How to cook fried zucchini in tomato sauce. Fried zucchini for the winter

The main charm of preserves is that they are actually a ready-made dish that is served immediately after the jar is opened. Raw zucchini must be fried, boiled, or stewed. And it is better not to delay cooking, because these vegetables wither in the refrigerator. Pickled zucchini is another matter. They are stored for a long time, have a pungent taste, and are perfect for appetizers and filling sandwiches. But in order to get such a mouth-watering squash salad, you need to put in a little canning effort. Fried zucchini for the winter is prepared with garlic, hot pepper in tomato sauce and subsequent sterilization.

To prepare one liter can of zucchini in tomato sauce, you must take the products listed on the list. You can also use adult vegetables, but you will have to "gut" and peel the zucchini, since the seeds are too large and the skin is too thick. All of these ingredients will inhibit salting.

Ingredients:

• 1kg young zucchini with thin skin .;
• 2 medium onion heads;
• 3 cloves of garlic;
• 400g of tomatoes of any kind and appearance;
• 2 pods of red hot pepper;
• 2 teaspoons of salt
• 1 tablespoon vinegar
• 1 1/2 teaspoons sugar
• Greens to taste, parsley or dill is perfect;
• Vegetable oil for frying zucchini slices;
• Up to 6 pea peppers mix, depending on how savory you want the dish to be.

Cooking process:

Zucchini is the main ingredient for preservation and should be washed first. Young zucchini are cut into slices as thick as a finger, mature vegetables are cut in any convenient way. Zucchini prepared in this way must be salted and fried in vegetable oil on both sides. When fried, the zucchini circles will slightly change color to a more yellowish color. You do not need to keep vegetables in the pan for a long time, since at this stage you do not need to achieve softness.

The marinade sauce is prepared separately. In the pan where the zucchini were fried, it is necessary to fry the finely chopped onions. It must be sautéed until it becomes soft and transparent. When the onions are in condition, finely chopped tomatoes are added to the pan. The last thing to be thrown is chopped pepper, hot and allspice, and garlic. All this mass should be stewed for about 10 minutes, after which the vegetables are mashed using a mixer or blender.

The gruel is poured back into the pan and then a standard marinade is made: sugar, vinegar, salt are added. Parsley and dill are needed more for flavor, so they can be added both to the marinade and directly to the jar. You can also pass the greens through a blender along with the fried vegetables.

In order for the tomato sauce to be evenly distributed between the zucchini slices, it is necessary to put the ingredients in a sterilized jar in turn. At least 2 tablespoons of tomato marinade are laid out on a layer of fried zucchini slices. The first and last layer should be tomato. A fully tamped salad jar is covered with a boiled iron lid and additionally sterilized in a pot of water. The water should be warm so that the container does not burst, and reach the shoulders of the jar. We sterilize for 50 minutes, after which we close the blank with fried zucchini rings on a turnkey basis. In an inverted state, cool it under a blanket, and then remove the fried zucchini in tomato sauce for the winter.

Thanks to Ksenia for the recipe for delicious marinated fried zucchini with garlic.

Canning tomatoes, cucumbers and peppers, many housewives overlook the fact that there is another vegetable that is well suited for preparing different types of preparations for the winter. This is a vegetable marrow.

An invaluable property of zucchini is that it can be combined with absolutely any vegetables. By itself, the squash is insipid, without a special smell, with a mild taste. But it is worth combining it with other vegetables, as it immediately absorbs their aroma.

The peculiarity of zucchini is that when stewed, their pulp becomes translucent, and the appearance of the dish only benefits from this.

But zucchini has one small drawback: they do not have their own acid, which has preservative properties. Therefore, in preparations for the winter, they try to use them together with sour tomatoes. Thanks to this combination, a very tasty appetizer is obtained - zucchini in tomato sauce.

The subtleties of cooking

• For this appetizer, it is better to take young zucchini. They have thin skin, firm flesh and no seeds yet. Or they are so soft that they almost blend into the pulp.
• Do not remove the skin from young zucchini. For canning, they are cut into slices, slices, sticks or cubes.
• Zucchini stewed with vegetables or pre-fried in oil are usually placed in jars.
• Tomato sauce can be made from minced tomatoes, tomato juice, or tomato paste.
• Its taste depends on aromatic spices and herbs. The hostess can choose a set of spices on her own, taking into account the taste preferences of her household. Pepper, garlic, paprika, cumin, basil, cinnamon, dill, and bay leaf are most commonly used.
• In addition to zucchini, carrots, onions, bell peppers and hot peppers are put in the preparation.
• Vinegar or vinegar essence and salt are added without fail. Sugar is added to the tomato sauce as desired, but it significantly improves the taste of the snack.
• If fresh zucchini is poured with tomato sauce, the jar must be sterilized: half-liter jars - 50 minutes, liter jars - about an hour.
• Zucchini stewed in tomato sauce can be sealed immediately. But in this case, the jars should be well heated in the oven and always dry. Hermetically sealed cans should be immediately wrapped in a blanket so that they remain hot for as long as possible.

