Peel vegetable marrows and remove seeds, cut into chunks 2 cm thick, bake in an oven and shred.

Chop onion, sautee in vegetable oil, add chopped tomatoes or tomato puree, sautee together, mix with vegetable marrows and stew the mass until thickens. At the end of the cooking dress with vinegar, salt, sugar and ground peppercorn. The mass could be forced through a sieve, if desired, to get more smooth texture. Cool the ready paste.

Sprinkle with chopped spring onion when serving.