What kind of rolls can be made from yellow tomatoes. Recipes for yellow tomatoes for the winter

Published: September 17, 2015
Posted by: AnyutkaM
Calories: Not specified
Cooking time: Not specified

A piece of sunshine for you winter table– a sweetish, bright marinated salad of yellow tomatoes and red peppers. Grated carrots also add color. Sprinkled with juicy onion half rings, the salad turns out incredibly tasty, although it is prepared, at first glance, from a very simple set of ingredients. Boiled with sugar and salt, it turns out to be 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! This salad can be served sprinkled 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 yellow tomatoes,
- ½ kg pepper,
- ½ kg carrots,
- ½ kg of onion,
- 2 tbsp. salt,
- ½ tbsp. granulated sugar.

Step by step recipe with photo:

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

Mix the vegetables and add spices to them. We place all this in a spacious pan with enameled or stainless steel walls. Place on the stove and turn the heat to low.

This is how to prepare a salad from yellow tomatoes for winter storage it will take about two hours. During this time, a lot of the liquid will evaporate, and the salad will turn out thick.

Place the hot mixture into sterilized jars. We roll them up and send them to a permanent storage place when they have completely cooled down.

Tips: in winter salad yellow tomatoes can be added during cooking various ingredients. A little garlic won't 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 the fruit remain the same: they must be firm and not overripe.
Bon appetit.
Starinskaya Lesya
Also see how to cook

Calories: Not specified
Cooking time: Not specified

The process of canning tomatoes has its own established algorithms, but the taste of the preparations always turns out different. Most main secret consists of a set of spices. Only dry seasonings can give the marinade an incredible, lasting aroma. If you use dry seeds instead of dill rosettes, you will get a rich dill taste. Clove buds will also contribute, they will provide a pleasant light pungency. And so, watch how delicious yellow tomatoes are prepared for the winter; the finger-licking recipe with photos is already waiting for you below.

Products:

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

You will get one three-liter jar of canned yellow tomatoes.

Recipe with photos step by step:

1. It is convenient to preserve small and medium-sized tomatoes so that they are “one or two bites”. When people gather at the table big company, many are afraid to take large items from the plate 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 “fly away” instantly.

2. The tomatoes are sorted, the stems are torn off, then all the vegetables are washed.

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

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

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

6. The water is poured into the pan. As a rule, dill seeds also end up in the pan. Add sugar and salt. The marinade is placed on the fire and boiled for 3-4 minutes over medium heat.

7. Vinegar is poured into a jar of tomatoes.

8. Pour the boiling marinade over the tomatoes, roll up the jar and turn it upside down. Wrap the jar and leave it like this until it cools.

9. After 12 hours, the jar can be taken to the pantry or cellar. Tomatoes keep well for a year, the marinade remains clear.

10. Before serving

Ingredients:

small tomatoes;
2 dill umbrellas;
4 buds of cloves;
4 allspice peas;
2 slices of hot pepper;
bay leaf IR;
a quarter of a bell pepper;
a clove of garlic;
30 g salt;
270 g sugar;
18 g of vinegar essence.

Recipe:

To the bottom of a three-liter sterile jar dill umbrellas, clove buds, and peppercorns are placed.
Tomatoes, pierced with a skewer, and rings are placed tightly on top of the spices. hot pepper and a slice of sweets.
The contents of the jar are poured with boiling water and left to cool under the lid.
The cooled water is carefully drained, garlic cut into pieces, salt, granulated sugar. Everything is poured with boiling water again and vinegar is poured in.
The jar is rolled up and wrapped upside down until completely cooled.

Tender tomatoes canned with currant leaves

Ingredients:

medium-sized tomatoes;
4 currant leaves;
2 cherry leaves;
a quarter of hot pepper;
horseradish leaf;
about two centimeters of horseradish root;
half a head of medium-sized garlic;
bay leaf;
50 g sugar;
30 g salt;
80 milligrams of vinegar 9%;
aspirin tablet.

Recipe:

Currant and cherry leaves and a horseradish leaf are placed at the bottom of a three-liter sterile jar.
The container is filled to the middle with washed and chopped tomatoes.
Place horseradish cut into slices, laurel, chopped garlic, and finely chopped hot pepper on top.
The container is filled to the top with tomatoes, salt and sugar, and aspirin are added.
The contents are filled with boiling water and vinegar is added. The jar is rolled up, turned over and wrapped up.

To make tomatoes in a jar look beautiful, you can combine different colors: take yellow, red, pink varieties. Fruits canned according to this recipe are non-acidic and very tender.

Canning red tomatoes without vinegar

Those who care about their nutrition will immediately take note of this recipe. Vegetables without vinegar turn out very tasty and healthy. Do not use soft tomatoes for this kind of preservation, but it is important that they are ripe. The size of the fruit does not matter.

