Store-Style Zucchini Spread

1. 1 Zucchini≈ $3.00 por kg 330 g
2. 2 Carrots≈ $1.50 por kg 60 g
3. 3 Onions≈ $1.60 por kg 60 g
4. 4 Tomato pastepaquete 140 g ≈ $1.00 25 g
5. 5 Sunflower oilpaquete 900 ml ≈ $3.50 30 ml
6. 6 Vinegar 9% 10 ml
7. 7 Sugar 8 g
8. 8 Salt 7 g
9. 9 Ground black pepper al gusto

Los elementos en gris son sal, especias y todo lo que pesa menos de 30 g por tarro: generalmente ya los tienes en casa, por lo que no se incluyen en el precio del tarro. Azúcar, vinagre y aceite a partir de 30 g están incluidos en el precio.

Método

1. Peel and seed the zucchini¹, then cut into 1.5 cm cubes. Grate the carrot² on the coarse side of a grater and dice the onion³.

2. Fry the vegetables one at a time in oil: onion³ for 3 minutes, carrot² for 5 minutes, and zucchini¹ for 10 minutes until soft.

3. Transfer the vegetables to a saucepan and blend until smooth.

4. Add the tomato⁴ paste, sugar, salt, and pepper, bring to a boil, and simmer over low heat for 25 minutes, stirring. Pour in the vinegar 2 minutes before the end.

5. Sterilize a 0.5 l jar over steam for 10 minutes and boil the lid for 5 minutes.

6. Spoon the hot spread into the jar up to the rim and cover with the lid.

7. Sterilize the jar in a pot of hot water for 15 minutes from the moment it boils, then seal. Turn upside down and wrap until cool.

8. Store in a dark, cool place for up to 12 months, and keep an opened jar in the refrigerator for up to 7 days.