Fried squash caviar

1. Wash the zucchini well and peel it. If the old zucchini is used, then it is necessary to remove all the large seeds from the inside. This can be done with a large spoon. If the zucchini are young, then their seeds are small and soft (they can not be removed).

Cut the zucchini into small cubes. Put a medium-sized frying pan on the fire, pour half the vegetable oil and put the chopped zucchini in it. Fry the zucchini over medium heat until all the liquid from under them evaporates and they become soft.

2. Peel and rinse the onions and carrots. Finely chop the onion into cubes, and grate the carrots. Take another frying pan, pour the remaining oil and put the onions and carrots. Fry the vegetables over moderate heat until the onion becomes transparent.

3. Pour boiling water over the tomatoes. With a thin knife, make a cross-shaped incision, pick up the tomato skin and remove it completely. Cut the blanched tomatoes and put them in a frying pan with the onions and carrots. Fry everything together so that the juice from under the tomato boils. Then add salt, ground black pepper and sugar to taste. Mix everything well.

4. Pour the mass of onions, carrots and tomatoes into a large bowl or saucepan. Add the fried zucchini to the same place. Using a blender, grind everything to a homogeneous puree-like consistency

5. Put the resulting puree back into the pan and put it on the fire again. Simmer the squash caviar over low heat for about 20 minutes, covered with a lid. At the end of stewing, add the chopped garlic and after a couple of minutes pour in the vinegar, warm the caviar for 30 seconds, stirring, then remove the pan from the heat. Caviar is ready!

Transfer the ready-made squash caviar directly boiling into pre-prepared sterile jars, roll them up with sterile lids, turn upside down, cover with a blanket and leave in this form for a day. Ready-made caviar should be stored in a cool place.

Successful preparations!