Salad for the winter of yellow tomatoes. A step-by-step photo recipe for making yellow tomato ketchup for the winter at home

This option for harvesting for the winter is very colorful and bright. Yellow tomatoes are slightly different in taste and aroma from red ones, so pickled tomatoes are original, with a spicy, spicy taste. Fans of spicy snacks will really like this preparation, because the chili pepper, which is part of the marinade, gives the yellow tomatoes a vigorous taste.

Putting the tomatoes in a jar, adding the necessary spices, after 30 minutes you can cover the containers with a warm blanket, and after 30-40 days you can enjoy spicy sunny tomatoes with your friends. Bright fruits will decorate any table, making it more colorful and original.

You can use other greens for this recipe. Try adding sprigs of dill and celery instead of basil. So you get a new, no less appetizing dish that you can surprise and delight your guests with.

Ingredients for cooking yellow tomatoes marinated for the winter (per 1 liter):

• yellow tomatoes - 400-450 g
• garlic - 1-2 cloves
• chili pepper - ½ pod
• fresh basil - 2 sprigs
• salt - 2/3 tbsp.
• vinegar - 1 tbsp.

Recipe pickled yellow tomatoes for the winter:

We spread the basil sprigs in a preheated glass container. Add minced garlic cloves.

We put in a jar thoroughly washed yellow tomatoes. We try to fill the entire container.

The next step is chopped chili peppers. We choose only high-quality, hot peppers.

Pour the ingredients with boiling water.

Add vinegar. We sterilize the jars in the usual way for you for 14-17 minutes.

Then we carefully cork, turn the jars over and cover with a warm cloth. Leave until cool.

Sharp yellow tomatoes are ready for the winter! We store the workpiece in the proper place for this.

Bon appetit!

We share a photo recipe for making salty yellow tomatoes for the winter. The taste of yellow tomatoes is slightly different from their red counterparts. They are much sweeter, but also a little drier. As homemade preparations, it is customary to make salting from yellow tomatoes, and lecho. If you decide to close salty yellow tomatoes for the winter, choose the most ripe, but firm fruits. It is desirable that the tomatoes are not too large in size, so it is better to "tamp" them into jars. You can salt yellow tomatoes with the addition of traditional greens - dill umbrellas and horseradish leaves, but you can also get by with ordinary bay leaves and peppercorns. Our family loves the second option more, so for other experiments I’ll only add on my own - 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 French mustard and a couple of cloves of garlic also give a good aftertaste. But this is still up to you. Let's get started!

It takes 30 minutes to prepare two half-liter jars of the workpiece.



Ingredients:
- tomatoes - 600-700 g,
- water for brine - 1 l,
- salt - 1 tbsp. l. (no 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 (you need to put the tomatoes in hot ones) and put the lids to simmer over low heat.




Pierce each tomato several times around the stalk, you can do this with an ordinary needle or a wooden stick.




Fold the tomatoes into prepared jars so as not to damage them, but it should also fit as much as possible.








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




Tighten the jars with screw or roll caps, turn over and leave to cool in a dark place. The tomatoes will completely cool in about one day.




Store tomatoes in brine under screw caps either in the basement or on the bottom shelf of the refrigerator for up to six months. Sunset banks can perfectly stand all winter and in the pantry.




Last time we shared

Winter yellow tomato sauce, the step-by-step recipe of which I want to offer you, tastes somewhat similar to the delicious and loved by many plum-based tkemali sauce. While the sauce is based on cherry plum or red plum, in this yellow tomato sauce, cherry plum will act as an additional ingredient that enhances the taste of the sauce and gives it sourness. The role of the main violin in this recipe will be played by yellow tomatoes.

Due to the presence of a large amount of spices and garlic, yellow tomato sauce for the winter turns out to be spicy and unusually aromatic. With such a bright aroma of sauce, you definitely won’t buy it in the store. Playing with a set of spices and spices, you can change the taste of the sauce and its aroma in different directions. In the event that you like spicy and hot sauces, I recommend adding red pepper powder or finely chopped chili peppers to it.

