Favorite tomatoes in jelly: ordinary recipes, extraordinary taste; everyone is in ecstasy

Favorite tomatoes in jelly: ordinary recipes, extraordinary taste - everyone is in ecstasy!

I love tomatoes and cook them all the time in different forms - to treat both my family and my guests. Now I would like to tell you how I cook stunning tomatoes in jelly without sterilization: in slices and completely.

Marinated tomatoes in gelatin in jars

Agree, it’s nice to open a jar of vegetables prepared in the summer in winter. You can prepare this appetizer in just an hour and it will amuse you with its delicious taste.

For 4 0.5l cans you need:

kilogram of tomatoes;
several peas of aromatic pepper;
sprig of dill;
2-4 bay leaves;
a couple of cloves of garlic;
one onion;
2 tablespoons salt;
75 g sugar;
25 g gelatin.

How to pickle tomatoes in gelatin with onions:

Wash the tomatoes and onions. Cut the last one into rings.
Pierce whole tomatoes near the stem. The best way to do this is to use a toothpick.
Place peppercorns, garlic and bay leaves at the bottom of a sterile container.
Layer tomatoes, onions and dill. Fill the jar up to the larynx.
Pour water into a saucepan, add salt and sugar, boil and add gelatin.
In another saucepan, boil water, which we pour into jars of preserved food. Cover the vegetables with a lid and wait 10 minutes.
Drain the water and replace it with brine and gelatin. Here, screw the container, turn it over and wrap it.

Tomatoes in jelly for the winter - a regular recipe without soaking gelatin

From time to time you don’t feel like messing around in the kitchen. For this option, you can use my usual recipe for making tomatoes in jelly for the winter, so as to avoid soaking the gelatin.

Products per liter jar:

700 grams of tomatoes;
half a bell pepper;
one piece of onion;
10 g gelatin;
liter of water;
2 tablespoons sugar;
a tablespoon of salt;
Bay leaf;
two peppercorns;
a tablespoon of nine percent vinegar per jar.

How to create tomatoes using the usual method:

Wash the tomatoes and onions.
We cut the tomatoes into two halves. Place them tightly in the jar, cut side down.
Place onion rings and chopped peppers on top of them. Fill the dishes up to the middle in some places.
We prepare the snack with dry gelatin, just pour 10 grams into a jar. After this, lay out the remaining goods.
For the marinade, dilute sugar and salt in a liter of water, add bay leaf and pepper.
Pour hot water over the vegetables. Cover with a lid for 10 minutes, then drain the water and replace with marinade, adding vinegar. Roll up, turn over and wrap. Let it sit for a day.

A stunning recipe for a liter jar without sterilization

I’d love to share a stunning recipe for my favorite tomatoes in gelatin for the winter – the taste is to die for! I store them in 1 liter jars because it's most convenient.

For snacks in liter jars, prepare:

700-800 grams of tomatoes;
3 tablespoons sugar;
2 tablespoons salt;
a spoon of nine percent vinegar;
10 grams of gelatin in granules;
5 dark peppercorns;
Bay leaf;
1-1.5 liters of water.

Manufacturing proceeds as follows:

Soak gelatin in water.
Wash the tomatoes and cut them into slices or quarters. Place in a sterile container as tightly as possible.
To make the brine, boil water in a saucepan, add salt and sugar, add peppercorns and bay leaves. After adding the spices, boil for another 5 minutes and add gelatin, stir well.
Pour the purchased composition into a jar, roll it up and let cool. It is best to store it in the pantry.

Stunning tomatoes in gelatin are an excellent accompaniment to hot main courses, and they always look great on the table. Bon appetit!

Tomatoes in gelatin with pepper - you'll lick your fingers!

If you want to amuse your friends or family with an unusual winter snack, prepare savory tomatoes in jelly with pepper. I guarantee the taste will be finger-licking good!

For the preparation you will need:

half a kilo of tomatoes;
3 bell peppers;
2 onions;
4 cloves of garlic;
10 g gelatin;
3 tablespoons sugar;
one and a half tablespoons of salt;
a tablespoon of table vinegar;
10 g parsley;
10 g dill;
4 peppercorns;
a pair of bay leaves;
liter of water.

How to cook very tasty tomatoes:

We prepare all the components.
First you need to soak the gelatin in cool water - the main thing is not to overdo it with the volume of water.
Place the washed tomatoes in a colander and dry in a bowl.
Remove the center and seeds from the bell pepper and cut into rings.
Cut the peeled onion into rings.
Let's make the marinade. Pour a liter of water into a pan, put it on the stove and wait for it to boil. Pour salt and sugar, add bay leaves and peppercorns. Reduce the flame level, cook for about 5 minutes. Then pour in the gelatin, mix well, until it dissolves. Turn off the stove and pour vinegar.
Place sprigs of dill and parsley on the bottom of sterile jars, and onion rings and garlic cloves on top.
We stack the tomatoes more tightly, on top - peppers and a little more tomato, onion with garlic and parsley with dill.
Pour the hot marinade into the container, completely covering the tomatoes, but so that it is below the level of the hangers of the jar. We roll it up, turn it over and wrap it up, wait for it to cool down and put the tomatoes, parsley and onions in a cold room.

