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Polish Zucchini Ketchup

5 from 2 votes

Recipe by Jan Vasil

Servings

8

servings

Prep time

30

minutes

Cooking time

1

hour 

30

minutes

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Ingredients

Metric US

• 1 kg 1 zucchinis, grated

• 2 large 2 onions, finely chopped

• 3 cloves 3 garlic, minced

• 500 ml 500 tomato passata (pureed tomatoes)

• 1/2 cup 1/2 apple cider vinegar

• 1/4 cup 1/4 brown sugar

• 2 tsp 2 salt

• 1 tsp 1 black pepper

• 1 tsp 1 smoked paprika

• 1/2 tsp 1/2 allspice

• 1 1 bay leaf

• 1 tbsp 1 sunflower oil or another neutral oil

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)

Notes

• Serving Suggestions: Use the zucchini ketchup as you would traditional ketchup: on burgers, hot dogs, fries, or any dish that requires a tangy, sweet sauce with a hint of smokiness.

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PS: If you wonder why the sauce is orange and not red, this is because I used skinned tomatoes and because they were blended. Majority of the sauces which you see on the internet or grocery stores are artificially colored.

Easy Italian Marinara Sauce from fresh tomatoes.

Easy Italian Marinara Sauce from fresh tomatoes.

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

1

hour 

Very easy recipe for Italian Marinara Sauce from fresh tomatoes. You will love it!

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Ingredients

Metric US

• 750g of skinned ripe tomatoes (in case you want to know how to skin a tomato check out the video here)

• 1 onion, diced

• 4  garlic, minced

• 1 bay leaf

• fresh basil leaves

• 3 tablespoons of olive  oil

• salt

Directions

• Heat up a pan and add 2 tablespoons of olive oil. Add the diced onion and cook for 6-7 minutes or until golden.
• Meanwhile, transfer the tomatoes to a bowl and crush them with a fork.
• When the onions are ready, add the garlic and pour over with crushed tomatoes. Add few basil leaves, the bay leaf and cook for at least 1 hour or until the sauce is reduced. Stir the sauce several times during cooking.
• Once ready add 1 tablespoon of olive oil into the sauce and a few chopped basil leaves. Season with salt to taste.
• Transfer the sauce to the blender and blend for 30-45 seconds until you get a smooth sauce.
• Serve with your favorite pasta, gnocchi or use as a pizza sauce.
• Enjoy

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I made it a few times in my life but it never tasted somehow special. So I have made some research and checked out several recipes online. In the majority of them, the ingredients and directions were very similar to each other. But as I learned very quickly, the best is to use a high quality (homegrown) tomatoes. They will give an unbelievably good and rich taste to your gazpacho no matter how you make it and what you put into it.

For this recipe, I have used the last “homie” tomatoes, and a few more ingredients. The whole thing was ready in 45 minutes but don’t worry, you will need 30 minutes to marinate the veggies in the vinegar. So you can still have coffee in between

Best Gazpacho or cold tomatoe soup to cool you down during a summer

Best Gazpacho to cool you down during a summer

0 from 0 votes

Recipe by Jan Vasil Course: Lunches, Recipe book, VeGaN mealsCuisine: SpanishDifficulty: Easy

Servings

2

servings

Prep time

15

minutes

Cooking time

30

minutes

 
Traditional Spanish gazpacho from fresh tomatoes, cucumber and bell pepper. All served with toasted rye bread and cherry tomatoes. It’s vegan and very delicious.

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Ingredients

Metric US

• 4 tomatoes (very ripe and homegrown if possible)

• 1 cucumber (medium size)

• 1 red bell pepper

• 2 tbsp red wine vinegar

• 4 tbsp olive oil

• 1 clove garlic

• 1-2 shallots

• flaky salt

• few colourful cherry tomatoes for garnishing

• 2 slices rye bread

Directions

• Deseed and roughly chop the bell pepper. Peel and deseed the cucumber, then cut into smaller pieces. Peel and finely chop the garlic and the shallots.
• Cut the tomatoes in half and scrape out the seeds. Then cut into smaller pieces.
• Transfer the cucumber, red pepper, shallots, garlic, and the tomatoes into a bowl. Pour over with 2 tablespoons of red wine vinegar and season with 1 teaspoon of flaky salt. Mix well and set aside for 30 minutes at room temperature.
• Meanwhile, heat up a pan and place in the rye bread slices. Drizzle over with some olive oil and roast until the bread edges turn golden. Once ready, chop roughly and set aside.
• Transfer the marinated veggies into a blender with all the juices from the bowl. Add 3 tablespoons of olive oil and blend on medium speed for 1-2 minutes, or until you will get a smooth puree. Season with more salt or vinegar if needed and place into the fridge to cool completely.
• Serve cold with sliced cherry tomatoes and the toasted bread pieces.
• Enjoy

