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Vegetable Ragu in a Slow Cooker for Winter Storage
A fragrant and juicy vegetable preserve made with zucchini, bell peppers, and tomatoes—perfect for brightening up your winter meals.
Ingredients
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COMPONENT to taste
- to taste
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Method
Wash the zucchini and cut them into cubes.
Remove the seeds from the bell peppers, rinse them, and cut into cubes as well.
Peel the onion and chop it up.
Wash the tomatoes and, if they're small, cut them in half; if they're larger, cut them into 4-6 pieces.
Transfer the prepared vegetables to the slow cooker, add salt, sugar, black pepper, then pour in the vinegar and vegetable oil.
Select the 'Stew' setting and cook the ragu for 40 minutes.
Transfer the finished ragu into sterilized jars and seal with sterilized lids.
Flip the jars upside down, wrap them in a blanket, and let them cool completely. Once cooled, you can store the jars in a cool, dark place for later use.
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