Every year, starting from the summer, vegetables are harvested for future use, and among other things, yellow tomatoes are preserved in various forms for the winter, providing you with excellent snacks in the cold season.
1 Roll up whole yellow tomatoes
This is the easiest way, since the fruits are washed well enough, after which they will be ready for spinning. You will need about 450 grams of tomatoes, half a hot chili pepper, a couple of cloves of garlic and the same number of basil sprigs for each liter jar or 1 liter of spin in a larger container. To fill the same volume, we take 2-thirds of a tablespoon of salt and about 15 milliliters of 9% vinegar. Such vinegar can be made by diluting 1: 7 with water 70% essence.
Recipes of this type are very simple. So, we put basil in a sterilized jar, then we put garlic there, which is considered the best spice. Now we lay the tomatoes in even dense rows, after which we throw hot peppers cut into thin rings into the container. Now the salting of yellow tomatoes begins directly, for which special filling is not needed, it will be much easier to prepare them for the winter. We put salt according to the recipe, pour freshly boiled water, add vinegar. It remains to place the jars in a low pan on a folded towel or wooden teapot stand and pasteurize the pickled fruits for 15 minutes, then close for the winter.
Don't forget to turn the jars upside down when the canning is done. To prevent the cold air of a draft from accidentally getting on them, it is better to cover the spins with a blanket.
Every housewife has such recipes, and here is another salting for the winter, with a large number of components. 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. All this is mine, then we sterilize the jars, put a bay leaf and finely chopped greens on the bottom of each. We cut the onion into slices and also throw it into the container. It is enough to divide the pepper in half and remove the core, add it to the rest of the ingredients at the same time as laying the tomatoes.
In order for the salting for the winter to be done with high quality, the tomatoes should not be rammed, and at the same time it is not necessary that they rise on their sides above the edge, it’s better if they almost reach the neck. We boil water and pour it into containers, which we immediately close (without rolling). After 15 minutes, remove the lids and drain 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 with filling. Close tightly and roll up the pickled tomatoes. Such preservation of yellow tomatoes for the future for the winter allows you to do without pasteurization.
2 We twist tomatoes in slices in jars
Unlike other varieties, yellow tomatoes have a denser pulp, which allows them to be cut before preservation 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 the usual option. So, you will need the same amount of tomatoes that the previous recipes recommended, that is, 400-450 grams, as well as 1 hot pepper, a few bay leaves, 2-3 cloves of garlic.
Pickled tomato slices
For the marinade, in which 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 put bay leaves, chopped chili peppers and garlic on their bottom. Cut the tomatoes into slices (in half or quarters, depending on size). Gelatin should be dissolved in 1 cup of warm water.
Now we boil water for brine, for which we put the amount of salt and sugar indicated in the recipe for 1 liter of boiling water. When the ingredients are dissolved, turn off the gas, add vinegar, cool the marinade and mix with gelatin. We fill the jars with filling, which we then put on a slow fire to pasteurize for 15 minutes in a saucepan with hot water. Next, roll up the pickled tomatoes, turn over and set to cool under a blanket.
3 Making delicious salads
Salting can be different, both whole fruits and chopped ones, but we suggest going further and making pickled yellow tomatoes in the form of 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 mass does not exceed 450 grams (we focus on 1 liter of workpiece). For the indicated number of washed and chopped fruits, add 20 grams of honey and 1 tablespoon of salt. 100 milliliters of apple cider vinegar is also added there, which is much more useful than table cider vinegar.
Salad with yellow tomatoes
Now we are waiting for the appearance of juice, after which we put a container with tomatoes and peppers on gas (it is desirable that it be an enamel saucepan). After boiling, keep on low heat for about 10 minutes, stirring constantly so as not to burn. We quickly sterilize the glass container and put the resulting mass after cooking into it, then put it in a low saucepan with water on gas to pasteurize for another 15 minutes on low heat. It remains only to roll up and slowly cool under the covers. As you can see, such salting for the winter will not take much time.
