Preparations from yellow tomatoes for the winter: sauce, lecho, salad. Pickled yellow tomatoes for the winter with basil

Cooking master class: a step-by-step photo recipe on how to make hot yellow tomato sauce for the winter.

Yellow-orange sauce will become the dominant color for any dish. You can dip scalding pieces of barbecue and “noble” baked fish into it. It will be very sharp and thick enough, the structure is homogeneous. You'll fall out of love with store-bought ketchup when you try this yellow tomato and vegetable mix sauce. Interestingly, the tomato flavor is leveled, "dissolved" in complex aromas. It turns out the most appetizing addition to 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.

You will get one half-liter jar of yellow tomato hot sauce.

Step by step cooking recipe with photo

1. Yellow tomatoes almost always seem sweeter than the usual red fruit. For the sauce, the ripest tomatoes are taken, ignoring overripe vegetables with cracks and soft spots. Hot pepper will be the main preservative, this determines its quantity. Onions and bell peppers are flavorings and "thickeners" of hot sauce.

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

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

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

5. At this stage, a lot of tomato sauce will turn out, but a long boil awaits it ahead, by the end just 500 milliliters will remain.

6. Peeled garlic, onion rings, large pieces of bitter and sweet pepper are placed in the tomato mass. It is advisable to find a pair of parsley inflorescences in the stage of milky ripeness. A blender is immersed in a saucepan, the vegetables are ground. In the absence of a blender, you can very finely chop all the components of the future sauce.

7. The pan is put on a small fire, the boiling time is 20 minutes.

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

9. The result was a perfect homogeneous sauce: it does not contain any skins or seeds. Put salt and sugar in a saucepan.

10. The sauce is simmered for 15 minutes over low heat. The density will increase, the color will become bright orange. Hot sauce is poured into a sterilized jar, rolled up, insulated. When the sauce has cooled, it is placed on a shelf in a cool room.

We are all used to using red tomato paste. We all know that tomatoes are red. But there is a variety of tomato that is yellow in color. Now this variety of tomatoes has become more and more popular. Previously, these tomatoes could only be found on sale at grandmothers who sold them near markets and shops. But now, at the present time, they can be found everywhere. There are a lot of such tomatoes on sale in our region this year. For the price, they are in no way inferior to red ones.

But in terms of taste, such a tomato is significantly different from red. First, yellow tomatoes are meatier. They are softer in texture. And the taste, as a rule, of a yellow tomato is sweet. There is practically no acid in them. Well, the smell of a yellow tomato is the same as that of a red one. The tomato smells like a tomato.

Last year I already rolled up yellow tomato tomato. I only made a few jars to try. And I really liked it. In winter, I almost always use a homemade tomato. According to this recipe, I close and. And when winter comes, I use this tomato instead of store-bought tomato paste. It is much healthier than store-bought tomato paste.

By adding yellow tomato to soup or any other dish, it does not turn red. On the contrary, the soup becomes pleasantly yellow. What makes a soup or any other dish not only tasty, but also interesting. And to be honest, the kids love it. When the kids come to visit me, they always ask if I have yellow soup. And for children, soup is oh, how useful it is.

What ingredients will you need to make a tomato from yellow tomatoes:

Yellow tomatoes.

Vinegar 9% - 1 teaspoon per half-liter jar.

Sterile jars and lids.

Tomato paste for the winter from yellow tomatoes. Recipe

Here is a simple list of ingredients for this recipe. In principle, you can not add vinegar. But I always play it safe. And so I still add a little bit of vinegar. At the very beginning of canning yellow tomatoes, you need to prepare everything. First you need to wash the jars and sterilize them. You probably know how to sterilize jars. The only thing I would like to note is that it is very convenient to sterilize jars on a special metal circle. This circle must be placed on a pot in which water boils. And the bank needs to be put on a circle. In this way, it is very convenient to sterilize jars.

Tomatoes should be washed well and wiped with a cloth. If somewhere the tomato is rotten, or dented, then this part must be cut off. All the "butts" of the tomato also need to be cut off. And after that, the tomatoes need to be cut into small pieces.

Chopped tomatoes need to be chopped with a blender. If you do not have a blender, then skip the tomatoes through a meat grinder. This is also a great option for chopping tomatoes.

Place the pot of tomatoes on the stove and bring to a boil. As soon as it boils, reduce the heat and cook the yellow tomato for 40 minutes.

After forty minutes, the tomato will boil down significantly. The yellow tomato should thicken. Of course, you can cook longer to get the consistency of tomato paste. But I do not pursue this goal. Therefore, boil the tomato for 40 minutes, this is quite enough.

This is the easiest way, since the fruits are washed well enough, after which they will be ready for spinning. You will need about 450 grams of tomatoes, half a hot chili pepper, a couple of cloves of garlic and the same number of basil sprigs for each liter jar or 1 liter of spin in a larger container. 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 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 a large number of components. So, we are counting on the same liter jar or 1 liter of workpiece. We take about 400 grams of tomatoes, 1 piece of onion and bell pepper, several 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 a bay leaf and finely chopped greens on the bottom of each. 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. There are different recipes for tomato slices, including quite complex ones, but we offer a simple and at the same time not quite the usual option. 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 should be dissolved in 1 cup of 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 filling, which we then put on a slow fire to 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). For the indicated number of washed and chopped fruits, add 20 grams of honey and 1 tablespoon of salt. 100 milliliters of apple cider vinegar is also added there, which is much more useful than table cider vinegar.

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 the glass container 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 on 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. Grind the carrots on a coarse grater, after which we 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 it in an enamel saucepan on a small fire. Cook for 2 hours, then the vegetable mass must be transferred to sterilized jars. We roll up with 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 of table vinegar, and therefore the recipes we have proposed are very useful.

I met this yellow handsome man a few years ago and since then he has won my heart forever. This is a yellow tomato. For the first time, I tried a 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 on the market. Choose small and dense.
• Secondly, they will be supplemented with bell pepper, parsley, basil leaves, bay leaf, allspice, peas, onion, dill inflorescence.
• And, thirdly, for the marinade filling, we take sugar, sand, salt, vinegar and water.

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

• Sugar sand - 1-1.5 tablespoons
• Salt - 1 tablespoon (no top)
• Table vinegar 9% - 1 tablespoon
• The amount of water will be determined as a result of the process.

To prepare canned yellow tomatoes, prepare all the ingredients.

To do this, wash the tomatoes, herbs, bay leaves, bell peppers. We clean the onion from the husk. Wash the jar thoroughly, wash the lid and boil. Boil water (about half a liter).

Canning yellow tomatoes

Now let's start putting it all in a jar. Bay leaves and allspice are sent there first.

Next, chop the dill inflorescences, parsley, basil leaves and also send them to a jar.

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


Cut the bell pepper and remove the seeds. We ship there.

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


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


We leave for 15-20 minutes. Then we drain the water into a saucepan, add sugar and salt (according to the recipe). Let's boil. Pour vinegar directly into the jar and immediately pour the boiled marinade. We 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".

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

A piece of sunshine on your winter table is a 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 the 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 pieces. 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: Various ingredients can be added to the yellow tomato winter salad during the cooking process. 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
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