Zucchini in tomato sauce: method 1

Ingredients:

• zucchini (it is better to take zucchini) - 1.5 kg;
• tomatoes - 700 g;
• large onions - 1 pc .;
• roots of parsley, celery, parsnips - 50 g;
• medium-sized carrots - 2 pcs.;
• refined sunflower oil - 100 g;
• salt - 20 g;
• sugar - 20 g;
• bay leaf - 3-4 pcs.;
• vinegar 9 percent - 40 g;
• young greens of dill and parsley - a small bunch.

Cooking method

• First, wash the cans with baking soda. Place them in a cold oven. Set the temperature to 150 ° and heat the jars for 20-25 minutes.
• Prepare your vegetables. Wash young zucchini. Their skin is thin and delicate, so there is no need to cut it off. Cut the zucchini into slices.
• Grate the carrots and white roots on a coarse grater or cut into thin strips.
• Cut the onion into cubes. Chop the greens.
• First fry the onions, carrots and roots in hot oil. Place them in a bowl. In the remaining oil, fry the zucchini mugs on both sides.
• Prepare tomato sauce. To do this, wash the red meaty tomatoes, cut them into several pieces. Pass through a meat grinder with a fine wire rack. Pour the mixture into an enamel pot. Add salt, sugar, vinegar, pepper. Simmer over low heat for 20-25 minutes.
• Put the zucchini in prepared jars, layering with onions, carrots, fried roots, chopped herbs. Place 1 to 2 bay leaves in each jar.
• Pour boiling tomato sauce over the zucchini. Cover with sterile lids. Place in a wide saucepan, pour hot water up to the level of the coat hanger. Sterilize 50 minutes from the beginning of the boil.
• Roll up the cans immediately, turn them upside down, wrap them up with a blanket.

Zucchini in tomato sauce: method 2

Ingredients:

• young zucchini - 2.5 kg;
• tomatoes - 1 kg;
• garlic - 1 head;
• salt - 1 tbsp. l .;
• sugar - 2 tsp;
• sunflower oil - 100 g;
• black peppercorns - 10 pcs.;
• vinegar 9 percent - 50 ml;
• young parsley and dill - a small bunch.

Cooking method

• Prepare sterile jars in advance. So that they are hot and dry by the time they are filled with zucchini, keep them in an oven preheated to 150 °.
• Wash the tomatoes, cut the stalks, cut into several pieces. Grind in a meat grinder.
• Peel the garlic, pass it through the garlic press.
• Pour the tomato mass into an enamel saucepan. Add salt, sugar, pepper and butter. Bring to a boil, cook for 20 minutes. Add vinegar.
• Wash young zucchini, cut off the ends. Without peeling off the skin, cut into cubes or sticks. Place in a saucepan with tomato sauce. Add garlic. Reduce the heat to slightly below medium and, stirring occasionally, simmer for 30-35 minutes. Put the chopped greens ten minutes before cooking.
• Place boiling vegetables in jars and immediately seal hermetically with sterile lids.

Zucchini in tomato sauce: method 3

Ingredients:

• zucchini - 1.5 kg;
• onions - 2 pcs.;
• tomatoes - 1 kg;
• garlic - 1 head;
• salt - 1 tbsp. l .;
• paprika - 1 tbsp. l .;
• sugar - 2 tbsp. l .;
• sunflower oil - 100 g;
• vinegar 9 percent - 40 ml;
• dill greens - optional.

