Zucchini in Tomato Sauce for the Winter

Cooking method

1. Step 1:

   

   For this recipe I used one zucchini weighing 350 g (about 12 oz). It was young and tender, so I didn't need to peel it or scoop out the seeds and stringy core. If your zucchini is more mature, go ahead and do both. Cut the zucchini into medium dice. Wash the parsley and chop it finely. Peel the garlic and mince it however you like—I grated it on a fine grater.

2. Step 2:

   

   Transfer the zucchini to a saucepan of a suitable size, add the sugar and salt, and pour in the vegetable oil. Stir everything together and let it sit for 10–15 minutes. During this rest the zucchini releases its juices, which helps the pieces stay whole instead of turning to mush and also cuts down the cooking time.

3. Step 3:

   

   Next, pour the tomato juice into the pan with the zucchini. I used homemade tomato juice with the seeds still in it, but any kind will work.

4. Step 4:

   

   Set the pan over high heat and bring to a boil. Once it boils, lower the heat to medium and simmer for 15 minutes, stirring now and then. I left the pan uncovered.

5. Step 5:

   

   Then stir in the parsley and garlic.

6. Step 6:

   

   Mix well and keep simmering the zucchini for another 10 minutes, stirring occasionally.

7. Step 7:

   

   I needed one 450 g (about 1-pint) jar. I sterilized it for 10 minutes over the spout of my old kettle and sterilized the lid the same way. You can also sterilize the jars in the microwave or the oven.

8. Step 8:

   

   At the very end of cooking, pour in the vinegar, stir once more, and turn off the heat.

9. Step 9:

   

   Spoon the appetizer into the jar and seal it with the lid. Turn the jar upside down, wrap it in a warm towel, and leave it until completely cool. Store the cooled jars in a cool spot—a basement, cellar, or the refrigerator.