Low-calorie squash caviar cooked in a slow cooker is an excellent addition to a side dish. Preparing such a blank is very simple, just follow the recipe.
It is necessary
- - 2 kg of zucchini (better than young ones),
- - 700 g tomato,
- - 2 bell peppers (multi-colored),
- - 200 g carrots,
- - 300 g onions,
- - 2 tbsp. tablespoons of tomato paste,
- - 2 tbsp. tablespoons of odorless vegetable or sunflower oil,
- - 10 cloves of garlic,
- - sea salt to taste,
- - dry spices to taste,
- - parsley or dill to taste.
Instructions
Step 1
Rinse the tomatoes, then cover with hot water (preferably boiling) for five minutes. Then peel the tomatoes.
Step 2
Chop the peeled onions into small cubes.
Step 3
Set the "Baking" mode on the multicooker. Put chopped onions in a multicooker bowl and fry a little. Peel and grate the carrots (you can cut them into small cubes or rings - as you like), add to the onion, simmer for ten minutes.
Step 4
Rinse the courgettes and bell peppers, cut into small cubes and add with the diced tomatoes to the vegetables in a slow cooker.
Step 5
After 2-3 minutes, add two tablespoons of tomato paste to the vegetables, salt and pepper, season with your favorite spices and stir.
Step 6
Cook on the "Simmer" mode for two hours, stir occasionally.
Step 7
Peel the cloves of garlic, chop and add to the vegetables 30 minutes before the end of the program.
Step 8
After the program is over, cool the stew. Then transfer it to a blender and chop until puree.
Step 9
Chop the greens and put them in a saucepan along with the vegetable stew, boil a little and put them in sterilized jars.
