I met this handsome yellow guy several years ago and since then he has won my heart forever. We are talking about a yellow tomato. For the first time I tried the yellow tomato with caution, as I doubted its taste. I somehow prefer tomatoes with a pronounced sweetish taste, so 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 at the market. Choose small and dense ones.
- Secondly, in addition to them it will go bell pepper, parsley, basil leaves, bay leaf, allspice peas, onions, dill inflorescence.
- And thirdly, for marinade filling Let's take granulated sugar, 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 tomatoes.
- Granulated sugar – 1-1.5 tablespoons
- Salt – 1 tablespoon (without top)
- Table vinegar 9% - 1 tablespoon
- The amount of water will be determined by the process.
To prepare canned yellow tomatoes, let’s prepare all the ingredients.
To do this, wash the tomatoes, herbs, bay leaves, and bell peppers. Onion peel off the husks. Wash the jar thoroughly, wash the lid and boil. Boil water (about half a liter).
Canning yellow tomatoes
Now we begin to put it all in a jar. The first to go there are bay leaves and allspice.
Next, chop the dill inflorescences, parsley, basil leaves and also put them in a jar.
We cut the onion into four parts, divide it into petals and put it in a jar. 
Cut the bell pepper and remove the seeds. We send it there too.
Now it’s the turn of our yellow beauties. We carefully place them so as not to damage them, fill the jar (the tomato should not protrude above the edges). 
Pour boiling water over the tomatoes, trying to pour it into the center (cover completely). Immediately cover with the prepared lid. 
Leave for 15-20 minutes. Then pour 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 in the boiled marinade. 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”.
Every housewife tries to prepare a variety of preserves for the winter. A variety of vegetables are used, including preparations from yellow tomatoes. There are many recipes for various preparations with them. We will try to present the most interesting, popular and convenient ones.
Slices for the winter
For this winter recipe, it is best to choose medium-sized tomatoes.
Take following products:
Detailed cooking method
The first step in this recipe is to prepare the vegetables: rinse and dry them. Prepare jars in advance and lids - sterilize them and dry them. Place cloves of garlic, bay leaf, coriander, and black pepper in each jar. Cut the tomatoes: if the vegetables are small, then in half; if the halves are large, then into quarters. Place in jars with the convex side up so that the tomatoes do not get crushed.
Then preparing gelatin solution: 3 tbsp per 100 ml warm water. Now put water on the fire, boil, add salt, sugar, and after 3 minutes. vinegar. Turn off the heat and let the solution cool slightly. Add the prepared gelatin and, stirring, dissolve it.
Fill the tomato jars with the resulting liquid. cover with lids, put it in a saucepan where water is already boiling and sterilize for a quarter of an hour. It’s worth remembering: to prevent the jars from bursting during the sterilization process, you need to put a towel or plate on the bottom of the pan.
Now all that remains is to seal the finished product tightly with a lid, turn it over and put a terry towel on top. Let stand for a day.
Tomato paste made from yellow tomatoes
You need to take:
- yellow tomatoes;
- vinegar 9% (based on a jar with a capacity of 500 g teaspoon).
That's all! You can prepare this tomato paste according to this recipe from yellow tomatoes for the winter even without vinegar, but it doesn’t hurt to add it to be on the safe side.
First of all, you need to prepare the jars: wash them thoroughly and sterilize them. Then prepare the tomatoes: Sort through the vegetables, wash, wipe with a cloth, bruised, rotten parts, remove stems. After this, cut the vegetables into arbitrary small pieces and grind through a meat grinder or blender.
Put the vegetables on the fire. As soon as everything boils, need to reduce the heat and cook vegetables for 40 minutes. During this time, the tomato will boil down at least twice and become thick. Pour hot tomato paste into jars, add vinegar to each and close the lids. Then turn it over, wrap it, and let it stand for 12 hours. Tomato paste ready!
You can simply preserve yellow tomatoes.
