Zucchini marinated with tomatoes for the winter. Zucchini preparations: “Golden recipes Tomatoes with zucchini in a jar

Zucchini and tomatoes are included in the regular diet, from mid-summer to late autumn. A rich set of vitamins, fiber and nutrients makes these vegetables not only tasty, but also healthy products. Homemade canned vegetables help to enrich and diversify the range of healthy and tasty food during the winter and pamper your household with delicious delicacies that cannot be bought in any store. You can prepare zucchini and tomatoes for the winter in various ways: marinate, pickle, cook in the form of salads and caviar.

Methods for preparing zucchini and tomatoes for the winter

Zucchini can be prepared for snacks lightly salted, without brine or in brine; you can ferment zucchini with tomatoes for quick consumption and for long-term storage, marinate separately or together with other vegetables: cucumbers, cabbage, bell peppers.

Our housewives especially love to prepare assorted vegetables for the winter. Zucchini and tomatoes are prepared for the winter delicious salads with various spices, seasonings, with or without the addition of vegetable oil.

Selection and preparation of vegetables for home canning

For different types of home canned food, zucchini of different ripeness is chosen. For the preparation of lightly salted, salted, pickled or pickled zucchini, young green vegetables are chosen. Such fruits are not peeled. Zucchini with green and orange skins add bright summer colors to the preparation and decorate the table.

To prepare salads, take zucchini of medium ripeness, with milky seeds and homogeneous pulp. Zucchini is not peeled, but cooked with the skin, pulp and seeds.

To prepare caviar, use ripe zucchini with grainy pulp and hardened seeds, with the core separated. Such fruits are peeled, seeds removed and the core fibers are removed.

The choice and preparation of tomatoes depends on the specific recipe. Tomatoes of varying degrees of ripeness are used in the preparations: from green to overripe. But in any case, they should not be damaged.

Ingredients, herbs and spices for preserving zucchini and tomatoes

For home canning take table salt that is not iodized. The use of iodized salt for preservation causes the lids of the jars to bomb, and the vegetables themselves will be soft.

If you purchased iodized salt, you need to heat it in a hot frying pan for several minutes before using it. Iodine is a highly volatile substance and will quickly evaporate when heated. However, this procedure still does not provide a complete guarantee. It’s better not to be lazy, run to the store again and buy the most ordinary coarse salt without any additives.

Each housewife has her own set of herbs and spices, which she uses when canning, depending on her taste. The following are added to home canned food: fresh leaves of young shoots of cherries and black currants, mint, cilantro, basil, coriander, celery, pods of hot chili peppers, ground or peppercorns of different varieties, dried whole flower buds of cloves, dry bay leaves.

The following are used as preservatives: 9% vinegar, vinegar essence, tomatoes with sour taste, citric and ascorbic acids, aspirin tablets. Preservatives give products their own taste and aroma.

When preparing canned food from young zucchini with thin skin and soft pulp, it is necessary to take into account that with prolonged heat treatment, the vegetables become soft, do not crisp and lose their taste. They are pre-blanched and marinated in one step.

Preparing pickled zucchini from mature vegetables requires pouring the marinade at least 2 times.

Preparing canned salads from zucchini requires long-term boiling, preferably followed by pasteurization. When adding vegetable oil to a salad, it must be heated in a dry frying pan.

Storing canned zucchini and tomatoes

Preserving vegetable snacks for the winter is a labor-intensive and time-consuming process. In order to guarantee the preservation of products prepared in simple home conditions, without using industrial technologies, they must be stored in a cellar or refrigerator.

For storage at room temperature canned food must be pasteurized - such preparation requires more time, but guarantees the safety of quality products. In any case, canned food is stored in a dark place: pantries, cabinets with closing doors, away from heating systems.

Home-canned zucchini and tomatoes can be stored for no more than 1 year.

Recipes for preparing zucchini and tomatoes for the winter

Zucchini and tomatoes make a wonderful bouquet, the taste of which is wonderfully complemented by other vegetables, spices, spices and herbs.