Such yellow tomato sauce Can be used as an accompaniment to meat, fish or seafood dishes. It will perfectly complement the taste of fragrant or chicken and add bright colors to any pasta.

Ingredients:

• Yellow tomatoes - 1 kg.,
• Cherry plum - 200 gr.,
• Garlic - 1 head,
• Cumin - a pinch
• dried Provence herbs,
• Ground black pepper,
• Paprika,
• Coriander,
• Sugar - 4 tbsp. spoons,
• Salt - 1 tbsp. spoon.

Yellow tomato sauce for the winter - recipe

Wash yellow. Remove stalks, if any. Cut the tomatoes into small wedges.

After that, pass them through a meat grinder or blender.

Wash the cherry plum and remove the pits.

Peel the garlic and squeeze it through a press. Pour the tomato puree into a saucepan.

Add cherry plum to it.

Pour in the garlic.

To make the tomato sauce rich in taste, add dried Provence herbs, ground black pepper, paprika, coriander, cumin.

Mix yellow tomato sauce with cherry plum.

Add salt and sugar.

Stir . After boiling, cook it for another 20 minutes.

If you want a thicker sauce, increase the cooking time. But even after 20 minutes of time, the sauce is quite thick. Ready sauce can be stored in the refrigerator, and prepare it for the winter. Pour the sauce into clean sterile jars hot and close with metal lids.

Banks with tomato sauce are turned upside down, wrapped and left to cool. After cooling, the jars are taken out to a cold place.

Sauce from yellow tomatoes for the winter. Photo

I offer you other recipes for sauce and yellow tomatoes. The yellow tomato sauce for the winter with bell pepper is also very tasty.

Ingredients:

• Yellow tomatoes - 3 kg.,
• Bulgarian pepper - 500 gr.,
• Garlic - 2 heads,
• Onion - 500 gr.,
• Chili pepper - 1 pc.,
• Spices: ginger, black pepper, paprika, thyme,
• Salt - 2 tbsp. spoons without a slide,
• Sugar - 4 tbsp. spoons,
• Vinegar - 3 tbsp. spoons

Yellow tomato sauce for the winter with bell pepper - recipe

Chili pepper cut into rings. Chop the bell pepper into strips, and the tomatoes into slices. Peel the garlic and onion. Onion cut into rings. Pass the garlic cloves through a press. Place chopped yellow tomatoes, onions, two types of peppers and garlic in a saucepan or saucepan. Mix vegetables. Sprinkle with spices, stir again so that they are evenly distributed.

Cook them on low heat for 20 minutes. During this time, the vegetables should boil. Remove the saucepan (stewpan) with vegetables from the heat and let cool slightly. Blend the mass with a blender until puree. Pour the almost ready-made yellow tomatoes for the winter with bell pepper into a saucepan and put on fire. Add sugar, salt and vinegar.

After stirring, cook the yellow tomato sauce for the winter for another 15 minutes. It must be poured into jars strictly hot, jars and lids must be sterilized before that.

Spicy Yellow Tomato Sauce with lemon is something unusual. The bright yellow color of the sauce and light citrus aroma will definitely please everyone without exception.

Ingredients:

• Yellow tomatoes - 4 kg.,
• Garlic - 100 gr.,
• Chili pepper - 2 pcs.,
• Salt - 1 tbsp. spoon,
• Sugar - 4 tbsp. spoons,
• Lemon - 1 pc.

Spicy Yellow Tomato Lemon Sauce Recipe

Cut the washed tomatoes into slices. Remove the skin from the garlic. Pass the tomatoes, garlic, chili peppers and lemon through a meat grinder. Transfer the sauce mixture to a saucepan. Simmer the sauce for 30 minutes over low heat. Pour salt and sugar into it. Stir the sauce and let it cook for another 10 minutes.

• 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 dense, intact and not too large. Wash them well in cool water, remove the stem from each vegetable and dry.

