Zucchini caviar (Panasonic SR-TMH 18)

Zucchini caviar (Panasonic SR-TMH 18)

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Ingredients
Zucchini	2pcs. (More than average)
Turnip onion	2pcs (large)
Carrot	3 pcs. (medium)
Garlic	4 teeth
Thick tomato paste	2st. l.
Vegetable oil	Little
Ground black salt and pepper	taste

Cooking method

• Chop the onion, grate the carrots, cut the courgettes into cubes. Pour some vegetable oil into a multicooker saucepan, put onions, carrots, zucchini. Season with salt and pepper. Baking program 20-30 minutes. Mix twice. Then the stewing program is 1 hour. 20 minutes before the end, put tomato paste (just tomato paste, not tomatoes) and finely chopped garlic. At the end, turn off the multicooker, cool, transfer to another container. With a blender, or whoever has what, turn everything into puree.
• Conclusions: caviar turned out to be very similar to store caviar, but more tender

Cooking program:

Baking + Stewing

Note

If the caviar is to be stored, then after grinding, put everything back in the multicooker, add 1 hour. l. acetic acid, stir and put on the Baking, 10 minutes will be enough. Arrange in sterile jars and roll up the lid. Turn the cans upside down and wrap them until the caviar is completely cooled. You can store it on a shelf, for half a year everything is fine, it just didn't work out anymore, everything was eaten.

Similar recipes

Squash Cavier (Aunt Besya)

Zucchini caviar with mayonnaise (Frau)

Zucchini caviar without sterilization (Elenka)

[Andreevna]

Andreevna , once again THANK YOU VERY MUCH for the recipe for sooo delicious caviar !!! Yum

Since I am an ardent fan of Zamroskaya zucchini caviar, I started 2 servings at once ... almost a full saucepan turned out !!!

This is something !!! It is exactly 1 in 1 that tastes like a store. Only, as rightly noted, more tender.
And I would not have thought that the color and taste of the store is achieved not only with tomato paste, but with carrots !!!

Andreevna, I'm ready to kiss you for a recipe ...

Oh, they just embarrassed me. I'm very glad that you liked the caviar. She is now a fairly frequent guest on the table. By the way, it can also be done on baked goods for 40 minutes, but you need to stir it 3-4 times, but personally I am more comfortable using the first option.

And I would not have thought that the color and taste of the store is achieved not only with tomato paste, but with carrots !!!

Not necessarily carrots and tomato paste.
There are no carrots in my recipe, there is 1 kg. eggplant and 1 kg of fresh red tomatoes + onion and sl. pepper.
In the normal state, it is colored from vegetables, and when I pass it through a mixer, it turns out to be the color of "child's surprise", that is, the color of overseas caviar is mustard.
And the taste is amazing, as you write the store.

[Andreevna]

Andreevna, let me kiss you too for the recipe! Here is a cleverness! It seems: how simple. Come on, think of it!

Tasty extraordinary. Straight, "the same taste", as DuDuca correctly noted. Why isn't it stored for a long time? Is it possible to roll it up in a sterilized jar?

Admin, I also make eggplant without carrots and in the same proportion as you! Grandma's recipe! And the distance divides, but the recipes are the same !!!

And zucchini has long despaired of repeating the store's taste. that's why there is such a lot of happiness ...

but not stored for a long time - I would venture to assume - because it is eaten quickly.

[Luke]

Luke and thank you very much for your feedback.
About storage. Of course, you can make it so that it is stored, but for this it is necessary to increase the amount of acid in the caviar, i.e.add more tomato paste and vinegar, after turning into mashed potatoes, be sure to boil and then roll up in sterile jars. But I wanted to make caviar, as it were, more dietary, without vinegar and with a small amount of tomato paste. Now I also make a larger amount (according to the mark in the saucepan) and transfer the remaining caviar into a sterile jar (a little water in a jar and in a microwave for 1-2 minutes) and put it in the refrigerator, but it does not sit there for a long time.
I did it like Admin, with tomatoes, but a lot of liquid, you have to boil it for a long time, it takes a long time to stew in a cartoon, and on baking, when the saucepan is full, you need to remove the valve, and you have to stir it. Maybe I'm wrong, correct.

