Zucchini Caviar

Mince your onion and carrot. Heat some vegetable oil in a pan and sauté the onion until it turns translucent, then add the carrot. Cook gently until the carrot softens.

In another pan, warm the tomato purée over medium heat until the oil turns a nice orange color.

Dice your zucchini—if they're young and tender, no need to remove the seeds. Add them to the onion and carrot, and let everything stew for about 10 minutes.

Stir in the tomato paste along with 50 ml of water. Season with salt, sugar, and pepper to taste. Mix well and continue cooking for another 10 minutes.