Canned yellow tomatoes delicious recipes. Yellow tomato sauce for the winter

I met this handsome yellow guy several years ago and since then he has won my heart forever. We are talking about tomato yellow. For the first time I tried the yellow tomato with caution, as I doubted its taste. I somehow prefer tomatoes with a pronounced sweetish taste, therefore preference was given to pink varieties. But the sunny tomato did not make me disappointed.

• Firstly, of course, tomatoes, I think they can be bought at the market. Choose small and dense ones.
• Secondly, in addition to them it will go bell pepper, parsley, basil leaves, bay leaf, allspice peas, onions, dill inflorescence.
• And thirdly, for the marinade filling we will take granulated sugar, salt, vinegar and water.

I’ll immediately clarify the proportions of the ingredients that make up the marinade. Calculation for canning liter jar tomato.

• Granulated sugar – 1-1.5 tablespoons
• Salt – 1 tablespoon (without top)
• Table vinegar 9% - 1 tablespoon
• The amount of water will be determined by the process.

To prepare canned yellow tomatoes, let’s prepare all the ingredients.

To do this, wash the tomatoes, herbs, bay leaves, and bell peppers. Onions peel off the husks. Wash the jar thoroughly, wash the lid and boil. Boil water (about half a liter).

Canning yellow tomatoes

Now we begin to put it all in a jar. The first to go there are bay leaves and allspice.

Next, chop the dill inflorescences, parsley, basil leaves and also put them in a jar.

We cut the onion into four parts, divide it into petals and put it in a jar.


Cut the bell pepper and remove the seeds. We send it there too.

Now it’s the turn of our yellow beauties. We carefully place them so as not to damage them, fill the jar (the tomato should not protrude above the edges).


Pour boiling water over the tomatoes, trying to pour it into the center (cover completely). Immediately cover with the prepared lid.


Leave for 15-20 minutes. Then pour the water into a saucepan, add sugar and salt (according to the recipe). Let's boil. Pour the vinegar directly into the jar and immediately pour in the boiled marinade. Roll up the lid, turn the jar over and, wrapping it in something warm, leave it for several hours.


In winter, this bright preservation will remind you of summer. Lebed Lyudmila especially for the site “Interesting Recipes”.

At the end of the summer season comes the most hot time- preparations for the winter. Even in Rus' it was customary to stock up. They fermented, salted, soaked cabbage, cucumbers, beets, mushrooms. Today we’ll talk about preparing amazing canned food: from yellow tomatoes for the winter, which will delight you not only with its wonderful taste, but also with its sunny color.

A little about yellow tomatoes

It is believed that in yellow tomatoes useful substances contains much more than in red ones. Yellow fruits have more pulp and lower acidity. Unlike red tomatoes, they do not cause allergies and are also lower in calories.

But there are still contraindications: tomatoes can cause health problems in people with kidney disease. Eating tomatoes together with foods containing starch can even lead to urolithiasis. It is not advisable to use them in large quantities for gout, arthritis.

Recipe for yellow tomatoes for the winter with photos

To prepare this recipe you will need the following ingredients:

• tomatoes - 0.6-0.8 kg;
• cinnamon - 1 stick;
• mustard beans - 51 g;
• celery - a couple of sprigs;
• peppercorns - 5 pcs.;
• some dill seeds;
• garlic.

To prepare the brine:

• apple cider vinegar - 37.5 ml;
• salt - 25 g;
• sugar - 75 g.

To preserve yellow tomatoes for the winter, you should wash and dry them, also prepare celery, garlic and sterilize the container. In tomatoes, pierce with a toothpick the place where the stalk was attached. Place some celery on the bottom of the jar, then tomatoes. The layers alternate until the jar is completely filled. Pour freshly boiled water over the tomatoes for 10 minutes, during which time you need to prepare the marinade.

Chop the garlic, add water, add salt and sugar, and cook for 3 minutes. Pour water out of the jars, add pepper and dill. Remove the prepared marinade from the heat, pour in vinegar and pour into jars, immediately screw on the lids, turn upside down and wrap. A day later, put the preparation of yellow tomatoes for the winter in a cold place.

