Name: Brilliant zucchini sauce for the whole year
Prep time: 110 min
Cook time: 110 min
Total time: 110 min
Yield: 12
Ingredients: 2 kg zucchini (6 medium pieces); 350 g onion; 280 g carrot; 600 g peppers (5 pieces); 2 kg tomatoes; 150 ml vegetable oil; 2 tbsp salt; 200 g granulated sugar; 100 ml 9% vinegar; 1 head of garlic; 10–15 allspice berries; ground black pepper and other spices to taste

Preparation procedure

Preparation of the vegetables Grind all the vegetables except the zucchini in a meat grinder or in a blender until fine.
Zucchini into cubes Rinse the zucchini, dry and cut into small cubes (3–5 mm).
Cooking the base mixture Heat the oil in a large pan or pot, add the ground vegetables, add salt, sugar, whole spices and stir. Bring to a boil.
Adding the zucchini When the mixture starts to bubble, add the chopped zucchini, stir and bring to a boil again.
Long simmering Reduce the heat and simmer over low heat for 60 min, stirring occasionally. After half an hour taste and, if necessary, adjust the amount of salt or sugar.
Finishing and canning Pour the vinegar into the hot sauce, mix well and remove from the heat. Fill into clean, sterilized jars, seal tightly and turn upside down. Wrap in a blanket and let cool.
Storage Store at room temperature. After opening keep refrigerated and consume within 7 days.

Preparation time and number of servings

Ingredient preparation: 30 min
Sauce cooking: 60 min
Filling and sterilization: 20 min
Total: 110 min
Yield: 10–12 jars of 500 ml each

Conclusion

This zucchini sauce is a great alternative to classic ketchups and passatas. Thanks to the balanced ratio of vegetables, spices, sugar and vinegar you get a delicious accompaniment that refreshes pasta, meat and vegetable mixes. Whether you use it on pizza, as a base for spaghetti sauce or as a topping for roasted pork, it will always add a pronounced taste of summer to the dish.

Brilliant zucchini sauce for the whole year recept

For 12 portions

Ingredients

Preparation procedure

Preparation time and number of servings

Conclusion

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