Zucchini ketchup
Description
Homemade sauce is easy and quick to prepare. The ketchup-making process itself is simple and doesn't take much time. However, there are a few nuances worth noting. You can use any zucchini, but the older the fruit, the longer you'll need to evaporate the liquid. Also, an important point—keep the pot covered to avoid burns. Feel free to adjust the spices to your taste. The sauce is ready. Store it in the refrigerator and serve with meals.
Instructions
- 1
Step 1
Prepare the necessary ingredients. Wash the zucchini and peel them.
- 2
Step 2
Cut the zucchini into small pieces and transfer to a heavy-bottomed pot. Add 180 ml of water, cover with a lid, and place over medium heat. When the zucchini begins to boil, reduce the heat.
- 3
Step 3
Soak until soft and the liquid has evaporated.
- 4
Step 4
Mix the tomato paste with 300 ml of water. Add spices, salt, and sugar. Stir and let stand for 20 minutes.
- 5
Step 5
After some time, pour the tomato mixture over the zucchini.
- 6
Step 6
Blend with an immersion blender until smooth. If you don't have an immersion blender, pass the zucchini twice through a meat grinder with a fine plate, then add the tomato mixture and stir. Place the sauce over medium heat, cover with a lid, and once it starts bubbling, reduce the heat and cook for 20 minutes. Before stirring, remove the pot from the heat, stir, then return it to the heat to continue cooking.
- 7
Step 7
After the time has elapsed, add the vinegar essence and cook for another 10 minutes. Remove from heat.
- 8
Step 8
Pour the ketchup into sterilized jars, seal with clean, dry lids. Invert, wrap up, and cool.
- 9
Step 9
The specified amount of ingredients yielded 2 jars with a volume of 0.55 ml each. Happy cooking!