2. Put the spices on the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, lavrushka. Also add allspice peppercorns.

3. Fill the jar with tomatoes. When laying, do not tamp them down hard. Do you know how experienced housewives do? Apply half of the can, then lightly tap the bottom of the container on the table. But only slightly, and at the same time, a kitchen towel folded in several layers is placed on the table. Then fill up to 2/3 of the volume of the jar and tap again a little. So the tomatoes settle down well in a natural way. Then it remains to add a little more fruit to the very neck. You can also put sweet pepper, only chopped, in any case, my mother does just that.

4. Pour water into a saucepan and bring it to a boil. Pour boiling water over the tomatoes in a 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. Pour salt and sugar, mix 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, wrap it in a blanket and let it stand until it cools completely. After that, you can remove the conservation for storage in the pantry or cellar.

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

Each housewife is engaged in the conservation of tomatoes and from year to year rolls up more than one can of red tomatoes. But did you know that yellow fruits can also be harvested? They differ from red ones in their unusual taste, and seaming using such tomatoes has an original piquancy. In addition, conservation looks bright and colorful.

So that you can treat yourself and your family to new pickles, we have collected the best recipes for preserving yellow tomatoes for the winter. And for greater visualization, they were accompanied by detailed step-by-step instructions with photos and videos.

Whole yellow tomatoes for the winter

Ingredients

Servings: - +

• yellow tomatoes 1.2 kg
• Bulb onions 3 pcs.
• Bulgarian pepper3 pcs.
• Dill 25 g
• Basil 25 g
• Parsley 25 g
• Bay leaf 6 pcs.
• Sugar 75 g
• Salt 90 g
• Vinegar (9%) 45 ml

per serving

Calories: 37 kcal

Fats: 0.8 g

Carbohydrates: 8.4 g

1 hour. 30 min. Video recipe Print

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Advice: try to choose dense and medium-sized tomatoes for preservation - they will definitely remain intact and will look better in jars.

Yellow tomato slices

Cooking time: 1 hour 30 minutes

Servings: 9

Energy value

• calorie content - 28.8 kcal;
• fats - 0;
• proteins, 0.8;
• carbohydrates - 6.4.

Ingredients

• yellow tomatoes - 900 g;
• hot chili pepper - 2 pcs.;
• bay leaf - 4 pcs.;
• garlic - 6 cloves;
• water - 2 l;
• sugar - 160 g;
• salt - 60 g;
• gelatin - 23 g;
• vinegar (6%) - 100 ml.

Step by step cooking

1. We divide the garlic into cloves, peel and, together with tomatoes and chili peppers, wash under a cold running stream. Then we cut the tomatoes into halves or quarters (depending on the size of the fruit), chop the garlic into large slices, and cut the hot pepper into rings.
2. In pre-sterilized jars, put lavrushka, chopped garlic and chili peppers at the very bottom. After that, fill the jars to the top with tomato slices.
3. We dilute the required amount of gelatin in one glass of boiling water, mix thoroughly and leave to swell.
4. We collect two liters of water in a deep saucepan and put it on a burner with a medium flame. As soon as the liquid boils, pour in the amount of table salt and sugar indicated in the recipe, stirring constantly, wait for them to dissolve. After that, we introduce vinegar and remove the marinade from the heat.
5. Cool the filling a little and combine with pre-soaked gelatin, mix everything thoroughly and fill the jars to the top.
6. Then we cover the necks of the container with lids and send it to a deep wide container on a rag or wooden stand for pasteurization. The pot in which the manipulation will take place must be filled with warm water to 2/3 of the height of the cans. Pasteurize the preservation over low heat for about 15 minutes.
7. Immediately after that, roll up the hot jars with sterile lids and, turning upside down, wrap them in a blanket and leave in this position until cool.

Advice: be sure to choose jars for sterilization without chips, cracks, or other defects - this will protect your preservation from exploding.