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Bruschetta is one of my very favorite summer dishes. I almost always have some tomatoes, garlic, and bread at home so I can prepare it anytime. To make it even tastier I like to add a bit of balsamic vinegar and grated Parmesan on top. This way it tastes even more sophisticated 

And what is your favorite bruschetta combination? Do you add any special or secret ingredients? Let me know in a comment below

Classic bruschetta from fresh tomatoes

Classic bruschetta from fresh tomatoes

0 from 0 votes

Recipe by Jan Vasil Course: Lunches, Recipe book, Small bites, VeGaN mealsCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

5

minutes

Cook Mode

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Ingredients

Metric US

• Fresh ciabatta (ok ok, you can also use a French baguette )

• Olive oil

• 2-3 cloves garlic

• Fresh basil leaves

• 3 fresh tomatoes

• 1 tablespoon balsamic vinegar

• Grated Parmesan

Directions

• Slice the ciabatta into a 1cm slices. Heat up a grill pan and add a drizzle of olive oil. Place in the ciabatta slices and grill until golden on the edges. Add a drizzle of olive oil to a pan before you flip the slices to the second side.
• Meanwhile, quarter the tomatoes and cut off the seeds and the harder parts. Chop into smaller pieces and transfer to a bowl. Peel and finely slice the garlic, chop finely the basil leaves and then add both ingredients to the bowl.
• Add 1 tablespoon of olive oil and the balsamic vinegar to the tomatoes and mix well. Season with salt to your taste.
• Serve the tomato mixture on top of the ciabatta slices. Sprinkle with the grated Parmesan and more chopped basil leaves.
• Enjoy

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For example, this chicken is made with Parmesan cheese and the tomato sauce is made from fresh tomatoes. Altogether it has so much flavor and textures that it is very hard to describe. So the only thing which you can do is to try it by yourself. You will not regret that decision for sure.

The best chicken Milanese with spaghetti and tomato sauce

The best chicken Milanese with spaghetti and tomato sauce

0 from 0 votes

Recipe by Jan Vasil Course: Dinners, Recipe bookCuisine: ItalianDifficulty: Easy

Servings

4

servings

Prep time

20

minutes

Cooking time

35

minutes

Cook Mode

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Ingredients

Metric US

• 2 cloves of garlic

• ½ a bunch of fresh basil

• Olive oil

• 400g of whole plum tomatoes, fresh or canned

• 2 chicken breasts

• 100g plain flour

• 2 large eggs

• 100g breadcrumbs

• 30g Parmesan cheese, grated

• 150g wholewheat spaghetti

• Vegetable oil for frying

Directions

• Peel and finely slice the garlic. Pick the basil leaves, then finely chop the stalks.
• Heat a tablespoon of olive oil in a pan over a medium heat. Add the garlic and basil stalks and cook for 2 minutes, or until golden.
• Add the whole tomatoes to the pan and crush them with a fork. Season with a pinch of salt and black pepper, reduce the heat to low and let it simmer for 30 minutes.
• Place the chicken breasts on a flat surface, cover with a sheet of parchment paper and beat to 5mm thickness with a mallet.
• Beat the eggs in a bowl until fluffy and add the half of the grated Parmesan into the breadcrumbs.
• Coat the chicken breasts in the flour, then the egg and finally in the breadcrumbs, until well coated.
• Heat up a bigger frying pan and then add a good drizzle of the vegetable oil. Fry the chicken breasts for 3-4 minutes per side, or until golden.
• Cook the spaghetti according to the instructions on the package, drain and add to the tomato sauce.
• Serve the pasta with slices of chicken breasts and sprinkle with chopped basil leaves and the second half of the Parmesan.
• Enjoy

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The best chicken Milanese with spaghetti and tomato sauce