Zucchini sauce instead of ketchup for winter

1. We pass the onion through a meat grinder. We put a saucepan with thick walls on the fire, pour sunflower oil there. Add the onion and fry for 5-7 minutes.
2. Meanwhile, grate the zucchini. add them to the pan and, stirring, warm them up for 10-15 minutes over high heat. Then simmer on low heat under the lid for 2-2.5 hours, stirring occasionally (I got it about once every 20-30 minutes).
3. Then add the tomato paste, stir and simmer under the lid for another 20-30 minutes. We make sure that it doesn't burn.
4. Next, add salt, ground black pepper, suneli hops, basil, cloves (if desired, you can add red bitter pepper, garlic or other spices to your taste) and sugar at the end. Mix everything and simmer for 5-7 minutes.
5. Now whisk everything with a blender to make a puree.
6. Pour in the vinegar, mix.
7. After 3 minutes, we roll everything into sterilized half-liter jars. Wrap it up until it cools down completely.
It turns out a delicate, sweet-sour, spicy sauce. It can be added to pasta, porridge, served with meat or to any second course. After opening the jar, you can experiment with the taste: if you like it sharper, add hot, red pepper or garlic (passed through a press); for a brighter flavor, you can add green onions, herbs, spices; since the sauce turns out to be quite thick, it can be used for frying in borscht or making gravy. In fact, two jars of tomato paste make six jars of sauce. Here is such a cost-effective, natural and sooo delicious thing.
Stored in the basement or cellar. After opening, it is stored in the refrigerator for about a week, so if the family is not large, it is better to roll it in small jars.
Bon appetit, good mood, positive mood and pleasant little and big masterpieces to everyone! Don't be afraid to experiment and create new things!