Admin, I also make eggplant without carrots and in the same proportion as you! Grandma's recipe! And the distance divides, but the recipes are the same !!!

And zucchini has long despaired of repeating the store's taste. that's why there is such a lot of happiness ...

and not stored for a long time - I would venture to assume - because it is eaten quickly.

That's for sure!!! Glad to hear!

May others forgive me, I don't like carrots, even in caviar. And then in Tashkent, where I happened to live a long time ago, it is not customary to make eggplant caviar with carrots.
This year I made the "caviar version" for the winter, resins it in a mixer, whips it very well into a homogeneous puree. But the color ..... but - deliciously insane!

Admin, maybe we're talking about different caviar.

Zucchini is one thing, eggplant (blue, as they are also called) is another. I also make eggplant without carrots!

By the way, I still make eggplant like this ... I bake eggplants, remove the skin, half the volume of fresh tomatoes and fresh sweet onions (always by the eye and for an amateur). Everything is ground in a grinder, salt and sunflower oil are added. I think. but the color

PySy ... the first thing I tried with stewed zucchini-carrot-onion from of this recipe - beat with a mixer ... did not work ... I still had to portions into the combine ...

[DuDuc]

DuDuc_Kiev, and I mean blue eggplant. We do not like zucchini.

I have a powerful mixer made by Tefal PREP "LINE, with a large jug, breaks everything in the puree in seconds, even grains are not visible.
It is very good to beat the tomato juice from fresh tomatoes for lecho, it breaks so that I do not peel the tomatoes, you will not find it there.

Today I made squash caviar according to this recipe. The taste seems to be normal, the consistency is homogeneous but ..... liquid. I think what to do?
Maybe the caviar itself will thicken when it cools? Or even boil, but the liquid does not evaporate during the stewing, and it "gurgles" very strongly on the baked goods.
Or maybe thicken it with corn starch?
Help with advice.

Thanks for the recipe. It turned out just awesome. I have not bought squash caviar in the store for a long time, because I am tired of looking for tasty ones. Today I cooked and already a quarter, while still hot I ate it .. But I just peppered it .. But it's still very tasty ..
Linka, my caviar was not liquid. First, you need to bake it for 30 minutes, and then simmer for an hour. There was liquid of course, but after the blender everything became homogeneous .. Maybe you just baked it?

Linka, my caviar was not liquid. First, you need to bake it for 30 minutes, and then simmer for an hour. There was liquid of course, but after the blender everything became homogeneous .. Maybe you just baked it?

No, I did everything exactly according to the recipe, and baked and stewed. Why I don't understand a lot of liquid myself. Maybe the vegetables are too juicy - zucchini, onions and carrots only from the garden. I will try again. And the caviar is also quite tasty - I use it as a sauce.

Thanks for the recipe!
Very tasty and easy-to-use squash caviar. It looks like a store, but, of course, tastier. We are going "with a bang" with pasta.

No, I did everything exactly according to the recipe, and baked and stewed. Why I don't understand a lot of liquid myself. Maybe the vegetables are too juicy - zucchini, onions and carrots only from the garden. I will try again. And the caviar is also quite tasty - I use it as a sauce.

- It will be liquid if you put fresh tomatoes instead of tomato paste.

[Link]

Link, did you accidentally put fresh tomatoes? They give a lot of fluid, Gennadii quite rightly noted. The recipe indicates a thick tomato paste, that is, one with at least 25-30% dry matter. Less than% is possible, then caviar will be thinner, but with fresh tomatoes it is always liquid. And yet, in no case grate the zucchini on a grater, only cut it into cubes, cubes. When grated, they give a lot of liquid.
To everyone who liked this caviar, I wish you bon appetit! I still sometimes add eggplant there, and I just make eggplant without zucchini, so this recipe is just an idea, but you can embody it in different ways.

