Marinated zucchini and tomatoes

Tomato and zucchini in a jar

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If, like me, you like the taste of homemade preserves, be sure to try the following recipe for tomatoes with zucchini in a marinade made from vinegar and olive oil. To prepare this tomato and zucchini, you need quite a lot of both vegetables, olive oil, pumpkin seeds and a delicate marinade based on apple cider vinegar. After cutting, the vegetables should be baked, placed in jars, covered with olive oil and marinade, and finally pasteurized.

Tomatoes with zucchini in olive oil and vinegar brine are perfect as a snack, served with cold meats, eggs and cheese. They can also be served as an accompaniment to roasted meats.

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Zucchini with tomatoes in olive oil
Tomato and zucchini salad

Ingredients for tomato and zucchini in a jar.

  • 50 g pumpkin seeds
  • 2 kg tomatoes
  • 2 kg zucchini
  • 10 big cloves of garlic
  • 6 rosemary springs
  • 2 tablespoons of sunflower oil
  • 2 full teaspoons of salt
  • 50 ml apple sider vinegar
  • 30 g crystal sugar
  • 50 ml olive oil
  • 150 ml juice developed after salting zucchini and tomatoes

How to make tomato and zucchini in a jar.

Wash the unpeeled tomatoes, dry them and cut them into one-centimetre-thick slices, each one with a one centimetre diameter. Put the cut tomatoes in a bowl, add a teaspoon of salt and a tablespoon of oil, mix and set aside for 15 minutes. Place the tomato slices next to each other on a baking sheet, add the peeled garlic cloves and rosemary. Put the tray in an oven preheated to 220 degrees Celsius for 40 minutes. Once done, transfer the baked vegetables and rosemary into a bowl.

Wash the unpeeled zucchini, dry it, then cut it into one-centimetre-thick slices. Put the zucchini rings in a bowl, add a teaspoon of salt and a tablespoon of oil. Stir and set aside for 15 minutes. Next, place the zucchini slices on a baking tray lined with baking paper, next to one another. Put the tray in an oven preheated to 210 degrees Celsius for 35 minutes. Transfer the baked zucchini into a bowl.

Pour the juice that came from zucchini and tomatoes, apple cider vinegar and crystal sugar into a pot. Bring it to a boil and simmer for 4 minutes.

Pour pumpkin seeds into each of the previously scalded jars, add the baked garlic, rosemary, baked zucchini and tomato slices. Arrange the zucchini and tomatoes alternately. Next, pour olive oil into each of the jars evenly, then pour the boiling marinade from the pot. Close each jar very carefully.

How to pasteurize vegetables.

Use a relatively large and wide pot for pasteurization. Put a kitchen cloth on the bottom of the pot, put the jars in, then pour in the water. There should be enough water to reach 2/3 of the height of each jar. Bring the water to a boil and simmer it over a medium heat, with a tendency to low. The water must boil but not too vigorously, so that the jars do not break. Depending on the size of the jars, you should pasteurize it for 15 to 20 minutes. Then, very carefully, take out the jars, tighten them, turn them upside down and place them on a soft towel or cloth. Cover the jars with an additional cloth and set them aside for 24 hours. After that time, place the jars in their normal position, i.e. with the lid up. Store them in a cool and dark place.

Marinated zucchini and tomatoes
Zucchini and tomatoes

Good to know when making tomato and zucchini in a jar.

The tomato and zucchini slices should be placed side by side on the baking tray, not on top of each other. Therefore, they should be baked in batches, not all at once.

After adding salt and oil, the vegetables will release some juice. This juice made of zucchini and tomatoes is to be used as one of the ingredients of the marinade. If the vegetables do not release 150 ml of juice, then its deficiency should be covered with water.

Small and medium pieces of zucchini will work best in this recipe.

Tomatoes and zucchini should end up in scalded jars. I scald the jars in the oven. First, I thoroughly wash each jar in hot water with washing-up liquid, rinse them, dry them and place them on a baking tray. I put the tray in an oven preheated to 110 degrees Celsius for 12-15 minutes.

From the given amount of the ingredients you will get around 2.3 l.

Do you like dishes with zucchini and tomatoes? If so, try our recipe for Zucchini stew.

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