Zucchini caviar with tomato paste and mayonnaise for the winter - 5 recipes with a photo step by step

Zucchini caviar with tomato paste and mayonnaise in a slow cooker

In the modern world, one cannot do without recipes for a multicooker and other appliances that simplify the everyday life of every family.Cooking zucchini caviar usually takes a lot of time, and a slow cooker allows you to "forget" about the dish being prepared for a while and do other things at this time.

Ingredients:

• Zucchini - 2 kg.
• Onions - 200 gr.
• Carrots - 300 gr.
• Garlic - 7-10 cloves
• Mayonnaise - 250 gr.
• Tomato paste - 250 gr.
• Salt to taste
• Ground red pepper - 1 tsp
• Vegetable oil - 1 tbsp.
• Vinegar - 5 tablespoons

Cooking process:

1. Prepare all the ingredients you need to cook the squash caviar. Measure out the ingredients you need, and wash the vegetables thoroughly in running water. Rinse the onions and garlic too.
2. Peel the zucchini, remove the seeds and cut the fruits into small pieces. Peel the onion and garlic and chop as well. Peel and dice the carrots, or even grate them on a medium-sized grater.
3. Put all the ingredients in the multicooker bowl, stir and place the bowl in the multicooker. Turn on the "Extinguishing" mode for an hour. If you have old and not juicy zucchini, add literally 100 milliliters of pure water to the bowl.
4. An hour later, when the multicooker beeps about the end of the program, open the lid of the appliance and whisk the vegetables using an immersion blender. Try to achieve the most uniform consistency of vegetables for a delicate puree. Add salt, pepper, mayonnaise with tomato paste and vegetable oil, then mix the vegetable puree well. Close the lid of the multicooker and turn on the "Quenching" mode for 2 hours.
5. While the zucchini caviar is cooking, rinse the half-liter curling jars and sterilize them in the oven or with steam. You can also use the microwave - whichever is more convenient for you. Ten minutes before the end of the multicooker program, pour vinegar into the squash caviar and put the twist lids to boil.
6. Quickly spread the prepared caviar in sterile jars, then screw the caviar containers with sterile lids and leave the jars to cool at room temperature for about a day. After the allotted time, you can put the jars of caviar in the cellar or closet for long-term storage.

Zucchini caviar with vegetables, mayonnaise and tomato paste

Zucchini caviar can be prepared with the addition of various vegetables - it is believed that in this case it will be much tastier than pure vegetable marrow caviar. With the addition of mayonnaise and tomato paste, squash caviar becomes very delicate in color and acquires a unique taste. The process of preparing caviar with tomato paste and mayonnaise is not much different from the usual process, the main thing is to observe the proportions correctly.

Ingredients:

• Zucchini - 1.5 kg.
• Carrots - 500 gr.
• Onions - 300 gr.
• Tomatoes - 200 gr.
• Garlic - 7-8 cloves
• Ground pepper - 1 tsp
• Vinegar - 6 tablespoons
• Vegetable oil - 1 tbsp.
• Table salt - to taste
• Mayonnaise - 300 ml.
• Tomato paste - 250 ml.

Cooking process:

1. Prepare all the vegetables you need to make the squash caviar. Wash them thoroughly under warm running water, and then peel the zucchini and carrots. Rinse the onion and garlic too, especially if they are covered with sand or dirt.
2. Peel the zucchini from seeds and cut into small pieces. Cut the carrots into small pieces, and cut the tomatoes into quarters. Peel the onion and garlic, cut the onion in half. Scroll all the ingredients together through a meat grinder. If the consistency is not very uniform, then repeat the procedure again.
3. Put the vegetable puree in a large saucepan with thick sides and a bottom so that future caviar does not stick to the walls of the dish. Turn on a moderate heat and bring the vegetable mixture to a boil, then reduce the heat slightly and, with a lid on the saucepan with the vegetable puree, simmer the caviar for an hour.
4. After an hour, open the pan lid, add salt and pepper, add oil and mayonnaise with tomato paste, mix the mixture thoroughly and cover the pan with the lid again.Simmer vegetables, stirring occasionally, for two hours. Perhaps, closer to the end of cooking, you will need to open the lid so that the excess liquid evaporates and the caviar is boiled down more.
5. When about half an hour is left until the end of cooking caviar, wash half-liter jars in hot water with soda or mustard powder, and wash the lids. Steam the jars or sterilize them in the oven. Ten minutes before the end of cooking, pour vinegar into the caviar, and also put the lids to boil for sterilization.
6. Spread the prepared hot caviar into sterile jars, filling them almost to the very edges, and then seal the jars with hot sterile lids. Leave the jars with the blank to cool for a day at room temperature, covering them with a blanket or bedspread. After this time, you can safely put the jars in the pantry, cellar or closet.

