Zucchini Caviar

Cut the zucchini into small cubes. If they're young, you can leave the skin on; for mature ones, peel them and remove any large seeds. Clean the pepper, cut it into cubes, and mince the onion finely.

Heat olive oil in a wide heavy-bottomed pot. Add the onion and cook over medium heat for 8–10 minutes, stirring gently without letting it brown.

Add the bell pepper and cook for another 10 minutes or so.

Add the zucchini, stir well, and cook uncovered over medium-low heat for about 45–60 minutes, stirring occasionally. The excess liquid will gradually evaporate.

Stir in the crushed tomatoes and tomato paste. Mix well and continue cooking uncovered for another 20–25 minutes.

Add the minced garlic, sugar, and start with about 1.5 ounces of salt. Cook for 10 more minutes. Taste and add the remaining salt if needed.

Blend the mixture with an immersion blender until you reach your desired consistency.