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Gelée de Tomates Print E-mail
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Thursday, 23 August 2007
Tomato jelly or jam can be anything from the transparent essence of tomatoes and other flavourings, chopped up and dripped through muslin, then mixed with a gelling agent, to whole tomatoes cooked up and reduced as either a relish or a sweet jam. This one is halfway between the two, and is an ethereal accompaniment to goat cheese (cold or grilled) or cold poached chicken.

 

Ingredients
(For one small jar that serves 6)
• 500g tomatoes
• 2 sheets gelatine, or you can use pectin
• Sprig of thyme
• 1 tsp sugar
• Lemon juice
• Pinch of salt

Image

Steps
• Scald the tomatoes with boiling water, then peel and deseed them.
• Put the seedy bits in a sieve over a bowl. Roughly chop the flesh.
• Put the flesh in a pan, squeeze the juice from the seeds through the sieve, and add the juice to the flesh.
• Add the thyme, sugar, lemon juice and salt and simmer, stirring regularly, until the reduced mixture is of a relatively uniform consistency. Meanwhile, soak the gelatine.
• Take the tomatoes off the heat, remove the thyme and stir in the gelatine.
•Pour into a jar (sterilised if you don’t intend to use all the jelly straight away). Allow to cool, then chill.
• Serve in slices or scrape from the jelly with a spoon.

For a Basque spicy version, infuse hot fragrant peppers into the tomatoes during cooking, then remove as with the thyme.

 
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