Tomato-zucchini sauce

Ingredients for 1 servings:

• 3 kg tomatoes
• 3 tbsp olive oil
• 3 large onions
• 3 garlic cloves
• 3 tbsp apple cider vinegar
• 1 kg zucchini
• 3 tbsp, stalked parsley, dried
• some salt and pepper
• some cayenne pepper
• some chili flakes
• some sweet paprika powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 3 hours

Ideal for preserving large quantities of vegetables

Chop the tomatoes and cook in a large pot with a little salt. When the pieces are somewhat cooked, puree them with a hand blender. Then press them through a sieve to retain any seeds and peel. Continue cooking until thickened, depending on your preference. Meanwhile, sauté the onions and garlic in a pan until translucent. Finely dice the zucchini and sauté until slightly softened but still firm to the bite. Add the apple cider vinegar and cook for another 2 minutes. Let the tomato sauce and zucchini simmer together for about 10 minutes. Season to taste and add the spices (Herbes de Provence is also a good option here). Then pour everything into jars. This goes well with roasted turkey strips over rice, for example, or as a pasta sauce.