Tomato jelly

25 h
Suitable for vegans
Cuisine type: Vegan cuisine
Additional culinary preparation: Garnishes
Seasonal period: All year
Ingredients for 5 portions
Ingredients for portions/units
Tomato 1.0 kg
Agar - agar 0.002 kg
Table salt 0.5 g
Sugar 0.001 kg
Elaboration
  • Mash the tomatoes and freeze so the pulp separates from the water.
  • Defrost the tomato puree inside a cheesecloth.
  • Heat the liquid and dissolve the Agar Agar into it. Add the juice and let chill in a loaf pan.
  • The amount of Agar Agar depends on the desired firmness, 6-10 g per liter of liquid.
  • If the tomato is very acid add sugar or another product to reduce the pH.
  • When the gelatin is firm cut into strips or as desired.
Nutritional information (1 portion)
Energy
77.68
kcal
Carbohydrates
11.3
g
Proteins
4.6
g
Lipids
2.4
g
Fiber 2.74 g
Saturates 1.0 g
Monounsaturated fatty acids 0.14 g
Polyunsaturated fatty acids 0.16 g
Cholesterol 0.0 mg
Calcium 122.53 mg
Iron 2.09 mg
Zinc 0.02 mg
Vitamin A 0.0 ug
Vitamin C 18.0 g
Folic acid 110.32 ug
Salt (Sodium) 96.85 mg
Sugars 10.79 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.