Tomato-Zucchini

Ingredients for 1 servings:

• 500 g zucchini, diced
• 500 g bell pepper(s), diced
• 250 g onion(s), diced
• 250 ml oil
• 300 ml tomato ketchup
• 500 ml tomato(s), strained
• pepper
• Salt
• Chili pepper(s), dried, finely crumbled

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour 20 minutes

preserved in glass, tastes good cold and warm

Heat the oil and sauté the vegetables until the onions are translucent. Add the passata and ketchup and bring to a boil. Season to taste with salt, pepper, and chili peppers. Fill clean jars to the brim, seal, and simmer in a pressure cooker at 90°C for 20 minutes. The jars will keep for at least 1 year. The tomato and zucchini sauce is delicious cold with a snack, but you can also eat it warm as a quick pasta sauce or use it to top meatballs or similar dishes.