What can you do with yellow tomatoes? Yellow tomatoes marinated for the winter

Cooking master class: step-by-step photo recipe on how to prepare hot sauce from yellow tomatoes for the winter.

Yellow-orange sauce will become the dominant color for any dish. You can dip sizzling pieces of shish kebab and “noble” baked fish into it. It will be very sharp and quite thick, the structure will be uniform. You'll fall out of love with store-bought ketchup when you try this yellow tomato and mixed vegetable sauce. Interestingly, the tomato taste is leveled out and “dissolved” in complex aromas. It turns out to be the most appetizing addition to meat dishes, seafood, and spaghetti.

Products: yellow tomatoes - 900 grams, onions - 1 piece, bell pepper - 3 pieces, hot pepper - 2 pieces, garlic - 1 head, salt - 1.5 teaspoons, sugar - 2 teaspoons, fresh parsley inflorescences - 2 pieces.

Makes one half-liter jar of yellow tomato hot sauce.

Step-by-step recipe with photos

1. Yellow tomatoes almost always taste sweeter than the typical red fruit. For the sauce, use the ripest tomatoes, ignoring overripe vegetables with cracks and soft areas. Hot pepper will be the main preservative, this determines its quantity. Onions and bell peppers are flavoring agents and “thickeners” for the hot sauce.

2. All vegetables are washed under running water, then the stalks are cut out.

3. Tomatoes are cut into large pieces, and seeds are selected from peppers.

4. Grind the tomato pieces with a blender, not paying attention to the presence of skins and seeds. Instead of a blender, you can take any device: a large grater, a meat grinder.

5. At this stage you will get a lot of tomato sauce, but there will be a long boil ahead of it, by the end there will be just 500 milliliters left.

6. Peeled garlic, onion rings, large pieces of bitter and sweet pepper are added to the tomato mass. It is advisable to find a couple of parsley inflorescences at the stage of milky ripeness. Place a blender into the pan and grind the vegetables. If you don’t have a blender, you can very finely chop all the components of the future sauce.

7. Place the pan on low heat and boil for 20 minutes.

8. The sauce is rubbed through a sieve, guiding the mass with a large wooden spoon.

9. The result is a perfect, homogeneous sauce: there are no skins or seeds in it. Place salt and sugar in a saucepan.

10. The sauce is simmered for 15 minutes over low heat. The thickness will increase and the color will become bright orange. The hot sauce is poured into a sterilized jar, rolled up, and insulated. When the sauce has cooled, place it on a shelf in a cool room.

Every year, starting in the summer, vegetables are prepared for future use, and among other things, yellow tomatoes are canned in various forms for the winter, providing you with excellent snacks during the cold season.

1 Roll up whole yellow tomatoes

This is the easiest method, since it is enough to wash the fruits well, after which they will be ready for twisting. For each liter jar or 1 liter of twist in a larger container, you will need about 450 grams of tomatoes, half a pod of hot chili pepper, a couple of cloves of garlic and the same number of basil sprigs. To fill the same volume, take 2 thirds of a tablespoon of salt and about 15 milliliters of 9% vinegar. This vinegar can be made by diluting 70% essence with water 1:7.

These types of recipes are very simple. So, we put basil in a sterilized jar, then we put garlic in there, which is considered the best spice. Now we lay the tomatoes in even, dense rows, after which we throw the hot peppers cut into thin rings into the container. Now the actual salting of yellow tomatoes begins, for which no special filling is needed; it will be much easier to prepare them for the winter. Add salt according to the recipe, pour freshly boiled water, add vinegar. All that remains is to place the jars in a low saucepan on a folded towel or a wooden stand under the kettle and pasteurize the pickled fruits for 15 minutes, then close for the winter.

Don't forget to turn the jars upside down when canning is complete until they cool completely. To prevent cold draft air from accidentally falling on them, it is better to cover the twists with a blanket.

Every housewife has such recipes, and here is another pickling recipe for the winter, with a lot of ingredients. So, we are counting on the same liter jar or 1 liter of workpiece. We take about 400 grams of tomatoes, 1 piece of onion and bell pepper, several sprigs of dill, basil and parsley, as well as 2-3 leaves of bay pepper. Wash all this, then sterilize the jars, put a bay leaf and finely chopped herbs on the bottom of each. We cut the onion into slices and also throw it into the container. Simply divide the pepper in half and remove the core; add it to the rest of the ingredients at the same time as placing the tomatoes.