Delicious canned zucchini without sterilization

Ingredients:

ripe, elastic tomatoes – 2.7 kg;
dill greens – 3 branches;
salt – one and a half tbsp. spoons;
pepper – 4 peas;
filtered water – 500 ml;
garlic cloves – 3-4 pcs.;
powdered sugar – 2 tbsp. spoons;
currant and cherry foliage - 3 pcs.

Cooking steps:

We wash the tomatoes under running water.
Peel the garlic and wash it in the same way.
Pour boiling water over the leaves and dill.
Place dill, leaves, garlic and tomatoes in sterilized jars.
Pour in steep salted boiling water and wait 15 minutes.
Pour the brine back into the pan and wait for it to boil again. (We do this twice.)
Pour the water into the jar again and seal it.
Turn over and keep it like this until it cools down.

Canning yellow tomatoes with cloves

According to this recipe, the tomatoes have a spicy bitterness due to the presence of hot pepper and juicy pulp. And on the plate yellow fruits look very attractive. You need to use yellow tomatoes. It is better to take small or medium in size.

Ingredients:

yellow tomato – 1.3 kg;
medium-sized garlic – 4-5 cloves;
horseradish greens – 2 leaves;
currant leaves – 2 pcs.;
dill and parsley - 1 branch each;
pepper spicy chili– 1 piece;
bell pepper – 800 g;
purified water – 2.5 l;
vinegar - 50 ml;
salt – one and a half tbsp. spoons;
sugar - three tbsp. spoons;
cloves – 1 tsp.

Cooking method:

We wash vegetables and greens.
Clean and wash the garlic cloves.
Gorky and sweet peppers rinse in water and clean the middle.
Cut the hot pepper into rings.
We cut the sweets lengthwise.
At the bottom of the jar we put garlic, pepper, cloves, herbs, bay, tomatoes, bitter and chopped bell pepper in the middle.
Pour in boiling water for fifteen minutes.
Drain and prepare the marinade. Add sugar and salt to the water.
Add marinade and vinegar essence to the jars.
We roll it up, put the cans upside down, and wrap them up.

Canning small tomatoes

Small tomatoes with citric acid come out fragrant and sweet and sour. All spices can be added at your discretion, as well as garlic. Having prepared this recipe once, you won't be able to resist the next year.

Cranberries with sugar without cooking for the winter and other recipes for preserving wonderful berries

Ingredients:

small tomatoes – 1.8 kg;
horseradish leaves – 1-2 pcs.;
small dill umbrellas - 1-2 pcs.;
medium carrot – 1-1.5 pcs.;
pepper – 8-10 pcs. peas;
garlic cloves – 3-5 pcs.;
coarse salt – 1 spoon;
powdered sugar or sugar - 3 tablespoons;
citric acid – 1 tsp.
purified water – 800 ml.

Cooking method:

Wash tomatoes and greens.
Place herbs and spices at the bottom of the jar.
Peel the carrots, wash and cut into slices, add to the spices.
Place tomatoes on top.
Pour in boiling water and let stand for 20 minutes.
Drain and prepare the brine. (Salt, sugar and lemon.)
Pour in the tomatoes and seal.

Classic recipe

Ingredients:

fresh tomatoes (as many as will fit in the jar);
bell pepper pod;
hot pepper pod;
3 cloves of garlic;
a pair of dill umbrellas;
a small bunch of parsley;
medium sized onion.

Marinade:

liter of purified water;
50 g granulated sugar;
30 g salt;
3 laurel leaves;
6 peas of allspice;
50 g vinegar 9%.

Recipe:

To the bottom of the processed three-liter jar put parsley, cloves of garlic cut in half, a pod of peeled hot pepper, half a sweet pepper and half an onion.
Tomatoes are placed tightly on top of the vegetables. Place the remaining halves of the onion and sweet pepper in the free space near the neck.
Boiling water is poured onto the contents of the container, covered with a lid and warm towel, left for half an hour.
The water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
The finished marinade is poured in boiling form into a jar of tomatoes, where vinegar is added.
The container is rolled up and covered upside down for cooling.

Recipe with mint

Ingredients:

ripe tomatoes;
several sprigs of mint;
a small bunch of parsley;
a small bunch of dill;
10 g each of sugar and salt;
half a teaspoon of vinegar essence.

Recipe:

At the bottom of a half-liter steamed jar is a sprig of mint, half a bunch of parsley and half a bunch of dill.
Large tomatoes are cut into four parts, small ones - in half.
The cut tomatoes are carefully laid out, filling the container to the top.
The remaining herbs are placed on top, salt and sugar are added, and vinegar is poured in.
The contents are poured with boiling water and sterilized for about 7 minutes.
The jar rolls up and covers itself, becoming upside down.

Not everyone may like the original twisting method, so it is better to make no more than one jar for testing.

Unusual preparation - in gelatin

Ingredients:

green tomatoes;
one and a half tablespoons of gelatin;
80 g sugar;
50 milligrams of vinegar 6%;
30 g salt;
a clove of garlic;
hot pepper pod;
bay leaf.

