Zarzavat călit, Romanian vegetable preserve for winter

Name: Zarzavat călit, Romanian vegetable preserve for winter
Ingredients: 15 kg tomatoes; 8 medium onions (1200 g); 7 medium carrots (700 g); 400 ml oil; 30 g salt; 300 g sugar; 30 g parsley; 1 packet (10 g) preservative; 30 ml liquid from the mixture

Sauces - Zarzavat călit, Romanian vegetable preserve for winter by Margareta H. - Recipia

Zarzavat călit is a Romanian vegetable preserve for winter. After the first boil, you can siphon off some of the tomatoes’ watery juice with a hose; then the mixture simmers until well reduced. The tomatoes, onion and carrot come together in a thick mixture, with soft little pieces of vegetables and parsley added at the end. I mostly add a spoonful from the jar to soups. Prep: 60 minutes. Cook: 170 minutes. Rest: 12 hours. Total time: 15 hours and 50 minutes. Servings: 70. Approximately 115 kcal and 2 g protein per serving.

Ingredients

15 kg tomatoes
8 medium onions (1200 g)
7 medium carrots (700 g)
400 ml oil
30 g salt
300 g sugar
30 g parsley
1 packet (10 g) preservative
30 ml liquid from the mixture

Preparation

1. Wash the tomatoes, remove the cores and cut them into manageable pieces. Chop them in a food processor or with a knife. 2. Put the tomatoes in a large pot over the heat. When they come to a boil, siphon off some of the watery juice with a clean hose. Add 20 g salt and cook for 120 minutes, until well reduced and thickened. 3. Peel the onions and carrots, then chop them in a food processor. Heat 400 ml oil in a saucepan, add the onion, carrot and 5 g salt. Sauté for 20 minutes, until very soft. 4. Add the sautéed vegetables to the tomatoes. Add the sugar and, if needed, up to 5 g more salt. Cook for another 30 minutes, stirring from time to time. 5. Chop the parsley. Take 30 ml of hot liquid from the pot, dissolve the preservative in it, then stir the mixture into the pot along with the parsley. 6. Wash and dry the jars, get new lids ready and fill the jars while the vegetable mixture is hot. Seal them tightly. 7. Arrange the jars in a basket, cover them with a blanket and leave them to cool for 12 hours. The next day, put them on the shelf.

Notes

For a less sweet taste, you can reduce the sugar to 200 g; the mixture will keep a tangy note. Meaty tomatoes with dense flesh release less liquid and shorten the time needed to reduce the mixture. If they are juicy, cooking takes longer; watch for the surface to lose its glossy layer of liquid. For this amount, a pot of at least 20 l leaves room to stir without splashing. A food processor is handy, but use short pulses so the onion doesn’t turn to paste. I leave the carrot a little chunkier than the onion, so visible pieces remain in the jar. Preservative packets vary, so check the package for the right amount for vegetables. Unopened jars keep in a cool place; once opened, keep the jar in the fridge for no more than 3 days. I add a few spoonfuls to bean soup or potato stew.