In order for pickling for the winter to be done efficiently, the tomatoes should not be compacted, and at the same time, they should not rise with their sides above the edge; it is better to just barely reach the neck. We boil water and pour it into containers, which we close immediately (without rolling them up). After 15 minutes, remove the lids and pour the liquid into a saucepan, where we add 1 tablespoon of sugar and salt, boil, add 1 tablespoon of 9% vinegar to the jar and fill it again. Close tightly and roll up the pickled tomatoes. This canning of yellow tomatoes for future use in the winter allows you to do without pasteurization.

2 Twist the tomatoes into slices in the jars

Unlike other varieties, yellow tomatoes have denser flesh, which allows them to be cut before storing for the winter. There are different recipes for tomato slices, including quite complex ones, but we offer a simple and at the same time not quite ordinary option. So, you will need the same amount of tomatoes that previous recipes recommended, that is, 400–450 grams, as well as 1 pod of hot pepper, several bay leaves, 2–3 cloves of garlic.

Marinating tomatoes in slices

For the marinade in which the salting will take place, we take 80 grams of sugar, 1 tablespoon of salt, 1.5 tablespoons of gelatin and 50 ml of 6% vinegar. This concentration of the latter can be obtained by mixing 70% essence with water at the rate of 1:11 parts. We wash the fruits under running water. We sterilize the jars and place a bay leaf, chopped chili pepper and garlic on the bottom. Cut the tomatoes into slices (in halves or quarters, depending on size). Gelatin should be dissolved in 1 glass of warm water.

Now we boil water for the brine, for which we add the amount of salt and sugar indicated in the recipe to 1 liter of boiling water. When the ingredients have dissolved, turn off the gas, add vinegar, cool the marinade and mix with gelatin. We fill the jars with the filling, which we then put on low heat to pasteurize for 15 minutes in a pan of hot water. Next, roll up the pickled tomatoes, turn them over and set them to cool under a blanket.

3 Making delicious salads

Pickling can be different, both whole fruits and chopped ones, but we suggest going further and making pickled yellow tomatoes as a salad for the winter, the recipes for you are quite simple. For the first, take an equal amount of bell peppers and tomatoes so that their total weight does not exceed 450 grams (we focus on 1 liter of workpiece). For the specified amount of washed and chopped fruits, add 20 grams of honey and 1 tablespoon of salt. Add 100 milliliters of apple cider vinegar, which is much healthier than table vinegar.

Salad with yellow tomatoes

Now we wait for the juice to appear, after which we put the container with the tomatoes and peppers on the gas (preferably an enamel saucepan). After boiling, keep it on low heat for about 10 minutes, stirring constantly so as not to burn. Quickly sterilize the glass container and place the resulting mass after cooking into it, then place it in a low saucepan with water on gas to pasteurize for another 15 minutes over low heat. All that remains is to roll it up and slowly cool under the blanket. As you can see, such salting for the winter will not take much time.

The second recipe will allow you to prepare marinated tomatoes in large quantities. Take 3 kilograms of tomatoes and 1 kilogram of bell pepper, preferably red. You will also need half a kilo of onions and the same amount of carrots. Wash all the vegetables, then cut the tomatoes into slices of arbitrary thickness. We cut the onion into half rings, the thinner the better, and it is advisable to chop the pepper into strips, having previously peeled the cores. Grind the carrots on a coarse grater, then mix all the ingredients.

Add 2 tablespoons of salt and half a kilo of sugar to the resulting slices, wait for the juice to appear and place in an enamel pan on low heat. Cook for 2 hours, then the vegetable mass should be transferred to sterilized jars. We roll up metal lids that were previously soaked in boiling water, turn the containers upside down and set to cool. This winter pickling, like the previous one, does not involve the use of table vinegar, and therefore the recipes we offer are very useful.

In this article we will tell you and show you on video how you can quickly and easily prepare yellow tomatoes for the winter whole, as well as in slices and in the form of salads

Yellow tomatoes marinated for the winter

Marinated yellow tomatoes for the winter, a recipe with photos of which I offer, is an incredible combination of ease of preparation and tasty results. Probably, as long as we women live, we will experiment with new recipes for pickling tomatoes. Either a neighbor or colleague will treat you to it, then we’ll have it at a party, or we’ll read a bunch of laudatory reviews on a culinary website on the Internet - and everything you like, you need to try, experience it on yourself and your family.

Ingredients for a 3 liter jar:

yellow tomatoes;
water – 1.5 l;
granulated sugar – 70 g;
coarse salt (not “Extra”) – 30 g;
a set of spices for pickles;
vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Preparing pickled yellow tomatoes for the winter

1. Sort the vegetables; for pickling, take fruits that are firm, undamaged and not too large. Wash them thoroughly in cool water, remove the stem from each vegetable and dry.

