Fabio's Tomato Aspic

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   1.

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   Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds.

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   Press the mixture in the sieve and reserve the liquid and the pulp.

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   2.

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   Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins.

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   (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.)

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   Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.

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   3.

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   Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes.

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    Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin.

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    Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil.

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    Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours.

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    unmold and top with a drizzle of extra virgin.

* Per serving · 4 servings · Values may vary.

No additional tips available.