Top 5 recipes for zucchini in tomatoes for the winter “You will lick your fingers”

With the arrival of autumn, instead of cuttings from new vegetables, various pickles appear on the table, which housewives begin to prepare in the summer, during the seasonal harvest from the garden beds. Not only the usual peppers, cucumbers and tomatoes are suitable for preservation. A good crunchy snack comes from zucchini, which, combined with a spicy tomato, is the first to disappear from the dinner table.

With tomato paste

Typically, zucchini is marinated in brine with the addition of various spices. But it is not always possible to obtain richness of taste. But it only benefits from the addition of tomato notes. It’s easy to verify this by preparing a small food set.

Compound:

young zucchini – 2.5 kg;
water – ½ l;
tomato paste – 120 g;
sugar – 180 g;
salt – 50 g;
vinegar - 1 glass;
vegetable oil - 4 stacks;
garlic head – 1 pc.

Step-by-step production:

The washed fruits are cut into rings, which are divided into four parts.
The vegetable tenderloin is placed in a pan, into which the garlic chopped with a knife is also sent.
All bulk ingredients, oil and paste are added to the container.
Boil the contents for half an hour and add vinegar.
While the snack is rising on the stove, clean jars are sterilized.
The zucchini is distributed into jars, which are sealed and sent for storage (after complete cooling).

Spicy snack without sterilization

This vegetable crop with the least care shows the highest yield. Not all fruits can be used immediately. A common and quick way to preserve harvested zucchini is to preserve it. Thanks to the use of hot pepper, the result will be a snack with colorful sharpened notes.

Ingredients:

zucchini – 3 kg;
tomatoes – 2 times less;
garlic heads – 2 pcs.;
vinegar - 3 shot glasses;
sugar – 2 stacks;
salt - 1 glass;
vegetable oil - 1 glass;
chili pepper – 20 g.

Progress:

The fruits are washed, dried and cut into cubes as desired.
Vegetable slices are fried in a frying pan with heated vegetable fat.
The tomatoes are “sanded” and passed through a meat grinder.
Garlic cloves are great for crushing.
The prepared ingredients are placed in a huge saucepan, covered with salt, sugar and pepper, and then the contents of the container are brought to a boil.
At the end, vinegar is poured in, boiled for 5-7 minutes and poured into unstained jars, rolled up and allowed to cool under a warm blanket.

Finger-licking zucchini

A unique salad for the winter, the taste of which is one hundred percent consistent with the name. What makes it most eye-catching is the introduction of spicy ketchup and various spices, the list of which any housewife can add at her own discretion. The appetizer goes perfectly with a side dish of potatoes and fluffy rice. It can be served at the festive table.

Ingredients for 1 700 ml jar:

zucchini – 3 kg;
water – 1 glass;
spicy ketchup – 100 g;
wine vinegar - 1 glass;
sugar - a stack;
salt – 30 g;
peppercorns – 10 pcs.;
parsley - several sprigs.

Preparation method:

The fruits are cut into convenient pieces for storing in a jar.
First, prepare the marinade by boiling water, sugar, salt, ketchup and spices in a saucepan for about 5 minutes.
Next, vinegar is poured into it and the contents are boiled again for the same period of time.
Pour the vegetable appetizer with marinade in a jar and sterilize it in a pan of bubbling water for about 10 minutes.
The container is sealed, having previously put the greens in the salad, and after cooling, it is transferred to the cold.

With garlic

A common and widespread version of a special snack, in which garlic is an essential component. Those who are skeptical about the fragrant vegetable may not be afraid that the snack will have a pronounced garlic smell. It will only give the workpiece a slightly perceptible edge.

Ingredients:

young zucchini – 2.5 kg;
tomato sauce – 500 g;
sugar – 220 g;
salt - a pinch;
vinegar - 2 shot glasses;
vegetable oil - 4 stacks;
garlic head – 1 pc.;
dark peppercorns – 20 pcs.

