Zucchini Spread with Tomatoes (Ground)

Cooking method

1. Step 1:

   

   How do you make zucchini spread with tomatoes using a meat grinder? Prep the ingredients from the list. Milk-ripe zucchini—when the seeds haven't formed yet and the flesh is tender—are best, since there's less to trim (just peel the skin). But overripe ones work too; they'll just need a little more cooking time.

2. Step 2:

   

   Wash and peel the zucchini and scoop out the seedy core. Cut the flesh into cubes. Run the zucchini through a meat grinder fitted with the finest plate—a hand-cranked or electric grinder both work, though the electric one is faster.

3. Step 3:

   

   Wash, peel, and grate the carrots, or run them through the meat grinder too. Peel the onion and finely chop it with a knife or run it through the grinder.

4. Step 4:

   

   Pour vegetable oil into a skillet and heat it. Fry the carrot and onion in the oil until the carrot is soft and the onion is translucent—about 10 minutes over medium heat, stirring now and then with a spatula so they don't scorch and turn the spread bitter.

5. Step 5:

   

   Add the sautéed vegetables to the pot with the zucchini. Wash the tomatoes, cut them into a few pieces, and cut out the stem ends; you don't have to peel them—you won't notice the skin in the finished spread. Run the tomatoes through the meat grinder and add them to the pot with the other vegetables.

6. Step 6:

   

   Set the pot of vegetables over the heat, stir, and simmer for an hour. Keep the heat as low as possible, since the mixture spatters a lot as it cooks. Don't cover the pot, or the vegetables will scorch on the bottom—keep stirring throughout.

7. Step 7:

   

   Add the sugar, salt, and tomato paste, stir, and simmer for about another 40 minutes. The vegetables—especially the zucchini—give off a lot of juice, and the goal is to cook all that liquid off.

8. Step 8:

   

   Add a couple of bay leaves, a few black peppercorns, and the pressed garlic. Stir and simmer for about another 20 minutes. Then take out the bay leaves, taste for salt and sugar, and pour in the vinegar. Stir and turn off the heat.

9. Step 9:

   

   Spoon the zucchini spread into jars you've sterilized ahead of time. Cover the jars with lids and process them in a water bath for about 8 minutes (for 0.5 L / 1-pint jars). Seal the jars, let them cool wrapped up under a blanket, and store them in the pantry. Enjoy!