If you decide to complement the taste of French fries, pizza, porridge, mashed potatoes or other side dishes, recipes for zucchini sauce for winter will surely come in handy for you. This is a completely natural dressing, which can be safely given to children and even allergic people. In addition, it leaves a rich space for culinary fantasies, allowing you to vary the ingredients.
Zucchini and tomato sauce for the winter
Fresh tomatoes give the dressing a more rich and juicy taste, turning the most ordinary dish into a real culinary masterpiece. Therefore, if you have a limited choice of products in the refrigerator, this zucchini sauce for winter is an excellent addition to pasta.
Ingredients:
- black ground pepper - 1 teaspoon;
- zucchini - 3 kg;
- sunflower oil - 160 ml;
- onion - 540 g;
- salt - 2 tbsp. spoons;
- tomatoes - 600 g;
- sugar - 3 tbsp. spoons;
- garlic - 120 g;
- hot chili - 1 teaspoon;
- vinegar 9% - 2 tbsp. spoons;
- mayonnaise - 530
Preparation
Clean zucchini, and also if they are old enough, we remove the seeds. We take a large grater and grind them with its help. Tomatoes are mine, remove the stems, scalded with boiling water for easier peeling and grind them in a blender. We chop the onions as small as possible, put them into a skillet with hot oil and fry until the appearance of transparency. Then add zucchini, put out the average fire and simmer the vegetables for about 40 minutes. After that, pour the mixture with mayonnaise and tomato puree, salt and squish for about 10 minutes. Garlic we pass through the press and add it together with vinegar, chili, black pepper and sugar to the zucchini sauce. All well mix and stew for about 10-12 minutes. Then pour into sterilized cans, roll up and store in a darkened cool place.
Spicy zucchini sauce for the winter
Procurement of a similar zucchini sauce for the winter is very popular among vegetarians and true gourmets.
Ingredients:
- pulp of courgettes - 2 kg;
- soy sauce - to taste;
- salt - 1,75 st. spoons;
- lemon juice - 1 teaspoon;
- onion - 530 g;
- oregano - 1 teaspoon;
- bay leaf - 1 piece;
- basil - 1 teaspoon;
- vinegar 10% - 0.75 cup;
- Dried parsley - 0,5 tsp.
- cane sugar - 0.75 cup;
- black pepper - 0,5 tsp.
- garlic - 2 teeth;
- paprika - 0,5 tsp.
- tomato paste (or tomatoes) - 200 g;
- cayenne pepper - 0,5 tsp.
Preparation
We wash the courgettes well, peel them from the peel and seeds and chop them into small pieces. The flesh is rubbed with a medium sized grater. Then sprinkle them with salt, cover and send to the refrigerator for the whole night. Onions are cleaned and cut into small cubes the next morning. Add it and bay leaf to zucchini and boil them with constant stirring for about 20 minutes. Then we pour sugar and, without stopping stirring, we cook sauce from tomatoes, zucchini and pepper for the winter for 20 more minutes. We put tomato paste, finely chopped garlic. We fall asleep all other spices and we weld a preparation about 5 minutes. Turn it off, wait for it to cool down a bit, remove the bay leaf and let the sauce pass through the blender to achieve uniformity. At the end, we pour it into the already sterilized dried jars, close them and sterilize them for another 20 minutes. The refueling is stored in a dark place with low humidity.