Cooking method

• Prepare sterile jars in advance so that later you do not have to be distracted by processing them.
• Wash the tomatoes, cut into slices of any shape. Peel and chop the onion and garlic. Garlic can be passed through a garlic press. Place vegetables in an enamel pot, pour in vegetable oil. Put on fire and simmer for 20 minutes with a low boil.
• While the tomatoes and onions are cooking, wash the zucchini and trim off the ends. Cut into cubes or sticks. If you will be using an adult vegetable marrow, be sure to cut the rind and remove the seeds along with the loose pulp they are in.
• Put the softened vegetables in a bowl, chop with a blender. Pour the resulting tomato sauce back into the saucepan. Add sugar, salt and chopped zucchini. Simmer over low heat for 25 minutes. Add garlic and vinegar 5 minutes before cooking. If you want to put greens, then do it right now.
• In a boiling form, spread the vegetable mixture in dry, sterile hot jars. Make sure the vegetables are completely covered in the potting. Roll up the lids immediately.

Zucchini in tomato sauce: method 4

Ingredients:

• zucchini - 1.5 kg;
• tomato paste - 100 g;
• garlic - 1 head;
• vinegar 9 percent - 40 ml;
• salt - 1 tbsp. l .;
• sugar - 100 g;
• sunflower oil - 100 g.

Cooking method

• Wash and sterilize the jars beforehand. To keep them warm, place them in an oven heated to 150 °. If you decide to sterilize the jars in the oven, then put them in a cold oven and only then turn it on, otherwise the jars may burst from the temperature drop.
• Wash the courgettes. If they are overgrown, peel them, remove the seeds. Grate the pulp on a coarse grater.
• Peel the garlic, chop with a culinary press.
• Dissolve the tomato with a little water to make a thick puree.
• Put chopped zucchini, tomato paste, sugar, salt, sunflower oil in an enamel saucepan. Place on the stove and simmer, stirring occasionally, for 30-40 minutes. Add garlic and vinegar 10 minutes before cooking.
• In a boiling form, spread the zucchini in tomato sauce in sterile jars and immediately seal it tightly. Turn the cans upside down, cover with a blanket.

Note to the hostess

You can adjust the composition of vegetables added to zucchini to your liking.

Tomatoes for the sauce can be replaced with tomato juice or tomato paste, diluting it to the desired thickness with boiled water.

If you like hot snacks, then feel free to add hot pepper. But before that, it is imperative to remove the seeds, since it is they that contain the substance responsible for the burning taste.

Zucchini in tomato sauce is an amazingly tasty dish. In winter, harvesting will appeal even to those who do not like canned zucchini. Tomatoes are exactly the additive that gives a special sourness and a unique taste effect when you want to say: "Lick your fingers!"

Zucchini are good from all sides. They are easy to grow, they are perfectly kept fresh for several months, and it is easy to make excellent canned food from them for the winter. In addition, these vegetables have a lot of vitamins and very few calories: per 100 g of the product - 24 kcal in white-fruited zucchini and 16 kcal in zucchini.

These simple vegetables improve digestion, are well absorbed and remove harmful substances from the body.

Zucchini goes well with all products, impregnating with their taste and aroma. During cooking, they become almost transparent and at the same time partially take on the color of brightly colored vegetables, which makes the dish especially beautiful.

Cooking zucchini in tomato for the winter is easy.

What is required

To make the preparation of "Zucchini in tomato sauce" really tasty, you need to take only high-quality vegetables and spices.

Zucchini will be required:

• fresh, preferably directly from the garden;
• any ripeness, but the best taste will be given by young ones, up to 20 cm in size;
• preferably without large seeds;
• with a thin skin;
• smooth, without any signs of decay or damage.

Zucchini contains many useful substances, and most of all - B vitamins and potassium. But zucchini contains few acids, so tomatoes are added to snacks for the winter. For the same reason, vinegar is necessarily used in zucchini blanks.

Tomatoes can be taken in any size, ripe, but not despised. Of course, rotten fruits are not allowed. The same applies to all vegetables that go to salad: carrots, garlic, onions and peppers.

Apart from the taste, onions and carrots give the dish a delicate golden color.

Instead of pouring made from tomatoes, you can use tomato paste, sauce, or juice. But they will need to be diluted to the desired consistency with boiled water.

For those who like hot dishes, you can add hot chili peppers.

Marjoram, parsley, caraway seeds, bay leaves, basil, dill improve the taste of the preparation. You can put any herbs and vary them to taste.

It turns out very appetizing with black and allspice, paprika, mustard.
Refined vegetable oil is used.

The salt is not iodized. Salt and vinegar are required, but the amount of sugar can be added or subtracted to your liking.

Preparatory stage

All vegetables are thoroughly washed with warm (but not hot) water, best of all running. Before chopping, they need to be dried.

