1. Main Page
  2. Homemade preparations
  3. Zucchini tongue for winter with tomato paste

Zucchini "Tongue" for Winter with Tomato Paste

A zesty appetizer with a delicate, refined flavor and aroma! Every cook is on the lookout for new canning recipes so they can enjoy delicious salads of tomatoes, peppers, and zucchini all winter. This appetizer comes out tender with a gentle kick. Serve it as an everyday side — with potatoes, say — or set it out on the holiday table.

AnnaAuthor avatar
Recipe author
Zucchini tongue for winter with tomato paste
0
0

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 7 % 1 g
Fats 27 % 4 g
Carbohydrates 67 % 10 g
67 kcal
GI: 60 / 0 / 40
    1. Wash and trim all the vegetables. Slice the zucchini into rounds about a quarter-inch (half a centimeter) thick — cut them into coins if you prefer. Pulse the garlic cloves in a blender. Grate the carrots on the coarse side of a box grater. Core the bell peppers and cut them into sticks or rings. Seed the chili pepper and chop it small (best done with gloves on). 2. Transfer everything to the pot you'll cook in, season with salt, add the sugar, and pour in the vegetable oil and tomato paste (use unsalted paste). Stir and let it sit a while until the vegetables release their juices. 3. Simmer for about half an hour. Meanwhile, wash and sterilize the jars. A few minutes before it's done, add the vinegar. 4. Pack the relish hot, seal the lids, and set the jars in a warm spot, like under a blanket. Once cooled, move them to a cool place for storage.
  • To make sure your summer harvest delights you all through the cold season, read up on the basic rules, secrets, and tips for canning for the winter.
  • In these recipes, unless the author notes otherwise, vinegar is assumed to be 9% strength.

Caloric content of the products possible in the composition of the dish

  • Sweet pepper - 27  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Garlic - 143  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Wine vinegar (3%) - 9  kcal/100g
  • Vinegar 9% - 11  kcal/100g
  • Balsamic vinegar - 88  kcal/100g
  • Apple vinegar - 14  kcal/100g
  • Vinegar - 11  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Chili pepper - 40  kcal/100g
  • Young zucchini - 24  kcal/100g

Similar recipes

Related and additional categories: