Zucchini in tomato sauce: cooking recipes

Have you ever tried zucchini in tomato sauce? No? Then we'll look at a few simple recipes that will help you make a delicious second course, as well as a quick snack for the winter.

Zucchini in tomato sauce: the recipe for harvesting for the winter

If you are an avid gardener and you succeeded in harvesting zucchini, then for its safety we offer to conserve them in tomato sauce. In winter, when the appetizer is saturated with all the spices and seasonings, it can safely be presented to the table along with any second or first dishes.

So how do you prepare zucchini in tomato? Preservation of such a vegetable involves the use of the following ingredients:

• Zucchini young with soft skin - 2.5 kg;
• Tomato sauce home or shop - 500 ml;
• Fine sand-sugar - a full glass;
• Vegetable deodorized oil - 200 ml;
• Vinegar table apple (it is desirable to take 6%) - about 100 ml;
• Garlic - 1 large head;
• Salt not large - 1 dessert spoon;
• Pepper peas black - about 20 pcs.

Preparation of ingredients

Before preserving zucchini in tomato sauce, all ingredients should be treated. Young vegetables should be thoroughly rinsed in warm water, and then dried with towels. Then they should be cut into cubes with dimensions of 1.2 by 1.2 centimeters. At the same time, it is not necessary to clean the product from the peel. But this is only if the vegetables were purchased young or were just removed from the garden.

We cook tomato sauce

Zucchini in tomato sauce is very juicy and tasty. To make such a preparation, you should prepare the base. To do this, open the jar with tomato sauce and pour it into an enamel saucepan. Next, the dishes should be placed on a stove and slowly bring the contents to a boil. After the tomato sauce begins to "puff", it should be added vegetable deodorized oil, crushed garlic head, as well as bell pepper, small salt and granulated sugar.

Heat treatment of snacks

Dissolving loose ingredients, in the same container you need to lay out and cut before zucchini. Cook them on low heat is recommended for half an hour. Before turning off the cooker, you should also add table vinegar to the snack.

Sterilize the container

To zucchini in tomato sauce preserved until late spring in an unchanged form, they should be spread only in sterilized jars. To do this, it is recommended to take a few liter containers, fill ½ with ordinary water and place in a microwave oven. Sterilize in this way the cans should be at maximum power for a few minutes. As for the metal caps, they are required to simply boil in water.

The process of seaming

Preparing the container, as well as stewing vegetables in tomato sauce, you should proceed to their immediate conservation. To do this, it is necessary to pour hot base on jars and then roll them up. Turning the containers upside down, you need to wait for them to cool down completely, and then put them in a cool room. It is recommended to eat a snack in a couple of months. During this time, vegetables will absorb spices and seasonings, will become even more juicy and tasty.

Make zucchini in tomato sauce stewed

If you do not want to preserve zucchini, then they can simply be put out and served to the table along with the meat. To prepare such a dish, we need:

• Zucchini young fresh - 2 pcs .;
• Tomato paste - large full spoon;
• Tomatoes fleshy large - 2 pcs .;
• Adzhika - a large spoon;
• Water - ½ cup;
• Garlic teeth average - 5 pcs .;
• Spices different (for example, thyme, hops-suneli, also salt) - use at personal discretion.

Component Processing

Before extinguishing vegetables, they should be properly processed. Young courgettes must be washed, and then dried with a towel and cut into cubes. You should also do with fleshy tomatoes. However, they must be cleaned from the skin, previously filled with boiling water.

Stew on the stove

Stew zucchini in tomato sauce is very easy and fast. To do this, vegetables must be put in a saucepan, and then pour with drinking water, cover and cook this way for 12 minutes. After that, fresh tomatoes, tomato paste, adzhika and various spices are required to be added to the products. Stew all these ingredients together for 28 minutes. After zucchini become soft, they need to add crushed garlic cloves and mix thoroughly. At this cooking garnish is considered fully completed.

Correctly present to dinner

Stewed zucchini in tomato sauce will serve as an excellent side dish to fried or boiled meat. If you cool this dish at room temperature or in the refrigerator, it can be used as a snack. To do this, it needs to be placed on a slice of bread and served to the table along with some hot dinner. Enjoy your meal!

Make a tasty dish of zucchini

Fried zucchini in tomato sauce is an amazingly simple and tasty dish, which can be served both to the festive and to the everyday table. To do it yourself, we need:

• Zucchini young with soft skin - about 3 pcs .;
• Tomato sauce home or shop - 100 ml;
• Vegetable deodorized oil - 100 ml;
• Carrot and bulb - for one large vegetable;
• Garlic teeth - 2 pcs .;
• Salt not large - 1 dessert spoon;
• Cheese grated - about 80 g.

Preparing the components

Before you start preparing this dish, you should wash the courgettes well, and then dry them and cut into pieces 2 cm thick. After that, each vegetable must be removed from the core, leaving only the thick edges. As for carrots and onions, they need to be cleaned, and then grate and chop accordingly.

Preparation of the filling

To stuff fried zucchini you should make a delicious vegetable filling. To do this, a small amount of vegetable oil is required to fry carrots and onions, and then add salt and tomato sauce to them. After the ingredients begin to "puff", they should be added to the grated chives and remove from the plate.

Roasting zucchini

Marrows roasted in tomato are made quite quickly. After the vegetable filling is ready, the previously prepared product rings are required to be put on a hot frying pan with butter and fry on both sides. Then they must be removed and placed on a napkin. So zucchini as much as possible will lose the oil.

Forming the dish and its heat treatment in the oven

After frying zucchini and depriving them of butter, vegetables should be placed on a baking sheet, and then put in the middle of each previously prepared filling. On top of all the formed products should be sprinkled with grated cheese and immediately put in the oven. Bake such a dish is recommended for 20 minutes at a temperature of 210 degrees. During this time zucchini should be fully prepared and covered with a beautiful cheese cap.

Correctly served for dinner

After zucchini are baked, they should be immediately taken out and distributed on plates. Serve them to the table in hot form, you can and as an independent dish, and as a side dish to meat. In any case, no one from your family will refuse such a dinner. Bon Appetit!