Name: Zucchini Ketchup with Tomato Paste for Winter
Cook time: 60 min
Total time: 60 min
Yield: 40
Cuisine: Russian
Ingredients: Carnation - 3 pcs.; Black peppercorns - 15 pcs.; Ground cinnamon powder - to taste; Coriander seeds - ½ tsp.; vegetable marrow - 1.5 kg; Salt - 2 tsp.; Onions 2 pcs. - 500 g; Apple cider vinegar 6% - 90 ml; Sugar - 100 g; Cayenne pepper - to taste; Garlic powder - to taste; tomato paste - 500 g

Russian

Prepare an incredibly delicious and aromatic zucchini ketchup with tomato paste, which will be the perfect addition to your dishes during the cold season. This recipe will allow you to enjoy summer flavors even in winter, and its simplicity will surprise even novice cooks. Treat yourself and your loved ones to vibrant taste sensations with this homemade ketchup!

For the most delicious ketchup, choose young zucchini with thin skins. If you have mature or overripe fruits, be sure to peel them and remove the seeds, then weigh them. You will need 1.5 kg of already peeled zucchini.

Dice the zucchini into medium cubes, and slice the onion into half-rings or slivers. Take a large pot, preferably with a thick bottom, and pour in a small amount of water, just enough to lightly cover the bottom.

Place the prepared zucchini and onions in a pot. Add salt, mix thoroughly, cover, and simmer over low heat. Cook the vegetables for approximately 25 minutes after boiling, then blend them while hot with an immersion blender until smooth.

Return the pot to the stove and turn the heat to low. Add the sugar and tomato paste. For the perfect ketchup flavor, choose high-quality tomato paste, or even better, homemade. Stir thoroughly until the mixture achieves a uniform, rich red color.

Wrap the coriander, cloves, and peppercorns in a small piece of cheesecloth, tie it tightly with kitchen twine, and immerse it in the pot of boiling ketchup. Simmer for about 20 minutes, stirring constantly. Be careful, as the zucchini ketchup with tomato paste can splatter.

Add ground cinnamon, garlic powder, and cayenne pepper to taste to the pot. Cook, stirring, for another 5 minutes, then pour in the vinegar and immediately remove from heat. Your homemade zucchini ketchup with tomato paste is ready! Ladle it hot into small sterilized jars of 200–250 ml, and seal tightly with lids. Let cool and store in a cool, dark place.

Zucchini Ketchup with Tomato Paste for Winter

European

Sweet French toast doesn't necessarily have to be fried using a milk-and-egg mixture. They turn out just as delicious without any milk at all. A single egg won't be enough to soak the bread slices, so you should add water to it. The resulting egg-based sugar syrup will create an appetizing glaze on the loaf slices after frying.

Sweet French toast without milk

A classic combination of the most affordable and simple vegetables creates a very tasty and light salad. Thinly shred the vegetables, add the homemade dressing, and then place under a press for 2-3 hours. You can leave it even longer; it will only get better. Under the pressure of the weight, the vegetables will release their juice, which is delicious on its own. Once mixed with the aromatic dressing, the result is simply mouthwatering.

Classic "Provencal" Cabbage Recipe

Semolina porridge is an excellent choice for breakfast. It is low in calories yet quite filling. However, to make semolina taste delicious, you must prepare it correctly. Before cooking, it is important to let the grains soak in the milk for a few minutes. This specific step will allow you to achieve a porridge without any lumps. During the cooking process, it is also necessary to stir the semolina constantly. Otherwise, it will overcook, and you will have to start over. If you follow all these tips, the porridge will turn out very appetizing.

Runny semolina porridge with milk

Ukrainian

Pickled tomatoes with vinegar are among the most beloved homemade preserves, always finding their place on the winter shelf. These tomatoes combine the pleasant tartness of vinegar, a subtle saltiness, and the characteristic aroma of spices, creating a bright, balanced, and very "wintery" flavor. Thanks to a well-chosen marinade, such tomatoes keep perfectly even until the next season, without losing their shape, color, or richness. This preserve is versatile: pickled tomatoes make an ideal accompaniment to potatoes, meat dishes, homemade sausages, or pilaf. They are served at festive tables alongside other pickles, added to vegetable platters, or simply enjoyed as a tangy condiment for hot dishes. This is precisely the recipe that brings back the scent of summer in the middle of winter – simple, reliable, and always successful.

