Tomato from yellow tomatoes recipe. Spicy yellow tomato sauce for the winter

We have homemade tomatoes, our friend grows vegetables, and we buy from her. There are many varieties yellow tomatoes, we bought yellow tomatoes of the Persimmon variety. Tomatoes are beautiful, bright, though not fleshy, but juicy, but their color is very saturated, the color of ketchup turns out to be very beautiful, bright, “pleasing to the eye”.

The ketchup turned out not very thick, more like a yellow tomato sauce. Density is average. If you have a desire to cook thick ketchup, highly recommend, recently prepared. Ketchup is very tasty and very thick.

Ketchup from yellow tomatoes. Recipe with photo

You can add hot peppers to ketchup, but I don’t add it, because ketchup is from yellow tomatoes children will eat.

From the indicated amount of ingredients, I got exactly 2 floors liter jars ketchup, and not one spoon more.

We can talk about spices for a long time, because everyone has their own tastes and preferences. You can add garlic to ketchup, nutmeg, dry herbs and other spices. I cook without garlic, I added spices to my liking. You can adjust the recipe as you wish.

How to cook ketchup from yellow tomatoes for the winter at home

Ketchup Ingredients:

• 2 kg. tomatoes
• 400 grams of yellow pepper
• 2 medium onions
• 2 tbsp. spoons of sugar
• 1 teaspoon salt
• 1 st. a spoonful of 9% vinegar
• 5 pieces. black allspice
• 5 pieces. carnations
• 1/3 teaspoon cinnamon

To prepare ketchup, I took not 2 kg, but 2.200, taking into account that I will rub the tomatoes through a sieve and throw away the skins and seeds.

I also took 1 yellow pepper, the pepper is huge, its weight is 400 grams. Why do I take yellow pepper? In order not to spoil the color of ketchup with red pepper. Be sure to take thick-walled, fleshy peppers.

I washed the tomatoes, pepper too, peeled the onion. Onion cut into two parts, and each half into 3 parts.

I cut the pepper into strips, I threw out the seeds from the pepper and the tail. In the photo I have large strips, but I still crushed them to cook faster.

I cut the tomatoes into slices and removed the hard “assholes”. I put the vegetables in a saucepan and put on fire.

You can also add 1/3 of a hot red pepper, you can half or whole pepper, it all depends on what kind of sharpness you need.

I do not add water to the tomatoes, as they are quite juicy. I bring the tomatoes to a boil, and reduce the heat to a minimum. Stew vegetables until soft.

In time, it took me about 40 minutes. The tomatoes became soft very quickly, but we need the onions and peppers to become soft.

This is what they look like in the photo stewed tomatoes. I add cloves to the sauce and allspice peas and continue to simmer for another 15-20 minutes.

Then we need to rub the resulting mass through a sieve. Our sieve is fine, seeds, tomato skin and spices will all remain in the strainer.

Wipe very quickly and conveniently with a whisk. As you can see in the photo, the vegetables are stewed and soft.

I do not wipe the vegetables all at once, but in small portions, it is more convenient. I spread it in a sieve with a ladle.

I also wanted to show you in the photo that everything was rubbed very well and only the skin and seeds remained.

I discard the skin and seeds, and pour the yellow tomato sauce into a saucepan. Again, it is better to take a pan with a thick bottom.

We put the sauce on the fire until it boils. From the moment of boiling, reduce the fire to a minimum and simmer for 20-30 minutes. I really wanted to evaporate as much water from the sauce as possible so that it was not a sauce, but ketchup.

Cook ketchup for another 15 minutes. But be sure to stir, as all the thick mass at the bottom of the pan and ketchup can burn. I recommend not leaving the sauce, but stirring occasionally.

In my opinion 2 tbsp. a spoonful of sugar is enough, but be sure to taste the ketchup and add more sugar if necessary. And if it seems to you that there is a lot of sugar in the recipe, then reduce its amount.

Ketchup from yellow tomatoes can be prepared for the winter, or you can cook it for a test, eat. The taste of ketchup is not the same as from red tomatoes, but we liked it. There is a certain "exoticism".

The taste is quite pleasant, interesting, spicy, you can feel the taste of sweet pepper, tomato and spices. I would say ketchup with a twist. If you haven't tried it, it's worth a try.

