Recipe for rolling yellow tomatoes for the winter. Yellow tomatoes - stock up on vitamins for the winter

Thanks to modern breeding, yellow tomatoes are not so rare. Their taste qualities are no worse than classic red ones, besides, such tomatoes are more fleshy and sweet in taste. Yellow fruits are consumed both fresh, preparing various salads, and processed. They create the original yellow tomato paste and juice of the same color. And yellow tomatoes canned for the winter can be a real highlight of the festive table.

Pickled tomatoes with herbs

All recipes for making red tomatoes are fully suitable for yellow ones. Here is one of the many ways to preserve yellow tomatoes. For this you will need:

yellow tomatoes;
parsley (greens);
dill (umbrellas);
allspice;
Bay leaf;
currant leaves;
horseradish leaves;
salt;
sugar;
vinegar 9%;
water.

For canning, you need to select dense, medium-sized yellow tomatoes that do not have damage. Rinse vegetables and herbs well, sterilize jars and lids in a water bath or in an oven.

Greens, dill, currant and horseradish leaves are placed on the bottom of the jars, a little allspice is added. Then they are densely and accurately filled with tomatoes to the top. Banks are poured with boiling water and incubated for 10 minutes. Then the water is poured into a separate container, added to it per liter of marinade 3 tbsp. spoons of salt and 5 tbsp. spoons of sugar.

The liquid is heated to a boil, stirring until the salt and sugar are completely dissolved. Then 3 tbsp is poured into it. tablespoons of vinegar and pour tomatoes with hot marinade. Filled jars are rolled up, turned over to control tightness and wrapped in a blanket. They should stand in this form until they cool to room temperature.

Store pickled yellow tomatoes in a cool, dark place so that they do not lose their bright color.

Yellow slices in gelatin

Preparing yellow tomatoes for the winter according to this recipe is quite simple, and the result is licking your fingers. For a three-liter jar, you will need 25-30 pieces of ripe yellow tomatoes, preferably not very large and of the same size, as well as:

Salt - 3 tbsp. l.
Sugar - half a glass.
Edible gelatin - 8 tbsp. l.
Three cloves of garlic.
Half a glass of vinegar 9%.
Coriander - 1 tsp

Cut the garlic into slices, put on the bottom of the jars. Add coriander, to taste a few peas of black pepper. Wash the yellow tomatoes well, dry them, cut them in half and place cut side down in a jar.

Soak gelatin in water to swell. To prepare the marinade, you will need salt and sugar. They need to be added to water, put everything on fire and bring to a boil while stirring. Remove from heat, wait 15 minutes, then pour gelatin and vinegar into the marinade. Mix everything, pour tomatoes with marinade, and put the jars in a water bath or in an oven for sterilization for 15-20 minutes.

Roll up the jars with lids and put them under the covers. Tomatoes should be stored in a cool, dry place.

yellow tomato paste

For this unusual recipe, you only need tomatoes and 1 tsp. 9% vinegar.

Each hostess tries to prepare a variety of preservation for the winter. A variety of vegetables are used, including blanks from yellow tomatoes. There are many recipes for various preparations with them. We will try to present the most interesting, popular and convenient.

Slices for the winter

For this recipe for the winter, it is best to choose medium-sized tomatoes.

Take the following foods:

Detailed cooking method

The first step in this recipe is to prepare the vegetables: rinse and dry them. Prepare banks in advance and lids - sterilize them and dry them. Put garlic cloves, bay leaf, coriander, black pepper in each jar. Cut the tomatoes: if the vegetables are small, then in half, if the halves are large, then in a quarter. Place in jars with the convex side up so that the tomatoes do not squash.

Then prepare gelatin solution: 3 tablespoons per 100 ml of warm water. Now put water on fire, boil, add salt, sugar, and after 3 minutes. vinegar. Turn off the fire and let the solution cool slightly. Put the prepared gelatin and stirring, dissolve it.

Fill jars with tomatoes with the resulting liquid, cover with lids, put in a saucepan, where water is already boiling and sterilized for a quarter of an hour. It is worth remembering: in order for the jars not to burst during the sterilization process, you need to put a towel or plate on the bottom of the pan.

