Popular vegetables in the summer season are very easy to prepare for the winter, for example - zucchini in tomato juice. You can serve this juicy appetizer to the table as an independent dish or add to stew, porridge.
Cooking description:
The calculation of ingredients is indicated for a 0.5 liter container. It is very convenient to take such preservation with you on the road, on a trip, to work. It can be eaten with bread, or it can be served as a vegetable salad for porridge, pasta, boiled or baked meat, chicken.
Purpose: Inexpensive
Main ingredient: Vegetables / Zucchini
Dish: Blanks / Preservation
Ingredients:
- Zucchini - 2 Pieces
- Tomato - 2 Pieces (large)
- Vegetable oil - 1 tbsp. the spoon
- Vinegar 6% - 1 tbsp. the spoon
- Salt - 0.25 Teaspoons
- Garlic - 2 Cloves
- Ground black pepper - 2 Pinches
Servings: 1-2
How to cook "Zucchini in tomato juice"
Prepare the indicated ingredients. Use young zucchini. Pour the tomatoes with boiling water in a deep container, leave for 10 minutes, then chill in cold water. Peel and cut the flesh into pieces, pour the slices into a deep container. Choose juicy tomatoes over meaty ones. Purée the tomato pulp with a hand blender, turning it into tomato juice. Rinse the zucchini in water, cut off the tails on both sides of each vegetable. Cut the fruits into plates and the plates into cubes and pour the slices into the cauldron. Pour tomato juice, salt and pepper, pour in vegetable oil. Place the container on the stove and turn on medium heat. Simmer for about 20-25 minutes until the sliced squash is tender. Peel the garlic cloves, rinse and press into a cauldron. Add vinegar and simmer for another 2-3 minutes. Sterilize the jar and lid any way you like.
