Zucchini spread (Kabachkovaya Ikra) by Yuliya
Ingredients:
- 2 - 3 fresh zucchinis
- 2 - 3 large carrots
- 2 large onions
- 1 can tomato sauce
- 2 fresh garlic heads
- 2 bay leaves
- 1 teaspoon oil for cooking
- 1 tablespoon sea salt
- 1/2 teaspoon black ground pepper
- 3 teaspoons vinegar
Instructions: can be done in a big pan on top or inside oven
- Peel zucchinis, carrots and onions
- Cut in medium pieces - try making all pieces of the same size
- In a hot oven with some oil, over high/medium heat, cook onions, until start caramelizing, about 3 minutes
- Add carrots, cook for additional 3 minutes
- Then add zucchinis, and cook uncovered until vegetables are tender, for additional 5 minutes. Do not season with salt at this point, so the vegetable do not let their juices out
- Blend the vegetables in the blender until smooth - you might have to do several batches if you have a smaller blender
- Transfer blended veggies back in the oven
- Season with salt and pepper
- Add tomato sauce, bay leaves, pressed garlic, stir, cover and cook for 1 hour over medium/ low heat
- You can try it at any point to see if you need more salt
- While vegetables are cooking, prepare your jars. Wash them in a hot soapy water, and put them to dry in a preheated oven. I usually preheat it to 350 degrees F, turn it off, and then sterilize the jars. You can steam them up-side-down on a veg steamer too.
- At the very end add vinegar, if you want to preserve Zucchini Spread for winter months. You don’t have to add it if you’re planning to eat it right away. It should be fine for at least a week if stored in the refrigerator.
- Remove bay leaves. Ladle Zucchini Spread into hot jars leaving 1/2 inch headspace, wipe rims, and seal.
Enjoy!
