Usuba
Tomatoes in Aspic
Canned tomatoes in clear aspic with spices. The dish turns out tender and appetizing thanks to gelatin, which gives the aspic elasticity. Perfect as an appetizer for main courses or as a side dish.
- Total
- 60 min
- Standard serving
- 382 g
Ingredients
Total 10
Instructions
- 1
Step 1
Soak the gelatin in 0.5 cup of cold water and let it swell.
- 2
Step 2
Wash and sterilize the jars. Place 1 bay leaf and 1 dill flower head at the bottom of each jar. Cut the tomatoes in half and arrange them cut side down.
- 3
Step 3
In a saucepan, mix 1 liter of water, sugar, and salt. Bring to a boil, add the soaked gelatin, and simmer for 30 seconds, stirring.
- 4
Step 4
Pour hot brine over the tomatoes to the top edge of the jars. Add 1 teaspoon of vinegar and 5 black peppercorns to each jar.
- 5
Step 5
Place gauze or a towel on the bottom of a large pot. Set the jars on the substrate, fill with water up to the shoulders. Bring to a boil and sterilize for 15 minutes.
- 6
Step 6
Remove the jars from the pot and let them cool at room temperature. Seal with lids after completely cooled.
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