Pumpkin and squash - caviar with mayonnaise

Everyone knows the taste of squash caviar. My mother also cooks this according to a well-known culinary recipe. And recently I tried a special dish in her performance, which was called "Pumpkin-squash caviar with mayonnaise". The caviar turned out to be unusual, but tasty and beautiful, and most importantly useful. Here's Mom's cooking recipe. Take vegetables, or rather zucchini and pumpkin. Peel them. Cut into small pieces and pass through a meat grinder. Then add onions, also passed through a meat grinder, to them. Add tomato, mayonnaise and vegetable oil to the resulting mass. You can use olive or palm oil. The latter is not only more useful, but will also give a special color to the caviar. Mix everything together. Put the caviar in a saucepan on the fire and cook, stirring constantly, for about one hour. Then we salt the future caviar, put sugar and ground pepper. You can take any, or rather black, red or white. Everything is at your request. Mix everything well and cook on low heat for another hour. Five minutes before the end of cooking, put a bay leaf in the mass. When you remove the caviar from the stove, pull out and discard the bay leaf. You can put it in jars and put it in the refrigerator. You can preserve the caviar. All bon appetit!