Quick Zucchini Caviar for the Winter

Wash and peel the zucchini. If you are using large vegetables with large seeds, it is best to core them. In this case, you should start with slightly more than 3 kg of unpeeled zucchini. Cut the zucchini into small pieces so they easily fit through a meat grinder.

Peel, wash, and dry the carrots, then cut them into small pieces as well.

Peel the yellow onions and chop them.

Process all the prepared vegetables through a meat grinder. Alternatively, you can use a blender to chop the vegetables (this will give the caviar a smooth, store-bought consistency).

Transfer the vegetable mixture into a large heavy-bottomed pot (a cast-iron Dutch oven works great), add the sunflower oil (preferably refined), and mix thoroughly.

Cover the pot with a lid and place it on the stove. Simmer the vegetable mixture over low heat for 1 hour and 20 minutes.

After a little over an hour, add the tomato sauce, sugar, and salt to the squash caviar, stir well, and continue to simmer for another 40 minutes.

While the caviar is cooking, prepare (sterilize) your jars and lids using any method you prefer.

Ladle the hot zucchini caviar into the prepared jars and seal them tightly. Flip the jars upside down, wrap them up well in a blanket, and leave them until they cool completely.