Vegetable Spread for Winter (Ikra)

Cooking method

1. Step 1:

   

   Gather all your ingredients.

2. Step 2:

   

   Wash the tomatoes thoroughly and cut them into small pieces. Put them in a blender and purée.

3. Step 3:

   

   Pour the tomato purée into a pot.

4. Step 4:

   

   Wash the zucchini thoroughly. Trim the ends and cut away any bad spots. Cut into small pieces, put in the blender, and purée as well.

5. Step 5:

   

   Pour the zucchini purée into the pot with the tomato and stir.

6. Step 6:

   

   Now take the carrots, onion, and bell peppers. Peel the carrots, remove the cores from the peppers, and peel the onion. Cut everything into small pieces and put it in the blender.

7. Step 7:

   

   Add this purée to the pot with the tomato and zucchini too.

8. Step 8:

   

   Now turn on the heat and, once it comes to a boil, cook the vegetable purée for about half an hour, stirring now and then. Be careful — mine sputtered, so keep the lid handy as a shield when you stir.

9. Step 9:

   

   Meanwhile, peel the garlic and grate it on a fine grater or run it through a garlic press.

10. Step 10:

    

    After the half hour, add the garlic, salt, vinegar, and vegetable oil to the spread and cook for about 5 more minutes.

11. Step 11:

    

    Now you can ladle the spread into sterilized jars and seal them with sterilized lids. Turn the jars upside down and leave them until completely cool. Store the vegetable spread in a cool, dark place.