Looking for a simple way to enjoy the taste of summer all year long? This recipe for Zucchini in Tomato Sauce is a fantastic solution. It’s a versatile and delicious preserve that will be a lifesaver on busy weeknights. Just open a jar, heat it up, add some cooked meat or sausage, and serve with pasta or rice for a hearty meal that’s ready in minutes.
The sauce strikes the perfect balance: a little sweet, a little tangy, with a hint of spice you can adjust to your liking. It’s a great way to use up your zucchini harvest and enjoy the fresh flavor of ripe tomatoes and squash in the middle of winter.
Ingredients (Yields about 3 jars, 0.7 L each)
- 3.3 lbs (1.5 kg) young zucchini
- 1.1 lbs (500 g) red onions
- 2 large, ripe tomatoes
- 1 tbsp salt
- 1 cup sugar
- ½ cup vinegar
- ½ tsp hot pepper flakes (optional)
- 1 tbsp sweet paprika
- ½ tsp black pepper
- 1.5 cans (190 g each) tomato purée
Instructions:
- Prep the Zucchini: Wash the zucchini, trim the ends, and shred them using a box grater.
- Combine and Rest: Finely dice the onions and mix them with the shredded zucchini in a large pot. Add the salt, mix well with your hands, cover with a towel, and let it sit for 4 hours. This step draws out excess moisture.
- Cook the Vegetables: Transfer the zucchini and onion mixture, along with the liquid it released, to a large saucepan. Add the peeled and chopped tomatoes. Cook over low heat for about 15 minutes, stirring occasionally.
- Add the Sauce: In a small bowl, mix the vinegar, sugar, and all the spices. Pour this mixture into the saucepan, then add the tomato purée. Stir everything together and continue to cook for another 15 minutes.
- Canning: Carefully spoon the hot mixture into clean, sterilized jars, leaving a little space at the top. Secure the lids tightly.
- Pasteurize: Place the jars in a large pot of water, ensuring the water level comes up about ¾ of the way up the jars. Bring the water to a boil, then reduce the heat and let the jars pasteurize for 10 minutes.
- Cool and Store: Carefully remove the jars from the pot and turn them upside down on a clean towel. Cover them with a thick towel and let them cool completely. Store the cooled jars in a cool, dark place.
Tip:
Feel free to adjust the spices to your family’s taste. For a milder flavor, reduce or omit the hot pepper flakes. For a spicier kick, you can add more black pepper or even some fresh chili. Enjoy this taste of summer all winter long!
