Tomatoes in jelly
3 servings
60 minutes
Tomatoes in jelly are an original appetizer of Russian cuisine that combines the gentle tartness of tomatoes with the spiciness of spices and the light firmness of jelly. This dish is rooted in the tradition of pickled vegetables but gains a unique texture thanks to gelatin. Tomatoes prepared this way retain their freshness and acquire an unusual consistency, making them an ideal complement to meat and fish dishes as well as a standalone snack. Their taste is a balance of sweetness, saltiness, and spiciness that unfolds with each bite. The jellied brine infused with bay leaf, garlic, and parsley creates a rich bouquet that harmonizes with the natural juiciness of tomatoes. These tomatoes are perfect for festive gatherings or cozy home dinners, providing pleasant gastronomic experiences for guests and family.
1
Soak gelatin in 0.5 cup of water.
- Gelatin: 1 tablespoon
- Water: 1 l
2
In the bottom of a washed and sterilized jar, place 1 bay leaf, 5 sprigs of parsley, and 3 cloves of garlic. Cut the tomatoes in half and place them cut side down.
- Bay leaf: 3 pieces
- Parsley: 3 stems
- Dill flower heads (umbels): 3 pieces
- Tomatoes: 2.5 kg
3
We prepare brine from salt and sugar, bring it to a boil, add gelatin, and let it boil for 30 seconds. We pour hot brine over the tomatoes, adding 1 tsp of vinegar to each jar. We place the jars with tomatoes in a pot, laying a cheesecloth or small towel at the bottom to prevent the jars from breaking. We fill the jars with water up to the shoulders, bring to a boil, and sterilize for 15 minutes.
- Salt: 1.5 tablespoon
- Sugar: 5 tablespoon
- Gelatin: 1 tablespoon
- 9% table vinegar: 3 teaspoons
- Water: 1 l
