Zucchini in tomato sauce for the winter: the good old classics for lovers sharper and original variations of the recipe

Harvest vegetable has many useful substances. Zucchini is rich in retinol, ascorbic acid, and B vitamins. It contains minerals necessary for the body, such as sodium, zinc, potassium, and magnesium. The product is useful for people suffering from hypertension, heart disease, anemia. And due to the low calorie content (only 16 kcal per 100 g), the vegetable becomes just the “king” of dietary diets.

"Correct" vegetables and spices for preservation

The taste of the dish depends entirely on the selected ingredients. In order for your zucchini in tomato sauce to be delicious for the winter, you need to pay special attention to the choice of vegetables. And the taste is significantly influenced not only by zucchini, but also tomatoes, as well as spices that you add to jars.

Basic Ingredient Requirements

When the zucchini season comes, the store shelves just break under their weight. There are various fruits that differ in color, size. The main thing is not to get lost in such a variety, to acquire tasty and healthy raw materials. To do this, use the four recommendations.

1. Fetal size. Zucchini is one of the few vegetables that tastes even not fully ripened. Therefore, give preference to small fruits. But huge, overripe specimens are undesirable. They contain a lot of seeds, lose their delicate taste. Chefs say that the most delicious fruits, the length of which varies between 15-20 cm, and weight does not exceed 350 g.
2. Even shade. If you get zucchini, and not squash and zucchini, then choose fruits that have an even natural color. The freshness of the product is indicated by a light green tone, with a slight yellow tint. Please note: there should not be any brown or dark yellow spots on the peel. They indicate the process of decay. Such foods are prohibited for human consumption.
3. Thin peel. Another important parameter that will protect you from acquiring low-quality products is the thickness of the skin. Natural, healthy vegetables have a thin and smooth skin. Know that fruits most often acquire a thick skin as a result of the use of chemicals. If you roll up such zucchini, the chemicals will be in the vegetables and in the tomato sauce.
4. No damage. It is undesirable to purchase products with an uneven surface, various recesses, dents. Typically, such damage indicates improper or prolonged storage, and sometimes non-compliance with the rules of cultivation or transportation.

Zucchini begins to ripen in late May, continues to bear fruit until the last days of July. It is at this time and get vegetables. They have the largest amount of healthy minerals and vitamins.

Seasoning Selection Features

To cook zucchini in a tomato for the winter, pick the “right” tomatoes. Buy fully ripened fruits without signs of spoilage. And it is advisable not to choose sour tomatoes.They can spoil the taste of the dish. Pay particular attention to the spices listed in the table below.

Table - Spices and spices for preservation

Zucchini in a tomato for the winter: 7 delicious snacks

Zucchini in a tomato is a rather spicy dish that can win the hearts of lovers of pickled vegetables with a “twinkle”. It diversifies the daily diet, will become an original snack on the holiday. Below are seven variations of the recipe, the choice is up to the hostess.

Classic salad

Features. The classic winter snack is zucchini in tomato and garlic. This dish is very easy to prepare.

Composition:

• zucchini - six fruits;
• tomatoes - 1.8 kg;
• salt - 40 g;
• vegetable oil - 120 ml;
• garlic - two small heads;
• red pepper - half a teaspoon;
• sugar - 70 g;
• vinegar - 80 ml.

How to cook

1. To prepare a classic variation, cut the zucchini into small pieces so that they are completely saturated during cooking.
2. Grind the tomatoes.
3. Put the tomato juice on the fire.
4. Add oil to it, pour salt, sugar.
5. Gently dip the prepared pieces into the mixture.
6. When the tomato mass begins to boil, reduce the heat, continue cooking vegetables for 20 minutes, stirring constantly.
7. Sell ​​garlic through a press.
8. Put it in the tomato mass, pour Chilean pepper.
9. Boil another 15 minutes.
10. Pour in the vinegar, continue to simmer the salad on low heat for five to six minutes.
11. In a sterilized cans, spread the hot tomato-squash mixture, immediately roll it up.

In tomato sauce

Features. This recipe will appeal to those who have a catastrophic little time for homework, and want to pamper their relatives with something tasty. To cook delicious zucchini in tomato sauce for the winter, follow the instructions given.

Composition:

• zucchini - eight fruits;
• tomato juice - 1.7 l;
• vegetable oil - 220 ml;
• garlic - one head;
• vinegar (preferably apple) - 160 ml;
• sugar - 120 g;
• salt - 60 g;
• bay leaf - five to six pieces;
• peppercorns;
• greens for preservation.

How to cook

1. Take tomato juice (either purchased or self-made), add sugar and salt to it.
2. Pour in oil immediately.
3. Place a container with tomato fill on fire.
4. When the marinade begins to boil, add spices, add vinegar.
5. For this recipe, zucchini is recommended to cut into circles. Gently lower the vegetables into the boiling pour.
6. Boil them in the marinade for 12-15 minutes.
7. At this time, cook the jars, adding two cloves of garlic to each greens.
8. Spread the zucchini, top with tomato filling to the very neck.
9. Roll up, immediately wrap the jars with a warm blanket.

Spicy snack

Features. If you like blanks with a twinkle, cook sharp zucchini in a tomato for the winter. The recipe resembles a classic version, does not require sterilization.

Composition:

• zucchini - five fruits;
• sunflower oil - 220 ml;
• tomato - 1.2 kg;
• salt - 65 g;
• sweet pepper (preferably red) - ten fruits;
• hot pepper - one pod;
• sugar - 210 g;
• vinegar - 120 g;
• garlic - one head.

