Zucchini Caviar

Dice the onions and sauté in vegetable oil until golden.

Add the grated carrots and sauté together.

Puree the tomatoes in a blender and pour into the skillet along with the tomato paste, then simmer everything for about 10 minutes.

Peel the zucchini, remove the seeds, dice the flesh, and place it into a large heavy-bottomed pot or a cauldron.

Add the sautéed vegetable mixture to the pot.

Simmer the mixture over low heat for about 30 minutes until the zucchini is tender.

Next, puree the mixture with an immersion blender until smooth.

Add the minced garlic, salt, pepper, sugar, and 2 tablespoons of vegetable oil, stir well, and bring to a boil.