Zucchini with tomatoes for the winter

50 min.
11 cans of 0.5 l
Zucchini with tomatoes for the winter

A snack of zucchini with tomatoes, prepared at the height of the season of vegetables, in winter you can use as a side dish, as well as an additional ingredient in any stewed dishes, whether hot or stew. It turns out tasty and satisfying, in addition, there is no vinegar in the recipe!

A step -by -step recipe for cooking

1
Rinse the tomatoes, cut into small cubes. Peel the chili pepper and finely chop.
2
Cut the zucchini in circles with a thickness of not more than 5-8 mm. If you use the copies are quite large, cut the circles in half.
3
Fry finely chopped onions and chopped garlic in preheated vegetable oil.
4
In the pan to fried vegetables, add prepared tomatoes, zucchini and chili pepper. Pour salt, sugar, ground pepper, mix well, bring to a boil and over low heat, stirring periodically, thread the workpiece for 30-40 minutes.
5
Put boiling salad of zucchini and tomatoes into pre -sterilized jars and tightly close it. Turn the cans upside down and leave until completely cooled. Keep a cooled blank in a cool dark place (you can also in the refrigerator).
Helen Lipko
Recipe Author:
Helen Lipko
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