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 pastepacote 140 g ≈ $1.00 25 g
5. 5 Sunflower oilpacote 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 a gosto

Itens em cinza são sal, temperos e tudo o que for menos de 30 g por pote: geralmente você já tem isso em casa, então não está incluso no preço do pote. Açúcar, vinagre e óleo a partir de 30 g estão incluídos no cálculo.

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.