchini Dish: Sauces / Appetizers / Tomato paste Geography of cuisine: Russian cuisine Diet: Vegetarian food / Low-calorie

The most delicious fried zucchini caviar, just like in childhood

Another interesting recipe that will not leave anyone indifferent. The taste is just like in the store. Despite this, it is quite simple and consists of a minimum of ingredients.

Required Products:

3 kg of peeled and prepared zucchini pulp;
1 kg carrots;
1 kg of onion;
3 tbsp. tomato paste;
1 tbsp. 9% vinegar;
2 tbsp. salt;
rast. oil for frying.

Step-by-step preparation:

1. Chop the vegetables into cubes. Then fry them separately in vegetable oil. Pass through a blender. Add salt and mix well.

2. Transfer the vegetable mixture to a thick-walled saucepan or cauldron. Simmer over low heat for 20 minutes, stirring constantly. After the time has passed, add tomato paste and vinegar.

3. Continue cooking for another 20 minutes. As a result, the caviar will become thick. Next, pack into pasteurized jars and close the lids tightly. Cool by wrapping it in a blanket or towel.

From stewed vegetables with mayonnaise

A non-standard product for canning, such as mayonnaise, is added to this recipe. It not only gives zucchini caviar without carrots a special taste, but also significantly increases the cooking time.

You will need the following products:

zucchini ready for processing – 3 kg;
onion - half a kilogram;
thick tomato paste - a quarter of a kilogram, the same amount of mayonnaise;
refined lean oil – 8 tbsp. spoon;
half a glass of sugar;
salt – 2 tbsp. spoons;
2 bay leaves and half a teaspoon of pepper.

We wash and peel the zucchini, onions, and grind them in a meat grinder. In a large saucepan with thick walls, heat the vegetable oil and lay out the vegetables, add tomato paste and mayonnaise. After thorough mixing, simmer under the lid for about an hour.

Add sugar, spices and salt and simmer for another 1 hour. We remove the bay leaves and transfer the caviar into sterilized jars, roll them with the same lids and wrap them for a day.

A simple and tasty recipe for caviar with mayonnaise, garlic and tomato paste (for 3 kg of zucchini)

A very easy to prepare zucchini appetizer. It is not obtained in the form of a puree, but consists of small pieces of vegetables that feel good on the tongue. It’s very pleasant to savor such vegetable caviar. In our family it goes away very quickly.

Ingredients:

3 kg - zucchini;
100 ml - sunflower oil;
250 g - tomato paste;
250 g - mayonnaise;
5 cloves - garlic;
100 g - granulated sugar;
1 tbsp. l. - table salt;
0.5 tsp. - ground black pepper;
2 tbsp. l. - vinegar 9%.

This amount of food produces about 2.5 liters of snacks.

Wash the zucchini, remove the peel and seeds, if necessary (for mature fruits). Grind them in a meat grinder along with the garlic cloves. Place the vegetable mixture in a cooking pot and place over medium heat. Simmer for an hour until almost all the liquid has evaporated. Be sure to periodically stir the brew so that it does not burn at the bottom.
Now add mayonnaise, tomato paste, salt, pepper, granulated sugar, vegetable oil. Mix the products well. We will simmer the caviar for 30 minutes at low boil. 2-3 minutes before the end, add vinegar and mix again.
We pack the finished caviar hot into sterile turnkey jars. We leave it to cool upside down under the “fur coat” so that the natural sterilization processes continue.

A simple and tasty recipe through a meat grinder, with carrots and onions

Try cooking this method, simple and unpretentious. But a very tasty result. Watch the detailed video. From the proposed amount of ingredients, approximately 2.2 liters of the finished product is obtained.

Ingredients:

Zucchini – 2 kg.
Carrots – 500 gr.
Onion – 500 gr.
Tomatoes – 600 gr
Hot pepper – 1 pc.
Vegetable oil – 100 ml.
Sugar – 4 tbsp.
Vinegar 9% - 60 ml.
Salt – 0.5 tbsp.

Advice! The caviar can be blended with a blender, but after that it must be boiled for at least 5 minutes. Jars and lids must be sterile! Roll up, turn upside down and let cool under a warm blanket. Then the caviar is well stored even at room temperature.

Now watch this video and learn how to prepare wonderful squash caviar.

Everything is so tempting and appetizing that you want to run to the grocery store, buy vegetables and start cooking. But I’m not going to wait until winter to try it. I’ll eat it right away, since the winter preparations are long over. And we’ll still have time to prepare it for use.