Progress:

Young fruits are cut into slices.
The garlic head, disassembled into cloves, is passed through a press.
Place the sauce into the pan, as it begins to boil, add salt, sugar, peas, pour in oil and vinegar.
Prepare the marinade until the sweet crystals are completely dissolved, and then add the vegetables to the container.
The future appetizer is cooked for half an hour, and then the vegetable pieces are distributed into jars using a slotted spoon, poured with marinade and rolled up.

With tomato juice

The original implementation of the recipe implies the presence of not only the main vegetable, but also onions and carrots. They enrich the flavor spectrum and give noteworthy notes to neutral zucchini. And the introduction of tomato juice into the recipe helps to specifically highlight the piquantness of the assorted vegetables.

Zucchini is a productive crop from which various snacks are made - you shouldn’t limit yourself to just caviar or vegetable rings marinated in brine.

All your recipes will be on this page.

Zucchini in tomato juice for the winter

Ingredients

Tomatoes – 1.5 kg

Garlic – 5 cloves

Vegetable oil – 100 ml

Vinegar 9% – 75 ml

Chili pepper – 0.5 pcs.

51 kcal
1 hour 20 minutes
1 hour 20 minutes

Photo of the finished dish

Step-by-step recipe with photos

You can prepare the most delicious zucchini in tomato juice for the winter very quickly and deliciously using this recipe. The zucchini turns out crispy, keeps its shape, and the tomato juice acquires a smell and rich taste due to the spices.

Such a preparation will be very useful in winter for serving with the main dish as a side dish. My family loves these zucchini with mashed potatoes and cutlets.

We will prepare all the products according to the list. It is better to use very young zucchini, in which the seeds have not yet formed, then you will not need to clean out the seeds first. It is best to use tomatoes that are overripe. You can use regular store-bought juice, which also works well.

For this recipe, I use tomato juice that I prepare myself. I prepare tomato juice like this: I scald the tomatoes with boiling water, remove the skin, cut the tomatoes into slices and remove all the liquid and seeds. I beat the pulp in a food processor and then cook it on the stove in a saucepan for about 20 minutes after boiling, without salt or adding any spices.

When finished, tomato juice comes out homogeneous and thick.

Wash young zucchini and cut into small cubes. I didn’t remove the skin, it’s quite warm. Well, without the skin, if the zucchini is juicy and liquid, during the cooking process they can become boiled, but thanks to the skin they keep their shape.

Place the zucchini into the bubbling juice.

Add salt, pepper and sugar to the pan. Add vegetable oil. Cook the zucchini in the tomato, stirring, for 20 minutes over medium heat.

Chop the garlic and chili pepper finely with a knife and add to the zucchini in tomato juice.

Cook the zucchini for another 10 minutes, then add the vinegar and cook for another 10 minutes.

Place the roasted zucchini in tomato juice into sterilized dry jars and screw the lids on the jars tightly.

We wrap the finished zucchini in jars with a blanket or a warm blanket and leave them there until they cool completely. Then we transfer the jars of zucchini to a cold storage room.

Zucchini in tomato juice is ready for the winter. A delicious addition to the daily menu. Bon appetit!

6 proven recipes for zucchini in tomato - a super snack

I would like to offer time-tested, stunning recipes for canned zucchini in tomatoes for the winter, which I cook with pleasure myself and recommend to my loved ones.

Spicy zucchini in Mexicano tomato

My family loves spicy dishes, so Mexicano zucchini barely survives the winter. The recipe is very ordinary, without sterilization, but the result exceeds all expectations.

To make 3 liters of seaming you will need:

Zucchini – 5 pcs.;
Tomato – 1.2 kg;
Reddish sweet pepper – 10 pcs.;
Hot pepper – 1 pc.;
Garlic – 1 head;
Sunflower oil – 220 ml;
Vinegar – 120 ml;
Sugar – 210 g;
Salt – 65 g.

I'll tell you how to cook:

I prepare vegetables in advance, peel and wash them.

I cut the zucchini into circles, the thickness of which is about 1 cm.

