“Uncle Ben’s”-Style Zucchini Salad Sauce
The texture is the whole point here: the tomatoes are ground with the garlic into a loose base, while the zucchini is cut into deliberately small cubes. They should cook through but hold their shape rather than collapse, which is what makes this a homemade answer to the smooth store-bought sauce it’s named for, keeping the vegetables recognizable.
The bell pepper strips go in for only the final 20 minutes so they stay springy and crisp. The 9% vinegar (about the strength of standard distilled white vinegar) is added at the end with the pepper: the acid sets the color and preserves the batch, and stirred in too early it would toughen the vegetables.
The sauce doubles as a standalone salad preserve and as a dressing for pasta, rice, or braised meat, or a base for a quick winter stew. The listed amounts yield about 5 liters (roughly five quarts) of finished sauce.
Part of Ukrainian cuisine — 448 more recipes in the section.
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Ingredients
Instructions
Put the tomatoes and garlic through a meat grinder.
Cut the zucchini into small cubes and mix with the tomatoes. Add the salt, sugar, and sunflower oil.
Simmer everything for 30 minutes.
Add the pepper cut into strips and the vinegar. Once the mixture comes to a boil, cook for 20 minutes.
Spoon into sterilized jars.
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