Zucchini caviar with tomatoes

Ingredients

• Zucchini (peeled)1 kg
• Carrots300 g
• Onions300 g
• Tomatoes300 g
• Vegetable oil50 ml
• Tomato paste2 tbsp
• Garlic2 cloves
• Bay leaves2 pcs
• Black peppercorns3 pcs
• Sugar2 tbsp
• Salt1 tbsp
• Table vinegar (9%)1 tbsp

Method

1. Wash and peel the zucchini and scoop out the seedy core. Dice the flesh and pass it through the HMG-2570 meat mincer using the finest plate.
2. Wash and peel the carrots, then grate them or put them through the mincer. Peel the onions and mince them.
3. Heat the vegetable oil in a frying pan and sauté the carrots and onions over medium heat until soft, about 10 minutes, stirring occasionally.
4. Transfer the sautéed vegetables to the pot with the zucchini. Wash the tomatoes, cut them into several pieces, mince them and add to the other vegetables.
5. Put the pot over the lowest heat, stir and simmer uncovered for an hour, stirring constantly so the vegetables don’t catch.
6. Add the sugar, salt and tomato paste, stir and simmer for about 40 minutes more to cook off the liquid.
7. Add the bay leaves and black peppercorns, stir and simmer for about 20 minutes more.
8. Remove the bay leaves, taste for salt and sugar, pour in the vinegar, stir and turn off the heat.
9. Serve the caviar straight away or seal it in sterilised jars.

Cooked with

HMG-2570 Meat Mincer