Squash caviar with mayonnaise and tomato paste for winter

Step-by-step cooking

1. Step 1:

   

   How to make squash caviar with mayonnaise? Prepare all ingredients. Take any zucchini: any color, shape and size. You can take any proven mayonnaise, but it is still preferable to homemade, self-made. As well as tomato paste - it can be replaced with chopped tomatoes of the specified weight.

2. Step 2:

   

   Wash zucchini, peel, remove seeds from large fruits. Cut the zucchini arbitrarily into medium-sized pieces. Put the sliced zucchini in a saucepan with a thick bottom - in such a dish, caviar will not burn during cooking.

3. Step 3:

   

   Peel the onion, cut into cubes, add the onion to the zucchini, mix.

4. Step 4:

   

   Fry the zucchini with onion with oil for about 10-15 minutes until golden brown. Stir so as not to burn. Be guided by the time on your stove and dishes, it may take more or less minutes.

5. Step 5:

   

   Chop the toasted zucchini and onion until smooth. The best way to cope with this task is an immersion blender, but you can also skip vegetables through a meat grinder.

7. Step 6:

   

   Put the chopped vegetables on the fire again, bring to a boil. Add mayonnaise. In this recipe, it is mayonnaise that adds a pleasant original taste to the finished caviar, besides here it also acts as a preservative.

8. Step 7:

   

   Add tomato paste. You can use both store-bought tomato paste, or simply chop tomatoes and add them to caviar instead of tomato paste. Cook the squash caviar over low heat for about 1 hour, stirring constantly so that the caviar does not burn. Focus on the features of your stove.

9. Step 8:

   

   Add all the remaining ingredients: salt, sugar, vinegar and, if desired, garlic passed through the press (adjust the amount to your taste, or you can do without it). Bring the mass to a boil and cook on low heat for about 2-3 hours until the desired density of caviar. Do not cover the caviar with a lid - the liquid should evaporate, and the caviar thicken and darken.

10. Step 9:

    

    Sterilize the jars in any convenient way. I just put jars with a small amount of water in the microwave for 5-7 minutes. But you can also sterilize them in the oven at 100 degrees for about 30 minutes, or just hold them over steam, or pour boiling water. It is enough to boil the lids for 5-10 minutes. Arrange the caviar in jars and close the lids tightly or roll up. Sterilization is not required!

11. Step 10:

    

    Bon appetit!