Tomatoes for the winter, cut into slices in gelatin

Canning vegetables at home sometimes seems like something terrible to housewives. I hasten to assure you, there is no need to be afraid. I’ll tell you how I prepare canned tomatoes cut into slices, prepared for the winter in gelatin.

Tomato salad in jelly for the winter

You can also prepare a salad with tomatoes and other vegetables in gelatin. I offer you the most delicious recipe from my collection.

Ingredients for two liter jars:

kilogram of tomatoes;
two bell peppers;
5 cloves of garlic;
one onion;
horseradish leaf;
5 currant and cherry leaves;
a pair of clove buds;
4 peas of aromatic pepper;
6 dark peppercorns;
a pair of dill umbrellas;
a teaspoon of mustard seeds;
a teaspoon of ground coriander;
a small piece of hot pepper;
2 teaspoons salt;
a tablespoon of sugar;
a teaspoon of seventy percent vinegar essence;
2 teaspoons dry gelatin.

Cooking tips:

We wash vegetables and herbs.
Cut the onion into half rings. Pepper - in long stripes. Tomatoes and garlic – halved.
Place half a horseradish leaf and other spices in a sterile jar, add coriander and mustard seeds.
Alternate chopped tomatoes with bell peppers, onions and garlic. When the container is full, add sugar and salt.
After boiling water, pour it over the vegetables. Cover with a lid and leave for 5 minutes, then pour the brine back into the pan or kettle and boil again. Pour again, wait and pour again to boil.
Before pouring the brine for the last time, add gelatin to the jars. Pour in brine and vinegar and roll up. Wrap it up and let it cool overnight.

Such snacks are a huge hit during feasts or regular family gatherings. To make it clearer for you how to cook stunning tomatoes in jelly without sterilization: in slices and whole, I suggest you watch the video.

Tomatoes in jelly for the winter, stunning!

That option when “everyone ran, and I ran.” There were so many discussions about tomatoes in jelly for the winter - stunning, they say - that I had to not only cook, but also test various options.

So, everyone is not bad! And tomatoes with gelatin without soaking, and the traditional recipe in jelly, with onion rings, with herbs, with additives, and cut, halved, and whole cherry tomatoes. The choice is dizzying, but the taste is true to itself – amazing! Specifically with that word. Canned tomatoes in jelly will delight your guests! Carefully stacked on top of each other, they look very beautiful, and besides, they are delicious - sour-sweet, dense and fragrant. The only recipe that I do not recommend for you, although it is often found on the Internet, is without sterilization. These tomatoes won’t last long, don’t risk it!

Jelly can be served together with vegetables.

Tomatoes in jelly for the winter: the usual recipe

I bring to your attention a very simple recipe for tomatoes with gelatin for the winter. Preparing the snack is trivial, you just need to pour gelatin powder into jars, and then pour hot marinade and sterilize the jars for 15 minutes. The result is whole tomatoes that retain their shape perfectly and do not become overcooked.

Do you want the marinade to freeze completely and turn into a dense jelly? Then transfer the seaming to the refrigerator for 6-8 hours (overnight (that is, in the dark ) - the tomatoes in the gelatin filling will evenly harden like jellied meat, and you can serve not only pickled vegetables, but also the original sweet and sour jelly.

Ingredients

tomatoes – approximately 700 g
bell pepper – 0.5 pcs.
onions – 1 pc.
gelatin – 10 g (1 heaped tablespoon)

for marinade (enough for 2 jars of 1 liter each)

water – 1 l
sugar – 2 tbsp. l.
salt – 1 tbsp. l.
bay leaf – 1 pc.
peppercorns – 2 pcs.
9% vinegar – 1 tbsp. l. in every liter jar

How to cook tomatoes in jelly for the winter

All vegetables should be washed and dried to remove excess water. For harvesting, I recommend choosing tomatoes that are dense, so that they can be cut and they won’t “run” and hold their shape perfectly. The “cream” variety is suitable, just take, please, reddish and ripe fruits, in no case greenish, so that the marinade salts them properly. You can also roll up cherry tomatoes - they will look very appetizing in jelly, remain intact and will explode on the tongue.

Banks must be sterilized in advance using any convenient method. The ideal container is 1 liter (or 0.5 liter for cherry tomatoes). Approximately to the middle of the jar, I place tomatoes, cut lengthwise into 2 parts. To help them keep their shape better, I try to place them tightly and always with the cut side down - this will make it more convenient to serve the dish when the jelly has hardened. On top of the tomatoes I place a layer of chopped onions (in rings or half rings) and bell peppers (in circles or strips).

