tomatoes

Directions

• Preparation
• Start by washing the zucchinis, then grate them using the coarse side of a box grater. Similarly, finely chop the onions and mince the garlic.
• Cooking
• In a large pot, heat the sunflower oil over medium heat. Add the chopped onions, and sauté them until translucent, about 5-7 minutes.
• Add the minced garlic to the pot and sauté for an additional 1-2 minutes.
• Stir in the grated zucchinis, ensuring they mix well with the onions and garlic.
• Add the tomato passata, apple cider vinegar, brown sugar, salt, black pepper, smoked paprika, allspice, and bay leaf to the pot. Stir everything together until the mixture is well combined.
• Let the mixture come to a gentle boil, then reduce the heat to low and let it simmer. Cook for about 45 minutes to 1 hour, stirring occasionally, until the zucchini is soft and the flavors meld together.
• Blending
• Once the mixture has cooled slightly, remove the bay leaf. Use a hand blender or a food processor to blend the ketchup until smooth.
• Bottling
• Sterilize glass bottles or jars in boiling water. Pour the hot zucchini ketchup into the sterilized bottles or jars, leaving a little space at the top. Seal them tightly.
• Store in a cool, dark place. Once opened, keep the ketchup in the refrigerator and consume within a month.
• Smacznego! (Enjoy your meal in Polish)