Now it remains to seal the finished workpiece tightly with a lid, turn it over and put a terry towel on top. Let stand for a day.

Yellow tomato paste

You need to take:

yellow tomatoes;
vinegar 9% (based on a jar with a capacity of 500 g teaspoon).

And that's it! You can even prepare such a tomato paste according to this recipe from yellow tomatoes for the winter even without vinegar, but it does not hurt to add it for safety.

First of all, you need to prepare the jars: wash them thoroughly, sterilize them. Then prepare tomatoes: sort vegetables, wash, wipe with a rag, wrinkled, rotten parts, remove the stalks. After that, cut the vegetables into arbitrary medium-sized pieces and chop through a meat grinder or blender.

Put the vegetables on the fire. As soon as everything boils, need to turn down the fire and cook vegetables for 40 minutes. During this time, the tomato will boil at least twice and become thick. Pour hot tomato paste into jars, add vinegar to each and cover with lids. Then turn over, wrap, let stand for 12 hours. Tomato paste is ready!

Still yellow tomatoes can be simply canned.

Canning yellow tomatoes

Take the following products based on a 1 liter jar:

directly yellow tomatoes (dense, small);
heads of ordinary onions;
Bell pepper;
parsley, basil;
bay leaves;
dill umbrellas;
allspice in peas;
sugar a tablespoon and another half;
a tablespoon of vinegar 9 *%;
a tablespoon of salt.

How to cook

Wash vegetables and herbs. Prepare jars and lids by washing them and boiling them. Boil water in a volume of half a liter. Put in each jar a few bay leaves and allspice. Tear the greens with your hands and also put in a jar. Cut the peeled onion into quarters, divide by hand into layers and put in a jar. Peel the sweet pepper, cut into quarters and add to the jar. Put tomatoes in it, but not to the edge. In this case, you need to try not to damage the vegetables.

Pour hot water down the center of the jar so that it covers the vegetables. Now need to cover banks lids. Wait a quarter of an hour. Pour out the water, add sugar, salt to it and boil. Add vinegar and boiling marinade to each jar. Now the jar can be rolled up, turned over and covered with warm clothes.

Lecho

For this recipe for yellow tomatoes for the winter, you need:

yellow tomatoes;
bell pepper 1.3 kg;
ordinary onion heads 250 g;
salt 20 g;
a pinch of red pepper, ground;
black peppercorns - 2-3 pieces;
water 2-3 tbsp. l;
0.5 liter jars.

Cooking

Prepare the bell pepper: peel, cut into strips 5–8 mm thick. Then wash the tomatoes and cut into slices 3-4 mm. Wash the onion, peel, chop into cubes. Put all the vegetables in an enamel bowl, add all the spices and water to them. Turn on the gas, put the dishes on it and simmer for 10 minutes. Then split into banks so that all the vegetables are in the liquid. Sterilize the jars and close the lids immediately.

Such a salad is perfectly stored at a low temperature of up to 15 degrees.

A variety of salads for the winter are also prepared from yellow varieties of tomatoes, which are especially tasty and also healthy in winter.

yellow tomato salad recipe

Necessary for this salad recipe take sweet peppers and tomatoes in equal quantities, but so that their total weight is not more than 450 g per one 1-liter jar. You will also need honey - 20 g, salt - a tablespoon, apple cider vinegar - 100 ml.

Wash the tomatoes, chop and add all the other ingredients to them. Wait until the juice appears. Take an enameled saucepan, put vegetables into it and put on fire. After boiling, boil for 10 minutes, stirring continuously.

Take prepared, sterilized jars. put in them resulting vegetable mixture and place in a low saucepan. Put on fire. Pasteurize for a quarter of an hour over low heat. Now the salad can be rolled up, covered with a blanket and wait until it cools down.

Salad with pickled tomatoes

Necessary for this recipe from yellow tomatoes for the winter:

tomatoes - 3 kg;
Bulgarian red pepper - kilogram;
half a kilo of carrots and onions;
salt - 2 tbsp. l;
half a kilo of sugar

Rinse all vegetables required for the recipe. Cut the tomatoes into slices, onion - into thin half rings, pepper - into strips, coarsely grate the carrots. Mix all vegetables.

