A wonderful recipe for preparing for the winter: tomatoes with gelatin and parsley. Step-by-step instruction.
- Caloric content per 100 g - 26 kcal.
- Servings - 1 Liter Can
- Cooking time - 1 hour
Ingredients:
- Cream tomatoes - 700 g
- Allspice - 2-3 pcs.
- Carnation - 1 pc.
- Parsley or parsley root
- Water - 1 l
- Sugar - 6 tbsp. l.
- Salt - 1, 5 tbsp. l.
- Vinegar 9% - 2 tbsp l.
- Instant gelatin - 1 tbsp. l.
Cooking a tomato in gelatin with parsley:
- Wash the tomatoes well, cut off the tails, cut lengthwise.
- We take any cans, but it is better for 1 liter. Wash cans, steam. On the bottom of the prepared jars, put 2-3 allspice peas, 1 piece of cloves. and finely chopped parsley or root, of your choice. Lay the tomatoes on top, cut down.
- Cooking the marinade. Combine water with gelatin, salt, sugar, bring to a boil, pour in vinegar, mix.
- Pour hot marinade over jars of tomatoes, cover with metal lids, sterilize for 10 minutes.
- Roll up, turn upside down and cover with a towel, leave in this position for a day. Then you can take it to the basement or closet with the blanks.