Yellow tomatoes, canned whole

Let's take the ingredients for this recipe per liter jar:

• tomatoes - 0.45 kg;
• sugar to taste;
• salt - 20 g;
• chili pepper - ½ pod;
• garlic - 2 cloves;
• basil - 2 sprigs;
• 9% vinegar - 15 ml.

Garlic, basil, tomatoes are placed in prepared jars, then hot peppers cut into rings are added. To prepare the marinade, pour salt and sugar into a container, add boiling water, add vinegar and pour into jars. Place a wooden circle at the bottom of the pan, pour water and place the jars in it. We sterilize for 15 minutes and roll up.

Marinated yellow tomatoes slices with gelatin

To prepare tomatoes according to this recipe, you need the following ingredients:

• tomatoes - 700-800 g;
• sugar - 160 g;
• gelatin - 45 g;
• salt - 50 g;
• chili pepper;
• garlic - 1-3 cloves;
• bay leaf;
• 6% vinegar - 100 ml.

First, the jars are prepared and sterilized, then the bay leaf, garlic, and a small part are placed in the jar. hot pepper. Gelatin is dissolved in 2 liters of water. Wash and dry the tomatoes. According to this recipe for the winter, yellow tomatoes are cut into 2-4 parts and carefully placed in a jar. Separately prepare a marinade from 2 liters of water with sugar and salt. Boil for 15 minutes, remove from heat and cool until room temperature, gelatin is introduced. Pour the marinade over the tomatoes and leave to sterilize for another 15 minutes, then roll up the lids.

Sauce with a spicy taste from yellow tomatoes for the winter

To prepare this sauce we will take the following products:

• tomatoes - 0.9 kg;
• onion - head;
• bell pepper - 3 pcs.;
• chili - 2 pcs.;
• garlic - head;
• parsley - 2 sprigs;
• sugar - 20 g;
• salt - 10.5 g.

This amount of ingredients will make 700 ml of sauce.

Wash the vegetables, remove the stems, and remove the seeds from the pepper. The tomatoes are chopped and passed through a blender. The remaining vegetables are added to the mass and chopped again. The dishes are placed on low heat and the mixture is heated for 20 minutes. Then the sauce is passed through a sieve and salt and sugar are added to it and simmered on fire for about 15 minutes. When hot, pour into prepared containers, cool and store. The sauce turns out to be a bright orange color. You can serve it with meat and fish, seafood, spaghetti.

Lecho

Let's cook delicious original snack from yellow tomatoes - lecho. For her let's take the preparations the following components:

• bell pepper - 1.3 kg;
• tomatoes (yellow) - 1 kg;
• ground red pepper - a pinch;
• peppercorns - 3 pcs.;
• salt - 0.02 g;
• onion - 0.25 kg;
• water - 45 ml.

Prepare these products: wash and peel, then cut: pepper - 5-8 mm thick, tomatoes into slices - 3-4 mm. It is better to chop onions small cubes. All vegetables are placed in an enamel container, all spices and water are added to them, everything is set on slow fire and simmer for 10 minutes. The mass is transferred to jars and placed for sterilization, after which they are rolled up.

Yellow Tomato Salad

This salad will delight you with its sunny color on winter table and will remind you of summer. This snack is not spicy and is sure to please children. For it you will need: 3 kilograms of tomatoes, half a kilo of bell peppers, onions, carrots, 75 g of salt, 100 grams of sugar. For the salad, take ripe, fleshy yellow tomatoes (but not overripe ones), wash them and cut them into slices. Peppers and onions are chopped into strips, carrots are grated. Place vegetables in enamel pan and add spices to them, put on minimal heat. The salad simmers on the stove for a couple of hours, after which it is still hot, placed in sterilized jars and rolled up.

Cooking master class: step by step photo recipe how to make hot sauce from yellow tomatoes for the winter.

Yellow-orange sauce will become the dominant color for any dish. You can dip sizzling pieces of shish kebab and “noble” baked fish into it. It will be very sharp and quite thick, the structure will be uniform. You will fall out of love store-bought ketchups when you try this yellow tomato sauce and vegetable mix. I wonder what tomato taste is leveled out, “dissolved” in complex aromas. It turns out to be the most appetizing addition for meat dishes, seafood, spaghetti.