The second recipe will allow you to cook pickled tomatoes in large quantities. We take 3 kilograms of tomatoes and 1 kilo of bell pepper, preferably red. You will also need a pound 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 cleared the cores. Grind the carrots on a coarse grater, after which we mix all the ingredients.
We put 2 tablespoons of salt and a pound of sugar into the resulting cut, wait for the juice to appear and put it in an enamel saucepan on a small fire. Cook for 2 hours, then the vegetable mass must be transferred to sterilized jars. We roll up with metal lids, which were previously aged in boiling water, turn the containers upside down and set to cool. This salting for the winter, like the previous one, does not involve the use of table vinegar, and therefore the recipes we have proposed are very useful.
Yellow tomatoes for the winter - we store vitamins in different ways Video
In this article, we will tell you and show you on the video how you can quickly and easily cook yellow tomatoes for the winter as a whole, as well as slices and in the form of salads
Blanks from yellow tomatoes for the winter
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
- 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.
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 down 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.
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. Put all the vegetables in an enamel bowl, 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.
A variety of winter salads are also prepared from yellow varieties of tomatoes, which are especially tasty and also healthy in winter.
yellow tomato salad recipe
Necessary for this salad recipe take sweet peppers and tomatoes in equal quantities, but so that their total weight is 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 this is not all possible recipes. Try, experiment, cook.
Recipes for preparing blanks from yellow tomatoes for the winter: salads, lecho, canning
How to cook a variety of blanks from yellow tomatoes for the winter, what ingredients are needed for this, detailed cooking methods
Pickled yellow tomatoes for the winter
Pickled yellow tomatoes for the winter, a recipe with a photo of which I offer, is an incredible combination of ease of preparation and delicious results. Probably, as long as we women live, we will experiment with new recipes for pickling tomatoes. Either a neighbor or a colleague will treat you, then we will taste it at a party, then we will read a bunch of laudatory reviews on the Internet on a culinary site - and everything that you like, you need to try it out, experience it for 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. a spoon.
Preparing pickled yellow tomatoes for the winter
1. Sort the vegetables, for pickling, take fruits that are dense, intact and not too large. Wash them well in cool water, remove the stem from each vegetable and dry.
2. Put the spices on the bottom of the prepared jar. The standard set includes cherry or currant leaves, horseradish (leaves or roots), green dill umbrellas, lavrushka. Also add allspice peppercorns.
3. Fill the jar with tomatoes. When laying, do not tamp them down hard. Do you know how experienced housewives do? Apply half of the can, then lightly tap the bottom of the container on the table. But only slightly, and at the same time, a kitchen towel folded in several layers is placed on the table. Then fill up to 2/3 of the volume of the jar and tap again a little. So the tomatoes settle down well in a natural way. Then it remains to add a little more fruit to the very neck. You can also put sweet pepper, only chopped, in any case, my mother does just that.
4. Pour water into a saucepan and bring it to a boil. Pour boiling water over the tomatoes in a 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. Pour salt and sugar, mix 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, wrap it in a blanket and let it stand until it cools completely. After that, you can remove the conservation for storage in the pantry or cellar.
And be sure to make chopped canned tomatoes for the winter (my mother also taught me how to make them).
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Pickled yellow tomatoes for the winter: recipe with photo
Pickled yellow tomatoes for the winter are very tasty, including tomato pickle. Prepared without sterilization. Read the recipe on the site.
Yellow tomato sauce for the winter is very tasty and colorful. It will decorate any feast, bring diversity and originality to it. Such ketchup can be served with ham, kebabs, fried carp. It is suitable for making pizza, hot sandwiches and burgers. It can be added to sautéed potatoes, stews and vegetable soups.
For the preparation of the sauce, tomatoes with a rich yellow color are suitable. The recipe contains garlic, if you wish, you can exclude it from the composition of the components.
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 your liking.
