Ketchup is a great solution for processing excess vegetables. For its preparation, you can take not only tomatoes, but also zucchini, and the degree of chopping of the vegetable can be adjusted as desired. I share the recipe!
Cooking description:
The ketchup preparation process itself is simple and does not take much time. But there are some small nuances that are worth paying attention to. Any zucchini is suitable for making the sauce, but the older the fruit, the longer it will take to evaporate the liquid. Also an important point - keep the pan closed in order to avoid burns. You can safely take spices to your taste.
Main ingredient: Vegetables / Zucchini
Dish: Blanks / Sauces / Preservation / Ketchup
Ingredients:
- Zucchini - 1 Kilogram
- Tomato Paste - 300 Grams
- Sugar - 80 Grams
- Salt - 26 Grams
- Spice "5 peppers" - 1/2 Teaspoon
- Vinegar Essence 70% - 2.5 Teaspoons
- Water - 480 Milliliters (300 ml - in tomato paste, 180 ml - in zucchini)
- Coriander - To taste (optional)
Servings: 3-4
How to make Zucchini Ketchup
Prepare the required ingredients. Wash the courgettes and peel them. Cut the zucchini into small pieces and transfer to a heavy-bottomed saucepan. Add 180 ml. water, cover and place over medium heat. When the zucchini is boiling, reduce the heat. Steam until soft and liquid evaporates. Mix tomato paste and 300 ml. water. Add spices, salt, sugar. Stir and let sit for 20 minutes. After a while, pour the tomato mass into the zucchini. Punch with a hand blender until smooth. If you do not have an immersion blender, then pass the zucchini through a meat grinder with a fine grid twice and only then add the tomato mass, stir. Place the sauce over medium heat, cover, and after the first splashes, reduce heat and simmer for 20 minutes. Before stirring, remove the pan from heat,mix and cook again.
