Tomatoes in jelly with parsley and cilantro

Name: Tomatoes in jelly with parsley and cilantro
Total time: 1 h 30 min
Yield: 14
Ingredients: 2.5 kg Tomatoes; 15 g Parsley; 6 Bay leaf; 2 cloves of garlic Garlic; 10 Peppercorns; 3 Allspice; 10 g Cilantro, coriander; 1 L Water; 6 tablespoon Sugar; 1.5 tablespoon Salt; 100 ml Vinegar; 25 g Gelatin

Delicious tomatoes for the winter - just like fresh! Easy to prepare. An unusual vegetable preparation for the winter - tomato slices in jelly. This appetizer will add pleasant variety to your menu and help set the table for your reception.

48

7037

Paisley Hall

Recipe author

Tomatoes in jelly with parsley and cilantro

Calories

88kcal

Protein

3g

Fat

0g

Carbs

17g

*Nutrition per serving

Ingredients

Servings: 14

2.5kg

15g

6

2cloves of garlic

10

3

10g

1L

6tablespoon

1.5tablespoon

100ml

25g

Step-by-step preparation

Cooking time: 1 hr 30 mins

STEP 1
1. Soak gelatin in 1 glass of cold water.
STEP 2
2. Place bay leaf, parsley, garlic, pepper, coriander on the bottom of sterilized jars.3. Cut the tomatoes into halves and place them cut side down in jars.
STEP 3
4. Dissolve gelatin in a water bath, pour into hot brine, stir.
STEP 4
5. Pour tomatoes with this solution, sterilize liter jars for 40 minutes and preserve.