Canned yellow tomatoes are delicious. Yellow tomato salad for the winter

We are sharing a photo recipe for preparing salted yellow tomatoes for the winter. Yellow tomatoes taste slightly different from their red counterparts. They are much sweeter, but also a little drier. As homemade preparations, it is customary to make pickling and lecho from yellow tomatoes. If you decide to close salted yellow tomatoes for the winter, choose the ripest but hardest fruits. It is advisable that the tomatoes are not too large in size, so it is better to “compact” them into jars. You can salt yellow tomatoes with the addition of traditional herbs - dill umbrellas and horseradish leaves, but you can get by with an ordinary bay leaf and peppercorns. Our family loves the second option more, so for other experiments I’ll just add from myself - 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 add a good flavor. But this is all also up to you to choose from. Let's get started!

To prepare two floors liter cans preparations need 30 minutes of time



Ingredients:
- tomatoes – 600-700 g,
- water for brine – 1 l,
- salt – 1 tbsp. l. (without 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 (put the tomatoes in hot ones) and bring the lids to a simmer over low heat to tighten.




Pierce each tomato several times in the area of ​​the stalk; this can be done with an ordinary needle or a wooden stick.




Place the tomatoes in the prepared jars in such a way as not to damage them, but also to fit as much as possible.








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




Screw on the jars with screw or roll-on lids, turn them over and leave them to cool in a dark place. The tomatoes will cool completely 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 jars can last well all winter in the pantry.




Last time we shared with you

Yellow tomato sauce for the winter, step by step recipe which I want to offer you, tastes somewhat similar to the delicious and beloved tkemali sauce based on plums. While the sauce is made with 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.

Thanks to the availability large quantity spices and garlic, the sauce from yellow tomatoes 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. By playing with a set of spices and herbs, you can change the taste of the sauce and its aroma in different directions. If you like hot and fiery sauces, I recommend adding red pepper powder or finely chopped chili pepper to it.

Such yellow tomato sauce can be used as an addition to meat, fish or seafood dishes. It will perfectly complement the taste of aromatic 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 Provencal herbs,
• Black ground pepper,
• Paprika,
• Coriander,
• Sugar – 4 tbsp. spoons,
• Salt – 1 tbsp. spoon.

Yellow tomato sauce for the winter - recipe

Wash the yellow ones. Remove the stems, if any. Cut the tomatoes into small slices.

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

Wash the cherry plum and remove the seeds.

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

Add cherry plum to it.

Add garlic.

To tomato sauce If you get a rich taste, add dried Provençal herbs, ground black pepper, paprika, coriander, cumin.

Mix yellow tomato and cherry plum sauce.

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 the sauce turns out to be quite thick. The finished sauce can be stored in the refrigerator or prepared for the winter. Pour the sauce into clean, sterile jars while hot and close with metal lids.

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

Yellow tomato sauce for the winter. Photo

I offer you other recipes for sauce and yellow tomatoes. Yellow tomato sauce for the winter also turns out very tasty. bell pepper.

Ingredients:

• Yellow tomatoes – 3 kg.,
• Bell pepper – 500 gr.,
• Garlic – 2 heads,
• Onions – 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 peppers - recipe

Cut the chili pepper into rings. Chop the bell pepper into strips and the tomatoes into slices. Peel the garlic and onions. Cut the onion 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 the vegetables. Sprinkle with spices and stir again until they are evenly distributed.

Cook them over low heat for 20 minutes. During this time, the vegetables should be boiled. Remove the saucepan (saucepan) with vegetables from the heat and let cool slightly. Puree the mixture with a blender until pureed. Pour almost ready-made yellow tomatoes for the winter with bell peppers into the pan again 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 while it is hot; the jars and lids must be sterilized before doing this.

Spicy yellow tomato sauce with lemon is something unusual. The bright yellow color of the sauce and light citrus aroma are sure to 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 sauce with lemon - recipe

Cut the washed tomatoes into slices. Remove the peel from the garlic. Grind tomatoes, garlic, chili pepper and lemon. Transfer the sauce mixture into a saucepan. Cook 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 type of blanks can be called assorted vegetables. The main ingredient is yellow tomatoes, but each jar contains crunchy cloves of garlic and colorful strips of sweet peppers. The marinade will not be too spicy; spices are used sparingly. The presence of vinegar in the filling allows you to reduce the amount of salt. If you like the presence of a spicy bitterness in your dish, then do not remove the seeds from the hot pepper circles. In winter, yellow pickled tomatoes will look bright and unusual on a plate.

TIME: 1 hour 30 min.

Easy

Servings: 12

Ingredients

• yellow tomatoes - 1.5 kilograms,
• bell pepper – 1 kilogram,
• hot pepper – 1 piece,
• garlic - 1 head,
• umbrellas of dill and parsley,
• currant and horseradish leaves.
• Marinade:
• water – 3 liters,
• salt – 1.5 tablespoons,
• sugar – 3 tablespoons,
• vinegar - 75 milliliters,
• hot peppercorns – 1 teaspoon,
• cloves – 1 teaspoon.

Preparation

1. Yellow tomatoes are sorted, stems are removed, and washed with water. For pickling, only dense, medium-sized fruits are chosen.


