zucchini sauce

Ingredients for 1 servings:

• 2 kg zucchini
• 3 onions
• 2 tbsp sea salt
• 2 tbsp tomato paste
• 3 tbsp broth, homemade powder
• oregano
• marjoram
• pepper
• Cayenne pepper
• 1 large garlic clove(s), crushed

Instructions

Working time approx. 45 minutes; Rest period approx. 1 day; Cooking/baking time approx. 2 hours 30 minutes; Total time approx. 1 day 3 hours 15 minutes

Grate the zucchini with the skins on, roughly chop the onion, mix both together and add 2 tablespoons of sea salt. Cover and let stand in a cool place for about 24 hours. Then drain off some of the resulting liquid. Place the zucchini in a large pot, add the spices and simmer for about 30 minutes, stirring frequently. Then puree finely with a hand blender and bring back to a boil. While hot, pour into prepared jars, seal tightly and place them in an oven preheated to 170°C (in a pan of hot water). Leave at this temperature until bubbles rise (it took me about 30 minutes), then reduce the temperature to 150°C and simmer for another 90 minutes. Then let stand in the switched off oven for about 30 minutes. Tastes incredibly aromatic and flavorful.