Yellow tomatoes are distinguished not only by their unusual color. They are rich in vitamin C and carotene, have a rich sweet-sour taste and firm flesh. These qualities make the fruit suitable for conservation. Pickles and marinades are prepared from tomatoes, hot and sweet spices are cooked, used as a component for vegetable salads in jars.
Tomato Paste: Step-by-Step Preparation
The thick yellow tomato paste is great for soups, stews, and vegetable sauces. The product has a rich yellow-orange color, looks very beautiful in photographs. The calorie content is low; during the preparation process, most of the vitamins and valuable amino acids are preserved.
Ingredients:
- ripe yellow tomatoes;
- table vinegar 9%.
Sort the tomatoes, wash and dry. Remove stalks and damaged areas, cut tomatoes into pieces and mince. Transfer the resulting puree to a saucepan, put on the stove, and bring to a boil. Then reduce heat and cook the tomatoes without a lid until the volume is halved. This will take about 40 minutes, but a lot depends on the variety of tomatoes and their juiciness.
When the puree thickens, add vinegar, mix, keep on fire for a few more minutes. Pour the hot product into pre-sterilized jars, filling them along the "shoulders", close with boiled lids. Leave the homemade canned food to cool, wrap it well with a blanket, and then store it in a cool, dark place.
Yellow tomatoes in slices: a step by step recipe
Bright yellow wedges in spicy jelly are a delicious appetizer and a good addition to vegetable stews. It is easy to make blanks, they are stored all winter and look very impressive in photographs. It is better to use fleshy fruits with firm, moderately juicy pulp, they retain their shape when canned. The proportions of spices can be changed to taste.
Ingredients:
- 30 medium-sized yellow tomatoes;
- 0.5 cups of sugar;
- 3 tbsp. l. salt;
- 8 tbsp. l. instant gelatin granules;
- 120 ml of table vinegar;
- water;
- Bay leaf;
- black peppercorns;
- 3 cloves of garlic;
- 1 tsp ground coriander.
Wash tomatoes, dry, cut in half. If the tomatoes are large, you can divide them into 4 pieces. Place vegetables in pre-sterilized jars. Dip a few cloves of garlic, bay leaf, black peppercorns, coriander into each. To keep the tomato halves in shape and not wrinkle, it is better to lay them with the convex side up.
Prepare the fill by dissolving the gelatin in a glass of warm water. In a separate saucepan, boil water with salt and sugar. Cool slightly, add swollen gelatin and vinegar. Mix the marinade well and pour over the prepared tomatoes.
Place the jars in a pot of water, place them on the stove and sterilize in boiling water for 15 minutes. Remove the canned food with tongs, roll up the lids and leave to cool. Store in a cool, dark place.
Whole pickled tomatoes: simple and beautiful
Round, elongated or pear-shaped bright yellow tomatoes can be preserved whole. The appetizer looks spectacular on the table and in the jar, moreover, it turns out to be very tasty and aromatic.
Ingredients:
- 500 g of strong small tomatoes;
- 20 g salt;
- sugar to taste;
- 2 sprigs of fresh basil;
- 2 cloves of garlic;
- 0.5 chili peppers;
- 15 ml of 9% table vinegar.
Wash and dry the vegetables. Put cloves of garlic and basil at the bottom of the jar, fill the container with tomatoes and thin rings of hot pepper. Boil water, add sugar and salt, stir until completely dissolved and pour in vinegar. Pour the tomatoes with hot marinade, put the jars in a pot of water, bring to a boil. An important condition is that the cans do not burst, but the bottom of the pan is laid with a wooden circle. Sterilize the canned food for 15 minutes, roll up the lids and leave to cool.
Yellow tomato lecho: original version
Appetizing sweet and sour snack rich in vitamins. The dish contains few calories and can be used as a side dish for meat. Lecho is also suitable for filling soups.
Ingredients:
- 1 kg of ripe yellow tomatoes;
- 1, 3 kg of sweet peppers (red and yellow);
- 250 g of onions;
- 20 g salt;
- black peppercorns;
- a pinch of ground red pepper;
- 50 ml of water.
Wash and dry the tomatoes, peel the onions, remove the seeds from the pepper. Cut vegetables into small pieces, place in an enamel pot and place on the stove. Add black and red peppers, salt and water. Bring everything to a boil, reduce heat and cook for 10 minutes, making sure that the mixture does not burn. Arrange the hot lecho in boiled jars and tighten the lids.
Classic vitamin salad for the winter
An appetizing and very beautiful appetizer - homemade vegetable salad. It will be a good garnish for meat and fish dishes, you can eat salad on your own, along with black or grain bread. For a successful snack, it is best to use juicy ripe vegetables without damage. The brighter the color, the more beautiful the salad will be.
Ingredients:
- 3 kg of fleshy yellow tomatoes;
- 500 g sweet pepper;
- 500 g carrots;
- 500 g of onions;
- 100 g sugar;
- 75 g salt;
- black peppercorns.
Wash the vegetables, peel the carrots and onions, remove the seeds from the pepper. Grate the carrots on a coarse grater, finely chop the onion and pepper, cut the tomatoes into slices. Put all the food in an enamel pan, add the spices, put on the stove and cook over very low heat for about 2 hours. Arrange the prepared salad in clean dry jars, roll up and cool. Vinegar is not used during cooking, therefore, opened canned food is stored in the refrigerator.