Taste Info Sauces for the winter / Sauces
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.
How to make tomato sauce from yellow tomatoes for the winter
Prepare vegetables. Wash the tomatoes well, lightly dry them on a napkin or paper towel, cut into small segments. Peel and wash the onion, cut it into 6-8 pieces. Transfer the prepared vegetables to a blender and puree until smooth. 
Pour the resulting mass into a saucepan or saucepan, send to medium heat and boil for 15 minutes after boiling. To make the resulting workpiece homogeneous, strain it through a sieve. 
Pour the strained puree back into the saucepan, add salt and sugar. Mix thoroughly. 
Put the spices, and cook the sauce over low heat for another 50 minutes. 
After the mass becomes thick, put chopped garlic into it and pour in the vinegar (you can replace it with 2-3 tablespoons of lemon juice). 
Bring the yellow sauce back to a boil and immediately pour into glass jars. Seal 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. 
Helpful Hints
- If you do not have a blender, then a food processor with a Metal Knife attachment or a meat grinder is quite suitable for chopping vegetables.
- 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 grilled or grilled.
- To add even more flavor to the sauce, at the stage of chopping food in a blender, you can add 2-3 bell peppers (take yellow or orange peppers) and a medium bunch of fresh parsley.
The content of the article:
1. Is it possible to preserve yellow tomatoes
Can yellow tomatoes be canned?
Why not? Yellow tomatoes are no worse than red ones and are quite suitable for canning.
We love tomatoes very much, we always preserve pink and red ones, but somehow, a couple of years ago, we tried pickled yellow tomatoes with basil, it's very tasty. In addition, such tomatoes look gorgeous on the table.
And the addition of spicy aromatic herbs makes them especially tasty. But it is important to take ripe hard tomatoes, not overripe.
Pickled yellow tomatoes for the winter. Recipe with step by step photos and videos
- For 3 liter jars
- 1.7 kg. yellow tomatoes
- 3 pieces of fresh basil (purple or green)
- 3 sprigs of celery (there is no, not necessary, but it is more aromatic with it)
- 1 bunch dill
- 6 allspice peas
- 3 bay leaves
Marinade Ingredients:
- 1 st. a spoonful of salt (not a mountain, incomplete)
- 3 art. spoons of sugar (with a slide)
- 3 art. tablespoons of vinegar 9% (a tablespoon in each jar)
- Water (fill all 3 jars with boiled water)
We will prepare pickled yellow tomatoes without sterilization, using hot pouring.
Important! You can add sweet bell pepper, hot pepper, parsley, lemon balm, tarragon, garlic, cloves to each jar, if desired. But keep in mind, spices and herbs will change the taste of the marinade and tomatoes.
For the recipe, I take dense yellow tomatoes, they are sweet in taste, their color is not orange, but yellow. Tomatoes are oblong in shape, fit perfectly in liter jars.
We make not only just tomatoes from yellow tomatoes, but also ketchup.
One jar is enough for a family to eat at a time. Therefore, I like to preserve tomatoes in liter jars.
We bought tomatoes and herbs from the market. Not everyone has the opportunity to preserve their own from the garden. Therefore, we go to the market and buy vegetables there. The advantage of this is that we can choose any products we like.
Recipe for Canned Yellow Tomatoes
1. I washed the tomatoes, put them in a bowl.
2. I washed the basil, we bought purple basil, but you can take green. By the way, basil is an essential ingredient in this recipe.
3. Celery and dill also washed. To preserve tomatoes, I take dill umbrellas, they are fragrant, and are the best suited for tomatoes.
4. I sterilize jars, boil iron lids for 5-10 minutes.
5. I also prepared peppercorns and bay leaf.
6. At the bottom of the jar I add peppercorns, dill and bay leaf. In each jar, I add 1 bay leaf, 2 allspice peas.
7. I put the tomatoes, on one side I put a sprig of basil in a jar, and on the other side - a sprig of celery. First, it's a great scent. Secondly, it's very beautiful.
