Zucchini caviar for the winter through a blender

Finely chop the onion and fry in a small amount of heated vegetable oil until transparent. Send the fried onion to a cooking pot.

Peel the carrots, grate on a coarse grater, fry in the remaining vegetable oil for 10 minutes, then send to the pan with the onions.

Clean the zucchini from the skin and seeds, grate on a coarse grater and combine with onions and carrots.

Dip the tomatoes in boiling water, then place under cold water and peel immediately. Cut the tomatoes randomly, then chop with a blender.

Pour the tomato mass into a saucepan with other vegetables, mix and simmer the caviar under a lid for 40-60 minutes over low heat, stirring occasionally.

Remove the workpiece from the heat, cool slightly and smash with a blender until a smooth puree.

Put the pot of caviar back on the fire, add salt, sugar, tomato paste, spices and vinegar. Mix everything well, bring to a boil and boil, stirring, for another 15-20 minutes.

Pour boiling caviar into pre-sterilized jars, roll up, turn upside down and cool. Store the cooled workpiece in a cool dark place.