Color ready ketchup became brighter and more saturated, excess moisture evaporated. Ketchup, as I wrote above, is of medium density. The color is very pleasant.

As you can see, making yellow tomato ketchup for the winter at home is quite easy and simple.

The recipe for yellow tomato ketchup is very simple, especially since you can adjust the spices to your taste and desire.

Pour ketchup into sterile half-liter jars and roll up with sterile lids. Ketchup from yellow tomatoes came out exactly 2 half liter jars. Nothing left to try. We tried ketchup only during the cooking process.

We sell yellow tomato ketchup, children immediately pay attention to bright packaging and not once asked to buy.

So we decided to make some homemade ketchup, because we know exactly what is in the composition, what tomatoes and spices. The son really liked the taste of ketchup, and the daughter said that it tastes better to her, which we prepare every year for the winter.

This is how opinions differed. But my husband and I are very pleased with the result. For a change, you can cook yellow ketchup. Not even yellow, but I would say orange ketchup, that's exactly what it looks like.

Since we love yellow tomatoes, we liked the taste and color of ketchup. Yellow tomatoes always look beautiful in a salad. We love to make a salad of pink, red and yellow tomatoes.

Yellow ketchup can be served with meat, poultry, pasta and cereals. If you haven't made yellow tomato ketchup yet, I recommend you give it a try.

Good luck with your preparations and bon appetit!

Vegetables

Description

Ingredients

Steps

Prepare all the vegetables and spices to create a delicious yellow ketchup at home. Immediately peel the onion and garlic from the husk.



Wash the tomatoes thoroughly, then separate from the stalks. Then we cut the prepared tomatoes into large slices and place them in the container of a blender or a special combine. Add the peeled garlic and onion to the tomatoes.



Using a kitchen appliance, grind the vegetables placed in it to a homogeneous consistency. Pour the resulting mass into a saucepan, and then cook for fifteen minutes.



now brewed tomato puree put on a fine sieve and begin to gradually wipe the mixture of tomatoes through it. Thus, the whole sieve will remain on top tomato skin and seeds.



In strained tomato juice add all spices and granulated sugar and salt. Afterwards, mix all the ingredients thoroughly.



We send the container with the sauce to the stove to cook. The cooking time will take about one hour. Vinegar is added to the mass at the very end of cooking and only if the yellow tomatoes are sweet.



Ready fragrant sauce put in clean jars, which must be preheated.



Then we twist the blanks with lids and send them to a dark place under a warm blanket. When jars with yellow sauce cool completely, they should be moved to the rest of the blanks for the winter.



On this, all stages of preparation are completed. Unusual ketchup from yellow tomatoes for the winter is ready.



Bon appetit!

Calories: Not specified
Cooking time: Not indicated

The process of canning tomatoes has its own well-established algorithms, but the taste of the preparations always turns out to be different. Most main secret is a set of spices. Only dry seasonings can give the marinade an incredible lasting flavor. If you use dry seeds instead of dill rosettes, you will get a rich dill taste. Carnation buds will also do their bit, they will provide a pleasant light sharpness. And so, see how delicious yellow tomatoes are harvested for the winter, the recipe with a photo of your fingers is already waiting for you below.



Products:

- tomatoes - 1.7 kg,
- bell pepper - 1 pc.,
- a set of spices for conservation (garlic - 3 cloves, blackcurrant leaves, hot pepper - 1/3 pod, clove buds, sweet peas, dill seeds, black peppercorns),
- water - 1.3-1.4 l,
- salt - 40 g,
- sugar - 60 g,
- vinegar 9% - 50 ml.

Get one three-liter jar canned yellow tomatoes

Recipe with photo step by step:

1. It is convenient to preserve small and medium tomatoes so that they are “one or two bites”. When the table is going big company, many are afraid to take large canned tomatoes, since there is always a risk of "decorating" the tablecloth with drops of juice. small tomatoes they do not pose such a danger, they look seductive and “scatter” instantly.




2. Tomatoes are sorted, the stalks are torn off, then all the vegetables are washed.




3. A set of spices helps to form a special spicy taste tomatoes. Blackcurrant leaves, garlic cloves are placed at the bottom of a sterilized jar. Sprinkle half a teaspoon of dried dill seeds. Add 4 clove buds, 5-6 black peppercorns and 4 sweet peas.