Canning yellow tomatoes
Take the following products per 1 liter jar:
- directly yellow tomatoes (dense, small);
- heads regular onion;
- Bell pepper;
- parsley, basil;
- bay leaves;
- dill umbrellas;
- allspice 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 and boiling. Boil half a liter of water. Put in each jar a few bay leaves and allspice. Tear the greens with your hands and also put them in a jar. Cut the peeled onion into quarters, divide it into layers with your hands and put it in a jar. Peel the sweet pepper, cut into quarters and add to the jar. Place tomatoes in it, but not to the edge. In this case, you should try not to damage the vegetables.
Pour hot water in the center of the jar so that it covers the vegetables. Now need to cover the jars lids. Wait a quarter of an hour. Pour out the water, add sugar, salt and boil. Add vinegar and boiling marinade to each jar. Now the jar can be rolled up, turned over and covered with warm things.
Lecho
For this recipe for yellow tomatoes for the winter you need:
- yellow tomatoes;
- bell pepper 1.3 kg;
- regular 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.
Preparation
Prepare bell peppers: peel, cut into strips 5–8 mm thick. Then wash the tomatoes and cut into 3-4 mm slices. Wash the onion, peel and chop into cubes. Place all vegetables in enamel dishes, add all the spices and water to them. Turn on the gas, place the dishes on it and simmer for 10 minutes. Then put into jars so that all vegetables are in liquid. Sterilize the jars and immediately close the lids.
This salad is perfectly stored at low temperatures up to 15 degrees.
From tomatoes yellow varieties also cook variety of salads for the winter, which in winter are especially tasty and also healthy.
Yellow Tomato Salad Recipe
Necessary for this salad recipe take sweet peppers and tomatoes in equal quantities, but so that their total weight does not exceed 450 g per one 1-liter jar. You will also need honey - 20 g, salt - a tablespoon, Apple vinegar- 100 ml.
Wash the tomatoes, chop them and add all the other ingredients. Wait until the juice appears. Take an enamel saucepan, put vegetables into it and put on fire. After boiling, simmer for 10 minutes, stirring continuously.
Take prepared, sterilized jars. Put it in them the resulting vegetable mixture and place in a low saucepan. Put on fire. Pasteurize for a quarter of an hour over low heat. Now you can roll up the salad, cover it with a blanket and wait until it cools down.
Salad with pickled tomatoes
Necessary for this recipe of yellow tomatoes for the winter:
- tomatoes - 3 kg;
- red bell pepper - kilogram;
- half a kilo of carrots and onions;
- salt - 2 tbsp. l;
- half a kilo of sugar.
Rinse all vegetables needed for the recipe thoroughly. Cut the tomatoes into slices, the onion into thin half rings, the pepper into strips, and coarsely grate the carrots. Mix all the vegetables.
Add salt and sugar to the resulting vegetable mass. Wait until the juice comes out. Place everything in an enamel saucepan and put on gas. Cook for 2 hours low heat. After this time, transfer the vegetables into jars, roll them up, turn them over and let them stand and cool.
As you can see, You can cook yellow tomatoes various blanks for the winter. And that's not all possible recipes. Try, experiment, cook.
Vegetables
Description
Yellow tomato ketchup for the winter– an amazing bright sauce with excellent taste. Once you try its taste, the mania for the next purchase of yellow tomatoes will never leave you. The taste of these fruits definitely contains exoticism, otherwise this definition cannot be called, because the taste yellow tomatoes and, in fact, unusual, which cannot be said at all about red fruits.
To make ketchup at home, the best yellow fruits have been selected aromatic spices and other natural supplements. The cinnamon alone is worth it! It has a strong alluring aroma, without which the sauce would not be the same. Cloves, which are also included in the ingredients of this photo recipe, played an equally important role in the creation of this ketchup. Thanks to her we achieved best result and prepared delicious food at home gourmet sauce. To all other spices, to the ingredients for cooking tomato preparation, hot pepper included. Of course, with its participation the sauce turns out to be slightly spicy, but its use in in this case not necessary. However, if pepper is still used in the preparation of ketchup, its quantity should be determined based on your own taste preferences.
Ingredients
Steps
Let's prepare all the vegetables and spices to create delicious yellow ketchup at home. Immediately peel the onions and garlic.
Wash the tomatoes thoroughly and then separate them from the stems. Then cut the prepared tomatoes into large slices and place them in the container of a blender or special food processor. Add peeled garlic and onions to the tomatoes.
