An excellent recipe for delicious squash fried caviar with tomatoes and carrots for the winter. The weight of the products is indicated in a cleaned form, zucchini without seeds.
Compound:
- 2 kg zucchini (weight without peel and innards)
- 0.5 kg carrots
- 0.5 kg onion
- 1 kg tomato
- 1 tablespoon granulated sugar
- 1 tablespoon of vinegar
- 3-4 garlic cloves
- salt to taste
- 200 grams of odorless vegetable oil for frying
Cooking:
- Peel the zucchini, remove the middle with seeds and cut into cubes.
- Peel the carrots and grate on a coarse grater.
- Peel the onion and cut into thin half rings.
- Peel the tomatoes (hold in boiling water for a couple of minutes to make the peel easier to remove), cut into pieces.
- Fry zucchini, onions and carrots SEPARATELY in vegetable oil.
- Boil the tomatoes in a pan until the mass thickens.
- Put all the fried ingredients and tomatoes into the multicooker bowl, add sugar and salt, mix and put on the stewing mode for 30 minutes.
- Finely chop the garlic or grate it on a fine grater.
- Put the stewed vegetables in a large saucepan, add vinegar and garlic and beat everything thoroughly with an immersion blender until smooth.
- Sterilize jars and lids.
- Arrange the finished caviar in jars and tighten the lids (if the jars are threaded), you can roll them up.
- Turn jars upside down and cover with a blanket. After a day, remove to a cool place.
