Squash caviar through a meat grinder with tomato paste

Step-by-step cooking

1. Step 1:

   

   How to make squash caviar through a meat grinder with tomato paste? Prepare the products. Zucchini are suitable for both young and mature, the latter are most preferable for caviar, because they cook faster and contain much less liquids than young fruits, so it will not take so long to evaporate it. You will also need a good tomato paste, onions, carrots, garlic, spices, take as desired, I usually throw a mixture of peppers with peas.

2. Step 2:

   

   All vegetables must be washed, peel the onion and garlic, peel the zucchini (if the zucchini are very young with tender skin and without seeds, then it is not necessary to clean them), remove coarse seeds and wash and peel the carrots. Cut all the vegetables into chunks suitable for chopping in a meat grinder or combine chopper. Chop everything, you only need onions separately.

3. Step 3:

   

   Minced vegetables are good because they have pieces of almost the same size.

4. Step 4:

   

   Lightly fry the onion in heated sunflower oil, its aroma will turn into oil and create a complete flavor composition for the whole dish as a result. Therefore, in any preparation of this type, I always first pass the onion to transparency.

5. Step 5:

   

   Then finish the carrots, put them out a little, mix.

7. Step 6:

   

   Add the chopped zucchini.

8. Step 7:

   

   Simmer all the vegetables together on low heat for about 40-50 minutes, not tightly covered with a lid. Stir the mass periodically so that it does not accidentally burn.

9. Step 8:

   

   Add tomato paste, salt and sugar. Simmer everything together again for about half an hour.

10. Step 9:

    

    For long-term storage, you can drip vinegar, I don't use it more often. You can punch the mass with an immersion blender - so it will become even more homogeneous and tender in consistency. Then bring it to a boil again and pack it in sterile jars in boiling form.

11. Step 10:

    

    Close the jars with boiled lids and send them under a fur coat for complete cooling and additional pasteurization. It can be stored in room conditions.