Tomato Gelée

Ingredients

• 400 g pizza tomatoes cut into pieces (1 can)
• Sea salt
• black pepper (freshly ground)
• 1 tsp Cayenne pepper
• a pinch of sugar
• 2 sheets of white gelatin
• 150 g red and yellow cherry tomatoes
• 125 g buffalo mozzarella (1 ball)
• 1 stalk fresh basil
• olive oil (for drizzling)
• balsamic vinegar or balsamic cream

Instructions

1. 1.

   Place the pizza tomatoes in a tall container. Rinse the can with about 100 ml of water and add it to the tomatoes. Season with sea salt, pepper, cayenne pepper, and sugar for a spicy flavor. Line a sieve with a damp kitchen towel or muslin cloth and set it over a bowl. Pour the puréed tomatoes into the sieve and let them sit for about 5 hours so that a clear tomato broth can seep through.

2. 2.

   Soak the gelatin in cold water. Bring the tomato broth (about 260 ml) to a boil in a small pot, seasoning with salt, pepper, and cayenne pepper. Dissolve the squeezed gelatin in it, remove from heat, and let cool. Pour the still liquid tomato soup into deep bowls or glasses, cover with cling film, and refrigerate overnight.

3. 3.

   Just before serving, wash the cherry tomatoes, cut them in halves or quarters depending on size, and trim off the stems. Cut or tear the buffalo mozzarella into bite-sized pieces. Wash and pat dry the basil leaves. Set aside a few whole leaves for decoration and tear 6-8 leaves into small pieces. Mix the tomatoes and mozzarella with basil and season with sea salt and pepper.

4. 4.

   Arrange the mozzarella salad on top of the gelled tomato soup, drizzle with olive oil and balsamic vinegar, and garnish with basil leaves before serving.