Today I made such caviar. It turned out sooooo tasty! And the taste is identical to the store, which has not been possible before. Thanks for the recipe !!!

And my taste turned out to be not at all store-bought, but 100 times tastier

Thanks for the recipe, delicious caviar!

Who will make this caviar, feel free to take a double portion, it is quenched and it turns out not enough, you will not have time to taste the Boycott of the shop caviar, even "Nezhinskaya" is the most naturally tasty of the store caviar.

And my taste turned out to be not at all store-bought, but 100 times tastier

Me too!!!

Who will make this caviar, feel free to take a double portion, it is quenched and it turns out not enough, you will not have time to taste the Boycott of the shop caviar, even "Nezhinskaya" is the most naturally tasty of the store caviar.

From the indicated sizes, I got a liter jar. Perhaps, for such a taste - not enough ... But on the other hand, I almost entered the blender in full.
If you make another blender in a double portion, you need to buy.

I wanted the author of the recipe - Andreevna to increase the reputation - it does not work - writes: "It is impossible to load the 'main' template." And it's a pity, for such recipes it is necessary to put two plus signs.

but you can somehow measure in grams, I put the atoms here, but it turned out that the whole pan was crammed with vegetables, and he knows how much salt is needed ... he threw in a tablespoon.
........................ ........

I eat ... delicious ... but you have to work with spices. in particular, probably a bit too much garlic (I have such a variety growing in the country that there are only 4 cloves in the head)

[Furniture]

Everyone who liked caviar, bon appetit!
Furniture, well, I can't say how much to weigh in grams, everything tastes. When you grind it with a blender, then try on the tongue and add salt if necessary. Here, after all, it is impossible to get exact advice since everyone has different salt and tastes too. Maybe also pepper and scratch additionally. "Not salted on the table" isn't it? Try it and make it to your liking. Good luck!

I often make such caviar, and even from zucchini and eggplant.
The most delicious, a mixture of courgettes and eggplants, plus bell pepper, add ...
Experiment, trying to achieve your own taste, but they are different ...

From last year I remembered that it was very tasty, now I have made it again for sure yummy, everything simple is ingenious ... Just like Pakat said with pepper and eggplant, it is even tastier. And now is the time for zucchini.

[Andreevna]

Andreevna
BIG PIONEER THANKS for this wonderful recipe !!! How long I searched for him - and now, all ingenious turned out to be so simple! I made a small portion in a frying pan (I don't have a slow cooker). There were two small squash in the refrigerator) and 1 grated carrot (I later read it here that it turns out to be liquid), fried the onion until golden brown - but everything worked out great. She quenched it for about 20-30 minutes, until everything turned from separate pieces into an almost homogeneous mass. Chilled until warm and turned into puree with a blender directly in the pan. DIVINE !!! And so fast! THANK YOU!

[Andreevna]

Andreevna, thank you so much for the recipe!
I love zucchini caviar very much, and up to this moment I only knew how to make eggplant.
But now I know a wonderful recipe, it turned out amazingly! Thanks again!

By the way, I still make eggplant like this ... I bake eggplants, remove the skin, half the volume of fresh tomatoes and fresh sweet onions (always by eye and for an amateur). Everything is ground in a grinder, salt and sunflower oil are added.

I also do this, only then I bring it a little more in a frying pan, it "puffs" so funny ...

Good day to all.
Yesterday I made ikura according to Andreevna's recipe, I hasten to show the report.
The content of the recipe doubled because there are a lot of "overseas" lovers, all the vegetables were grated on a Bercher grater, stewed (thin sticks) for 2 hours, then immediately in a blender and prepared jars. The caviar turned out like applesauce, very tasty and tender + the taste and smell of garlic.
The eaters were smart, everyone liked it
Andreevna thanks for the recipe !!!

Dear ones, everyone who made caviar and it was to their taste - FOR HEALTH! My family also loves her, especially when the zucchini are still tender, young. So now I alternate, now just zucchini, then with eggplant, for a change

[Andreevna]

Dear ones, everyone who made caviar and it was to their taste - FOR HEALTH!

