Recipes for yellow tomatoes for the winter. Yellow tomatoes for the winter

landscaping 18.10.2019

landscaping

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 in 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. Transfer all vegetables to enamelware, 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.

from tomatoes yellow varieties they also prepare a 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 they total weight was 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 that's not all possible recipes. Try, experiment, cook.

Calories: Not specified
Time for preparing: Not specified

The process of canning tomatoes has its own well-established algorithms, but the taste of the preparations always turns out to be different. Most main secret is a set of spices. Only dry seasonings can give the marinade an incredible lasting flavor. If you use dry seeds instead of dill rosettes, you will get a rich dill taste. Carnation buds will also do their bit, they will provide a pleasant light sharpness. And so, see how delicious yellow tomatoes are harvested for the winter, the recipe with a photo of your fingers is already waiting for you below.

Products:

- tomatoes - 1.7 kg,
- bell pepper - 1 pc.,
- a set of spices for preservation (garlic - 3 cloves, blackcurrant leaves, hot pepper - 1/3 pod, clove buds, sweet peas, dill seeds, black peppercorns),
- water - 1.3-1.4 l,
- salt - 40 g,
- sugar - 60 g,
- vinegar 9% - 50 ml.

You will get one three-liter can of canned yellow tomatoes.

Recipe with photo step by step:

1. It is convenient to preserve small and medium tomatoes so that they are “one or two bites”. When the table is going big company, many are afraid to take large canned tomatoes from the plate, as there is always a risk of “decorating” the tablecloth with drops of juice. Small tomatoes do not pose such a danger, they look seductive and “scatter” instantly.

2. Tomatoes are sorted, the stalks are torn off, then all the vegetables are washed.

3. A set of spices helps to form a special spicy taste of tomatoes. Blackcurrant leaves, garlic cloves are placed at the bottom of a sterilized jar. Sprinkle half a teaspoon of dried dill seeds. Add 4 clove buds, 5-6 black peppercorns and 4 sweet peas.

4. Next, yellow tomatoes are laid in tiers, trying to squeeze strips of bell pepper and thin rings of hot pepper between them.

5. Pour prepared yellow tomatoes with boiling water, close the neck of the jar with a sterilized lid. Tomatoes are heated for 15 minutes.

6. Water is poured into a saucepan. As a rule, dill seeds also fall into the pan. Add sugar and salt. Marinade put on fire and boil for 3-4 minutes over medium heat.

7. Vinegar is poured into a jar of tomatoes.

8. Pour tomatoes with boiling marinade, roll up the jar and turn it upside down. Wrap the jar, leave in this form until cool.

9. After 12 hours, the jar can be taken to the pantry or cellar. Tomatoes are perfectly stored for a year, the marinade remains transparent.

10. Before serving

Thanks to modern selection of tomatoes yellow color not so uncommon. Them taste qualities 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 place. 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. On the 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 the marinade over the tomatoes, and put the jars on water bath or in the 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.

First of all, wash and sterilize the 500 ml jar. Next, sort through the tomatoes, wash, dry and cut the stalks. Cut them into arbitrary pieces and pass through a meat grinder. Put on fire and wait until it boils. Then reduce the heat and cook for 40 minutes.

Pickled yellow tomatoes for the winter - recipe with photo:

Tomatoes are sorted in such a way that the jar contains vegetables of the same size. Take 1 large sweet pepper or 2 small ones. Garlic head should be medium. The dill is sorted out: only green rosettes with seeds and small pieces of stems are left, the leaves are not put in jars.

All vegetables are washed, and any damaged fruits are set aside.

A motley set of vegetables decorates appearance banks. You can use both green and red hot peppers at the same time, cutting off a piece from each pod. If you leave the seeds in the pods, the marinade will be very spicy, it is better to shake out these white slices from the pepper slices. At the bottom of the jar put all the spices indicated in the recipe.

Sweet peppers are cut into thin vertical strips. Put yellow tomatoes and peppers in a jar.

At the first filling with boiling water, fill the jar to the very neck. Cover the workpiece with a sterile lid.

After 10 minutes, the water is poured into the pan.

Add salt and sugar. This liquid will later become the marinade. The amount of salt and sugar is indicated for 1.5 liters of water. If there is less liquid in the pan, boiled water is added.

A jar of tomatoes is poured with fresh boiling water for 10 minutes, this water is drained and not used in the future. When the jar is free of water, it will be seen that the tomatoes have settled down compactly, leaving more space for marinade. At this time, vinegar is poured into the jar.