Tomatoes in Jelly with Parsley and Cilantro for Winter
Delicious tomatoes for winter—just like fresh! Easy to make. This unusual canned vegetable preserve—tomato halves set in jelly—brings a welcome change to your menu and makes a great dish for entertaining.
Natalia Vasilenko
Recipe author
Tomatoes in Jelly with Parsley and Cilantro for Winter
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 %
1 g
Fats 0 %
0 g
Carbohydrates 86 %
6 g
32 kcal
GI:
50
/
0
/
50
Cooking method
-
Step 1:
- Soak the gelatin in 1 cup of cold water.
-
Step 2:
- Put the bay leaf, parsley, garlic, peppercorns, and cilantro in the bottom of sterilized jars.
- Cut the tomatoes in half and pack them into the jars cut side down.
-
Step 3:
- Melt the gelatin in a water bath, stir it into the hot brine, and mix well. (The brine is made by boiling the water with the sugar, salt, and vinegar.)
-
Step 4:
- Pour this mixture over the tomatoes, then process the quart (1-liter) jars for 40 minutes and seal.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Garlic - 143 kcal/100g
- Dried ground cilantro - 216 kcal/100g
- Coriander - 25 kcal/100g
- Cilantro, coriander - 25 kcal/100g
- Bay leaf - 313 kcal/100g
- Parsley greens - 45 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Black pepper peas - 255 kcal/100g
- Gelatin - 355 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
- Allspice - 263 kcal/100g
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