Ingredients:
- 1 kg of vegetable marrows
- 3 bulb onions
- 2 tbsp of sunflower oil
- 150 g of tomato sauce
- 1 tsp of vinegar
- salt – to taste
- pepper – to taste
- garlic – to taste
Cooking
Wash and peel vegetable marrows. Cube them and fry on the sunflower oil. Then add cut bulb onion and mix properly. Place everything in a deep stewing pan. Add tomato sauce and stew the mass until it is half cooked. Cool the squash, mince it and dress with vinegar, sunflower oil, pepper, and finely cut garlic. Mix the ingredients thoroughly.
Enjoy your meal!
Tip! Squash paste is usually served with second course.