Zucchini and Tomato Spread for the Refrigerator

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This soft zucchini spread cooks with tomato, carrot and onion until spoonable. A little vinegar sharpens the vegetables, while a final blend gives the mixture a fine texture for toast or as a side. The ingredients and processing in the source do not establish a safe shelf-stable preserve. Cool this version promptly and keep it in the refrigerator. Wash vegetables; trim zucchini and remove large tough seeds, then chop tomatoes and onions and grate carrots. Heat sunflower oil in a wide heavy pot; cook onions for 5 minutes, then carrots for 5 minutes more. Add zucchini and cook covered 15 minutes; stir in tomatoes, sugar and salt, then simmer uncovered 30 to 40 minutes until thick.

Recipe card

Zucchini and Tomato Spread for the Refrigerator

This soft zucchini spread cooks with tomato, carrot and onion until spoonable.

Prep 35 minCook 60 minTotal 95 minYield About 8 cups

Equipment: Large skillet or saucepan, knife, chopping board and measuring tools

Ingredients

2 kg zucchini, trimmed and diced 1 kg tomatoes, chopped 300 g onions, sliced 300 g carrots, grated 100 ml sunflower oil 2 tbsp sugar 2 tbsp 9% vinegar 1 tsp salt

Instructions

1. Prepare

   Wash vegetables; trim zucchini and remove large tough seeds, then chop tomatoes and onions and grate carrots.

2. Sauté

   Heat sunflower oil in a wide heavy pot; cook onions for 5 minutes, then carrots for 5 minutes more.

3. Simmer

   Add zucchini and cook covered 15 minutes; stir in tomatoes, sugar and salt, then simmer uncovered 30 to 40 minutes until thick.

4. Finish

   Stir in vinegar; cool slightly and blend to a spoonable texture with an immersion blender.

5. Chill

   Spoon into clean shallow containers, refrigerate promptly and serve cold or reheated; never pantry-store these jars.

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How to tell when it is ready

Spoon into clean shallow containers, refrigerate promptly and serve cold or reheated; never pantry-store these jars.

Tips

• Wash vegetables.
• Heat sunflower oil in a wide heavy pot.
• Add zucchini and cook covered 15 minutes.
• Stir in vinegar.

Troubleshooting

• If watery, simmer uncovered until thicker.
• If scorching, lower heat and stir across the base.

Substitutions

• Use another neutral vegetable oil in the same amount.
• Use summer squash in place of some zucchini.

Variations

• Add minced garlic while sautéing onion.
• Stir in fresh parsley before serving.

Serving suggestions

• Spread on toasted bread.
• Spoon alongside grilled vegetables.
• Serve cold with roast potatoes.
• Use as a sandwich filling.

Make ahead

Prepare the measured ingredients in advance. Refrigerate promptly and eat within 3 days or freeze portions; do not can or keep at room temperature.

Storage

Refrigerate promptly and eat within 3 days or freeze portions; do not can or keep at room temperature.

Food safety

This is an untested low-acid vegetable mixture; do not seal jars for pantry storage.

Frequently asked questions

How do I know zucchini and tomato spread for the refrigerator is ready?

Spoon into clean shallow containers, refrigerate promptly and serve cold or reheated; never pantry-store these jars.

How should I store zucchini and tomato spread for the refrigerator?

Refrigerate promptly and eat within 3 days or freeze portions; do not can or keep at room temperature.

Spread on toasted bread. Refrigerate promptly and eat within 3 days or freeze portions; do not can or keep at room temperature.