4. Next, yellow tomatoes are laid in tiers, trying to squeeze strips between them bell pepper and thin rings of hot pepper.






5. Pour prepared yellow tomatoes with boiling water, close the neck of the jar with a sterilized lid. Tomatoes are heated for 15 minutes.




6. Water is poured into a saucepan. As a rule, dill seeds also fall into the pan. Add sugar and salt. Marinade put on fire and boil for 3-4 minutes over medium heat.




7. Vinegar is poured into a jar of tomatoes.




8. Pour tomatoes with boiling marinade, roll up the jar and turn it upside down. Wrap the jar, leave in this form until cool.






9. After 12 hours, the jar can be taken to the pantry or cellar. Tomatoes are perfectly stored for a year, the marinade remains transparent.




10. Before serving

Published: 17.09.2015
Posted by: AnyutkaM
Calories: Not specified
Cooking time: not specified

A piece of sunshine on your winter table- sweetish bright pickled salad of yellow tomatoes and red peppers. Adds colors and grated carrots. Sprinkled with juicy onion half rings, the salad turns out to be unusually tasty, although it is prepared, at first glance, from a very simple set of products. Boiled with sugar and salt, it turns out quite soft, but the vegetables do not lose their taste. This salad can be a great appetizer. Due to the absence of garlic and pepper in the twist, it can also be served on children's table. Sweet and sour tomatoes will please everyone! Serve this salad topped with fresh herbs. Parsley and basil go well with tomatoes. And then your dish will turn out festive and interesting.

Yellow tomato salad for the winter - recipe with photo.

You will need:

- 3 kg of yellow tomatoes,
- ½ kg of pepper,
- ½ kg of carrots,
- ½ kg of onion,
- 2 tablespoons salt,
- ½ st. granulated sugar.

Step by step recipe with photo:

We choose yellow tomatoes of fleshy varieties. The fruits must not be overripe. It’s better to take even slightly unripe ones, the main thing is that they are firm, since we will cook them for a long time and they should not turn into porridge.
Cut the washed vegetables into large slices. Cutting out green corners along the way. We scrape the carrots with a knife, removing the top layer. Rinse under the tap and rub coarsely.
Wash the red bell pepper and divide it in half, so that at first it is convenient to clean out the middle. The remaining and stuck seeds can be washed off under the tap. Cut a piece of pepper into thin strips.
Peeled onions are divided into two halves and thinly chopped each.

Mix vegetables and add spices to them. All this is placed in a capacious pan with enameled or stainless walls. We put it on the stove and turn on the fire to a minimum.

So preparing a salad of yellow tomatoes for storage in the winter will be about two hours. During this time, a lot of liquid will evaporate, and the salad will turn out thick.

We lay out the hot mixture in sterilized jars. We roll up and send to a permanent storage place when they are completely cool.

Tips: in winter salad from yellow tomatoes can be added during the cooking process various ingredients. A little garlic will not hurt if you put it straight whole, dividing it into cloves. This preservation can also be prepared from ordinary red tomatoes, however, the requirements for fruits remain the same: they must be firm and not overripe.
Bon appetit.
Old Lesya
See also how to cook.

Foreword

Every year, starting in the summer, vegetables are harvested for future use, and among other things, yellow tomatoes are preserved in different form for the winter, providing you with excellent snacks in the cold season.

This is the easiest way, since the fruits are washed well enough, after which they will be ready for spinning. You will need for each liter jar or per 1 liter of twist in a larger container about 450 grams of tomatoes, half a pod hot pepper chili, a couple of cloves of garlic and the same number of sprigs of basil. To fill the same volume, we take 2-thirds of a tablespoon of salt and about 15 milliliters of 9% vinegar. Such vinegar can be made by diluting 1: 7 with water 70% essence.

Recipes of this type are very simple. So, we put basil in a sterilized jar, then we put garlic there, which is considered the most best spice. Now we lay the tomatoes in even dense rows, after which we throw hot peppers cut into thin rings into the container. Now the salting of yellow tomatoes begins directly, for which special filling is not needed, it will be much easier to prepare them for the winter. We put salt according to the recipe, pour freshly boiled water, add vinegar. It remains to place the jars in a low pan on a folded towel or wooden teapot stand and pasteurize the pickled fruits for 15 minutes, then close for the winter.