Zucchini caviar with tomato paste and baked vegetable mayonnaise

This recipe can be customized by adding or removing various ingredients from the composition. In this recipe, the cooking method itself is important - vegetables that go into caviar must be cooked in the oven. So they acquire an amazing delicate taste, and also retain a little more vitamins than with prolonged boiling. Be sure to try to prepare at least a couple of jars of caviar in this way!

Ingredients:

• Zucchini - 1.5 kg.
• Tomatoes - 400 gr.
• Carrots - 300 gr.
• Sweet pepper - 400 gr.
• Onions - 300 gr.
• Garlic - 8-10 cloves
• Salt to taste
• Mayonnaise - 200 ml.
• Tomato paste - 250 gr.
• Ground pepper - 1 tsp

Cooking process:

1. Wash all vegetables thoroughly and make sure they are all ripe and undamaged. Peel the zucchini and carrots and free the zucchini from seeds. Also free the pepper from the core, and you can remove the skin from the tomato by scalding it with boiling water. Rinse the onion and peel it.
2. Then cut the onion into half rings and the carrots into not very thick slices. Cut the zucchini into small cubes and keep the peppers and tomatoes intact. Take a deep baking sheet or baking dish, lay out a layer of onions and carrots, and spread the zucchini evenly on top. Drizzle some vegetable oil over the vegetables.
3. Next, carefully place the peppers and tomatoes on the zucchini without chopping these vegetables. Preheat the oven to 180-190 degrees and place the dish with vegetables there for about half an hour or a little longer. After half an hour, gently stir the zucchini with onions and carrots, and turn the peppers and tomatoes onto another barrel.
4. Vegetables should be baked for another half an hour at the same temperature, after which they should be allowed to stand in the turned off oven for fifteen to twenty minutes.
5. Then pour the vegetable juice into a bowl or cup - you may need it to dilute the caviar a little or you can make a soup based on it. Transfer the vegetables to a large saucepan, after freeing the peppers from the skins. Then beat the vegetables with a hand blender until smooth and smooth.
6. Using a garlic press, squeeze the garlic into the vegetable mixture, add pepper and salt, mayonnaise and tomato paste and mix everything well. Turn on moderate heat and simmer the vegetable puree for fifteen minutes. While the caviar comes to readiness, work on the jars.
7. Rinse the seaming jars thoroughly in hot water, remembering to wash the caps. Then sterilize the jars with steam for ten minutes, and boil the lids on the stove in clean water. Spread the hot caviar in jars and screw the caviar containers tightly with sterile lids.
8. Allow the workpiece to cool at room temperature, covering the jars with a blanket or blanket, and then store the containers with squash caviar in a closet or closet for storage. Such caviar is freely stored throughout the year at moderate temperatures and in the absence of sunlight.

Spicy squash caviar with mayonnaise and tomato paste

As a rule, all the recipes that you find on the Internet provide an average amount of spices so that the finished product is suitable for all lovers of homemade preparations. However, this recipe is designed specifically for those who like it hotter and sharper. Such caviar from zucchini goes well with meat dishes, and in its own form it can seem spicy.

Ingredients:

• Zucchini - 2 kg.
• Carrots - 500 gr.
• Onions - 300 gr.
• Garlic - 1 head
• Fresh hot pepper - 2 pcs.
• Salt to taste
• Vegetable oil - 1 tbsp.
• Vinegar - 100 ml.
• Mayonnaise - 250 ml.
• Tomato paste - 300 ml.

Cooking process:

1. Choose ripe, fresh vegetables that are free from rotting and blackening. If you are going to use fresh zucchini for cooking caviar, you may need more time to boil, because young zucchini produce quite a lot of juice. Make sure you have all the ingredients you need and wash your vegetables thoroughly.
2. Peel the zucchini and carrots, peel the onions and garlic. Then put on thin gloves and tackle hot peppers: remove the stalk and peel it of seeds, and then chop finely. Cut the courgette, carrots and onions into small pieces, then place all the vegetables in a large saucepan with a thick bottom and sides.
3. Turn on low heat, and when the vegetable mixture comes to a boil, cover the vegetables and reduce heat. Cook the vegetables for about half an hour so that they noticeably soften and give in to chopping. When the vegetables are slightly stewed, use the hand blender to turn them into a smooth vegetable puree. Be very careful as caviar splashes very hard.
4. Add oil, pepper and salt to the vegetable puree. Put tomato paste and mayonnaise in a container with future caviar, and then mix the mixture well. Turn the heat back on and boil the zucchini caviar for two to three hours, until it acquires a dense creamy consistency and a pleasant orange tint.
5. About thirty minutes before the end of boiling zucchini caviar, rinse half-liter jars in hot water, and then sterilize them in the oven or over steam. Ten minutes before the end of cooking, add vinegar to the caviar, and also set the lids to boil.
6. Quickly put the prepared hot caviar in jars, then screw them up with lids and wrap them in a blanket. Allow the jars with the blank to cool in the room for 24 hours, and then put them in a closet, closet or cellar. This blank can be stored for a year or a little longer, away from sunlight and not at too high a temperature.