Squash caviar can be cooked in a variety of ways. But if you want it to be as tasty as in the store, try making it with mayonnaise and tomato paste - a kind of "ketchunez" (as one famous karateka from the TV series "Univer" used to say).
It is necessary
- - mayonnaise (homemade) - 200 grams;
- - tomato paste (25%) - 200 grams;
- - zucchini - 3 kg;
- - onions - 1 kg;
- - carrots - 0.5 kg (a little more is possible);
- - sunflower oil - 100 ml;
- - salt and sugar - 1, 5 tbsp. spoons (or to taste);
- - cloves of garlic - 3-4 pieces;
- - table vinegar - 1/4 cup;
- - a mixture of ground peppers - 0.5 tsp.
Instructions
Step 1
Peel vegetables, rinse well under running water. Cut onion and young zucchini into cubes or half rings, carrots into thin strips. Chop the garlic cloves with a garlic press. All products, except for the garlic, are well mixed with each other, put into a large cauldron and pour over with vegetable oil.
Step 2
Put cast-iron dishes with vegetables on a small fire, boil until the moment when the products give juice. This usually takes 10-15 minutes. If it seems that there is not enough liquid, you can add another half glass of water. It is categorically impossible to pour in more oil, otherwise the dish will turn out to be very fat as a result.
Step 3
After a sufficient amount of broth appears, the vegetables should be boiled for another 40 minutes. The cauldron does not need to be closed with a lid, as excess moisture should evaporate. Add chopped garlic 10 minutes before readiness. This vegetable will add a special flavor and aroma to the dish.
Step 4
At the end of cooking, the cauldrons must be removed from the heat, the vegetables must be cooled slightly and converted into puree using a blender. As a result, the mixture should be of a uniform consistency. Pour sugar, salt and pepper mixture into it. Send mayonnaise with tomato sauce there. Stir the food thoroughly with a wooden spatula.
Step 5
Send the squash caviar back to the cauldron, boil for 5-10 minutes or until hot splashes appear. During this time, be extremely careful not to burn yourself. A minute before removing the dish from the heat, pour vinegar into it. But you do not need to add it if you are preparing caviar to eat "for now".
Step 6
That's all, squash caviar with mayonnaise and tomato paste is ready. It remains only to wait until it cools down a little, and you can transfer it to sterilized jars. It is recommended to turn the glass container with the product after screwing the lids upside down and send it under a warm blanket until it cools completely. After that, it will already be possible to take it to the cellar or put it in the refrigerator.
