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    Tomato Jelly

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    Tomato Jelly

    Use really flavoursome tomatoes and leave at room temperature until very ripe and soft before you use them.

    • Preparation time: 30 minutes, plus macerating, draining and setting
    • Total time: 30 minutes, plus macerating, draining and setting 30 minutes

    Serves: 6 as a starter


    • 2kg ripe flavoursome tomatoes, roughly chopped
    • 6 large basil leaves, torn
    • 2 cloves garlic, crushed
    • 1 tsp salt
    • 1 tsp sugar
    • 5 leaves gelatine


    1. Toss the tomatoes with the basil, garlic, salt and sugar. Leave the tomato mixture to macerate for an hour (don't refrigerate).
    2. Put the tomato mixture into a food processor and pulse until everything is broken down into a rough purée. Pour into a jelly bag (or double layer of muslin fashioned into a pouch) and suspend over a glass or china bowl. Leave to drain overnight. You'll be left with a clear, intensely flavoured tomato 'water'.
    3. Soak the gelatine in 3 tbsp of the tomato liquid for 5 minutes to soften. Measure out 500ml of the tomato liquid (you won't need the rest). Pour 100ml into a saucepan and heat gently, then add the softened gelatine and stir until dissolved. Do not boil.
    4. Add the warm tomato and gelatine solution to the rest of the tomato liquid. Mix well. Pour into 6 small cups or glasses and chill for a couple of hours to set.
    5. Serve topped with fresh crab meat or tapenade and goat's cheese. You can even set the jelly in shot glasses as amuses bouche.

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