I chop the tomatoes with sweet and bitter peppers, garlic using a meat grinder, mix the resulting mass with sugar and salt, pour in the oil, then carefully add the zucchini.

I put the resulting workpiece on low heat and after boiling, I reduce the heating intensity. In this way I cook for 20 minutes with constant stirring.

I distribute the hot dish into sterilized jars, seal them with boiled lids and leave them to cool under a blanket upside down. I put the cool jars away for storage in the pantry.

In winter, when you uncork a jar of Mexicano, it’s impossible to restrain yourself - well, you’ll just lick your fingers from such yummy food!

Very tasty zucchini in tomato sauce with onions

This recipe produces very tasty zucchini, which I really like to eat either warmed up, used as a side dish for meat dishes, or cool, in the form of a salad.

From the indicated amount of peeled vegetables, I get about 5 liter jars of stunning deliciousness.

Zucchini – 2 kg;
Carrots – 0.6 kg;
Onion – 0.6 kg;
Bell pepper – 0.6 kg;
Garlic – 1 head;
Thick tomato paste – 0.4 l;
Water – 0.4 l;
Vegetable oil – 1 cup;
9% vinegar – 200 ml;
Sugar – 1 glass;
Salt – 1 tablespoon.

How to close: I cut the zucchini into cubes, pass the carrots through a coarse grater, squeeze the garlic through a press, and chop the onions and peppers coarsely and fry them immediately.

Fried zucchini with tomato for the winter

My husband’s favorite winter treat is fried zucchini from a jar, because they really turn out very tasty. An appetizing appetizer with garlic goes perfectly with potatoes and meat dishes, and will be needed for a quick snack.

To prepare 6-7 half-liter jars I use:

Young zucchini – 1 kg;
Dense fleshy tomatoes - 1 kg;
Garlic – 4-5 heads;
Sunflower oil – 1 glass for frying and 2 tablespoons per jar;
6% vinegar - 2 tablespoons in each jar;
Sugar - 1.5 tablespoons in each jar;
Salt - 0.5 tablespoon in each jar.

I carry out canning in the following way: I chop cooked, washed and peeled vegetables. I cut the tomatoes into slices, put the garlic through a press, and cut the zucchini into circles, no more than 1 cm wide, and immediately fry them in vegetable oil on both sides.

I pour sunflower oil into the bottom of the sterilized jars and lay out the vegetable layers in the following order: zucchini, garlic, tomatoes, garlic and so on to the top, leaving 1 cm from the edge. In the middle of the jar, add salt and sugar and pour in vinegar.

I fill the filled jars with boiling water, cover them with boiled lids and sterilize them for 25 minutes, then seal them tightly, turn them over and wrap them. After it has cooled completely, I put it away for storage in the pantry.

Fried zucchini cooked in a tomato for the winter turns out just to lick your fingers!

Marinated zucchini in tomato sauce with garlic

A good method for preparing vegetables for the winter is pickled zucchini with tomato sauce, which can be served with any hot dishes and side dishes, or simply

spread on toasted bread. The result is a wonderful vegetable stew soaked in tomato juice.

To make 3.5 liters of the workpiece, I prepare:

Zucchini – 2.5 kg;
Garlic – 1 head;
Tomato paste – 4 tablespoons;
Water – 500 ml;
9% vinegar – 60 ml;
Sunflower oil – 200 ml;
Salt – 2 tablespoons;
Sugar – 180 g.

How to prepare: I chop peeled and washed vegetables. I cut the zucchini lengthwise into 4 pieces, then crosswise into pieces so that quarter rings come out. I chop the garlic with a knife and mix it in a deep saucepan with the zucchini. I also mix in salt, sugar, and tomato paste diluted with water.

Cook over medium heat for half an hour, add vinegar and simmer for another 5 minutes. I put the hot mixture into a sterilized container, roll it up with boiled lids, wrap it up and, after cooling, put it away for storage.

Zucchini canned in this way will be a tasty addition to any table.