How to cook

1. Cut zucchini into thin, even circles about 1 cm thick.
2. Chop the tomatoes.
3. Peel sweet pepper, mince.
4. Grind garlic using a press.
5. Twist hot peppers in a meat grinder.
6. Combine all crushed components.
7. Add salt and sugar to the mixture.
8. Pour in oil.
9. Pour zucchini into the aromatic tomato paste.
10. Put the billet on fire.
11. Bring the salad to a boil, slightly reduce the heat.
12. With constant stirring, boil for 20 minutes.
13. Arrange the hot mass in banks, roll up for the winter.

With pasta

Features. To simplify the canning process, if there are no fresh tomatoes at hand, you can roll zucchini in tomato paste for the winter. Moreover, such a dish is in no way inferior to its brothers.

Composition:

• zucchini - eight fruits;
• tomato paste - four tablespoons;
• sugar - 210 g;
• vinegar - 70 ml;
• vegetable oil - 220 ml;
• salt - 65 g;
• water - 0.5 l;
• garlic - head.

How to cook

1. Initially cut the zucchini into small cubes.
2. Dip them in the saucepan.
3. Add chopped garlic to them.
4. Pour sugar and salt.
5. In a separate bowl, mix the tomato paste with water to make a homogeneous mixture.
6. Pour it into the stewpan.
7. Add sunflower oil.
8. Stew the vegetable mixture for half an hour.
9. Pour the vinegar last.
10. Stew the appetizer for another five minutes.
11. Roll up a hot mass.

With rice and pepper

Features. Such an appetizer, due to the addition of rice, becomes very satisfying. It can be used as a side dish, slightly heated before serving. And if there is absolutely no energy left to cook, this preservation can replace dinner. In addition, zucchini in tomato and rice for the winter is cooked without vinegar, so they do not cause irritation of the digestive tract, even for those suffering from gastritis, an ulcer.

Composition:

• zucchini - ten fruits;
• rice (long-grain) - 550 g;
• sweet pepper - three pieces;
• tomato - 3.2 kg;
• vegetable oil - 90 ml;
• onions - 550 g;
• carrots - 1.1 kg;
• sugar - 120 g;
• salt - 40 g;
• garlic - two cloves.

How to cook

1. Rinse with cold water at least five times to eliminate starch as much as possible.
2. Cook until half cooked.
3. Dice the zucchini.
4. Chop the onion.
5. Peel the pepper, cut it into small pieces.
6. Grate the carrots.
7. Pour the tomatoes over with boiling water, then carefully remove the peel.
8. Grind tomatoes, add finely chopped garlic.
9. Boil the tomato-garlic mixture.
10. Pour sugar, salt into it, pour in oil.
11. Boil the fill for about five minutes, then pour the carrots and pepper.
12. Add the zucchini.
13. Stir the mixture over low heat for 18-20 minutes, remembering to constantly mix.
14. Gently pour the boiled rice, continue to simmer the salad for 40-45 minutes.
15. Add spices as desired.
16. Arrange the aromatic mixture in sterile jars, roll them up immediately.
17. Be sure to wrap the containers so that the salad can "reach" in the heat.

With beans

Features. Beans, like rice, can add satiety to a dish. An appetizer can be a side dish for meat. To make a delicious meal, use the following recipe.

Composition:

• zucchini - ten fruits;
• bell pepper - three fruits;
• tomato - 1.6 kg;
• garlic - two heads;
• vinegar - 70 ml;
• beans - 550 g;
• sugar - 160 g;
• salt - 60 g;
• sunflower oil - 180 ml.

How to cook

1. Soak the beans in the evening in plain water.
2. Cook it in the morning.
3. Dice the zucchini.
4. Peel the pepper, cut it.
5. Grind tomatoes with a meat grinder, add garlic, squeezed through a press.
6. Boil the tomato and garlic mass.
7. Pour in salt, sugar.
8. Pour in oil.
9. Add zucchini, pepper.
10. Sprinkle the beans.
11. Simmer the salad over low heat for 40 minutes.
12. Then put it in banks, roll it right away.

Vegetable mix

Features It takes time and patience to prepare this workpiece. In this recipe, zucchini must be fried. A lot of effort will be expended, but the dish is worth it.

Composition:

• zucchini - ten fruits;
• onions - 1.1 kg;
• tomato - 550 g;
• carrots - 1.1 kg;
• parsley - one root;
• parsnip - one root;
• vegetable oil (for frying and stewing) - 70 ml;
• salt - 40 g;
• garlic - three cloves.

How to cook

1. Zucchini cut into circles, a thickness of not more than 1 cm.
2. Sauté them until golden.
3. Chop the onion.
4. Grate parsley, parsnip and carrots.
5. Pour the remaining oil into the stewpan, add chopped roots, carrots into it.
6. Put out the workpiece for ten minutes.
7. Cut the tomatoes into small pieces, chop the garlic.
8. Add them to the saucepan, continue to simmer another 15 minutes.
9. Salt the vegetable mass, remove from heat.
10. In prepared jars, lay the layers of fried zucchini and stewed vegetables in layers.
11. Close the jars with lids, but do not roll them up.
12. In a large pot, lay a towel at the bottom, and put jars of zucchini on top.
13. Fill with water so that the container is immersed in the liquid almost to the neck.
14. Sterilize the jars for 15 minutes, then roll up.

If you chose recipes for zucchini in a tomato for the winter without sterilization, do not be afraid to digest the dish a little. If this happens, the taste will not deteriorate. Only the consistency will change. But if you don’t cook and roll up the raw product, there is a high risk of arranging massive “explosions” in the pantry.

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