Andreevna, and accept THANKS from my family !!!

Delicious! Now I only make a double portion.

[Andreevna]

Andreevna Have you tried to preserve it for the winter? How it's done? Tell me, pliz !!!

made such caviar - just super !!! in half a day, I, my husband and daughter ate everything with spoons
Respect to the author!

Hooray, I finally found what I was looking for in store banks for so long! There is no price for your caviar, Well, such yummy. Thank you very much !!! Easy, cheap and oooooooooooooo delicious

[Andreevna]

Andreevna Have you tried to preserve it for the winter? How it's done? Tell me, pliz !!!

I'm not Andreevna, but Mikhailovna, but I'll tell you how I can preserve such caviar. I put the hot caviar in sterile jars, cover it with boiled lids and sterilize for 20-25 minutes. Roll up or tighten the screw caps. and cool under the covers. Such caviar stands perfectly in a cool pantry, and at a friend's just on the mezzanine.

Here is my photo report ... but it turned out a photo ... like the color of children's surprise, caviar, but very tasty .......

I am gracious! Delicious squash caviar! H-a-c-t-o-I-u-a-I! And here you can buy it only in Russian stores. And there are none in my area. Now I can do it myself! Hurrah! Taste of childhood!
Only I don't have CF. I extinguished on the stove. With a minimum amount of vegetable oil. One tablespoon. I chopped it with a hand blender, I didn't want to stain the bowl. Yummy in general! I highly recommend it to everyone who loves squash caviar, but doubts whether to use this recipe!

Now I can do it myself! Hurrah! Taste of childhood!

Hurrah! I am very glad that besides me, other hostesses also like this caviar.

[Andreevna]

And I made such caviar. No garlic and no tomato. It turned out very tasty. No, not even just "very tasty", but tasty and tasty.
I will make a lot of such delicious caviar for the winter. We will boycott stores
Andreevnahuge Thank you and plus in reputation

[Andreevna]

Andreevna, accept my thanks for this caviar! Delicious!
I want to offer my version to those who want caviar of a beautiful bright color. I added tomato paste after stewing the onions and carrots in oil, let the tomato paste paint the oil for a few minutes, and then added the zucchini. I did not deviate from the recipe in anything else.
The caviar turned out to be bright and beautiful.

[Andreevna]

Caviar is just a miracle!

Even my husband, who reacts to the word "zucchini" with an invariable "hate", CAM added himself supplements.

Made according to the recipe, but added some red hot ground pepper and a generous tablespoon of paprika.

Andreevna, Thank you!

[Luysia]

Luysia
Good luck to you! It was a test of the pen, and now I also go there, then I will add eggplants, and I don’t forget about the pepper.

[Andreevna]

Andreevnathank you very tasty
The first zucchini just went, so I decided to try your recipe
I cooked in a multicooker Brand, everything turned out great

[Andreevna]

Andreevna, thank you very much for the caviar! Yesterday I did it, it turned out very tasty

Mom did that when she was a child. I didn't like it. it is clear that I forgot about the recipe. and read it yesterday.I looked at the photo and wanted to, "yak before smatryu"
Now I hasten to convey my grateful humble bow. just call that the bow is not very low. more belly full!

[sweetka,]

sweetka, so my son told me - I said, I don’t eat that (he doesn’t understand anything, today my husband happily screwed a half-saucepan, took a jar to a friend - said to bring

[Antonovka,]

Antonovka, grows up - wiser. I've grown wiser (smiley with a halo and wings)

I add finely chopped cilantro and basil to the caviar, literally 5 minutes before cooking. Highly recommend!

Thank you for such delicious caviar !!!!
It turned out just over a liter !!

[Andreevna]

Andreevna today I cooked caviar according to your recipe ... the taste of childhood, at the same time I tried my new blender from Kenwood ... I don't have cartoons, I just stewed it in a frying pan ... I was worried that it would not work, but everything is just SUPER