Salad "Mother-in-law's tongue" with tomatoes

To prepare the “Mother-in-Law’s Tongue” salad, choose mid-ripe zucchini, when the vegetables reach a large size, but the skin is still soft, the seeds are milky and the core and pulp are one.

• medium ripe zucchini – 3 kilograms;
• ripe tomatoes – 3 kilograms;
• large-sized bell pepper fruits – 5 pieces;
• medium-sized garlic - 1 head;
• pungent pod hot pepper– 1 or 2 pieces (depending on the size of the pod and taste);
• Refined sunflower oil – 120 milliliters;
• table or apple vinegar 9% - 120 milliliters;
• granulated sugar and add salt to taste.

Step-by-step cooking recipe:

1. Zucchini is cut into strips 1 centimeter wide, in the shape of tongues.
2. Tomatoes and bell pepper Place in a pan with boiling water, after a minute remove with a colander or slotted spoon, cool, remove the skin and grind with a blender.
3. Garlic and hot pepper are peeled and finely chopped.
4. Take a saucepan for cooking salad, pour in crushed tomatoes and peppers, heat to a boil, add chopped zucchini, salt, add pre-hot oil and boil for half an hour, stirring with a wooden spatula.
5. Add granulated sugar, finely chopped hot pepper, crushed garlic, and vinegar to the boiled, thickened vegetable mass and cook for a few more minutes.
6. The salad is packaged in steamed sterile containers, hermetically sealed and put away for storage.

For cooking squash caviar with a taste as close as possible to the caviar sold in stores, take ripe zucchini with dense, grainy pulp and ripe tomatoes. Tomatoes are chosen with a sweet and sour taste; in this recipe they act as a preservative.

Vegetables are pre-baked in the oven to evaporate vegetable juice and obtaining a thick consistency of the processed vegetable mass.

• mature zucchini - 2 kilograms;
• large tomatoes (200 grams each) - 2-3 pieces;
• medium-sized onions - 2 pieces;
• large carrots - 1 piece;
• large bell pepper – 3 pieces;
• dessert hot pepper (not very spicy) – 1-2 pieces to taste;
• medium sized head of garlic – 1 piece;
• non-iodized salt, granulated sugar, black and allspice pepper, peas (chopped before use) - all ingredients are added to taste;
• Sunflower or olive oil, deodorized – 1⁄2 cup.

Preparation:

1. Vegetables are washed and cut into pieces.
2. Choose a large roasting pan or deep baking sheet and generously grease it with sunflower oil.
3. Chopped vegetables are poured into a baking dish, salt and pepper to taste, sunflower oil is added, and stirred with a wooden spoon.
4. Cover the top of the dish with food foil and seal tightly around the edges to prevent evaporation from under the foil. Place in a preheated oven, let the vegetables boil in own juice and oil for at least 30 minutes.
5. Remove the foil and bake the vegetables until thick, stir, and make sure the vegetables do not burn.
6. The steamed vegetables are transferred to a saucepan, sugar and crushed garlic are added, and the whole mass is ground with a hand masher or using a blender.
7. The crushed vegetable mass is allowed to boil, heated for several minutes, placed in sterile jars, sealed tightly, turned over, checked for leaks, cooled, and not wrapped.

Marinated zucchini with tomatoes

For canning in marinade, choose green zucchini and ripe sweet tomatoes of small size. You can choose zucchini and tomatoes of different colors: yellow, green, white, bright red and put several pieces in one jar - such a preparation will look colorful in summer.

Ingredients for marinade (per 1 liter of water):

• 50 grams of salt;
• 100 grams of granulated sugar;
• 2 tablespoons vinegar;
• peppercorns, Bay leaf, cloves, herbs, garlic, horseradish - add to taste.

Horseradish root prevents fermentation processes from developing in canned food during storage.

