Spicy zucchini zacusca for winter

Ingredients

• 3 kg zucchini
• 1 kg onions
• 1 kg carrots
• 250 ml oil
• 2 tablespoons tomato paste
• 1 1/2 tablespoons salt
• 1 teaspoon lemon juice
• 1 tablespoon sugar
• 6 garlic cloves
• 1 teaspoon chili flakes
• 1 teaspoon pepper
• 1 teaspoon allspice
• 10 ml 9% vinegar

Preparation

1. Peel the zucchini and cut into rounds. Slice the onion into thin strips, grate the carrot on the coarse side of a grater or chop it in a food processor, and peel the garlic. Prep takes about 35 minutes. 2. Put the zucchini in a pot with 250 ml oil, cover and cook over low heat for 30 minutes, stirring from time to time, until lightly browned. Transfer to a bowl. 3. In the oil left in the same pot, cook the carrot and onion covered over low heat for 20 minutes, until softened. 4. Put all the vegetables through a food processor or meat grinder, then return them to the pot. 5. Add the tomato paste, salt, lemon juice, sugar, garlic, chili flakes, pepper and allspice. For preserving, also add 10 ml of 9% vinegar and use non-iodized salt. Simmer over low heat for 15 minutes, stirring, until thickened. 6. For winter storage, pour the hot zacusca into jars and seal them. Sterilize 400 ml jars for 30 minutes or 800 ml jars for 60 minutes.