Homemade zucchini ketchup: A must-have for winter pantries

When you can trip over plump zucchinis in the garden and stores tempt you with promotions on vegetables, it's time to start preparing supplies for the winter. Besides jars of jams or pickles, you can't miss homemade zucchini ketchup.

Homemade ketchup beats store-bought ones. Not only is it tasty, but we also have the assurance that it is made from good-quality ingredients. There are no unnecessary additives like modified starch or guar gum that manufacturers tend to use.

Ketchup is among the most popular condiments for sandwiches, French fries, or casseroles. It appeals to both children and adults and fans of the spicy version debate with mild flavour enthusiasts about its superiority. Although it is most often associated with tomatoes, zucchini ketchup is also gaining popularity.

Ingredients:

• approx. 2 kg of zucchini (1.2 kg after cleaning),
• 3 onions,
• 2 teaspoons of salt,
• 400 ml of tomato passata,
• 1 tablespoon of sweet paprika,
• 1.5 tablespoons of salt,
• 1 teaspoon of pepper,
• 1/3 cup of sugar,
• 1/3 cup of vinegar,
• 160 g of tomato concentrate.

Instructions:

Step 1. Cut the zucchini in half. Scoop out the flesh with a spoon and set aside.

Step 2. Grate the firm part of the zucchini and onions in fine holes of a grater or a food processor. Transfer to a bowl, add salt, and mix. Set aside for 20 minutes.

Step 3. After this time, strain thoroughly using a colander. Transfer to a large pot, pour the tomato passata, add sugar, and mix. Cook for 20 minutes.

Step 4. After this time, pour in the vinegar, add the tomato concentrate, and cook for another 10 minutes. Season with sweet paprika and pepper, then blend.

Step 5. Transfer the resulting ketchup into jars. Seal tightly and pasteurize for approx. 20 minutes.

Step 6. After pasteurization, set aside to cool. Store in a dry and cool place. Enjoy!