Step by step recipe:

1. Zucchini and tomatoes are washed, zucchini is cut into rings or half rings (depending on the size of the zucchini).
2. The top layer is peeled off the horseradish root and cut into thin slices. Peeled garlic cloves are cut lengthwise. Dill umbrellas (divided into several fragments), the greens are washed under running water.
3. Place washed greens, garlic, horseradish on the bottom of the jars, and lay vegetables on top.
4. Pour boiling water over it, cover with a sterile lid, leave for 10 minutes, drain the water, add a new portion of boiling water and heat for another 5 minutes. Use your palms to pat the sides of the jar so that all air bubbles from the tomato and the walls of the container come out. If you choose zucchini greens and tomatoes with delicate skins for canning, then it is enough to pour boiling water over them to warm up the vegetables once.
5. Cook the marinade: add salt, sugar, spices to boiling water and boil for 1 minute.
6. Pour boiling marinade over heated vegetables in jars, add vinegar, roll up, turn over, check for leaks, and cool.

Zucchini with tomatoes, citric and ascorbic acid

To prepare canned food for this recipe, choose green zucchini and small ripe tomatoes with thin skin. Ascorbic acid in powder is purchased at the pharmacy, citric acid in grocery stores.

• water – 1 liter;
• table salt – 25 grams;
• food supplement citric acid– 3 grams;
• food supplement ascorbic acid – 2 grams;
• garlic – 2-3 cloves;
• mint and basil greens;
• chopped horseradish leaves - 4-5 strips;
• dill umbrella with unripe seeds - 1⁄4 part of the umbrella.

Preparation:

1. Cook the brine: add salt, citric and ascorbic acid to the water and boil.
2. Tomatoes and zucchini are washed, zucchini is cut into 1.5 centimeter circles.
3. Peeled garlic cloves are cut in half, dill umbrellas are divided into parts, sprigs of greenery are rinsed, horseradish leaves are cut into 3-centimeter strips.
4. Boil water in one pan, pour cold water into another.
5. Pour the zucchini into boiling water, let it sit for a minute, transfer it into cold water with a slotted spoon, take it out, and let the water drain. The same procedure is performed with tomatoes.
6. Prepared herbs, spices, vegetables are placed in sterile jars and carefully poured with boiling brine.
7. The jars are covered with sterile lids and pasteurized in a water bath: 0.5- liter jars 5 minutes, liter jars 8 minutes.
8. The jars are hermetically sealed with metal lids, turned upside down, left to cool, without covering.

The canned food has a delicate taste and the zucchini is crispy.

Squash caviar with tomatoes in a slow cooker

A multicooker is a wonderful kitchen appliance that greatly simplifies the cooking process not only everyday dishes, but also preparations for the winter. You can make squash caviar with tomatoes and other vegetables in it quickly and easily.

You will need:

• zucchini – 2 pieces;
• tomatoes – 4 pieces;
• carrots – 2 pieces;
• bell pepper – 2 pieces;
• onion - 2 pieces;
• garlic – 3 cloves;
• salt – 3 teaspoons;
• sugar – 1 teaspoon;
• vegetable oil(sunflower, olive) – 2-3 tablespoons.

The amount of vegetables in the recipe is indicated on the assumption that they will be medium in size. However, it can be varied quite widely.

Preparation:

1. Prepare vegetables: wash, peel carrots, onions, garlic, remove stems and seeds from peppers.
2. Peel the skin of zucchini, if it is quite hard and thick, if thin and tender, you can do it without peeling. The same goes with the seeds: you can leave them on young zucchini, and remove them from large ones.
3. Cut the onion into cubes, finely chop the garlic, grate the carrots coarse grater. Cut zucchini, tomatoes, peppers into cubes.
4. On the multicooker, turn on the “frying” or “baking” mode, time 20 minutes.
5. Fry the onion and garlic for 5 minutes until transparent.
6. Add carrots, stir, fry for another 5 minutes.
7. Place the chopped zucchini there, stir, fry for another 5-10 minutes until the vegetables have settled.
8. Add pepper, tomatoes, salt and sugar to the bowl, stir, cook on “pilaf” or “baking” mode for 1 hour with the lid closed.
9. After the signal, open the lid, grind the caviar with an immersion blender until pureed. Do this very carefully so as not to damage the coating of the bowl with the blender!
10. Pour the finished caviar into sterilized jars and seal the lids tightly.
11. Keep refrigerated. If you want caviar to be stored at room temperature, you need to add vinegar to each jar before sealing (a tablespoon of 9% vinegar per 500-gram jar).

