Summary
| Prep Time | 1 hr |
| Cook Time | 20 mins |
| Total Time | 1 hr 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 500 g zucchini, diced
- 500 g bell pepper (s), diced
- 250 g onion (s), diced
- 250 ml oil
- 300 ml tomato ketchup
- 500 ml tomato (s), happened
- pepper
- salt
- Chilli pepper (s), dried, finely crumbled
Print Recipe
Pin Recipe Instructions
- Heat the oil and fry the vegetables in it until the onions are translucent. Add the tomatoes and the ketchup and bring to the boil. Season to taste with salt, pepper and chilli peppers.
- Pour full to the brim in clean glasses, close and simmer for 20 minutes at 90 ° C in a saucepan.
- The glasses last at least 1 year. The tomato-zucchini tastes cold with a snack, but you can also eat them warm as a quick pasta sauce or to bake meatballs or something similar.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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