2. Place spices at the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, bay leaves. Also add allspice peas.

3. Fill the jar with tomatoes. When laying them, do not compact them too much. Do you know what experienced housewives do? Place half of the jar, then lightly tap the bottom of the container on the table. But only lightly, and a kitchen towel folded in several layers is placed on the table. Then fill the jars to 2/3 of the volume and tap again a little. This way the tomatoes will settle down naturally. Then all that remains is to add a little more fruit up to the neck. You can also add sweet pepper, just chopped, at least that’s what my mother does.

4. Pour water into the pan and bring it to a boil. Pour boiling water over the tomatoes in the jar, cover with a lid (which you will then roll up) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the pan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

6. As soon as the brine starts to boil, wait a minute or two, then pour it over the tomatoes, then pour in the vinegar and quickly roll up the lid. Turn the jar upside down, cover it with a blanket and let it stand until it cools completely. After which you can put the preserved food away for storage in the pantry or cellar.

And be sure to make chopped canned tomatoes for the winter (my mother taught me how to make them).

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Marinated yellow tomatoes for the winter turn out very tasty, including tomato pickle. Prepared without sterilization. Read the recipe on the website.

yellow tomatoes;
water – 1.5 l;
granulated sugar – 70 g;
coarse salt (not “Extra”) – 30 g;
a set of spices for pickles;
vinegar 70% - 15 ml, that is, 1 tbsp. spoon.

Preparing pickled yellow tomatoes for the winter

1. Sort the vegetables; for pickling, take fruits that are firm, undamaged and not too large. Wash them thoroughly in cool water, remove the stem from each vegetable and dry.

2. Place spices at the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, bay leaves. Also add allspice peas.

4. Pour water into the pan and bring it to a boil. Pour boiling water over the tomatoes in the jar, cover with a lid (which you will then roll up) and leave in this position for 25-30 minutes.

5. Then pour the filling back into the pan and set on fire. Add salt and sugar, stir thoroughly so that no grains remain.

And be sure to make chopped canned tomatoes for the winter (my mother taught me how to make them).

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This type of preparation 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.

Yellow tomato sauce for the winter is very tasty and colorful. It will decorate any feast, adding variety and originality to it. This ketchup can be served with ham, kebabs, and fried carp. It is suitable for making pizza, hot sandwiches and burgers. It can be added to sautés, potato stews and vegetable soups.
Tomatoes with a rich yellow color are suitable for making the sauce. The recipe contains garlic; you can omit it from the ingredients if you wish.
If you prefer a hot sauce, add crushed chili or dry cayenne pepper to the mixture. The amount of sugar can also be adjusted to suit your taste.

TIME: 60 min.

Easy

Servings: 4

Ingredients

yellow tomatoes – 1 kg;
sugar – 1 tbsp. l.;
salt – 1 tsp;
cloves and allspice – 2 pcs.;
onion – 1 pc.;
wine vinegar 6% – 2 tbsp. l.;
garlic – 1 clove.

Preparation

Prepare the vegetables. Wash the tomatoes well, dry them lightly on a napkin or paper towel, and cut into small segments. Peel and wash the onion, cut it into 6-8 pieces. Transfer the prepared vegetables to a blender and grind until pureed.

Pour the resulting mixture into a saucepan or saucepan, place over medium heat and, after boiling, cook for 15 minutes. To make the resulting product homogeneous, strain it through a sieve.

Pour the strained puree back into the saucepan, add salt and sugar. Mix thoroughly.

Add spices and cook the sauce over low heat for another 50 minutes.

After the mixture becomes thick, add chopped garlic and vinegar (you can replace it with 2-3 tablespoons of lemon juice).

Bring the yellow sauce to a boil again and immediately pour into glass jars. Seal the jars tightly with lids, turn the jars upside down, cover with a warm blanket and let the workpiece cool in this form for 10-12 hours.

Useful tips

If you don’t have a blender, then a food processor with a “Metal Knife” attachment or a meat grinder are quite suitable for chopping vegetables.
The tomatoes for this sauce must be ripe; they have a sweetish and delicate taste.
In addition to allspice and cloves, you can also add a couple of bay leaves when cooking the sauce.
The sweet and sour taste of the sauce will go best with white chicken meat, especially if it is cooked on the grill or grill.
To give the sauce even more flavor, at the stage of grinding the products in a blender, you can add 2-3 bell peppers (take yellow or orange peppers) and a medium bunch of fresh parsley.