For all the details of preparing squash caviar with tomatoes in a slow cooker, see the video recipe:

I suggest you try delicious recipe marinated crispy zucchini with sweet and sour tomatoes in acute and spicy marinade. This light vegetable appetizer, prepared for the winter, goes well with any meat or fish dish, will complement a side dish of potatoes or rice.

The recipe for marinade filling and additional ingredients is given for a half-liter jar. The number of vegetables is as much as will fit, but do not pack them too tightly.

It will take 30 minutes to prepare. The ingredients indicated in this recipe will yield 1 jar with a capacity of 0.5 liters.

Ingredients:

• tomatoes;
• zucchini;
• garlic – 3 teeth;
• chili pepper – 1 pc.;
• dill umbrella – 1 pc.;
• vinegar 9% – 20 ml;
• sugar – 20 g;
• salt – 10 g;
• bay leaf, cumin, peppercorns.

How to cook pickled zucchini with tomatoes

Wash the half-liter jar thoroughly and pour boiling water over the lid. Peel the garlic clove and pour boiling water over the dill umbrella. Place garlic and dill at the bottom of the jar.

Wash firm tomatoes, preferably slightly unripe, and cut out the core. Cut large tomatoes in half or into 4 parts, leave small ones whole. Place the chopped tomatoes in the jar so that it is half filled.

Peel the zucchini and remove the seeds. Cut the pulp into small slices and place on top of the tomatoes.

Cut the chili pod into rings. If you like savory preparations with a spicy note, then the chili does not need to be seeded.

Pour the chopped chili into the jar - as a result, the dish should be filled with vegetables approximately up to the hanger.

Boil filtered water and pour it into a jar. We put on a lid with holes and pour the water into the pan. While preparing the marinade filling, pour a portion of fresh boiling water into the jar.

Add salt, sugar, bay leaf, a few black peppercorns, and a teaspoon of cumin to the water. Boil the filling for several minutes, pour in 9% vinegar.

Pour the boiling marinade over the vegetables so that the jar is filled almost to the neck.

Screw the boiled lid onto the jar tightly and turn it upside down onto the lid. Cover with a warm blanket and leave overnight.

The next day we put the zucchini in a dark and cool cellar. The blanks are stored at temperatures from +2 to + 7 degrees Celsius.

Here are the ingredients we need for winter preparation. The amount of vegetable ingredients is approximate and depends on their size. But the amount of spices is given per 0.7 liter jar. We prepare the necessary ingredients for the marinated appetizer vegetable ingredients and spices. Don’t forget to immediately put the jars for sterilization.

First of all, let's deal with the zucchini. As already stated, our fruits are already ripe, so we remove the seeds from the zucchini. You should also cut off the skin.

Cut the prepared zucchini into medium-sized cubes.

Wash the tomatoes and cut them into slices.

You also need to peel the garlic from the proposed ingredients.

All ingredients for the marinated appetizer are prepared, let’s continue. Place one dill umbrella in jars that have already been sterilized.

We also add allspice peas and bay leaves.

To add some piquancy to the appetizer, add mustard seeds.

Let's start laying out the vegetables. First, place the tomato slices at the bottom of the jar.

Then - cubes of zucchini.

So we fill the entire jar.

The zucchini and tomatoes now need to be filled with marinade. To prepare it, dissolve granulated sugar and salt in water (300 ml). Boil water with spices, add table vinegar at the end.

Cover the jars with zucchini and tomatoes with sterilized lids. Place the jars in a pan with hot water. Place a towel on the bottom of the pan. Boil the jars of zucchini and tomatoes for 10-12 minutes.

We seal the jars with the pickled snack. Turn it over onto the lids and insulate it. The jars must cool completely. Store pickled zucchini and tomatoes in a cool place.

You can use ready-made tomato sauce from your homemade arsenal. Or you can cook it right away, especially since it won’t take much time. You can use tomatoes that are not quite “marketable”, however, they must be soft, ripe, but not spoiled. Remove the place where the stalk was attached and cut the vegetables into pieces. Peel the garlic.