Advice! I bought 2 kg. tomatoes, but it took me 1.7 kg for 3 liter jars. I want to give advice, take better 2 kg. so that there is plenty to choose from and fill the jar with quality tomatoes. Because one tomato turned out to be crushed, the other was soft, the third burst. It is clear that such tomatoes are not suitable for conservation.
8. I put the kettle on to boil. After the kettle boils, I fill it with boiling water, very carefully so that the jar does not burst.
I pour all 3 jars, cover with sterile lids and leave for 20 minutes.
9. After 20 minutes, drain the water from each jar into a saucepan. I do this with a special cover.
10. I send a pot of water to the fire, bring it to a boil and pour jars of tomatoes again. If there is not enough water, the jars are a little incomplete, you need to add boiled water to each jar. I pour from the kettle.
11. Cover with sterile lids and leave for 10 minutes.
12. After 10 minutes. I decant the water from the cans, again, I do it with the help of a special lid.
13. I add 1 tbsp. a spoonful of salt, not a mountain, not full, and 3 tbsp. spoons with a slide of sugar. I put it on the fire, boil for several minutes, until the salt and sugar dissolve. The brine must be placed so that the bulk ingredients dissolve.
14. In the meantime, while the brine was on the stove, I added 1 tbsp to each jar. spoon of 9% vinegar.
15. I pour hot brine into each jar, cover with sterile lids. We roll with the key.
16. Then we turn the jars with yellow tomatoes upside down, wrap them in a blanket or blanket and leave to cool. It can be for a day, or it can be for 10-14 hours.
17. After cooling, we remove the pickled yellow tomatoes for the winter. We store conservation in the apartment, you can put it in the basement or pantry.
The recipe for pickled yellow tomatoes with basil and celery is very interesting, the tomatoes are tasty, fragrant. They look very nice on the table.
You can serve them with fried potatoes, or mashed potatoes, meat, poultry, fish, barbecue, buckwheat, rice, pasta.
Bon Appetit! Good luck with your preparations! These tomatoes are beautiful and delicious! Cook with love!
Yellow tomatoes for the winter video
We share a photo recipe for making salty yellow tomatoes for the winter. The taste of yellow tomatoes is slightly different from their red counterparts. They are much sweeter, but also a little drier. As homemade preparations, it is customary to make salting from yellow tomatoes, and lecho. If you decide to close salty yellow tomatoes for the winter, choose the most ripe, but firm fruits. It is desirable that the tomatoes are not too large in size, so it is better to "tamp" them into jars. You can salt yellow tomatoes with the addition of traditional greens - dill umbrellas and horseradish leaves, but you can also get by with ordinary bay leaves and peppercorns. Our family loves the second option more, so for other experiments I’ll only add on my own - you don’t need to use too many different greens, dill umbrella - 1 piece, horseradish or currant casting - 2 pieces per one half liter jar. Grain French mustard and a couple of cloves of garlic also give a good aftertaste. But this is still up to you. Let's get started!
It takes 30 minutes to prepare two half-liter jars of the workpiece.
Ingredients:
- tomatoes - 600-700 g,
- water for brine - 1 l,
- salt - 1 tbsp. l. (no 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 (you need to put the tomatoes in hot ones) and put the lids to simmer over low heat. 
Pierce each tomato several times around the stalk, you can do this with an ordinary needle or a wooden stick. 
Fold the tomatoes into prepared jars so as not to damage them, but it should also fit as much as possible. 
Pour hot water over the tomatoes in jars. Let them sit for 10 minutes.
Then drain the water into a saucepan (do not remove the tomatoes from the cans), salt and add sugar, bring to a boil. Boil the brine for 5 minutes, pour vinegar into it, stir and pour back into jars. 
Tighten the jars with screw or roll caps, turn over and leave to cool in a dark place. The tomatoes will completely cool 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 banks can stand perfectly all winter and in the pantry. 
