Zucchini in tomato sauce recipe with photos
The first time this dish, zucchini in tomato sauce, I made a very, very long time ago. And because, quite suddenly I had to dinner my old friend. And nothing unusual, all quite commonplace and ordinary, if not his hard diet – vegetarian. So I had to think about it. And as the time was quite a bit, but the choice of available products in the fridge was very scarce, I have prepared this simple but very tasty (as it proved) dish, zucchini stewed in tomato sauce .
And years later, expanded range available to me and learned a lot in the kitchen, anyway, from time to time, I do it. But how, I will try to share with you.
So, to cook zucchini in tomato sauce, we will need only six ingredients:
• two large (or three small) fresh zucchini,
• five (or even more, just don't get too much, otherwise it will be quite another dish) medium tomatoes,
• and 50 grams of vegetable oil.
So we pour into the pan and put it on the fire to warm up.
Cleansed from the husk onion very finely chop (but in no case do not RUB, so it's guaranteed to let the juice, and then you get nothing).
Place in hot oil and immediately stir.
Meanwhile, the zucchini cut into thin half circles.
spread zucchini and again mix well.
Until the onions with zucchini roasted, we can make tomato puree. For this half of the tomato grate, and the skin remains in your hands.
Once the zucchini is quite browned and become well-yellow,
pour the tomato puree, add salt, sugar and stir (especially from the bottom), and stew so on medium heat. But under the cover or without it, and how much is up to you. After all, everything depends on the tomatoes and how much you want to taste this dish and the zucchini is already ready.
Although trust (and verify): stewed zucchini in tomato sauce delicious when it is cooled to room temperature, so will have to wait a bit.
And the rest – Bon appétit.