How to cook delicious tomatoes in jelly

Tomatoes can be harvested in many ways. The most original recipes are passed almost word of mouth. To such it is possible to carry tomatoes in jelly. These are unusual recipes. Some of them are presented in this article.

The first recipe is proposed for onecapacity of 0.5 liters. We take 300 grams of tomato. They should be dense, without damage, better "cream". You will also need a shallot onion head, one sweet yellow pepper and about two tablespoons of cranberry.

Tomatoes must be blanched beforehand. To do this, cut the peel criss-crosswise. Then we lower the tomatoes in boiling water for 2-3 minutes. Then drain the hot water and fill them with cold water. After this procedure with tomatoes, you can easily remove the skin. Pepper sweet must be cleaned and cut into half rings. Onions are also peeled and cut into rings. Now let's start laying vegetables in the cans. Lay the onions, tomatoes, then rinse the cranberries and peppers. So repeat layer by layer until the container is completely filled. We distribute the vegetables as densely as possible, but we make sure that the fruits of tomatoes are not fried.

Next, you need to prepare a fill thatit is necessary to make 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. Gelatin must be soaked in a glass of chilled, but boiled water.

Take a glass of water and add to it allingredients needed to prepare the fill. Then pour in it swollen gelatin and very carefully mix everything. Bring to a boil, but do not let it boil, otherwise gelatin will lose its properties. Fill hot potted prepared vegetables in jars and close them with lids. Then follows the process of sterilization. After that, the banks tightly clog and leave to cool. Then move them to a cooler place.

Tomatoes marinated in jelly are prepared by differentways. Perhaps every cook has his own favorite recipe. But still consider another version of the preparation. We need 1.5-2 kilograms of these vegetables. One large bulb and approximately two bay leaves will also be needed.

For marinade we need: half a liter of water, a tablespoon of gelatin, as much salt, 1.5 tablespoons of sugar sand and a quarter of a glass of vinegar. Tomatoes cut in half rings, but not very thin. Also we do with onions. Prepare glass jars. At the bottom of each container we spread the laurel leaves, then layers of tomatoes and chopped onions.

Gelatin must be soaked in chilled water approximatelyfor 40 minutes. Then we heat it a little, so that all grains dissolve, but do not boil. All the other ingredients necessary for marinade, mix and add swollen gelatin to them. The mixture is filled with vegetables and close the cans with metal covers. To keep tomatoes in jelly longer, you need to sterilize them. To do this, without closing the lids, we place them in boiling water, very gently, for about 10 minutes. Then roll up the jars and leave to cool.

Canned tomatoes in this way and getA tasty dish that can decorate any table in the winter. When cooking, you can use other ingredients. With tomatoes, dill and garlic are perfectly combined. These products will give them a piquant taste and aroma. From spices, a clove or a sweet pepper.

Tomatoes in jelly are harvested for the winter, but you caneat them in food and after a short period of time. If you like salted tomatoes, then use the first recipe, and if pickled - 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.