Add salt and sugar to the resulting vegetable mass. Wait for the juice to stand out. Transfer everything to an enamel saucepan and put on gas. Cook for 2 hours on low heat. After this time, put the vegetables in jars, roll up, turn over and let them stand, cool.

As you can see yellow tomatoes can be cooked various preparations for the winter. And this is not all possible recipes. Try, experiment, cook.

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
See also how to cook.

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: - + 17

yellow tomatoes 1.2 kg
Bulb onions 3 pcs.
Bulgarian pepper 3 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

Proteins: 0 g

Fats: 0.8 g

Carbohydrates: 8.4 g

1 hour. 30 min. Video recipe Print

First of all, we sterilize jars and lids for conservation. To make it faster, you can use a microwave oven - for this, pour 1/3 of water into each container (moisture must be mandatory, otherwise the container may explode) and put in the microwave for about 5 minutes at the highest power. We boil the lids for seaming in boiling water.

In the meantime, let's take care of the preparatory processes - the bulbs must be cleaned and then thoroughly washed with pepper, tomatoes, parsley, dill and basil leaves under cold running water. We dry everything dry with paper napkins, cut the onion into large slices, chop the greens as finely as possible, and divide the bell pepper in half with a knife and remove its core.

We begin to lay the preservation in jars - put lavrushka and finely chopped greens at the bottom, then throw chopped onions and sweet peppers there and fill the jars to the top with tomatoes.

We put the kettle on the fire and boil water. As soon as it boils, pour into jars, cover them with lids (without twisting) and wait about 15 minutes

Drain the liquid from the containers into a saucepan with a thick bottom, add 75 grams of sugar and 90 g of salt there, stir and put on fire until boiling. As soon as the solution boils, pour 45 milliliters of vinegar into it, mix and remove the saucepan from the flame.

We again pour the finished hot marinade into the jars to the top and roll them up with screw-on metal lids (or tin ones with a key - that's how you are used to).

We place the jars upside down on the floor and, tightly wrapping them with a warm blanket, leave them for about a day until they cool completely.

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

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.
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.
We dilute the required amount of gelatin in one glass of boiling water, mix thoroughly and leave to swell.
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.
Cool the filling a little and combine with pre-soaked gelatin, mix everything thoroughly and fill the jars to the top.
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.
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

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.
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.
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.
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.
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

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.
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.
We divide the garlic into cloves and peel them, then, after washing them, chop them into thin slices.
Pour boiling water over pre-sterilized jars and lay out the tomatoes mixed with garlic, parsley and chili.
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.
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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We have homemade tomatoes, our friend grows vegetables, and we buy from her. There are many varieties of yellow tomatoes, we bought yellow tomatoes of the Persimmon variety. Tomatoes are beautiful, bright, though not fleshy, but juicy, but their color is very saturated, the color of ketchup turns out to be very beautiful, bright, “pleasing to the eye”.

The ketchup turned out not very thick, more like a yellow tomato sauce. Density is average. If you have a desire to cook thick ketchup, I highly recommend it, we recently cooked it. Ketchup is very tasty and very thick.

Ketchup from yellow tomatoes. Recipe with photo

You can add hot peppers to ketchup, but I don’t add it, as children will eat yellow tomato ketchup.

From the indicated amount of ingredients, I got exactly 2 half-liter jars of ketchup, and not one spoon more.

We can talk about spices for a long time, because everyone has their own tastes and preferences. You can add garlic, nutmeg, dry herbs and other spices to ketchup. I cook without garlic, I added spices to my liking. You can adjust the recipe as you wish.

How to cook ketchup from yellow tomatoes for the winter at home

Ketchup Ingredients:

2 kg. tomatoes
400 grams of yellow pepper
2 medium onions
2 tbsp. spoons of sugar
1 teaspoon salt
1 st. a spoonful of 9% vinegar
5 pieces. black allspice
5 pieces. carnations
1/3 teaspoon cinnamon

To prepare ketchup, I took not 2 kg, but 2.200, taking into account that I will rub the tomatoes through a sieve and throw away the skins and seeds.