Wash the zucchini, trim the stalks. There should be no signs of damage on the peel, otherwise you need to cut everything off. Next, cut the vegetables into strips or cubes.

Twist the tomatoes and garlic in any convenient way. You can use a powerful blender or grind it through a meat grinder twice.

“Season” the tomato sauce with salt, sugar, add vegetable oil - it should not have a strong taste or smell, otherwise in the future this taste will come to the fore. Add spices and stir.

Transfer the fresh zucchini strips to the saucepan and stir to combine. Bring to a boil on the stove and cook until the vegetables are soft – 10-15 minutes.

Place the snack in a previously prepared sterile container.

Screw or roll with sterile lids. Leave the preserved food to cool in a warm place - for example, under a warm blanket. You should store jars of zucchini in tomatoes in winter, on the contrary, in a cool and dark place.

There are a wide variety of recipes for preparing zucchini in tomatoes for the winter. During the cooking process, it is necessary to take into account a number of features, choose the right seasonings and the main ingredient.

There are such subtleties of preparing zucchini dishes:

• If the zucchini is old, they need to be peeled and seeds removed. Young vegetables can be chopped immediately.
• To quickly peel zucchini, you can use a carrot peeler. To make it easier to remove the seeds, cut the vegetable in half and use a spoon to peel.
• To make the dish have a beautiful golden color, it is recommended to add carrots and onions to it.

Taking into account the above tips, you can make the cooking process easier.

Selection and preparation of main ingredients

It is not necessary to peel the skin of young zucchini. But in older people it becomes hard. If you do not remove it, even after prolonged cooking it will not soften. Can be cut different ways at your own discretion.

Requirements for the main ingredient

It is advisable to take young, small zucchini - they are sweeter and cook quickly. Vegetables with white skin are also better suited for preparations.

If it is green, it is better to remove it, as it looks unattractive.

Features of the choice of seasonings

Garlic, black and allspice, cumin, and marjoram go well with zucchini. You need to select seasonings according to your taste.

Methods for preparing zucchini in tomato sauce at home

There are a lot of recipes for zucchini in tomatoes. They differ in labor intensity and the ingredients used.

Classic recipe "You'll lick your fingers"

To cook zucchini in tomato juice the following ingredients are needed:

• 6 medium-sized zucchini;
• half a liter of tomato;
• 250 g sugar;
• 1 tbsp. l. salt;
• 100 g garlic;
• 250 ml oil;
• bitter pepper.

Cut the zucchini into thick rings. Mix all other ingredients and put on fire, boil. Add zucchini to the resulting mass and cook for half an hour. Remove from heat and pour into jars.

This dish turns out very tasty, no worse than classic pickled zucchini. Only during the cooking process vinegar is not used, which can interrupt the taste of vegetables.

Fried zucchini in tomato sauce

Here are the ingredients for 2 liter jars:

• 1 kg of zucchini;
• 1 large onion;
• 600 g tomatoes;
• 300 g sweet pepper;
• any greens;
• 1 tbsp. l. salt;
• 100 ml oil;
• a few cloves of garlic.

Cut the zucchini into slices, so it’s convenient to fry them. Vegetables cut into pieces, slices, and slices are also suitable for this recipe. Fry them until they become soft. Transfer to any container and leave.

Cut the peeled onions and peppers into large pieces and place in the same frying pan where the zucchini was fried. Chop the tomatoes and place in a frying pan. Simmer for a few minutes until the vegetables are soft. Remove from heat and puree in a blender until smooth. Add garlic, spices, chopped herbs.

Place in jars in layers - first fried zucchini, then tomato sauce, and so on until the top. Cover the jars with lids and place in a container with water for pasteurization. Cook for 90 minutes. Then close the jars tightly and wrap a blanket on top. These zucchini are very tasty and last a long time.

Without sterilization

To prepare this recipe you will need:

• 3 kg of zucchini;
• several cloves of garlic;
• 500 g of tomato;
• 100 g vinegar;
• a glass of oil;
• 30 g sugar and 1.5 tbsp. l. salt;
• any spices to taste.

