20 ripe tomatoes
2 tablespoons of olive oil
4 cloves of garlic
1 hand full of basil
4 sheets of unflavored gelatin
Salt and black pepper to taste
20 ripe tomatoes
2 tablespoons of olive oil
4 cloves of garlic
1 hand full of basil
4 sheets of unflavored gelatin
Salt and black pepper to taste
Peel and remove the seeds from the tomatoes
Dice the tomatoes and sauté them in the garlic and olive oil
Cover the pan and let it cook until the tomatoes are tender
Add the chopped basil and reserve some leaves for garnish
Season with salt and black pepper
Hydrate the gelatin according to the manufacturer's instructions and place it in a water bath
Once dissolved, incorporate it into the cooked tomatoes
Grease small molds with olive oil and fill with tomato puree
Refrigerate for three hours
When serving, drizzle with a little olive oil and garnish with basil leaves.