Pickled yellow tomatoes with peppers, onions and carrots - fingers lick

Cooking time: 3 hours

Servings: 50

Energy value

• calorie content - 58.1 kcal;
• fats - 0;
• proteins, 0.8;
• carbohydrates - 13.7.

Ingredients

• yellow tomatoes - 3 kg;
• Bulgarian red pepper - 1 kg;
• onion - 1/2 kg;
• carrots - 1/2 kg;
• salt - 60 g;
• sugar - 500 g.

Step by step cooking

1. Let's start the preparation of preservation with the preparation of vegetables - onions and carrots need to be peeled, then, together with tomatoes and sweet bell peppers, thoroughly washed under cold running water and dried well with paper towels.
2. Next, in the tomatoes, it is necessary to remove the attachment points of the stalks and cut them into arbitrary slices, remove the pepper from the seed boxes and cut into strips, coarsely rub the carrots on a vegetable cutter, and chop the onion into thin half rings.
3. We combine everything in a spacious container and mix thoroughly with each other. Then we pour 60 grams of salt and 0.5 kg of sugar into it and leave it to brew until juice appears.
4. As soon as enough liquid has come out, put the pan with vegetables on a small fire and leave to simmer for about 2 hours. Remember to stir occasionally with a wooden spatula to avoid burning.
5. After this time, we lay out the resulting vegetable salad in sterile jars and roll them up. We turn the preservation upside down and wrap it with a warm blanket, leave it for about one day until it cools.

Advice: for more piquancy during the cooking process, you can add garlic, divided into cloves, to the recipe - this will not interfere with the appetizer, but will only decorate it and add additional flavor notes.

yellow tomatoes cherry for the winter

Cooking time: 50 minutes

Servings: 7

Energy value

• calorie content - 65.8 kcal;
• fats - 4.4;
• proteins, 0.7;
• carbohydrates - 5.9.

Ingredients

• yellow cherry tomatoes - 750 g;
• garlic - 3 cloves;
• hot chili pepper - 1.5 pcs.;
• parsley - 4 sprigs;
• mustard (grains) - 3 tsp;
• cloves - 4 pcs.;
• black pepper (peas) - 1.5 tsp;
• mustard oil - 75 ml;
• water - 750 ml;
• salt - 45 g;
• sugar - 75 g;
• table vinegar (9%) - 75 ml.

Step by step cooking

1. We sort through the yellow cherry tomatoes and, having got rid of wilted and unripe fruits, we wash them under running water. Then we recline them in a colander, let the excess liquid drain and dry them with paper napkins.
2. After this, we thoroughly wash the parsley and chili. We chop the greens as small as possible, and the pepper, getting rid of the seed and partitions, cut into thin rings.
3. We divide the garlic into cloves and peel them, then, after washing them, chop them into thin slices.
4. Pour boiling water over pre-sterilized jars and lay out the tomatoes mixed with garlic, parsley and chili.
5. Now let's take care of the marinade - for it you need to pour 750 milliliters of water into a thick-walled saucepan, pour mustard seeds, cloves, peppercorns, salt and sugar into it and send it all to a low fire on the stove. As soon as the liquid begins to boil, let it boil under the lid for about 10-12 minutes. Then pour 75 milliliters of vinegar and mustard oil into the marinade, bring the solution to a boil again and remove from heat.
6. Pour hot marinade over all jars with blanks to the top and roll them up with a key or tightly cork with screw caps. Turning the jars upside down, put them under a warm blanket and leave to cool completely.

Advice: to quickly and without hassle to cope with the sterilization of containers, you can do it in the oven. Rinse all jars with cool water and then place wet on a baking sheet upside down, put in a cold oven and adjust the temperature in it to 120℃. After 15 minutes, your sterile jars will be ready for use.

Among these easy recipes, you will definitely find the one that you like, and even an inexperienced hostess will be able to cope with them. Therefore, rather run to the kitchen and bring your culinary masterpieces to life. Cook with pleasure, and we wish you new interesting and tasty finds and bon appetit!

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