Composition / ingredients
Cooking method
1. Tomatoes are washed, we do not make a deep cross-shaped incision on the skin, pour boiling water over it, then cold water, after which we remove the skin, and rub the pulp through a sieve.
2. Peel the onion and cut into cubes. Pepper is washed, cleaned of seeds and partitions, cut into strips about 5-6 mm thick. My zucchini, cut into cubes of about 1x1 cm. Peel the garlic, chop it with a knife.
3. In a large saucepan with a thick bottom, pour olive oil, spread the onion, send it to the fire and fry for 5 minutes. Then add zucchini and bell pepper, cook stirring for 2 minutes, add tomato mass, garlic, salt and spices: oregano, basil, rosemary, do not forget about ground hot pepper (it's just a little bit). Simmer for about 30 minutes.
4. We lay out the hot vegetable saute in sterile jars, roll up with tin lids. (we pre-sterilize the jars in the microwave, in the oven, or over steam, and pour boiling water over the lids).
Have a delicious honeycomb!
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Sweet pepper - 27 kcal/100g
- Garlic - 143 kcal/100g
- Fresh basil - 27 kcal/100g
- Dried basil - 251 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Ground hot pepper - 21 kcal/100g
- Rosemary dry - 131 kcal/100g
- Oregano dry - 306 kcal/100g
- Zucchini - 16 kcal/100g