Pickled Tomatoes with Vinegar for Winter

Cauliflower fritters with hard cheese are a delicate, airy, yet rich dish that will pleasantly surprise even those who are usually indifferent to cabbage. Thanks to the finely chopped cauliflower, the fritters have a soft and almost creamy texture inside, while a golden crust makes them especially appetizing. Hard cheese adds a distinct flavor and a slight saltiness, creating a harmonious combination with the vegetables. Cauliflower fritters pair wonderfully with chicken, turkey, roasted vegetables, fish, and can also serve as a light dinner on their own. This is a versatile dish that looks equally good on an everyday table or as an unusual appetizer.

Cauliflower fritters with hard cheese

Pickled cucumbers are a true classic of homemade canning, evoking the scent of summer, garden freshness, and the warmth of family meals. This recipe will yield crispy, piquant cucumbers with a well-balanced marinade. The pickled cucumbers acquire a light tartness and a distinct salty undertone, while retaining their crunchy texture. Young garlic, aromatic dill, and fragrant pepper add a bouquet of aromas and a piquant character to the vegetables. These canned cucumbers can be stored for a long time in a cool, dark place, such as a pantry, cellar, or basement. Pickled cucumbers are a versatile ingredient that can be used as a standalone snack or added to canapés, salads, and soups. The specified amount of ingredients makes 6 one-liter jars of preserves.

Pickled Cucumbers for Winter with Vinegar

Восточная


Zucchini fried with soy sauce and garlic is a simple yet surprisingly vibrant dish, where the tender texture of the vegetables meets the rich spiciness of Eastern flavors. When pan-fried, the zucchini becomes soft inside and lightly browned on the outside, while the soy sauce imparts a noble salty-umami note. Garlic releases its aroma, adding piquancy and a subtle kick that perfectly highlights the taste of young zucchini.

The combination of these three ingredients makes the dish both light and expressive. Zucchini can be served hot or cold; it is equally delicious in either form. This dish cooks quickly, and the result delights with a harmony of tastes and aromas, creating a sense of home comfort with a subtle culinary accent of the East.

Zucchini with Soy Sauce and Garlic

Zucchini caviar with mayonnaise is a delicious, delicate, and aromatic preserve that will be a real find for the winter table. Unlike the classic version, the addition of mayonnaise makes the caviar especially thick and velvety, giving it a pleasant richness and a slightly sour note, which makes the taste more harmonious and "homemade."

This caviar stores perfectly all winter; mayonnaise acts not only as a flavor accent but also as an additional preservative, helping to maintain the freshness and richness of the dish. Its taste is mild, creamy, with a slight piquancy and a rich vegetable aroma. This is an ideal option to enjoy the taste of summer in winter. You just need to open a jar and serve the caviar with meat, potatoes, or with a slice of fresh, crispy bread.

Zucchini caviar for winter with mayonnaise

This sweet and sour, moderately spicy pepper sauce, thanks to pectin, transforms into a thick and almost transparent jelly as it cools in the jar. To achieve a vibrant and beautiful color, use bell peppers of various shades. You can adjust the sauce's spiciness by reducing the amount of jalapeño or omitting it entirely, or conversely, by adding chili or another hot pepper. The sauce cooks for only 1 minute after boiling, keeping the small pieces of pepper slightly crunchy.

Sweet and sour pepper sauce

If your tomato harvest is too large, you don't have to limit yourself to just pickling them for winter. You can make excellent homemade ketchup from tomatoes, and it will taste just as good as store-bought, and certainly healthier and more natural. Besides tomatoes, you'll need onions, apples, bell peppers, and sugar. Choose apples of sour or sweet-and-sour varieties. Antonovka, Bely Naliv, Semerenko, Bessemyanka, or Idared would be good choices. The specified amount of ingredients yields two 1-liter jars.

Zucchini Ketchup with Tomato Paste for Winter

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