I also took 1 yellow pepper, the pepper is huge, its weight is 400 grams. Why do I take yellow pepper? In order not to spoil the color of ketchup with red pepper. Be sure to take thick-walled, fleshy peppers.

I washed the tomatoes, pepper too, peeled the onion. Onion cut into two parts, and each half into 3 parts.

I cut the pepper into strips, I threw out the seeds from the pepper and the tail. In the photo I have large strips, but I still crushed them to cook faster.

I cut the tomatoes into slices and removed the hard “assholes”. I put the vegetables in a saucepan and put on fire.

You can also add 1/3 of a hot red pepper, you can use half or a whole pepper, it all depends on how hot you need it.

I do not add water to the tomatoes, as they are quite juicy. I bring the tomatoes to a boil, and reduce the heat to a minimum. Stew vegetables until soft.

In time, it took me about 40 minutes. The tomatoes became soft very quickly, but we need the onions and peppers to become soft.

This is what stewed tomatoes look like in the photo. I add cloves and allspice to the sauce and continue to simmer for another 15-20 minutes.

Then we need to rub the resulting mass through a sieve. Our sieve is fine, seeds, tomato skin and spices will all remain in the strainer.

Wipe very quickly and conveniently with a whisk. As you can see in the photo, the vegetables are stewed and soft.

I do not wipe the vegetables all at once, but in small portions, it is more convenient. I spread it in a sieve with a ladle.

I also wanted to show you in the photo that everything was rubbed very well and only the skin and seeds remained.

I discard the skin and seeds, and pour the yellow tomato sauce into a saucepan. Again, it is better to take a pan with a thick bottom.

We put the sauce on the fire until it boils. From the moment of boiling, reduce the fire to a minimum and simmer for 20-30 minutes. I really wanted to evaporate as much water from the sauce as possible so that it was not a sauce, but ketchup.

Cook ketchup for another 15 minutes. But be sure to stir, as all the thick mass at the bottom of the pan and ketchup can burn. I recommend not leaving the sauce, but stirring occasionally.

In my opinion 2 tbsp. a spoonful of sugar is enough, but be sure to taste the ketchup and add more sugar if necessary. And if it seems to you that there is a lot of sugar in the recipe, then reduce its amount.

Ketchup from yellow tomatoes can be prepared for the winter, or you can cook it for a test, eat. The taste of ketchup is not the same as from red tomatoes, but we liked it. There is a certain "exoticism".

The taste is quite pleasant, interesting, spicy, you can feel the taste of sweet pepper, tomato and spices. I would say ketchup with a twist. If you haven't tried it, it's worth a try.

The color of the finished ketchup became bright and more saturated, excess moisture evaporated. Ketchup, as I wrote above, is of medium density. The color is very pleasant.

As you can see, making yellow tomato ketchup for the winter at home is quite easy and simple.

The recipe for yellow tomato ketchup is very simple, especially since you can adjust the spices to your taste and desire.

Pour ketchup into sterile half-liter jars and roll up with sterile lids. Ketchup from yellow tomatoes came out exactly 2 half liter jars. Nothing left to try. We tried ketchup only during the cooking process.

We sell ketchup made from yellow tomatoes, children immediately pay attention to the bright packaging and have already asked to buy it more than once.

Therefore, we decided to cook some homemade ketchup, as we know exactly what is in the composition, what tomatoes and spices. The son really liked the taste of ketchup, and the daughter said that it tastes better to her, which we prepare every year for the winter.

This is how opinions differed. But my husband and I are very pleased with the result. For a change, you can cook yellow ketchup. Not even yellow, but I would say orange ketchup, that's exactly what it looks like.

Since we love yellow tomatoes, we liked the taste and color of ketchup. Yellow tomatoes always look beautiful in a salad. We love to make a salad of pink, red and yellow tomatoes.

Yellow ketchup can be served with meat, poultry, pasta and cereals. If you haven't made yellow tomato ketchup yet, I recommend you give it a try.

Good luck with your preparations and bon appetit!