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

19.10.2019

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, you will see that the tomatoes have settled down compactly, leaving more room for the marinade. At this time, vinegar is poured into the jar.

Put the saucepan with marinade on fire, boil for 2 minutes.

Pour the marinade over the tomatoes, now they are guided by the line of the can's shoulders.

The jar is rolled up immediately after the third filling.

A jar of rolled tomatoes is turned over, covered with a light blanket.

Tomatoes pickled for the winter languish under a blanket for 10-14 hours. The jar is taken out when it has already cooled to room temperature.

Pickled yellow tomatoes are ready for the winter!

You can store the workpiece for a year.

Winter yellow tomato sauce, step by step recipe which I want to offer you, the taste is somewhat similar to the tasty 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.

Thanks to the presence a large number spices and garlic sauce from yellow tomatoes for the winter turns out to be spicy and unusually fragrant. 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. a 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 tomato sauce got a rich 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. a 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.

Calories: Not specified
Cooking time: 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, black currant leaves, hot pepper - 1/3 pod, clove buds, sweet pea, 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 a large company gathers at the table, many are afraid to take large ones from the plate. canned tomatoes, since 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 between them bell pepper and thin rings of hot pepper.

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

Ingredients:

small tomatoes;
2 dill umbrellas;
4 cloves;
4 peas of allspice;
2 slices from a hot pepper pod;
bay leaf;
a quarter of a pod of bell pepper;
a clove of garlic;
30 g of salt;
270 g of sugar;
18 g of vinegar essence.

Recipe:

Dill umbrellas, clove buds, peppercorns are placed at the bottom of a three-liter sterile jar.
Tomatoes, pierced with a skewer, rings of hot pepper and a slice of sweet are tightly stacked on top of the spice.
The contents of the jar are poured with boiling water and left to cool under a covered lid.
The cooled water is carefully drained, chopped garlic, salt, granulated sugar are added. Everything is re-filled with boiling water and vinegar is poured in.
The jar is rolled up and wrapped upside down until completely cooled.

Tender tomatoes canned with currant leaves

Ingredients:

medium-sized tomatoes;
4 currant leaves;
2 cherry leaves;
a quarter of a pod of hot pepper;
horseradish leaf;
about two centimeters of horseradish root;
half a head of medium-sized garlic;
bay leaf;
50 g of sugar;
30 g of salt;
80 milligrams of vinegar 9%;
aspirin tablet.

Recipe:

Currant and cherry leaves, horseradish leaves are placed at the bottom of a three-liter sterile jar.
The container is filled with washed and chopped tomatoes to the middle.
Horseradish, laurel, chopped garlic, finely chopped hot pepper are placed on top.
The container is filled to the top with tomatoes, salt and sugar, aspirin are added.
The contents are poured with boiling water, vinegar is poured. The bank rolls up, turns over and wraps up.

To make tomatoes in a jar look beautiful, you can combine different colours: take yellow, red, pink varieties. Fruits canned according to this recipe are non-acidic and very tender.

Canned Red Tomatoes Without Vinegar

Those who care about their diet will immediately take note of this recipe. Vegetables without vinegar are very tasty and healthy. Do not take soft tomatoes for such preservation, but it is important that they are ripe. The size of the fruit does not matter.

Delicious canned zucchini without sterilization

Ingredients:

ripe, elastic tomatoes - 2.7 kg;
dill greens - 3 branches;
salt - one and a half tbsp. spoons;
pepper - 4 peas;
filtered water - 500 ml;
garlic cloves - 3-4 pieces;
powdered sugar - 2 tbsp. spoons;
foliage from currants and cherries - 3 pcs.

Cooking steps:

Wash the tomatoes under running water.
We clean the garlic and wash it in the same way.
Pour boiling water over the leaves and dill.
We put dill, leaves, garlic and tomatoes in sterilized jars.
Pour in salted boiling water and wait 15 minutes.
Pour the brine back into the pan, wait for it to boil again. (We do this twice.)
Pour the water back into the jar and seal.
Flip it over and keep it that way until it cools down.

Preserved yellow tomatoes with cloves

According to this recipe, tomatoes have a spicy bitterness due to the presence of hot peppers and juicy pulp. And on a plate, yellow fruits look very attractive. You need to use yellow tomatoes. It is better to take small or medium in size.

