Canned tomato halves in jelly: recipe for an original dish for winter
Tomatoes are ideal vegetables for making delicious salads, as well as cold soups, sauces for meat, they can be canned, pickled and sour with spices and onions.
FoodOboz editors share a recipe for tomatoes in jelly for the winter, which will be a very tasty winter dish.
Tip: choose small and firm tomatoes for the dish, so that they do not turn into mush in the process of cooking.
- tomatoes - 1,5 kg
- sweet pepper - 2-3 pcs.
- parsley, dill - to taste
- black pepper
- bay leaf
- water - 1 liter
- sugar - 5 tbsp.
- salt - 2 tbsp.
- vinegar - 1 tbsp. tsp.
- gelatin - 10 g
Method of preparation:
1. Pour the gelatine with water, stir and leave to swell.
2. Wash the tomatoes, cut them in half. Cut the peppers into bars, put them in the bottom of the jar together with herbs and spices. Place the tomatoes on top.
3. Marinade: Mix water, sugar and salt in a saucepan. Bring to the boil, turn off the heat, add the vinegar, return to the heat and bring to the boil again, turn off the heat. Add the swollen gelatine and stir thoroughly until dissolved.
4. Pour the marinade over the tomatoes, cover with a lid, place the jars in a saucepan and sterilize for about 5-10 minutes, then canning, invert the jars and let cool completely.
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