Peel the zucchini, remove the seeds, and cut it into thick strips. Clean the bell pepper, remove the seeds, and cut it into larger pieces. Cut the tomatoes (with the skin on) in half and remove the hard part. Peel the carrots and cut them into strips. Cut the onion into thin slices (see photo).
Grind the vegetables using a sieve with the largest holes. First, pass the zucchini through the grinder, salt it, and set it aside until it releases its juice. Then, carefully squeeze out the excess liquid.
Pass the rest of the vegetables through the grinder, i.e., carrots, bell peppers, tomatoes, and garlic (except for the onion). Add the squeezed zucchini to the ground vegetables.
Sauté the onion in well-heated oil until translucent (it should be soft). Add all the ground vegetables to the sautéed onion. Simmer everything, and after a while, when the vegetables start to cook, season them. Add the apple cider vinegar. Simmer until the vegetable mixture becomes thick and the excess water evaporates. Finally, blend everything (but if you prefer chunks, blending is not necessary).
Transfer the hot paste to sterilized jars. Screw on the lids. Pasteurize the paste – I pasteurize the jars in the oven. Arrange the jars on a baking sheet with spaces between them. Pour water onto the baking sheet (about 1 cm). Turn on the oven, set it to 130°C. Place the baking sheet with the jars and water into the still cold oven and pasteurize the jars in this way for about 40 minutes. Then, turn off the oven, open the door, and leave the jars in the oven until they have completely cooled.
Finished.
Enjoy your meal!