Preparing zucchini:

1. If the fruits are young, they are not peeled, but only the tips are cut off.
2. The skins are removed from the zucchini of medium ripeness. If there are few seeds and they are immature, they do not need to be removed.
3. Adult squash is peeled.
4. The seeds are removed along with the fibrous core.
5. Cut the prepared fruits in any way (cubes, slices, sticks) into medium-sized pieces.

The rest of the vegetables are thoroughly washed and peeled from the peel, seeds, stalks. The greens are sorted out, removing the damaged leaves.

Preparing dishes

It is better to take small cans - up to one liter, so that there is no need to store an open salad.

The dishes are washed with a soap and soda solution and rinsed very thoroughly so that not even a trace of the detergent remains.

The container is sterilized in one of the following ways:

• boil in water for at least 10 minutes;
• warmed up over steam for about 10 minutes;
• stand for 2-3 minutes in a microwave oven at a power of 800 W, partially filled with water (for complete processing, the water must boil for 3 minutes);
• heated in the oven for 20 minutes at a temperature of 150 ° C.

After turning off the heat, the oven door must not be opened for another 15 minutes, otherwise the glass may burst if cold air enters it.

When sterilized in the microwave, they are guided by the size of the jars - the larger they are, the longer the processing takes. In order to get cans out of the microwave, do not use wet oven mitts - you can get burned.

The lids are carefully washed and boiled in water for 10 minutes. Before this, the rubber bands are taken out, washed separately and immediately put back in their original place.

Sterilized dishes remain impeccably clean for two hours.

How to cook zucchini salads in tomato for the winter

Cook "Zucchini in tomato sauce" over low heat, stirring constantly.

The prepared salad is poured into dry hot jars, filling them just above the shoulders, until it narrows in front of the neck.

Usually zucchini is fried or stewed, in such cases pasteurization is not required. That is why most zucchini recipes in tomato for the winter are without sterilization.

But sometimes vegetables are poured raw with sauce, in which case the workpiece must be kept in mild boiling water for 50 to 60 minutes, depending on the size of the dish.

Immediately after the dishes are hermetically closed, the jars are placed with the lids down and covered with heat until they cool completely.

Spicy snack

According to this recipe, the salad is so tasty that it can be eaten as a separate dish.

Cut the courgettes into rings. Grind all other vegetables in a blender or mince (you can in one bowl).

Place immediately in jars and close hermetically.

Lick your fingers appetizer

This is a sweet pepper dish for those who like it a bit spicier.

Cut the courgettes into 1 cm rings or cubes. Scroll sweet and bitter peppers through a meat grinder. Cut the tomatoes at random. Pass the garlic through a press.

The salad is laid out in jars, they are rolled up, placed upside down and covered with warmth.

With apples

Great original recipe. The taste of such a preparation for the winter depends on the variety of apples selected.

Cut the courgettes into cubes, carrots into thin slices, apples and tomatoes into slices.

Place the jars in a large saucepan and pasteurize: 0.5 L - 50 minutes, 1 L - 1 hour.

With rice

Marinating zucchini with rice, the hostess gets an independent dish that can be served to the table and as a side dish. Most often, this salad is eaten warmed up, but it is tasty and cold.

Cut all vegetables into cubes. Rinse the rice.

Put the mixture in hot jars and roll up.

In tomato paste (in tomato juice)

This quick recipe will help out if you don't have the right amount of tomatoes on hand.
Zucchini is cut into cubes. The garlic is passed through a press.

Tomato paste can be replaced with juice - 1.7 liters. Pour the mixture hot.

Fried zucchini in tomato sauce

This piece has a really awesome taste.

Cut the zucchini into slices (mature ones without a core - in half rings), chop the onion and herbs, grate the roots and carrots. Cut the tomatoes and mince.

Banks must be sterilized within 50 minutes.

"Mother-in-law's tongue" from zucchini in tomato

A spicy savory snack that can surprise guests in winter. Cut the courgettes into "tongues" - 1 cm thick plates, 5-10 cm long. Carrots - into cubes, pepper - into rings. Pass the garlic through a press. Squeeze juice from the tomatoes.

This dish can be cooked for 1 hour. The flavor will not change, but the sauce will be thinner but more uniform.

Storing canned zucchini

Home canned food is stored for no more than 18 months. This is especially true for those blanks that are in the pantry at room temperature.

The place for storing zucchini in a tomato in winter should be dark, located away from sources of heat. The ideal temperature is from +5 to + 15 ° С. You can keep them in the refrigerator.

Pickled vegetables should not be eaten if, during long-term storage in winter, mold or traces of fermentation appear on the jars, if the contents have changed color or density.

