Tomatoes can be prepared in many ways. The most original recipes are passed on word of mouth. These include tomatoes in jelly. These are unusual recipes. Some of them are presented in this article.
The first recipe was proposed based on one 0.5-liter capacity. Take 300 grams of tomato. They should be dense, without damage, better than “cream”. You will also need a head of shallots, one sweet yellow pepper and about two tablespoons of cranberries.
Tomatoes need to be blanched in advance. To do this, we cut the skin crosswise. Then dip the tomatoes in boiling water for 2-3 minutes. Next, drain the hot water and fill them with cold water. After such a procedure, you can easily remove the peel from tomatoes. Sweet pepper must be cleaned and cut into half rings. We also peel the onion and cut into rings. Now we start laying vegetables in jars. We lay onion, tomatoes in layers, then pour cranberries and peppers. So repeat layer by layer until the container is completely full. We distribute vegetables as tightly as possible, but we make sure that the fruits of the tomatoes do not take.
Next, you need to prepare the fill, which is necessary to make the tomatoes in jelly. To do this, you need one liter of liquid, 1.5 tablespoons of sugar and salt, 20 grams of gelatin and cloves with black pepper. Soak gelatin in one glass of chilled but boiled water.
We take a glass of water and add to it all the ingredients needed to prepare the fill. Next, pour the swollen gelatin into it and mix everything very carefully. Bring to a boil, but do not let boil, otherwise the gelatin will lose its properties. Fill the prepared vegetables in jars with hot pouring and close them with lids. The following is the sterilization process. After that, the banks are tightly corked and left to cool. Then move them to a cooler place.
Tomatoes marinated in jelly are prepared in many ways. Perhaps every cook has a favorite recipe. But still consider another cooking option. We need 1.5-2 kilograms of these vegetables. You will also need one large onion and approximately two bay leaves.
For the marinade we need: half a liter of water, a tablespoon of gelatin, the same amount of salt, 1.5 tablespoons of granulated sugar and a quarter cup of vinegar. We cut tomatoes in half rings, but not very thin. We also do with onions. We prepare glass jars in advance. At the bottom of each container, lay out a bay leaf, then layers of tomatoes and chopped onions.
Soak gelatin in chilled water for about 40 minutes. Then we heat it a little so that all the grains dissolve, but do not boil. We mix all other ingredients necessary for the marinade and add the swollen gelatin to them. Pour the vegetables with the prepared mixture and close the jars with metal lids. To keep the tomatoes in the jelly for a longer period, you need to sterilize them. To do this, without closing the lids, put them in boiling water, very carefully, for about 10 minutes. Then we roll up the cans and leave to cool.
We can preserve the tomatoes in this way and get a tasty dish that can decorate any table in the winter. Other ingredients can be used in the preparation. Dill and garlic are perfectly combined with tomatoes. These products will give them a piquant taste and aroma. From spices, cloves or allspice are suitable.
Tomatoes in jelly are harvested for the winter, but you can eat them after a short period of time. If you like pickled tomatoes, then use the first recipe, and if pickled, use the second. It all depends on your preferences and tastes. But most importantly, it is an opportunity to enjoy the taste of this vegetable in the winter.