Botulism: what you didn't know about canned food

Recipe:

The tomatoes are washed and left on a napkin to dry.
Place chopped garlic, peeled hot pepper, and bay leaf on the bottom of the prepared container.
Slices of chopped tomatoes are placed on top of the spices.
Gelatin dissolves in a glass of warm water.
To pour in a liter of purified water, dissolve salt and sugar and boil for 15 minutes. Vinegar is poured into the marinade and the heat is turned off. Dissolved gelatin is poured into the cooled liquid.
The warm filling is poured into the container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
Sterilized containers with contents are rolled up and covered until cool.

The jars should be turned upside down during the cooling process.

Assorted vegetables with radish for the winter

Ingredients:

cherry tomatoes;
cucumbers;
radish;
bell peppers;
onions;
a couple of laurel leaves;
5 buds of cloves;
4 black peppercorns;
5 peas of allspice.

For one liter of marinade:

60 g salt;
75 g granulated sugar;
60 g vinegar 9%.

Recipe:

Place cloves and peppers in prepared jars at the bottom.
Sliced vegetables are laid out in layers on top of the spices.
The contents are poured with boiling water, left for 20 minutes, then drained. This procedure is repeated again.
To prepare the marinade, pour a liter of water into required quantity salt and sugar. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
Scalded vegetables are poured with ready-made boiling marinade, rolled up and wrapped until completely cool, placed upside down.

The assortment will look better if the vegetables are peeled using a decorative peeler or cut with a waffle-spiral vegetable cutter. Even if not special devices, then the simplest flowers cut from hard vegetables can give the dish an appetizing and beautiful look.
Large overripe tomatoes are cut into pieces and boiled until softened. Then pass through a sieve so that it turns out tomato puree without cake.
The puree is placed on the fire and brought to a boil (it is necessary to stir all this time), then the heat is reduced to a minimum. Without ceasing to stir the tomato puree, add sugar, salt, pepper, and cloves. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire is turned off.
The jars with the contents are filled with hot tomato juice, covered with lids and left to sterilize for half an hour.
The blanks are rolled up and covered until completely cooled, placed upside down.

In addition to the most delicate salted tomatoes, it turns out tasty and healthy tomato paste, which can be used to season first courses and added to various sauces for spaghetti.

Note to the hostess
Why does the brine become cloudy and the lid swell?
The lid is not closed tightly and air got into the jar during the cooling process. To preserve the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour fresh marinade and sterilize before twisting.
Why do the skins of tomatoes burst during cooking?
When preserving, pickling varieties with thicker skin are more often used. When pouring tomatoes, you need to avoid sudden changes in temperature; to do this, pour boiling water gradually, in small portions. The best and the right way keep the skin intact - make several shallow punctures with a skewer or toothpick at the base of the tomato (where the stalk was).
Canning tomatoes (video)
Bon appetit!

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 taste sweeter than the typical red fruit. For the sauce, use the ripest 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.

We are sharing a photo recipe for preparing salted yellow tomatoes for the winter. Yellow tomatoes taste slightly different from their red counterparts. They are much sweeter, but also a little drier. As homemade preparations, it is customary to make pickling and lecho from yellow tomatoes. If you decide to close salted yellow tomatoes for the winter, choose the ripest, but hardest fruits. It is advisable that the tomatoes are not too large in size, so it is better to “compact” them into jars. Salt yellow tomatoes You can add traditional herbs - dill umbrellas and horseradish leaves, but you can get by with an ordinary bay leaf and peppercorns. Our family loves the second option more, so for other experiments I’ll just add from myself - you don’t need to use too many different greens, dill umbrella - 1 piece, horseradish or currant casting - 2 pieces per half-liter jar. Grain also gives a good taste. french mustard and a couple of cloves of garlic. But this is all also up to you to choose from. Let's get started!

To prepare two floors liter cans preparations need 30 minutes of time

Ingredients:
- tomatoes – 600-700 g,
- water for brine – 1 l,
- salt – 1 tbsp. l. (without slide),
- sugar – 1 tsp,
- vinegar 9% - 1 tsp,
- peppercorns – 4-5 pcs.,
- bay leaf – 4 pcs.
Rinse the tomatoes under running water, sterilize the jars in advance (put the tomatoes in hot ones) and bring the lids to a simmer over low heat to tighten.

Pierce each tomato several times in the area of the stalk; this can be done with an ordinary needle or a wooden stick.

Place the tomatoes in the prepared jars in such a way as not to damage them, but also to fit as much as possible.

Fill in hot water tomatoes in jars. Let them sit for 10 minutes.
Then drain the water into a saucepan (do not remove the tomatoes from the jars), add salt and sugar, and bring to a boil. Boil the brine for 5 minutes, pour vinegar into it, stir and pour back into the jars.

Screw on the jars with screw or roll-on lids, turn them over and leave them to cool in a dark place. The tomatoes will cool completely in about one day.

Store tomatoes in brine under screw caps sits either in the basement or on the bottom shelf of the refrigerator for up to six months. Sunset jars can last well all winter in the pantry.

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