Zucchini season is not that long, so many people prefer to gorge themselves on them. They are also actively used as a base for canned salads. There are a huge number of recipes for zucchini in tomato sauce for the winter. Some of them deserve special attention. Zucchini cooks quickly, and they taste very bright, if you choose the right spices.

Simple zucchini recipe

One of the easiest ways to cook vegetables is to fry them. A simple recipe for zucchini in tomato sauce does not require many ingredients. In addition, they are replaceable.

For this dish you will need:

• zucchini - half of the average fruit;
• tomatoes - 2-3 pieces;
• garlic - 2-3 cloves, for spicy lovers, you can add more;
• salt and pepper to taste;
• vegetable oil for frying;
• seasonings to taste, such as basil or dried celery.

The first step is to peel the zucchini. If the fruit is young, and its seeds are still quite tender, then they can not be removed. Cut the zucchini into half rings of medium thickness.

Tomatoes need to be peeled. To do this, you can first cut the vegetables, and then pour boiling water over them for a couple of minutes. Vegetables are usually cut as small as possible. They do the same with garlic.

Zucchini are fried on both sides until tender. This usually takes about five to seven minutes. Once they are browned, you can remove them from the pan. Better to lay them out on a flat plate or dish, in one or two layers.

Cooking tomato sauce

Since zucchini are cooked in tomato sauce with garlic, the latter should also be peeled, rinsed and finely chopped. You can also use a grater or squeeze the garlic. This option is for those who do not like pieces of this product in food, but appreciate its aroma. However, you should not replace it with garlic powder. The dish will lose most of its aroma and piquant taste.

To begin with, the chopped tomato is sent to the pan with a small amount of vegetable oil. Then add a little water and leave the vegetables to simmer. Tomatoes should be pepper and salt generously enough. They are stewed for about ten minutes. At the same time, it is better to mix them regularly, crushing and tamping. As a result, you should get a porridge in which you cannot see the pieces.

Now you can safely add garlic and seasonings to this mixture, for example, dried herbs. I would especially like to note that basil and tomato are a great combination!

Now the resulting filling is added to pre-fried vegetables. This recipe cooks zucchini in tomato sauce very quickly. If necessary, you can also add salt to the vegetables before frying.

Stewed zucchini. Surprising with a simple recipe

There are a lot of zucchini recipes, as already mentioned. They love not only to fry them. The stew is also popular. Such recipes are relevant for those who do not like fried foods.

What do you need to cook stewed zucchini in tomato sauce? Simple ingredients:

• Zucchini - about 500 grams.
• Vegetable oil - a small amount, about a tablespoon.
• 4-5 tablespoons of tomato paste.
• One medium sized onion.
• Lemon juice - 1 tablespoon. For those with stomach problems, this amount can be reduced.
• Fresh dill is a large bunch.

Zucchini in tomato sauce: recipe with photo

Zucchini for this recipe needs to be peeled and seeds removed, and then cut into cubes about one centimeter. Cut the onion into half rings and salt, let it brew.

Both ingredients are sent to a frying pan with vegetable oil, water is added and simmered over low heat for about ten minutes. You can salt the product in advance or directly in the pan. Then add tomato paste and lemon juice to the mixture, mix thoroughly. In this case, the fire is reduced to a minimum and extinguished in a pan for about ten minutes. At the end of cooking, finely chopped dill is also sent to the pan.

It is noteworthy that when laying out the dish on portioned plates, it can be poured with the sauce that remained from the stewing. Many also use it as a pasta gravy. However, more often than not, people eat zucchini in tomato sauce as a separate and delicious dish.

Preparation for the winter: ingredients

Zucchini dishes are actively used as a basis for canned salads. For one of them you will need:

• 4 kilograms of zucchini;
• about 3 kilograms of ripe and fleshy tomatoes;
• 3 heads of medium sized garlic;
• 1 tablespoon of sunflower oil;
• 4 tablespoons of salt and 2 tablespoons of sugar;
• 1 tablespoon dried and ground chili
• vinegar 9% - 150 ml.

If desired, hot pepper can be replaced with black ground or a mixture of spices. However, the original recipe turns out to be more interesting in taste.

Cooking zucchini: stages

First of all, you need to prepare all the ingredients. The zucchini are peeled and peeled and then cut into cubes. Size may vary, but very large pieces may not cook.

