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Tomato jam with a side dish

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Tomato jam with a side dish

You haven't tried jam out of tomatoes? Then come on in! It is better and tastier every purchase of ketchup goes well with rice, buckwheat, polenta, vegetables and meat. It is best to do ripe summer tomatoes, but winter is also nice. Will definitely cook!


Cooking time25 minutes Number of servings6

Ingredients for Tomato jam with a side dish




Step-by-step instruction of cooking Tomato jam with a side dish


Step 1

To garnish the jam I used the rice in boiling bags "Mistral", it perfectly emphasizes bright taste of the tomatoes. The rice I boiled in advance and cooled.To garnish the jam I used the rice in boiling bags "Mistral", it perfectly emphasizes bright taste of the tomatoes. The rice I boiled in advance and cooled.


Step 2

Tomatoes blanchere - fill for a moment with boiling water and remove the skins.Tomatoes blanchere - fill for a moment with boiling water and remove the skins.


Step 3

Remove seeds and finely chop. Send in a saucepan, add vinegar, sugar and salt to taste. If you like sourer, put less sugar (0.5 tsp.), if you want more sweet taste of the jam, put up to 2 tsp.Remove seeds and finely chop. Send in a saucepan, add vinegar, sugar and salt to taste. If you like sourer, put less sugar (0.5 tsp.), if you want more sweet taste of the jam, put up to 2 tsp.


Step 4

Ovarium on a fairly strong heat without a lid until thick. I Uvarov in 20 minutes. For a couple of minutes before end of boiling add the whole garlic clove, peeled, vegetable oil and thyme. Remove from the heat.Ovarium on a fairly strong heat without a lid until thick. I Uvarov in 20 minutes. For a couple of minutes before end of boiling add the whole garlic clove, peeled, vegetable oil and thyme. Remove from the heat.