Tomato Gelatin

Name: Tomato Gelatin
Yield: 6
Ingredients: '800 g of tomatoes pureed in a blender'; 1 tablespoon of salt; 2 tablespoons of sugar; 1/2 teaspoon of sweet paprika; 2 tablespoons of lemon juice; 1/4 cup of finely chopped onion; 2 medium-sized shallots, with leaves, cut into pieces; 1 sprig of rosemary; a few drops of pepper sauce; 2 tablespoons of unsalted gelatin, dissolved in water; 1/2 cup of cold water

1
'800 g of tomatoes pureed in a blender'
2
1 tablespoon of salt
3
2 tablespoons of sugar
4
1/2 teaspoon of sweet paprika
5
2 tablespoons of lemon juice
6
1/4 cup of finely chopped onion
7
2 medium-sized shallots, with leaves, cut into pieces
8
1 sprig of rosemary
9
a few drops of pepper sauce
10
2 tablespoons of unsalted gelatin, dissolved in water
11
1/2 cup of cold water

Ingredients

1
'800 g of tomatoes pureed in a blender'
2
1 tablespoon of salt
3
2 tablespoons of sugar
4
1/2 teaspoon of sweet paprika
5
2 tablespoons of lemon juice
6
1/4 cup of finely chopped onion
7
2 medium-sized shallots, with leaves, cut into pieces
8
1 sprig of rosemary
9
a few drops of pepper sauce
10
2 tablespoons of unsalted gelatin, dissolved in water
11
1/2 cup of cold water

Directions

1
Mix all the ingredients, except for the gelatin, in a large pot
2
Bring to a simmer, cover, and cook for 30 minutes
3
Cool the mixture by pouring it through a fine-mesh sieve into a measuring container, discarding any excess liquid
4
If needed, add cold water to achieve the desired consistency
5
Mix in the dissolved gelatin until it's fully incorporated
6
Pour the mixture into a wetted mold with a capacity for 4 cups, let it cool and refrigerate until firm
7
Invert the mold over a serving plate and wrap with a moist cloth heated with hot water and wrung out
8
Release the mold
9
Serve chilled, ideally within 6-8 hours.