Description
Simple in composition and cooking sauce with a rich flavor.
Ingredients
-
Tomato
4 piece
-
Gelatin
4 Tbsp
-
Sunflower oil
250 g
Cooking
Wipe the tomatoes through a sieve. If puree is too thick - you can add the brine.
Add the gelatin at the rate of 2 tablespoons per Cup of puree. Dissolved, bring mixture to a boil, pour into molds and put in the fridge
When applying the jelly, put the hot jelly slowly melts and gives a taste
The second part of the solution in an IV into cold sunflower oil with tubules for a cocktail and get these funny jelly beads from tomatoes that you can use almost any cold salad
Salad of pork ears, onion and jelly balls of pickled tomatoes
The classic "Russian" salad of cucumbers and tomatoes with sunflower oil (photo to mixing, a layer of tomatoes still on the bottom)
Casserole
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