Ingredients:

yellow tomato - 1.3 kg;
medium-sized garlic - 4-5 teeth;
horseradish greens - 2 sheets;
currant leaves - 2 pcs.;
dill and parsley - 1 branch each;
hot chili pepper - 1 pc.;
Bulgarian sweet pepper - 800 g;
purified water - 2.5 l;
vinegar - 50 ml;
salt - one and a half tbsp. spoons;
sugar - three tbsp. spoons;
cloves - 1 tsp

Cooking method:

We wash vegetables and herbs.
Clean and wash the garlic cloves.
We wash bitter and sweet peppers in water and clean the middle.
Bitter pepper cut into rings.
Sweet cut lengthwise.
At the bottom of the jar we put garlic, pepper, cloves, herbs, laurel, tomatoes, bitter and chopped bell pepper in the middle.
Pour in boiling water for fifteen minutes.
Drain and prepare the marinade. Put sugar and salt into the water.
Add marinade, vinegar essence to jars.
We roll up, put the banks upside down, wrap them up.

Preservation of small tomatoes

small tomatoes with citric acid come out fragrant and sweet and sour. All spices can be put at your discretion, as well as garlic. Having cooked according to this recipe once, you will not be able to resist next year.

Cranberries with sugar without cooking for the winter and other recipes for preserving a wonderful berry

Ingredients:

small tomatoes - 1.8 kg;
horseradish leaves - 1-2 pcs.;
small dill umbrellas - 1-2 pcs.;
medium carrot - 1-1.5 pieces;
pepper - 8-10 pcs. peas;
garlic cloves - 3-5 pcs.;
coarse salt - 1 tablespoon;
powdered sugar or sugar - 3 tablespoons;
citric acid - 1 tsp.
purified water - 800 ml.

Cooking method:

We wash tomatoes, greens.
At the bottom of the jar we lay out herbs and spices.
We clean the carrots, wash and cut into slices, fall asleep to the spices.
Put tomatoes on top.
Pour in boiling water, hold for 20 minutes.
Drain and prepare the brine. (Salt, sugar and lemon.)
Pour in the tomatoes and seal.

Classic recipe

Ingredients:

fresh tomatoes (as much as will go into the jar);
a pod of bell pepper;
a pod of hot pepper;
3 cloves of garlic;
a pair of dill umbrellas;
a small bunch of parsley;
bulb of medium size.

Marinade:

liter of purified water;
50 g of granulated sugar;
30 g of salt;
3 bay leaves;
6 peas of allspice;
50 g of vinegar 9%.

Recipe:

Parsley, cloves of garlic cut in half, a pod of peeled hot pepper, half a sweet pepper and half an onion are placed at the bottom of the processed three-liter jar.
Tomatoes are stacked tightly on top of the vegetables. In a free place, at the neck, put the remaining halves of the onion and sweet pepper.
Boiling water is poured onto the contents of the container, covered with a lid and a warm towel, left for half an hour.
Water is poured into a saucepan and brought to a boil. Spices are added to the boiling marinade, everything except vinegar. Cook until sugar and salt dissolve.
The finished marinade in boiling form is poured into a jar of tomatoes, where vinegar is added.
The container rolls up and covers upside down for cooling.

mint recipe

Ingredients:

ripe tomatoes;
a few sprigs of mint;
a small bunch of parsley;
a small bunch of dill;
10 g of sugar and salt;
half a teaspoon of vinegar essence.

Recipe:

At the bottom of a half-liter steamed jar lies a sprig of mint, half a bunch of parsley and half a bunch of dill.
Large tomatoes are cut into four parts, small ones - in half.
Sliced tomatoes are carefully laid out, filling the container to the top.
The remaining herbs are laid on top, salt and sugar are poured, vinegar is poured.
The contents are poured with boiling water and sterilized for about 7 minutes.
The bank rolls up and takes cover, becoming upside down.

Not everyone may like the original twist method, so it’s better to make no more than one jar for testing.

Unusual preparation - in gelatin

Ingredients:

green tomatoes;
one and a half tablespoons of gelatin;
80 grams of sugar;
50 milligrams of vinegar 6%;
30 g of salt;
a clove of garlic;
hot pepper pod;
bay leaf.

Botulism: What You Didn't Know About Canned Food

Recipe:

Tomatoes are washed and left on a napkin to dry.
Chopped garlic, peeled hot pepper pod, bay leaf are placed at the bottom of the prepared container.
Slices of chopped tomatoes are placed on top of the spices.
Gelatin dissolves in a glass of warm water.
To fill in a liter of purified water, salt and sugar are dissolved and boiled for 15 minutes. Vinegar is poured into the marinade, the fire is turned off. Dissolved gelatin is poured into the cooled liquid.
Warm filling is poured into a container with tomatoes. Then the jars are covered with lids and sterilized for up to 20 minutes.
Sterilized containers with contents are rolled up and covered until cool.

Banks in the process of cooling should be turned upside down.

Assorted vegetables with radish for the winter

Ingredients:

cherry tomatoes;
cucumbers;
radish;
bell peppers;
onion;
a couple of laurel leaves;
5 cloves;
4 black peppercorns;
5 peas of allspice.

For one liter of marinade:

60 g of salt;
75 g of granulated sugar;
60 g vinegar 9%.

