Tomatoes in jelly - recipe

The recipe for tomatoes in jelly is extraordinarily original and is sure to please everyone who tries it. Such a dish can be made to a festive table or rolled into banks for the winter. Let's consider with you how to properly prepare tomatoes in jelly.

Marinated tomatoes in jelly

Ingredients:

• bay leaf - 1 piece;
• bulb - 1 piece;
• pepper peas - 8 pcs .;
• fresh tomatoes - 700 g;
• garlic - 2 cloves.

For marinade:

• water boiled - 3 liters;
• gelatin - 1.5 tbsp. spoons;
• granulated sugar - 1 item;
• salt - 0,5 items;
• table vinegar 9% - 2 tbsp. spoons.

Preparation

So, to prepare delicious tomatoes with onions in jelly we take gelatin, pour it into a bowl, pour a little warm water and soak for 30-40 minutes. This time carefully wash the tomatoes carefully, cut them in half and cut out carefully the attachment point of the stem. Bulbs clean and shinkle circles. We remove garlic cloves from the dry shell and cut it with a knife. Further, on the bottom of the sterilized canisters we spread circles of the onion, garlic, laurel leaf and pepper. Densely fill the can with tomatoes, laying them in the form of "scales" cut down. Now go to the marinade: water is brought to a boil, we dissolve sugar and salt in it, remove it from the fire, pour in the table vinegar and add the swollen gelatin. We mix everything thoroughly and carefully pour the tomatoes with marinade. Cover the jars with lids and sterilize for about 15 minutes, then tighten them tightly. Next, turn the preservation upside down and leave in this form until completely cooled. We store cut tomatoes in jelly in the refrigerator or cellar.

Cherry tomatoes in jelly

Ingredients:

• Cherry tomatoes;
• gelatin dry - 2 tbsp. spoons;
• granulated sugar - 2 tbsp. spoons;
• salt - 2 tbsp. spoons;
• bay leaf - 1 piece;
• cloves - 5 pcs .;
• table vinegar 9% - 3 tbsp. spoons;
• tomato paste - 2 tbsp. spoons;
• green onions and parsley - to taste;
• spice.

Preparation

Pour gelatin with a small amount of warm water and soak for 30-40 minutes. Tomatoes are washed, dried and carefully punctured with a match so that they do not crack during sterilization. Now take in pre-sterilized liter jars and put on the bottom a few twigs of parsley and feathers of green onions. Next, fill the jars with tomatoes and set them aside for the time being. In a saucepan with a swollen gelatin, pour 1 liter of water, throw salt, sugar, add table vinegar and put tomato paste, bay leaf, clove, bitter and fragrant pepper. If you are positive about sharpened dishes, add a little chili pepper to taste. In principle, to make it more delicious, you can pour everything not with water, but with tomato juice, but then you will need to put more gelatin. Now put our marinade on a weak fire, bring to a boil, but do not boil. Then fill the jars with a marinade, roll up the caps and put them to sterilize. To do this, take a large pot, cover the bottom with a towel, fill it with hot water and set our banks there. After it boils, boil them for another 10 minutes. After that, carefully take out our jars of tomatoes, turn them upside down and cover with a warm blanket. Once the canned tomatoes in the jelly cool, store them in the cellar. Externally, such tomatoes will look like ordinary salted tomatoes, however, if you put them in a deep dish before serving, pour the marinade and put it away for a while in the fridge, then the marinade will immediately turn into jelly and you will have an original dish.