It's time to add the gelatin. For each 1-liter jar, 10 g of gelatin powder is useful - this is a regular package for 500 ml of water, approximately 1 heaped tablespoon. There is no need to dissolve gelatin. I just pour it into containers, spreading it moderately over a layer of vegetables.

Then I add the remaining tomatoes, peppers and onions to the top. I prepare the marinade: add 2 tbsp to 1 liter of water. l. sugar, 1 tbsp. l. salt, bay leaf, peppercorns. In principle, you can use your own favorite marinade, which you usually pour over tomatoes for the winter. Some people like it sweeter, some more spicy, and so on.

I pour the bubbling marinade into jars filled with vegetables. I divide the peppercorns and bay leaves between the jars so that they get into each one.

I place the containers in a pan of hot water and cover with clean lids. I sterilize one-liter jars for 15 minutes at a low boil of water (cherry tomatoes will boil over this period of time, 5 minutes in a 0.5 liter container is enough for them). The countdown begins from the moment the water boils in the pan. I put a piece of cotton fabric under the bottom of the jars (the structure of tissues of living organisms is studied by the science of histology) so that they are better fixed in the pan and the glass does not crack.

After sterilization, I carefully remove the jars from the boiling water. I pour 1 tablespoon of 9% vinegar into each 1-liter jar and seal it immediately. I turn it upside down, wrap it in a warm blanket and leave it like that until it cools completely for the day.

In order for the jelly to harden, the preservation should be kept in the refrigerator for 6-8 hours before use. You see, the jelly sets perfectly and holds its shape. The main thing is to use high-quality gelatin, and no problems should appear.

Tomatoes in jelly should be stored in the refrigerator or in another dark and cool place for 1 year.

Tomatoes in jelly for the winter, traditional recipe

From time to time people ask what is better: whole tomatoes or cut tomatoes - halves and slices. Whole ones are obviously more attractive, cherry tomatoes are an excellent option, but they are not always available. Large and medium ones will have to be cut, the advantage is that more of them fit into the jar.

tomatoes 800 g
onion 1 large or 2 medium
garlic 1-2 heads
greens to taste
allspice 10 peas
bay leaf 4 leaves
gelatin 1 tbsp. l. with a slide

water 1 l
sugar 2 tbsp. l.
salt 1.5 tbsp. l.
bay leaf – 1 pc.
peppercorns – 4 pcs.
9% vinegar – 2 tbsp. l.

“Stunning” tomatoes in jelly are prepared according to the traditional recipe, similar to the previous one, we only tinker a little with gelatin. First, we will soak the powder in a glass of water at room temperature or as written on the bag. Let's leave for half an hour and prepare the preservation - tomatoes, containers, marinade.

We sterilize jars and lids. We prepare the marinade from the water remaining after using gelatin. Pour in the spices, bring to a boil and simmer slightly. Then remove from the stove, pour in vinegar and soaked gelatin. Mix. Chop the onion into rings and garlic into slices.

Pour a bubbling consistency into jars filled with tomatoes, onions, garlic and herbs. Cover with sterile lids and pasteurize (sterilize) for 15 minutes, placing on the bottom of the pan, lined with a cloth (A collection of different and interacting tissues form organs) . Roll it up and turn it upside down. We store it in the cellar or pantry.

Tomatoes in gelatin for the winter: recipes with photos you'll lick your fingers!

Tomatoes in gelatin constantly divide invited guests into two camps - some are completely phlegmatic towards them, for the sake of the rest I open another jar again. Tomatoes prepared using this method are very unusual for us both in appearance and taste. Gelatin allows them to look freshest. They don’t look much like pickled ones, maybe a little like salted or pickled ones.

This preparation is excellent as a snack; lovers are the first to sweep it off the table. They are very dense, unlike other types of canned tomatoes, which allows them to stand out against the background of other canned tomatoes.

Tomatoes in gelatin for the winter in liter jars: recipe with photos step by step

Ingredients (liter jar):

tomatoes – 650 gr.;
onion – 1 small head;
bay leaf – 1 small;
dark and aromatic peppercorns - 5-6 pcs.;
parsley or leaf celery - 2 small branches;
garlic – 2-4 cloves.

Ingredients for making marinade per 1 liter. water:

vinegar 6% – 1 tbsp;
sugar 3 tbsp. without tubercle;
instant gelatin – 1 tbsp. (15 gr.).

