1/2 kg of ripe tomatoes
1 kg of sugar
2 white gelatin leaves, unsweetened
1/2 kg of ripe tomatoes
1 kg of sugar
2 white gelatin leaves, unsweetened
Remove the skins and seeds from the tomatoes and place them in a pot
Add the sugar and let it simmer slowly
Fill with cold water 10 to 12 ramekins or mini-casseroles
When the tomatoes are hot for 20 minutes, strain them through a sieve, add the gelatin leaves and cook over low heat until the gelatin has dissolved
Remove the water from the ramekins and place the tomato jelly
Refrigerate and serve when firm
