Ingredients

Title Value
1. Tomatoes 4 PC.
2. Gelatin 4 tbsp
3. Vegetable oil 250 gram

Cooking

1 . Stage

Rub the flesh of the tomatoes through a sieve. If the puree is too thick - you can add brine.

1. Stage. Rub the flesh of the tomatoes through a sieve. If the puree is too thick - you can add brine.

2 . Stage

Add gelatin at the rate of 2 tablespoons per glass of puree. Dissolve, bring mixture to a boil, pour into molds, put in the refrigerator

1. Stage. Add gelatin at the rate of 2 tablespoons per glass of puree. Dissolve, bring mixture to a boil, pour into molds, put in the refrigerator

3 . Stage

When serving, we put the jelly on hot, the jelly slowly melts and gives off the flavor

1. Stage. When serving, we put the jelly on hot, the jelly slowly melts and gives off the flavor

4 . Stage

Drip the second part of the solution into cold sunflower oil with a cocktail straw, and you'll get these funny jelly tomato balls, which can be used in almost any cold salad

1. Stage. Drip the second part of the solution into cold sunflower oil with a cocktail straw, and you'll get these funny jelly tomato balls, which can be used in almost any cold salad

5 . Stage

Pork ear salad with onions and jelly balls of sour tomatoes

1. Stage. Pork ear salad with onions and jelly balls of sour tomatoes

6 . Stage

Classic "Russian" salad with cucumbers and tomatoes and sunflower oil (photo before mixing, tomato layer is still below)

1. Stage. Classic

7 . Stage

Casserole

1. Stage. Casserole