Using a kitchen appliance, chop the vegetables placed in it until smooth. Pour the resulting mass into a saucepan, then cook for fifteen minutes.
Now welded tomato puree Place on a fine sieve and begin to gradually rub the tomato mixture through it. Thus, all of the sieve will remain on top tomato peel and seeds.
Strained tomato juice add all the spices and granulated sugar and salt. Afterwards, mix all the ingredients thoroughly.
Place the container with the sauce on the stove to cook. Cooking time will take about one hour. Add vinegar to the mixture at the very end of cooking and only if the yellow tomatoes are sweet.
Ready flavorful sauce put in clean jars, which must be preheated.
Then we screw the blanks with lids and send them to a dark place under a warm blanket. When the jars yellow sauce completely cooled, they should be moved to the rest of the preparations for the winter.
At this point, all stages of preparation are completed. Unusual yellow tomato ketchup is ready for the winter.
Bon appetit!
Our tomatoes are homemade, our friend grows vegetables, and we buy them from her. There are many varieties of yellow tomatoes; we bought yellow tomatoes of the “Persimmon” variety. The tomatoes are beautiful, bright, although not fleshy, but juicy, but their color is very rich, the color of ketchup turns out to be very beautiful, bright, “pleasant to the eye.”
The ketchup was not very thick, more like yellow tomato sauce. The density is average. If you have a desire to cook thick ketchup, highly recommend, recently cooked. The ketchup turns out very tasty and very thick.
Yellow tomato ketchup. Recipe with photo
Can be added to ketchup hot peppers, but I don’t add it, since children will eat ketchup made from yellow tomatoes.
From the specified amount of ingredients I got exactly 2 half liter jars 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 to ketchup, nutmeg, dry herbs and other spices. I cook without garlic, I added spices to my taste. You can adjust the recipe as you wish.
How to make ketchup from yellow tomatoes for the winter at home
Ingredients for ketchup:
- 2 kg. tomatoes
- 400 grams yellow pepper
- 2 medium onions
- 2 tbsp. spoons of sugar
- 1 teaspoon salt
- 1 tbsp. spoon 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 choose yellow pepper? To avoid spoiling the color of ketchup with red pepper. Be sure to choose thick-walled, meaty peppers.
I washed the tomatoes, peppers too, and peeled the onions. I cut the onion into two parts, and each half into 3 more parts.
I cut the pepper into strips, threw away the seeds from the pepper and the tail. In the photo I have large strips, but I chopped them up to make them cook faster.
I cut the tomatoes into slices and removed the hard “butts”. I transfer the vegetables into a saucepan and put it on the fire.
You can also add 1/3 of hot red pepper, half or whole pepper, it all depends on whether you need such sharpness.
I don’t add water to the tomatoes, as they are quite juicy. Bring the tomatoes to a boil and reduce the heat to low. Simmer vegetables until soft.
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 they look like in the photo stewed tomatoes. 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; the 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 don’t wipe the vegetables all at once, but in small portions, it’s more convenient. I put 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 skins and seeds and pour the yellow tomato sauce into a saucepan. Again, it is better to take a pan with a thick bottom.
Place the sauce on the fire until it boils. From the moment it boils, reduce the heat to low and simmer for 20-30 minutes. I really wanted to reduce the sauce as much as possible. more water so that it is not a sauce, but ketchup.
Cook the ketchup for another 15 minutes. But be sure to stir, as all thick mass the bottom of the pan and the ketchup may 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 you think there is a lot of sugar in the recipe, then reduce the amount.
Ketchup from yellow tomatoes can be prepared for the winter, or you can prepare it for testing or eat it. The taste of ketchup is not the same as from red tomatoes, but we liked it. There is a certain "exotic" quality.
The taste is quite pleasant, interesting, piquant, 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, and excess moisture evaporated. Ketchup, as I wrote above, is of medium thickness. The color is very nice.
As you can see, preparing 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 according to your taste and desire.
Pour the ketchup into sterile liter jars and roll up with sterile lids. Exactly 2 half liter jars of yellow tomato ketchup came out. There was nothing left to try. We only tried ketchup during the cooking process.