Pickled yellow tomatoes

Don't forget to turn the jars upside down when the canning is done. To prevent the cold air of a draft from accidentally getting on them, it is better to cover the spins with a blanket.

Every housewife has such recipes, and here is another salting for the winter, with big amount components. So, we are counting on the same liter jar or 1 liter of workpiece. We take about 400 grams of tomatoes, 1 each onion and bell pepper, a few sprigs of dill, basil and parsley, as well as 2-3 leaves of bay pepper. All this is mine, then we sterilize the jars, put them on the bottom of each Bay leaf and finely chopped greens. We cut the onion into slices and also throw it into the container. It is enough to divide the pepper in half and remove the core, add it to the rest of the ingredients at the same time as laying the tomatoes.

In order for the salting for the winter to be done with high quality, the tomatoes should not be rammed, and at the same time it is not necessary that they rise on their sides above the edge, it’s better if they almost reach the neck. We boil water and pour it into containers, which we immediately close (without rolling). After 15 minutes, remove the lids and drain the liquid into a saucepan, where we add 1 tablespoon of sugar and salt, boil, add 1 tablespoon of 9% vinegar to the jar and fill it again with filling. Close tightly and roll up the pickled tomatoes. Such preservation of yellow tomatoes for the future for the winter allows you to do without pasteurization.

Unlike other varieties, yellow tomatoes have a denser pulp, which allows them to be cut before conservation for the winter. Meet different recipes tomato slices, including quite complex ones, but we offer a simple and at the same time not quite normal version. So, you will need the same amount of tomatoes that the previous recipes recommended, that is, 400-450 grams, as well as 1 hot pepper, a few bay leaves, 2-3 cloves of garlic.

Pickled tomato slices

For the marinade, in which salting will take place, we take 80 grams of sugar, 1 tablespoon of salt, 1.5 tablespoons of gelatin and 50 ml of 6% vinegar. This concentration of the latter can be obtained by mixing 70% essence with water at the rate of 1:11 parts. We wash the fruits under running water. We sterilize the jars and put bay leaves, chopped chili peppers and garlic on their bottom. Cut the tomatoes into slices (in half or quarters, depending on size). Gelatin needs to be dissolved in 1 glass warm water.

Now we boil water for brine, for which we put the amount of salt and sugar indicated in the recipe for 1 liter of boiling water. When the ingredients are dissolved, turn off the gas, add vinegar, cool the marinade and mix with gelatin. We fill the jars with a fill, which we then put on slow fire pasteurize for 15 minutes in a saucepan with hot water. Next, roll up the pickled tomatoes, turn over and set to cool under a blanket.

Salting can be different, both whole fruits and sliced ​​ones, but we suggest going further and making pickled yellow ones for the winter, the recipes for you are quite simple. For the first, take an equal amount of bell peppers and tomatoes so that their total mass does not exceed 450 grams (we focus on 1 liter of workpiece). On specified quantity washed and chopped fruits, add 20 grams of honey and 1 tablespoon of salt. 100 milliliters are also added there apple cider vinegar, which is much more useful than the table.

Salad with yellow tomatoes

Now we are waiting for the appearance of juice, after which we put a container with tomatoes and peppers on gas (it is desirable that it be an enamel saucepan). After boiling, keep on low heat for about 10 minutes, stirring constantly so as not to burn. We quickly sterilize glass containers and put the resulting mass after cooking into it, then put it in a low saucepan with water on gas to pasteurize for another 15 minutes over low heat. It remains only to roll up and slowly cool under the covers. As you can see, such salting for the winter will not take much time.

The second recipe will allow you to cook in large volume. We take 3 kilograms of tomatoes and 1 kilo of bell pepper, preferably red. You will also need a pound of onions and the same amount of carrots. Wash all the vegetables, then cut the tomatoes into slices of arbitrary thickness. We cut the onion into half rings, the thinner the better, and it is advisable to chop the pepper into strips, having previously cleared the cores. Chop the carrots coarse grater and then mix all the ingredients.

We put 2 tablespoons of salt and a pound of sugar into the resulting cut, wait for the juice to appear and put in enamel saucepan to a small fire. Cook for 2 hours, then vegetable mass transfer to sterilized jars. Rolling up metal lids, which were previously aged in boiling water, turn the containers upside down and set to cool. This salting for the winter, like the previous one, does not involve the use table vinegar, and therefore the recipes proposed by us are very useful.