Cut the zucchini any way you like. Throw them into the pan and add spices, granulated sugar, salt, tomato paste, oil, vinegar. Boil for a couple of minutes and add garlic. This salad can be eaten immediately. Or you can roll it into a jar - canned zucchini do not lose taste when long-term storage in the basement.

In spicy sauce “Awesome recipe”

Zucchini rolls with a spicy taste can be eaten as a separate dish or served with potatoes and salty porridges. For 3-liter jars you need to take:

• 3 kg of zucchini;
• hot pepper - 1 piece;
• 300 g of carrots and tomatoes;
• 100 g garlic;
• a glass of sugar;
• 2 tbsp. l. salt;
• a glass of vegetable oil;
• a glass of vinegar.

Cut the zucchini into rings, grind the remaining vegetables in a blender. Prepare the marinade - mix oil, vinegar, salt and sugar in a saucepan and boil. Add vegetables minced through a meat grinder and boil for a few minutes. Add zucchini to the resulting stew and cook for another half hour over medium heat. Then distribute into jars and roll up.

With added paste

You can also roll the zucchini in tomato sauce using tomato paste instead of tomatoes. This dish will be less sour, but the flavor of the tomatoes will be less pronounced. You can use tomato paste in any recipe, replacing tomatoes with it.

With rice and pepper

To prepare rice and zucchini salad for the winter, you need the following ingredients:

• 3 kg of zucchini;
• 250 g each of peppers, tomatoes, onions, carrots;
• 1 medium head of garlic;
• salt to taste (about 4-5 tbsp.);
• half a glass of vegetable oil;
• 100 g oblong rice;
• a glass of vinegar.

Cut all vegetables into cubes. Place them in a cauldron, add salt and oil, and boil. Add rice, simmer for 40 minutes. Finally, add vinegar and boil for another 10 minutes. Roll into jars.

With beans

Zucchini and beans go well in salads. But pickling them isn’t very tasty and doesn’t last long. Boil 250 g of beans. Pour 50 ml of oil into a deep frying pan, add 100 g of chopped onion and the same amount of grated carrots.

Fry, add 3 kg of chopped zucchini. Simmer for 20 minutes, add 200 g of chopped tomatoes and pre-cooked beans. Cook for another 30 minutes. Then add spices to taste, garlic, any herbs.

With garlic and herbs

• 2 kg of zucchini;
• 400 g of onions, carrots, tomatoes;
• 50 ml vegetable oil;
• head of garlic;
• a bunch of parsley, dill, onion leaves.

Chop the zucchini and fry them in small quantity oils Separately, fry the onions and carrots until softened. Add tomatoes to them and simmer over low heat. Add fried zucchini, chopped garlic and herbs. Cook for another 5 minutes.

With carrots

Prepare the following ingredients:

• 1 kg carrots;
• 2 kg of zucchini;
• 500 g tomatoes;
• 200 g onion;
• a glass of vegetable oil;
• spices to taste.

Fry the chopped onion. Grate the carrots on a coarse grater, add to the onion and fry until softened. Add the tomatoes, and after 10 minutes add the zucchini cut into slices. Simmer for 25 minutes. This dish has a sweetish taste due to the large amount of carrots.

With vegetables

When preparing zucchini salads, various vegetables are used - onions, carrots, peppers, tomatoes. It is advisable to cut all the ingredients into cubes, so the resulting dish looks very attractive.

With mustard

Mustard can be added to any salad recipe. It gives the dish a spicy taste and unusual aroma. It is better to use dry mustard.

With apples

Cut 1 kg of zucchini into cubes, 500 g of apples into slices, 200 g of carrots into slices, 200 g of tomatoes into slices. Sterilize the jars, place dill on the bottom, and alternately place one layer of all vegetables on top. Prepare the marinade - dissolve 1 tbsp in a liter of water. l. salt, 2 tbsp. l. sugar and add 150 ml of sugar. Pour the resulting marinade over the workpieces.

Further storage of zucchini

The blanks can be stored for up to 2 years. If vinegar was added - up to 3-4 years. They must be stored in a cool, dark place, preferably in the basement.