Zucchini Spread with Tomatoes (Canning for Winter)

Cooking method

1. Step 1:

   

   This recipe shows you how to make a zucchini-and-tomato spread to put up for the winter. Gather the ingredients from the list.

2. Step 2:

   

   Start with the tomato. We need to peel it: cut a shallow X in the skin, pour boiling water over it, let it sit in the hot water for 1-2 minutes, then slip off the skin.

3. Step 3:

   

   Cut the peeled tomato into small dice.

4. Step 4:

   

   Now heat a skillet, add a couple of tablespoons of vegetable oil, and add the diced tomato. Season with a little salt, sugar, and ground pepper (you can also add a pinch of dried basil and oregano if you like) and cook until the excess liquid evaporates, about 5 minutes. Stir in the tomato paste and mix well — your sauce base is ready.

5. Step 5:

   

   Now for the rest of the vegetables. Wash the zucchini, trim the ends, and cut it into small dice (this way everything cooks faster).

6. Step 6:

   

   Peel and chop the onion.

7. Step 7:

   

   Heat a second skillet and add the zucchini; let it soften for 2-3 minutes. Add the onion and the tomato base and stir everything together.

8. Step 8:

   

   Cover and simmer until tender (it took me about 15 minutes). Don't forget to stir, and at the very end add a little more salt or sugar — whatever you feel it needs.

9. Step 9:

   

   The spread is almost done. Let it cool a little, then purée it in a blender. Now it's ready. You can eat it right away, or pack it into sterilized pint or quart jars, seal it for the winter, and store it in a cool cellar.

10. Step 10:

    

    Enjoy!