Oven-Roasted Zucchini Caviar

Peel the zucchini, carrots, and onions (leave the tomatoes as they are), and cut them into wedges and rings.

Arrange the vegetables on a baking sheet and drizzle with oil.

Roast in the oven at 200°C for 30 minutes, then lower the temperature to 100–120°C and cook for another hour.

Transfer the roasted vegetables along with their juices to a heatproof container, peel the skins off the tomatoes, and puree everything with a blender.

Add the grated garlic, salt, and pepper, and mix well.

Return the mixture to the oven and cook for 30 minutes, then stir in the apple cider vinegar and mix again.

Sterilize the jars and boil the lids.

Pack the squash spread into the sterile jars and seal with lids.