Tomatoes are washed, but you do not need to peel them. Then they are passed through a meat grinder. It is better to immediately put them in a saucepan, where the courgettes in tomato sauce will be cooked in the future. Then shredded zucchini can also be sent here. Sprinkle all ingredients with salt, sugar and cover with vegetable oil. This mixture is prepared about twenty minutes after boiling. It is better to cover it and let it simmer over low heat.

Then add chili and chopped garlic to the salad being prepared. The salad is stewed with them the same amount. Vinegar is poured into the mixture five minutes before cooking.

Zucchini recipes with tomato sauce for the winter assume that the finished product will be spread out in sterile jars. This one is no exception. The prepared dish is closed with sterile lids and sent to cool in a warm place.

Fried zucchini for the winter: ingredients

Fried zucchini can not only be eaten immediately, but also rolled up in jars for the winter. For this recipe you will need:

• 1 kilogram of zucchini;
• slightly less than 1 kilogram of tomatoes;
• 1 onion;
• 350 grams of bell peppers, while you can take both red and yellow varieties;
• a bunch of greens, such as dill and parsley;
• 7 cloves of garlic;
• 1 tablespoon of salt and two - sugar, while you should collect a spoon with a slide;
• 100 ml of vegetable oil;
• sweet peas and black pepper - six peas each.

Cooking salad for the winter

This tomato zucchini recipe is for four 500 ml jars. The zucchini is peeled and cut into slices. Their average thickness should be about one centimeter.

Peel and cut the onions into medium-sized cubes. The pepper is also cut into strips about one and a half centimeters wide and two centimeters long. The size can vary, depending on the taste of the cook.

A little vegetable oil is poured into the pan. The zucchini are sent there and fried for a very short time, until a light golden hue appears. Moreover, if you bring the product to a dark color, then when preserved, it can become bitter. The finished zucchini is transferred to a plate.

Onions are sent to the pan where the zucchini was stewed. Tomatoes cut in any shape are also put here. Simmer them for about five minutes, until they become soft. This mixture should now be chopped with a blender. Then you can send pre-chopped garlic, sugar, salt, herbs and oil to it. Stir gently with a spoon so as not to chop the herbs.

Now you should get sterilized jars. Peas and pepper are added to the bottom of each. Then lay out everything in layers: first the sauce, then the zucchini, fresh peppers, again the zucchini and the sauce. The jars with the contents are sterilized one more time. Then they are closed and sent to cool.

Zucchini lecho

In tomato sauce, you can cook not only zucchini alone, but also lecho with them. This requires:

• 3 kilograms of zucchini:
• 3 kilograms of tomatoes;
• 5 pieces of large sweet peppers;
• 3 heads of garlic;
• 1 tablespoon of acetic acid - 70%;
• 2 tablespoons of salt and 5 tablespoons of sugar;
• Peppercorns - optional.

To do this, lecho zucchini and peppers are cut randomly, with ribbons or pieces. And the tomatoes are preliminarily passed through a meat grinder. Tomatoes, zucchini, peppers and finely chopped garlic are simmered together over low heat for about half an hour. All spices are immediately sent here, with vinegar being put in the last turn. After adding it, the fire should be turned off immediately. The finished dish is laid out in sterile jars and cooled in a dark place.

Zucchini cooks quickly enough, which is probably why many housewives love them so much. However, you can replace boring zucchini recipes by adding tomato sauce, bell peppers and spices to them. And recipes for preservation help to eat these tasty and healthy vegetables all year round.

You can use ready-made tomato sauce from the arsenal of homemade preparations. And you can cook right away, especially since it does not take much time. You can use tomatoes that are not quite "marketable" type, however, they should be soft, ripe, but not spoiled. Remove the place where the stalk was attached and cut the vegetables into pieces. Peel the garlic.

Wash the zucchini, cut the stalks. There should be no signs of damage on the peel, otherwise you need to cut everything off. Next, cut the vegetables into strips or cubes.

Twist the tomatoes with garlic in any convenient way. You can use a powerful blender or twist it twice through a meat grinder.

"Season" the tomato sauce with salt, sugar, add vegetable oil - it should not have a bright taste and smell, otherwise this taste will come to the fore in the future. Add spices and stir.

Transfer the fresh zucchini strips to the saucepan and stir. Bring to a boil on the stove and cook vegetables until soft - 10-15 minutes.

Place the snack in a previously prepared sterile container.

Screw or roll up with sterile caps. Leave the canned food to cool in a warm place - for example, under a warm blanket. To store jars of zucchini in a tomato in winter, on the contrary, in a cool and dark place.