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

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".

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.

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:

Put 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!

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, the tomatoes need to remove the attachment points of the stalks and cut them into arbitrary slices, we get rid of 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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Orange or yellow tomatoes are a special variety that has a sweetish flesh with a slight sourness. It is these distinctive characteristics that are especially noticeable in conservation. Yellow tomatoes, spun for the winter, are incredibly tasty. And their sunny and cheerful appearance is associated with bright summer days, it seems that they carry a charge of positive and warmth.

And how to preserve yellow tomatoes for the winter? Recipes with photos will help you cope with this task quickly and easily.

For preservation, it is important to choose small and firm yellow tomatoes. Preparations for the winter will not tolerate overripe fruits with dents and flaws.

Ingredients for a three-liter jar:

• Medium-sized yellow tomatoes - about 25 pieces.
• Parsley greens - 5-6 branches.
• Allspice - 10-12 peas.
• Bay leaves - 10 pieces.
• Dill umbrellas - 2-3 pieces.
• A few leaves of currant and horseradish.

For the marinade, take the following ingredients:

• Water.
• Salt - 3 tablespoons.
• Sugar - 5 tablespoons.
• Table 9% vinegar - 3 tablespoons.

1. Tomatoes should be carefully sorted and washed. Rinse and dry all greens.
2. Sterilize the jar by filling it with boiling water for a couple of minutes. You can also use a water bath or microwave for this purpose.
3. In a prepared jar, put peppercorns and bay leaves, parsley branches, horseradish leaves and currants, as well as dill umbrellas.
4. Put clean, dried tomatoes in a jar, but you need to put it very carefully so as not to crush the fruits, otherwise they will burst. As a result, the bank should be full, but not overflowing.
5. Pour boiling water into a jar of tomatoes and leave to infuse for 10 minutes.
6. After the time has elapsed, pour the liquid back into the pan, add the ingredients for the marinade, except for the vinegar, bring to a boil, boil, stirring, until the sugar and salt are completely dissolved. Only after that, vinegar can be poured into the marinade.
7. Pour boiling marinade into a jar, immediately roll up the lid, turn over and cover with a warm blanket until it cools completely.
8. It is necessary to store in a cool place, away from heat sources and sunlight, ready-made yellow tomatoes. Preparations for the winter are made by many housewives. This recipe will help diversify the usual twists.

To prepare yellow tomatoes for the winter according to this recipe, you will also need medium-sized fruits that would be convenient to cut into slices.

Ingredients for a 3 liter jar:

• Yellow tomatoes - about 30 pieces.
• Sugar - half a glass.
• Instant gelatin - 8 tablespoons.
• Salt - three tablespoons.
• Bay leaves, peppercorns - to taste.
• Coriander - 1 teaspoon.
• Garlic - 3 cloves.
• Water.
• 9% vinegar - 120 ml.

1. Wash and dry tomatoes.
2. Prepare jar and lid for conservation. This point should not be neglected, because the taste and further behavior of the workpiece depend on the cleanliness of the dishes.
3. At the bottom of a dry, clean jar, put garlic cloves cut in half, add peppercorns and coriander.
4. Cut yellow tomatoes into two or three parts with a sharp knife so as not to crush the fruit. Lay the slices in the jar with the convex side up.
5. Soak gelatin in a glass of boiled warm water.
6. Bring water with sugar and salt to a boil, let the brine cool for 15 minutes, then add swollen gelatin and vinegar to the marinade. Mix everything thoroughly, it is necessary that all the ingredients dissolve in water completely.
7. Pour the marinade into a jar, cover with a lid. Sterilize in boiling water or in a preheated oven for 15 minutes.
8. Cooked yellow tomatoes for the winter, recipes with photos of which you now see, tighten the lid, cool, store in a cool place.

As you can see, the recipes are very simple, even an inexperienced hostess will be able to cope with the twist of conservation. Feel free to experiment by adding something of your own to the recipe, for example, by making assorted yellow and red tomatoes. You can also add other products to the twist: bell peppers, cucumbers, onions. All of these ingredients go together beautifully.

And how nice it will be on cold winter evenings to get a jar of home-made sunny yellow tomatoes and treat them to your relatives and friends. Cook with pleasure!