Stunning preparation of zucchini with carrots in tomato

I suggest trying a variation of the “Mother-in-Law’s Tongue” salad of zucchini with carrots in tomato. The salad has a sweet-spicy taste and is suitable as a dressing for first courses, spaghetti sauce and other cereals.

Preservation of 4 liters involves the preparation of the following goods:

Zucchini – 3 kg;
Carrots – 3 pcs.;
Sweet pepper – 3 pcs.;
Garlic – 100 g;
Hot pepper – 1 pc.;
Tomato paste – 0.5 l;
Sunflower oil – 1 cup;
9% vinegar – 1 glass;
Sugar – 1 glass;
Salt – 2 tablespoons.

This is how I prepare savory zucchini: first I peel and rinse the vegetables. I chop the carrots with sweet peppers without seeds into strips, and finely chop the hot peppers with garlic with a knife and mix the chopped vegetables in a saucepan with salt and sugar.

I cut the zucchini into thin slices. Add to the pan with vegetables and leave for 2 hours. Then I put it on moderate heat and after boiling, I boil it for another 40 minutes. A few minutes before the end of cooking, I pour in the vinegar and stir.

I put the prepared snack into sterilized jars, roll up the boiled lids, turn them over and cover them with a blanket. After cooling, I put it in the pantry.

The canned food turns out to be very tender with a rich vegetable taste, so it instantly flies off the table.

Zucchini with beans in tomato “Redish slice”

As a result, I would like to share my mother’s wonderful recipe, which has been entertaining our entire family for years.
Sweet zucchini with beans in tomato juice have an extraordinary rich taste and delicate aroma. It's definitely worth trying.

To twist 4-5 liter jars I usually use:

Fruits of young zucchini - 3 kg;
Tomato from grated tomatoes or juice – 0.5 l;
Bell pepper – 0.5 kg;
Boiled beans - 2 cups;
Reddish ground pepper - 1 teaspoon;
Sunflower oil – 350 ml;
Vinegar – 1.5 tablespoons;
Salts – 1.5 tablespoons;
Sugar – 1 glass.

Preservation is very simple to prepare. I chop the washed and peeled vegetables as follows: zucchini - into cubes, pepper - into strips. I mix them in a deep saucepan with boiled beans, sugar, tomato, salt and definitely taste them. Next, pour in the oil, add ground pepper and let it cook for 1 hour at medium heat, stirring occasionally.

It’s difficult to prepare winter rolls without vinegar, so 5 minutes before they’re ready, I add this preservative to the vegetables.

I moderately place the grounds and the resulting marinade into sterilized containers, seal them tightly with clean, boiled lids, turn them upside down and leave them wrapped to cool.

To avoid spoilage of canned food, preference should be given only to tomato paste in its pure form, without the addition of spices and other ingredients. It is best to cook a tomato independently from juicy and ripe tomatoes.

It is also worth keeping in mind that when processing hot peppers, you should wear gloves, because it is very difficult to wash it off the skin. Avoid getting its juice into your eyes.

A stunning recipe for canned zucchini in tomatoes for the winter can be found in the video below. Bon appetit!

Zucchini in tomato-garlic sauce

I was once given this recipe called “Mother-in-Law’s Tongue.” I don’t agree with the title, because the tongue is long, and here the zucchini is cubed. Well, it turns out very tasty.

Ingredients for “Zucchini in tomato-garlic sauce”:

Garlic – 100 g
Reddish hot pepper (you can add ground black or reddish to taste) - 1-2 pcs.
Reddish sweet pepper (large) - 3 pcs.
Tomato (can be tomato sauce or paste 0.5 l (if paste, then + 0.5 l water)) - 1 kg
Zucchini (ripe) – 3 kg
Vegetable oil - 1 cup.
Vinegar (9%) – 100 g
Sugar - 1 cup.
Salt - 2 tbsp. l.

Nutritional and energy value:

Ready meals
kcal 3963.3 kcal	proteins 34.6 g	fat 221.3 g	carbohydrates 398.8 g
100 g dish
kcal 79.1 kcal	proteins 0.7 g	fat 4.4 g	carbohydrates 8 g