Dessert dishes have nothing to do with these tomatoes. This is such a homework. Tomatoes are pickled in it. Thanks to the addition of sugar, the taste of vegetables comes out sweetish, unusual. It turns out the same way - a crispy, not at all bitter. Do not think that for the twists of this homemade workpiece must take special tomatoes - cherry, cocktail, grape or "bull heart". Any, including our ordinary “cream”, will do. The main condition is that the tomatoes are whole, without rot and moderately mature.
Dessert Tomatoes: Recipe
Wash and cut the tomatoes into pieces. If they are small, you can use whole ones. Naturally, you need to remove the ponytails and twigs from the cherry and grape. To sterilize banks. Onion (its amount can be correlated according to your taste preferences) cut into rings. Pour a soup spoon of vegetable oil into the prepared liter jar. Now we pour spices: 2-3 leaves of laurel, 5-6 peas of black and 3-4 little things of allspice, 10 - white pepper, 2-3 buds of cloves, a teaspoon of dried basil. Now lay layers of dessert tomatoes and onions. The rings of this tear-causing vegetable should crown the top of our pyramid.
Marinade (per 1 kg of tomatoes)
First, steam with a small amount of boiling water 15 g of gelatin. Pour a liter of water into the saucepan, add a large spoonful of salt and twice as much sugar (dessert tomatoes!) And put the dish on the stove. As soon as the liquid boils, pour the diluted gelatin into it. Cooking is not necessary: just mix and turn off the heat. Pour the marinade into banks. Again we put them sterilized for a quarter of an hour or a little more. Then add a spoonful of vinegar and clog the jars. Once they reach room temperature, put the dessert tomatoes in the refrigerator to form jelly.
Another recipe
Let's try to cook this homemade blank differently. We cut the tomatoes in circles (onions, as in the first recipe, in rings). At the bottom of the can pour only oil and put a bay leaf with peppercorns. All other spices (add half a spoonful of cinnamon to the previous set) go to the marinade, where sugar should be three times more than salt. The filling fluid should be boiled for at least a quarter of an hour. Then cool and strain. Only then pour 150 ml of vinegar on a liter of marinade. Pour them dessert tomatoes. Banks put sterilized and corked. As you can see, gelatin is not used in this recipe.
The third way to harvest tomatoes
Cut the tomatoes into halves. At the bottom of a liter jar we put an inflorescence of dill, two cloves of garlic, a leaf of laurel, a few peas of pepper, tarragon, a sprig of fresh parsley. Pour a spoonful of oil. We put the halves of tomatoes. As you can see - without a bow! Pour them with marinade made from water, sugar and salt (the last ingredients in a ratio of 3: 1). Add a spoonful of vinegar essence to the dessert tomatoes and roll the jar. As an experiment, add a sprig of mint and cinnamon on the tip of a knife. To control the taste in the marinade, you can pour a little citric acid.