2. For the marinade, use coarse sea salt, the bite should be 9%.


3. Banks are sterilized. Place pieces of hot pepper and garlic cloves on the bottom, add cloves and dry black pepper.


4. The bottom of the jars is covered with currant and horseradish leaves.

5. Fill the jars halfway with tomatoes.


6. Then add a layer of pepper. Bell peppers for pickling are cut into large slices. It is advisable to use vegetables of different shades.


7. The jars are filled to the top with tomatoes.


8. Tomatoes are poured with hot water. In this case, the jars must be closed with special lids.

9. After 20 minutes, drain the water, then pour boiling water over the tomatoes again. After 20 minutes, pour the water into the pan, add salt and sugar. The marinade is boiled for 5 minutes; for a sharp taste, slightly sun-dried dill and parsley umbrellas are added to it.
10. Pour 25 grams of vinegar into each jar.
11. Fill the jars with hot marinade. Contact with boiling water may cause cracks in the glass, so jars should be placed on a metal surface.
12. Cans are rolled up using a special key. Both the lids and the rubber seals are pre-boiled. You can pickle vegetables in jars with screw-on lids.
13. The jars are turned over and carefully wrapped in an old thick blanket. Cooled jars of yellow pickled tomatoes are placed in a dark and cool room.

Hello!

Some housewives claim that tomatoes can be canned in any way, and the color of the fruit does not matter. But if in doubt, use recipes that are designed specifically for preparing yellow tomatoes.

Canning yellow tomatoes

For a 1 liter jar you will need:

• Small and dense fruits;
• Onion;
• Bulgarian pepper;
• Basil;
• Parsley;
• Bay leaf;
• Dill inflorescences;
• Allspice peas;
• 1 - 1.5 tbsp. l. Sahara;
• 1 tbsp. l. vinegar 9%;
• 1 tbsp. without top of salt.

Preparation:

• Wash the tomatoes and spices.
• Peel the onion.
• Wash the container and lid thoroughly.
• Boil the lid.
• Boil about 0.5 liters of water.
• Place pepper and bay leaf at the bottom of the container.
• Add hand-torn greens.
• Cut the onion into four slices, separate the layers and place in a jar.
• Cut the pepper into four parts, remove the seeds. Place in container.
• Fill the jar with yellow tomatoes. They should not be higher than the edges of the jar. Try not to damage them.
• Carefully pour boiling water into the center of the jar. The water should cover the vegetables completely. Cover with the prepared lid.
• Wait 15 minutes. Pour water into a saucepan, add salt and sugar, and let it boil.
• Pour vinegar into a jar of vegetables and, without delay, bring the marinade to a boil.
• Roll up the container.
• Turn it over and wrap it up for several hours.

Yellow tomato paste

Can you prepare it for the winter? tomato paste yellow color. A soup prepared on its basis will look especially beautiful and unusual. For preservation you only need yellow fruits and 9% vinegar - 1 tsp per half-liter container. And, of course, sterile lids and jars.

• Wash and dry the fruits with a towel. Remove rotten areas. Cut off the part of the tomato where the stem attaches.
• Chop the tomatoes into small pieces.
• Chop vegetables. Use a blender or, if more convenient, a meat grinder for these purposes.
• Place the pan with the mixture on the fire.
• After it boils, reduce the heat intensity and cook the mixture for 40 minutes.
• The tomato will become thicker.
• Pour vinegar into the prepared container, and then hot tomato. Close with prepared lids.
• Turn the canned food over, wrap it thoroughly and let cool for 12 hours.

Yellow tomatoes slices

You will need:

• Yellow tomatoes;
• Garlic;
• Hot pepper;
• Bay leaf;
• 80 g sugar;
• 50 ml vinegar;
• 1.5 tbsp. l. gelatin;
• 1 tbsp. l. salt.

Preparation:

• Wash the container and wipe dry.
• Wash the tomatoes thoroughly and dry with a paper towel or wait until the water drains.
• Place pepper and bay leaf at the bottom of the container.
• Remove the husks from the garlic and add to the jar.
• Carefully cut the tomatoes into 2 or 4 slices and carefully place them inside the container.
• Dissolve gelatin in a glass of warm water.
• Prepare the brine. Dissolve salt and sugar in a liter of water. Let it boil for a quarter of an hour and pour in the vinegar.
• Cool the brine and mix with gelatin.
• Pour brine over the tomatoes in a jar.
• Sterilize the container in a water bath. You can use the oven. Each jar is sterilized for 15 or 20 minutes.
• Close tightly with metal lids.
• Wrap up and leave to cool slowly.

Yellow tomato lecho

• 1.3 kg of sweet peppers are peeled from seeds and stalks, cut into strips 5 or 8 mm thick.
• Wash a kilogram of yellow tomatoes and cut into 3 or 4 mm slices. Remove the "hat".
• 250 g onions peel and cut into cubes.
• Place all the prepared vegetables in an enamel container, add salt - 20 g, ground red pepper, a pinch or two peas of black pepper, 2 - 3 tbsp. l. water.
• Simmer vegetables for 10 minutes.
• Divide into half-liter jars. Make sure the vegetables are covered with liquid.
• Next, heat for half an hour in boiling water.
• Immediately close the boiled lids.
• Store the workpiece at a temperature not exceeding 15 degrees.

Best regards, Galina.