Zucchini with Tomatoes for Winter
Description
A canning recipe without unnecessary complications. Below I’ll go into more detail. Jars keep for up to a year in a cool place.
Instructions
- 1
Step 1
Prepare all the ingredients.
- 2
Step 2
Score the tomatoes with a cross-shaped cut and dip them in boiling water for a couple of minutes.
- 3
Step 3
Then rinse with cold water. Peel the tomatoes. Remove the stems and cut the tomatoes into small slices.
- 4
Step 4
In a heavy-bottomed pot, heat the vegetable oil and add the tomatoes. Over medium heat, stew them for about 10 minutes, stirring occasionally and crushing the tomatoes with a spatula.
- 5
Step 5
While the tomatoes are simmering, wash the zucchini and peel them. Cut into medium-sized cubes.
- 6
Step 6
Add the zucchini to the pot with the tomatoes.
- 7
Step 7
Add salt, sugar, and ground black pepper.
- 8
Step 8
Mix, cover with a lid, and simmer for another 15 minutes.
- 9
Step 9
Then add finely chopped garlic and cook uncovered for another 15 minutes.
- 10
Step 10
At the end, pour in the vinegar and cook for another 1–2 minutes.
- 11
Step 11
Pack the hot appetizer into clean sterilized jars.
- 12
Step 12
Seal the jars tightly, turn them upside down, and wrap them in a towel. Leave them like this until completely cooled; afterward, you can store the preserves in a cool, dark place.
- 13
Step 13
Zucchini with tomatoes for winter are ready!