Tomatoes in simple jelly

Name: Tomatoes in simple jelly
Total time: 50 min
Yield: 8
Ingredients: 1 kg Tomatoes; 3 Bell pepper; 2 Bulb onions; 3 cloves of garlic Garlic; 1.5 L Water; 2 tablespoon Gelatin; 2 tablespoon Salt; 100 g Sugar; 2 tablespoon Vinegar; 4 Bay leaf; 4 Allspice; 4 Carnation; 8 Peppercorns

An original and tasty tomato preparation for the winter! Rolling tomatoes in jelly for the winter will take its rightful place on the holiday table, and will complement lunch or dinner on ordinary days. This tomato preparation is quick and easy to prepare, but has a special taste and original presentation. This preparation can be made from both large tomatoes, cut into pieces, and small whole ones. In each case it will turn out interesting, tasty and beautiful. If desired, tomatoes can be marinated with other vegetables; bell peppers and onions perfectly complement and improve their taste.

79

8123

Emily Gonzalez

Recipe author

Calories

130kcal

Protein

8g

Fat

0g

Carbs

25g

*Nutrition per serving

Ingredients

Servings: 8

1kg

3

2

3cloves of garlic

1.5L

2tablespoon

2tablespoon

100g

2tablespoon

4

4

4

8

Step-by-step preparation

Cooking time: 50 mins

STEP 1
Let's prepare the ingredients. Tomatoes for this preparation can be taken of any size, the main thing is that they are firm, not overripe, so that the pulp does not spread in the marinade. For small 0.5 liter jars, it is better to take small tomatoes, or cut large ones into halves. We wash the tomatoes with warm water, then fill them with cold water and let them stand for half an hour.
STEP 2
Then we dry the tomatoes on a towel and cut them into halves or leave them whole, depending on their size.
STEP 3
In the meantime, prepare the other ingredients. We also wash the bell pepper well and remove the cores and seeds. Cut into rings or halves of rings. You can take bell peppers of any color; green peppers will perfectly complement the color scheme in a jar with the preparation.
STEP 4
Peel the onions and cut into thin rings. Peel the garlic cloves and finely chop them with a knife. You can take spices for pickling according to your taste, or increase or decrease their quantity according to your desire and taste. There is no need to pre-soak the gelatin, which greatly simplifies the process of preparing this preparation.
STEP 5
We rinse with soda and sterilize the jars in any familiar and convenient way: in a pan on the stove or in the oven. We also sterilize or boil the lids. Prepare the marinade. Pour water into the pan. Add sugar, salt, vinegar, spices (do not add gelatin). Bring the marinade to a boil and cook for 5 minutes over medium heat.
STEP 6
We begin to place vegetables in sterilized jars. Place garlic on the bottom. Top with some tomatoes. Next is a layer of onion rings. On top is a layer of bell pepper slices. Again tomatoes and the remains of garlic and onions.
STEP 7
Pour dry gelatin on top. Half a tablespoon of gelatin is enough for a half-liter jar. Immediately pour boiling marinade. Cover the jars with lids and place them in a saucepan with warm water, at the bottom of which we place a cloth to prevent the jars from bursting. Sterilize jars of tomatoes for about 15 minutes from the moment the water boils.
STEP 8
We take out the jars and roll them up. Turn them upside down, wrap them in a blanket and let them cool completely. Until winter, we store jars of tomatoes in a cool place. Before serving, keep the jar of tomatoes in the refrigerator so that the jelly hardens well. Bon appetit!