Last time we shared
We have homemade tomatoes, our friend grows vegetables, and we buy from her. There are many varieties of yellow tomatoes, we bought yellow tomatoes of the Persimmon variety. Tomatoes are beautiful, bright, though not fleshy, but juicy, but their color is very saturated, the color of ketchup turns out to be very beautiful, bright, “pleasing to the eye”.
The ketchup turned out not very thick, more like a yellow tomato sauce. Density is average. If you have a desire to cook thick ketchup, I highly recommend it, we recently cooked it. Ketchup is very tasty and very thick.
Ketchup from yellow tomatoes. Recipe with photo
You can add hot peppers to ketchup, but I don’t add it, as children will eat yellow tomato ketchup.
From the indicated amount of ingredients, I got exactly 2 half-liter jars of 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, nutmeg, dry herbs and other spices to ketchup. I cook without garlic, I added spices to my liking. You can adjust the recipe as you wish.
How to cook ketchup from yellow tomatoes for the winter at home
Ketchup Ingredients:
- 2 kg. tomatoes
- 400 grams of yellow pepper
- 2 medium onions
- 2 tbsp. spoons of sugar
- 1 teaspoon salt
- 1 st. a spoonful of 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 take yellow pepper? In order not to spoil the color of ketchup with red pepper. Be sure to take thick-walled, fleshy peppers.
I washed the tomatoes, pepper too, peeled the onion. Onion cut into two parts, and each half into 3 parts.
I cut the pepper into strips, I threw out the seeds from the pepper and the tail. In the photo I have large strips, but I still crushed them to cook faster.
I cut the tomatoes into slices and removed the hard “assholes”. I put the vegetables in a saucepan and put on fire.
You can also add 1/3 of a hot red pepper, you can use half or a whole pepper, it all depends on how hot you need it.
I do not add water to the tomatoes, as they are quite juicy. I bring the tomatoes to a boil, and reduce the heat to a minimum. Stew vegetables until soft.
In time, 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 stewed tomatoes look like in the photo. 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, 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 do not wipe the vegetables all at once, but in small portions, it is more convenient. I spread 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 skin and seeds, and pour the yellow tomato sauce into a saucepan. Again, it is better to take a pan with a thick bottom.
We put the sauce on the fire until it boils. From the moment of boiling, reduce the fire to a minimum and simmer for 20-30 minutes. I really wanted to evaporate as much water from the sauce as possible so that it was not a sauce, but ketchup.
Cook ketchup for another 15 minutes. But be sure to stir, as all the thick mass at the bottom of the pan and ketchup can 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 it seems to you that there is a lot of sugar in the recipe, then reduce its amount.
Ketchup from yellow tomatoes can be prepared for the winter, or you can cook it for a test, eat. The taste of ketchup is not the same as from red tomatoes, but we liked it. There is a certain "exoticism".
The taste is quite pleasant, interesting, spicy, 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, excess moisture evaporated. Ketchup, as I wrote above, is of medium density. The color is very pleasant.
As you can see, making 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 to your taste and desire.
Pour ketchup into sterile half-liter jars and roll up with sterile lids. Ketchup from yellow tomatoes came out exactly 2 half liter jars. Nothing left to try. We tried ketchup only during the cooking process.
We sell ketchup made from yellow tomatoes, children immediately pay attention to the bright packaging and have already asked to buy it more than once.
Therefore, we decided to cook some homemade ketchup, because we know exactly what is in the composition, what tomatoes and spices. The son really liked the taste of ketchup, and the daughter said that it tastes better to her, which we prepare every year for the winter.
This is how opinions differed. But my husband and I are very pleased with the result. For a change, you can 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 to make a salad of pink, red and yellow tomatoes.
Yellow ketchup can be served with meat, poultry, pasta and cereals. If you haven't made yellow tomato ketchup yet, I recommend you give it a try.
Good luck with your preparations and bon appetit!