Squash caviar with bell pepper

Ingredients:

Zucchini – 1 kg.
Bell pepper – 2 pcs.
Garlic – 30g.
Tomato paste – 160 g.
Vegetable or olive oil – 85 g.
Vinegar – 0.5 tbsp. l.
Sugar – 2 tbsp. l.
Salt – 1 tbsp. l.
Ground red pepper - on the tip of a knife

Cooking process:

Wash the zucchini and bell peppers. Peel the zucchini and remove large seeds. Peel the pepper and cut it into several pieces. Peel the garlic.
We cut the zucchini into oblong pieces, pass it through a meat grinder along with the pepper and immediately transfer it to a thick-bottomed pan or kettle.
Add salt, sugar, and ground red pepper to our zucchini preparation. The next step is to mix in the tomato paste and oil.
Let the resulting mixture simmer until it boils, stirring gently often with a wooden spatula. After boiling, reduce the heat, cover with a lid and simmer for 30 minutes, stirring occasionally.
Grind the garlic using a garlic grinder or a mill, add to the caviar, cook for 15 minutes over low heat. At the end of cooking, add vinegar and stir.
Place the hot caviar into clean, sterile jars. Roll up and turn over onto the lid and cover with a “fur coat”. Leave to rest until the jars have cooled completely.

Bon appetit!

Squash caviar just like in the store (very tasty)

In fact, few people make caviar. Most people just think that it is very difficult, or maybe they really don’t have time? When buying in a store, you look for the one that tastes the most delicious. But in fact, the best thing is homemade, prepared with your own hands!

After trying it from the store, my wife and I decided to cook it our own way, and this is what happened. Surprisingly, there was no chapel. Try it and see.

Ingredients:

Zucchini – 2.5 kg;
Onions – 1 kg;
Carrots – 1.5 kg;
Tomato – 1 kg;
Bell pepper – 0.5 kg;
Salt – 2 tbsp. l.;
Sugar – 2 tbsp. l.;
Vegetable oil - for frying;
Vinegar 70% – 1 tbsp. l.

Preparation:

1. First, let's prepare everything. Wash the zucchini and remove the peel and seeds. Cut it into small cubes and put it in a separate bowl.

2. Peel the carrots and grate them on a coarse grater. And cut the peeled onion into small cubes. We also cut the pepper. We put everything separately.

3. You will have to tinker a little with tomatoes. You can simply cut them in half, remove the stem and grate them on a coarse grater. You need to do this in such a way that you have the peel left in your hands, which we will not use.

Or we make a cut at the tops. Place in a deep bowl and pour boiling water over it. Leave for exactly 1 minute and transfer them to cold water. Now the skin will come away from the pulp on its own. Now we make puree from it using a blender.

4. Now fry the onion until golden brown in vegetable oil. And then add carrots to it. Simmer until soft. Remove from heat and puree everything with a blender. Immediately transfer to the pan in which we will cook the caviar.

You can use any utensil to fry vegetables. But it’s better to use a large cauldron or thick-walled frying pan. This way your contents will not burn.

5. It’s the turn of the next portion. Again, sauté the zucchini and pepper in vegetable oil. We cook them before the mass begins to settle and soften. Excess liquid must be evaporated. Remove from heat and puree again.

6. Now we combine everything that we ground: zucchini, peppers, onions, carrots. tomatoes. mix thoroughly and simmer for 30 minutes. Then add salt and sugar. Stir again and cook for another 20 - 30 minutes.

7. Five minutes before readiness, add vinegar. Place the tender mass into sterilized jars and close with metal lids. Turn over and cover. After cooling, store it in any place convenient for you.

It's not difficult at all. The main thing is that you don’t burn anything, otherwise you will get a burnt taste.

Squash caviar grandma's recipe

Ingredients:

5 kg of zucchini, 2 kg of tomatoes (or 400 g of tomato paste), 2 kg of sweet pepper, 2 kg of onion, 1 head of garlic, 500 ml of vegetable oil, 3 tbsp. with a heap of salt, ½ tsp. ground black pepper.

Preparation:

Cut the zucchini into cubes. Grind tomatoes and bell peppers separately. Cut the onion into cubes. Pass the garlic through a press. Add 1 tbsp to the zucchini. salt and stir. Leave it for now and let it give you juice. Pour oil into a cauldron or wide frying pan, add onion and fry until golden brown. Then add the crushed tomatoes and simmer until the excess moisture evaporates (or just add tomato paste and simmer a little!). Add bell pepper and simmer until thick. Don't forget to stir! Now it's the zucchini's turn: put them in a cauldron, stir and cover with a lid. When the zucchini is heated through, add salt, pepper and garlic. Reduce heat and simmer, stirring, for 20-30 minutes. Place the finished caviar into jars and roll up. This recipe produces caviar with pieces.