Canned zucchini-tomato mix

Ingredients for 6 servings:

• 1 kg zucchini
• 1 kg cherry tomatoes, yellow and/or red
• 2 tbsp salt
• 2 tbsp sugar
• 1 clove(s) garlic per jar
• 1 bunch of basil
• some lovage
• some ground ivy

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 45 minutes; Total time approx. 6 hours 15 minutes

Preserve the summer taste for the winter, approx. 6 – 8 jars

Cut the zucchini into bite-sized pieces, pierce the tomatoes several times with a toothpick, and mix everything well in a bowl with the salt and sugar. Let stand for a few hours so the vegetables draw water. Finely chop the herbs and mix with the vegetables. Place the vegetables in clean, dry jars (about a thumb’s width below the rim), place a clove of garlic in each jar, and divide the vegetable-salted water equally between the jars. Screw on the lids, which have previously been soaked in boiling water. Place the jars on a deep baking tray (drip tray) and put them in the oven. Pour warm water into the drip tray to a depth of about 2 cm. Boil at 120 degrees Celsius (convection oven) for about 45 minutes. Then remove from the oven and let cool. Because no additional water is added, the zucchini and tomatoes retain their wonderful flavor. We like to eat them as an appetizer but also as a side dish. I always save the liquid in the jar and use it to add an extra kick of flavor to sauces and soups.