We sell ketchup made from yellow tomatoes, children immediately pay attention to bright packaging and have already been asked to buy it more than once.
So we decided to cook some homemade ketchup, because we know exactly what is in the composition, what tomatoes and spices. My son really liked the taste of ketchup, and my daughter said that she liked it better, which we prepare for the winter every year.
This is how opinions differ. But my husband and I are very pleased with the result. For variety, you can also 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 making a salad of pink, red and yellow tomatoes.
Yellow ketchup can be served with meat and poultry dishes, pasta and cereals. If you haven't made yellow tomato ketchup before, I recommend giving it a try.
Good luck with your preparations and bon appetit!
Orange or yellow tomatoes are a special variety that have sweetish flesh with mild acidity. It is these distinctive characteristics that are especially noticeable in conservation. Yellow tomatoes, twisted for the winter, turn out incredibly tasty. And their sunny and cheerful appearance is associated with bright summer days, it feels like they carry a charge of positivity and warmth.
How to preserve yellow tomatoes for the winter? Recipes with photos will help you cope with this task quickly and easily.
For canning, it is important to choose small and firm yellow tomatoes. Winter preparations will not tolerate overripe fruits with dents and blemishes.
Ingredients for a three-liter jar:
- Medium-sized yellow tomatoes - about 25 pieces.
- Parsley - 5-6 sprigs.
- Allspice - 10-12 peas.
- Bay leaves - 10 pieces.
- Dill umbrellas - 2-3 pieces.
- A few currant and horseradish leaves.
For the marinade, take the following ingredients:
- Water.
- Salt - 3 tablespoons.
- Sugar - 5 tablespoons.
- Table vinegar 9% - 3 tablespoons.
- Tomatoes should be thoroughly sorted and washed. Rinse and dry all the greens.
- Sterilize the jar by pouring boiling water over it for a couple of minutes. Can also be used for this purpose water bath or microwave.
- Place peppercorns and bay leaves, parsley branches, horseradish and currant leaves, and dill umbrellas into the prepared jar.
- Place clean, dried tomatoes in a jar, but you must place them very carefully so as not to crush the fruits, otherwise they will burst. As a result, the jar should be full, but not overflowing.
- Pour boiling water into a jar of tomatoes and leave to steep for 10 minutes.
- After the time has passed, pour the liquid back into the pan, add the ingredients for the marinade, except vinegar, bring to a boil, boil, stirring, until the sugar and salt are completely dissolved. Only after this can vinegar be added to the marinade.
- Pour the boiling marinade into the jar, immediately roll up the lid, turn it over and cover with a warm blanket until it cools completely.
- Should be stored in a cool place, away from heat and sun rays ready yellow tomatoes. Many housewives make preparations for the winter. This recipe will help diversify your 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.
- Granulated 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.
- Wash and dry the tomatoes.
- Prepare the jar and lid for preservation. This point should not be neglected, because the taste and further behavior of the workpiece depend on the cleanliness of the dishes.
- Place garlic cloves cut in half at the bottom of a dry, clean jar, add peppercorns and coriander.
- Cut the yellow tomatoes into two or three parts with a sharp knife so as not to crush the fruit. Place the slices in the jar with the convex side up.
- Soak gelatin in a glass of boiled warm water.
- Bring water with sugar and salt to a boil, let the brine cool for 15 minutes, then add the swollen gelatin and vinegar to the marinade. Mix everything thoroughly, it is necessary that all ingredients are completely dissolved in water.
- Pour the marinade into a jar and cover with a lid. Sterilize in boiling water or in a preheated oven for 15 minutes.
- Prepared yellow tomatoes for the winter, recipes with photos of which you are now seeing, screw on the lid, cool, and store in a cool place.
As you can see, the recipes are very simple; even inexperienced housewife. Feel free to experiment by adding something of your own to the recipe, for example, by making an assortment of yellow and red tomatoes. You can also add other products to the twist: bell peppers, cucumbers, onions. All these ingredients go together perfectly.
How nice it will be when it's cold winter evenings get a jar of sunny yellow tomatoes homemade and treat them to your loved ones and friends. Cook with pleasure!
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