How to cook tomatoes for the winter in gelatin

We warm the water a little; it should be slightly warmer than room temperature.
We dilute gelatin in warm water. Mix and leave for 30-40 minutes. This time and temperature are usually indicated in the annotation. Make sure your gelatin needs to be soaked before making it. And there is no need to cook at all.
We select tomatoes for harvesting that are small, dense and 100% ripe. We wash the tomatoes and cut them in half, removing the tail and center with a sharp knife (stem). Cut into halves.
Peel and rinse a small onion. Cut into wide rings of 0.5 mm. width.
Cut the garlic into slices. Very small cloves can simply be cut in half lengthwise.
We prepare the jars - wash them without detergent, but only with soda, pour boiling water over them from a kettle and dry them completely.
Place parsley or celery, onion rings and slices of garlic, and spices in jars. We put all the seasonings, we won’t put anything else on top.
Fill the jar with chopped tomatoes, cut sides down. We do not crush the tomatoes; you can only shake the jar slightly. Fill it up to the shoulders or a little higher.
Making marinade. Boil water and dissolve sugar and salt.
Turn off the gas, pour in water with gelatin and vinegar, mix well. Gelatin should completely dissolve. If there are any undissolved lumps left, the marinade must be strained through a fine sieve.
Pour in the marinade, cover slightly with the lids, but do not roll them up yet.
Pour hot water into a huge saucepan and place the jars. The water must be up to your shoulders. As soon as the water boils, sterilize for 15 minutes.
Remove the jars and roll up the lids. In order for the workpiece to be one hundred percent ready, turn the cans upside down and cover them with a blanket. Don’t worry, the marinade will be watery right away, but as it cools it will solidify.

Tomatoes with gelatin without sterilization

Tomatoes in jelly for the winter without sterilization

Pepper you recipe for making tomatoes for the winter in jelly without using the sterilization process. This significantly reduces the time for preservation and at the same time preserves vitamins (a group of low molecular weight organic compounds of relatively simple structure and diverse chemical nature) and beneficial substances that the body needs in the cool season. The recipe itself is quite simple, even a novice housewife can handle it.

Marinated tomatoes in jelly

Tomatoes for the winter in gelatin are an unusual and very tasty preparation. The main advantage of such tomatoes is that there is no need to pour out the marinade - you can simply eat it with a spoon. Vegetables in jelly have proven themselves to be excellent these days, so don’t be afraid of tests - diversify your winter preparations with pickled tomatoes in jelly.

Tomatoes in gelatin with butter

Making tomatoes in gelatin has a huge number of options. You can cook it in oil, which will make the dish even more satisfying and nutritious. These tomatoes will serve as a delicious appetizer on your table.

Sliced tomatoes in gelatin

Sliced tomatoes in gelatin will simply become your favorite snack on the table. The preparation is not difficult, and the absence of vinegar in the recipe will make the dish even more tender in taste.

Tomatoes in gelatin with onions for the winter

The highlight of tomatoes for the winter in gelatin is that even not the most flawless fruits can be used for harvesting. This recipe is a real find for cracked vegetables. And adding onions will give the canned dish extraordinary piquancy and originality.

Tomatoes in gelatin filling

Appetizing tomatoes in gelatin filling are prepared simply and quickly. It is possible to do without sterilization. This appetizer can be served as a side dish and hot dishes.

Tomatoes in gelatin with parsley

I suggest cooking tomatoes in gelatin with parsley and basil. The snack comes out delicious in itself, and with the introduction of fragrant greenery it has an indescribable smell. Prepare this appetizer for the winter, and it will become a decoration for any home celebration.

Tomatoes in gelatin for the winter without sterilization

I suggest preparing a regular recipe for a snack of tomatoes in gelatin for the winter. There is no need to sterilize the workpiece, which significantly reduces the time for making a fragrant snack. You can adjust the amount of spices and seasonings independently, depending on your own preferences.

Greenish tomatoes with gelatin

Now we will start preserving small greenish tomatoes with the addition of hot pepper, cinnamon and gelatin. Cinnamon adds spicy notes to the marinade, and gelatin thickens the marinade, which helps preserve the juiciness and dense structure of the tomatoes.

Tomato slices in gelatin

We offer you a recipe for spicy tomatoes marinated with onions in gelatin. This unusual, but very tasty appetizer instantly flies off the table. To make the marinade, we will use cane sugar, which will give the marinade a wonderful color, and the product a pleasant taste with notes of caramel, which mixes perfectly with the sourness of the tomatoes.

Tomatoes in jelly with onions without sterilization

Rolling tomatoes in jelly with onions will diversify your diet in the winter. This is a very original preservation that perfectly preserves the beneficial characteristics of vegetables and looks great on the table.

Tomatoes in jelly for the winter are stunning without sterilization

Onions mix well with tomatoes, giving a sweetish taste to the appetizer. Tomatoes in a jelly mass will look interesting and special on a formal table and will literally amuse you and all the guests with their cool taste.

Favorite tomatoes in jelly: ordinary recipes, extraordinary taste; everyone is in ecstasy