Recipe:

In prepared jars, at the bottom, lay cloves with peppers.
Sliced vegetables are laid out in layers on spices.
The contents are poured with boiling water, left for 20 minutes, then drained. This procedure is repeated one more time.
To prepare the marinade, the right amount of salt and sugar is poured into a liter of water. After the water boils, vinegar is poured into it and boiled for 2-3 minutes.
Scalded vegetables are poured with ready-made boiling marinade, rolled up and wrapped until completely cooled, set upside down.

Assorted vegetables look best when peeled with a vegetable decorator peeler or sliced with a spiral waffle cutter. Even if not special devices, then the simplest flowers cut from hard vegetables can give the dish an appetizing and beautiful look.
Large overripe tomatoes are cut into pieces and boiled until softened. Then they are passed through a sieve so that tomato puree without cake is obtained.
The puree is put on fire and brought to a boil (it is necessary to stir all this time), then the fire is reduced to a minimum. Without ceasing to stir the tomato puree, sugar, salt, pepper, cloves are added to it. After half an hour of boiling, vinegar is added to the tomato paste, after which the fire is turned off.
Jars with contents are poured with hot tomato juice, covered with lids and sterilized for half an hour.
The blanks are rolled up and covered until completely cooled, set upside down.

In addition to the most delicate salted tomatoes, a tasty and healthy tomato paste is obtained, which can be used for seasoning first courses and added to various spaghetti sauces.

Note to the owner
Why does the brine become cloudy and the lid swell?
The lid is not closed tightly and in the process of cooling, air entered the jar. To save the dish, you need to uncork the jar, take out the contents, remove the spoiled tomatoes, put the rest in a sterile container, pour in fresh marinade and sterilize before twisting.
Why do the skins of tomatoes burst during cooking?
When preserving, pickling varieties with a thicker skin are used more often. When pouring tomatoes, a sharp change in temperature should be avoided; for this, boiling water is poured in gradually, in small portions. the nicest and The right way keep the skin intact - at the base of the tomato (where the stalk was) make several shallow punctures with a skewer or toothpick.
Canning tomatoes (video)
Bon Appetit!

We are all used to using red tomato paste. We all know that tomatoes are red. But there is a tomato variety that yellow color. Now this variety of tomatoes has become more and more popular. Previously, these tomatoes could only be found on sale at grandmothers who sold them near markets and shops. But now, at the present time, they can be found everywhere. There are a lot of such tomatoes on sale in our region this year. For the price, they are in no way inferior to red ones.

But in terms of taste, such a tomato is significantly different from red. First, yellow tomatoes are meatier. They are softer in texture. And the taste, as a rule, of a yellow tomato is sweet. There is practically no acid in them. Well, the smell of a yellow tomato is the same as that of a red one. The tomato smells like a tomato.

Last year I already rolled up yellow tomato tomato. I only made a few jars to try. And I really liked it. In winter, I almost always use a homemade tomato. According to this recipe, I close and. And when winter comes, I use this tomato instead of store-bought tomato paste. It is much healthier than store-bought tomato paste.

By adding yellow tomato to soup or any other dish, it does not turn red. On the contrary, the soup becomes pleasantly yellow. What makes a soup or any other dish not only tasty, but also interesting. And to be honest, the kids love it. When the kids come to visit me, they always ask if I have yellow soup. And for children, soup is oh, how useful it is.

What ingredients will you need to make a tomato from yellow tomatoes:

Yellow tomatoes.

Vinegar 9% - 1 teaspoon per half-liter jar.

Sterile jars and lids.

Tomato paste for the winter from yellow tomatoes. Recipe

Here is a simple list of ingredients for this recipe. In principle, you can not add vinegar. But I always play it safe. And so I still add a little bit of vinegar. At the very beginning of canning yellow tomatoes, you need to prepare everything. First you need to wash the jars and sterilize them. You probably know how to sterilize jars. The only thing I would like to note is that it is very convenient to sterilize jars on a special metal circle. This circle must be placed on a pot in which water boils. And the bank needs to be put on a circle. In this way, it is very convenient to sterilize jars.

Tomatoes should be washed well and wiped with a cloth. If somewhere the tomato is rotten, or dented, then this part must be cut off. All the "butts" of the tomato also need to be cut off. And after that, the tomatoes need to be cut into small pieces.

Chopped tomatoes need to be chopped with a blender. If you do not have a blender, then skip the tomatoes through a meat grinder. This is also a great option for chopping tomatoes.

Place the pot of tomatoes on the stove and bring to a boil. As soon as it boils, reduce the heat and cook the yellow tomato for 40 minutes.

After forty minutes, the tomato will boil down significantly. The yellow tomato should thicken. Of course, you can cook longer to get the consistency of tomato paste. But I do not pursue this goal. Therefore, boil the tomato for 40 minutes, this is quite enough.