5 small, ripe tomatoes (500g), peeled and seeded, chopped
2 medium onions (200g), chopped
1 clove of garlic, minced
1 tablespoon of paprika
1/2 teaspoon of salt
1 pinch of nutmeg
1 sprig of rosemary
1 tablespoon of pimento wrapped in a cloth
1 envelope of unflavored gelatin (12g)
1/3 cup of water (80ml)
1 tablespoon of vinegar
3 tablespoons of lemon juice
Oil for greasing
5 small, ripe tomatoes (500g), peeled and seeded, chopped
2 medium onions (200g), chopped
1 clove of garlic, minced
1 tablespoon of paprika
1/2 teaspoon of salt
1 pinch of nutmeg
1 sprig of rosemary
1 tablespoon of pimento wrapped in a cloth
1 envelope of unflavored gelatin (12g)
1/3 cup of water (80ml)
1 tablespoon of vinegar
3 tablespoons of lemon juice
Oil for greasing
In a medium saucepan, cook the tomatoes, onions, garlic, paprika, salt, nutmeg, rosemary, and pimento over low heat until the vegetables are soft (about 10 minutes)
Remove from heat and discard the cloth with the pimento
In a small bowl, sprinkle the gelatin over the water and let it hydrate for about 5 minutes
Heat over low heat, stirring until the gelatin dissolves
Blend the tomato mixture in a blender until smooth
Strain through a fine-mesh sieve into a container with a capacity of 2 1/2 cups (600ml)
Add vinegar and lemon juice and adjust to desired consistency
Combine with the gelatin and mix well
Grease a mold of buaco with oil, about 16 cm in diameter and 7.5 cm high
Add the tomato mixture
Refrigerate until firm (about 3 hours)
Unmold onto a serving plate, decorate with parsley, and serve
20 calories per serving