Products: yellow tomatoes - 900 grams, onions - 1 piece, bell pepper - 3 pieces, hot pepper - 2 pieces, garlic - 1 head, salt - 1.5 teaspoons, sugar - 2 teaspoons, fresh parsley inflorescences - 2 pieces.

Makes one half-liter jar hot sauce from yellow tomatoes.

Step-by-step recipe with photos

1. Yellow tomatoes almost always seem sweeter than the usual red fruits. For the sauce they take the most ripe tomatoes, ignoring overripe vegetables with cracks and soft areas. Hot pepper will be the main preservative, this determines its quantity. Onions and bell peppers are flavoring agents and “thickeners” for the hot sauce.

2. All vegetables are washed under running water, then the stalks are cut out.

3. Tomatoes are cut into large pieces, and seeds are selected from peppers.

4. Grind the tomato pieces with a blender, not paying attention to the presence of skins and seeds. Instead of a blender, you can take any device: coarse grater, meat grinder.

5. At this stage there will be a lot tomato sauce, but a long boil awaits him ahead; by the end there will just be 500 milliliters left.

6. Add peeled garlic, onion rings, and large pieces bitter and sweet pepper. It is advisable to find a couple of parsley inflorescences at the stage of milky ripeness. Place a blender into the pan and grind the vegetables. If you don’t have a blender, you can very finely chop all the components of the future sauce.

7. Place the pan on low heat and boil for 20 minutes.

8. The sauce is rubbed through a sieve, guiding the mass with a large wooden spoon.

9. The result is a perfect, homogeneous sauce: there are no skins or seeds in it. Place salt and sugar in a saucepan.

10. The sauce is simmered for 15 minutes over low heat. The thickness will increase and the color will become bright orange. Hot sauce pour into a sterilized jar, roll up, insulate. When the sauce has cooled, place it on a shelf in a cool room.

• yellow tomatoes;
• water – 1.5 l;
• granulated sugar– 70 g;
• coarse salt (not “Extra”) – 30 g;
• a set of spices for pickles;
• vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Preparing pickled yellow tomatoes for the winter

1. Sort the vegetables; for pickling, take fruits that are firm, undamaged and not too large. Wash them thoroughly in cool water, remove the stem from each vegetable and dry.

2. Place spices at the bottom of the prepared jar. Standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, bay leaves. Also add allspice peas.

3. Fill the jar with tomatoes. When laying them, do not compact them too much. Do you know how they do it? experienced housewives? Place half of the jar, then lightly tap the bottom of the container on the table. But only lightly, and a kitchen towel folded in several layers is placed on the table. Then fill the jars to 2/3 of the volume and tap again a little. This way the tomatoes will settle down naturally. Then it remains to add a little more fruit up to the neck. You can also add sweet pepper, just chopped, at least that’s what my mother does.

4. Pour water into the pan and bring it to a boil. Pour boiling water over the tomatoes in the jar, cover with a lid (which you will then roll up) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the pan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

6. As soon as the brine starts to boil, wait a minute or two, then pour it over the tomatoes, then pour in the vinegar and quickly roll up the lid. Turn the jar upside down, cover it with a blanket and let it stand until it cools completely. After which you can put the preserved food away for storage in the pantry or cellar.

And be sure to make chopped canned tomatoes for the winter (my mother taught me how to make them).

Vegetables

Description

Ingredients

Steps

We will prepare all the vegetables and spices to create the most delicious yellow ketchup at home. Immediately peel the onions and garlic.



Wash the tomatoes thoroughly and then separate them from the stems. Then cut the prepared tomatoes large slices and place them in the container of a blender or special food processor. Add peeled garlic and onions to the tomatoes.



Using a kitchen appliance, chop the vegetables placed in it until smooth. Pour the resulting mass into a saucepan, then cook for fifteen minutes.



Now welded tomato puree Place on a fine sieve and begin to gradually rub the tomato mixture through it. This way, all the tomato peels and seeds will remain on top of the sieve..



Strained tomato juice add all the spices, as well as granulated sugar and salt. Afterwards, mix all the ingredients thoroughly.



Place the container with the sauce on the stove to cook. Cooking time will take about one hour. Add vinegar to the mixture at the very end of cooking and only if the yellow tomatoes are sweet.



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



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



At this point, all stages of preparation are completed. Unusual yellow tomato ketchup is ready for the winter.



Bon appetit!