Tomato Jelly

Name: Tomato Jelly
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 4
Ingredients: Cluster tomatoes ripe 1.4 lbs; Gelatin in sheets 0.625 oz; Tomato paste 1 tsp; Tabasco® 5 drops; Fine salt to taste; Celery 0.7 oz; Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

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Calories per serving

Gluten Free
Lactose Free

Energy Kcal 86
Carbohydrates g 6.2
of which sugars g 6.2
Protein g 3.2
Fats g 5.3
of which saturated fat g 0.78
Fiber g 1.8
Sodium mg 509

Difficulty: Very easy
Prep time: 30 min
Cook time: 5 min
Serving: 4
Cost: Low

PRESENTATION

Tomato jelly is like bringing a bit of Sicilian magic right to your table, especially when it's hot and you're craving something cool. Really, it’s inspired by the classic "gelo di melone" from Sicily. This tomato jelly is the savory cousin that surprises everyone at summer get-togethers. The texture? Tender and just a bit wobbly. It’s almost like a savory dessert flipped on its head. Plus, you’ll find that the deep tomato flavor stands out, especially when you chill it really well and set it out as an appetizer. Folks in Sicily? They often serve this dish with grissini or tarallini, adding a crispy bite that goes perfectly with the moist jelly. Honestly, it’s that mix of fresh and surprising, really showing off the Sicilian way of turning simple ingredients into something totally new. The best part? You can make this ahead, and it holds up even on the hottest days, keeping everyone cool and happy.

And look, something about homemade tomato jam just makes the whole table feel special. This jelly version really really shines when you want to impress friends without a lot of fuss. Instead of spreading it on toast like a tomato jam, you slice this jelly into cubes or spoon it into little glasses for a playful touch. The sweet and tangy flavors of ripe tomatoes get a little boost from olive oil and maybe a sprinkle of fresh basil. It turns into a true taste of Sicilian summer.

Imagine sitting on a balcony—sharing bites of easy tomato jam recipe with friends—a cold drink in hand, and laughing as the sun goes down. And guests always get a kick out of the unexpected twist. They’re expecting something sweet, but then the fresh tomato flavor pops through. It’s pretty much a conversation starter. Whether you’re using it as part of a bigger spread or letting it be the star, this tomato jelly totally captures that laid-back, cheerful Sicilian energy and makes your summer nights feel a little extra special. So... Bring a touch of Sicily to your home and enjoy this seriously good dish with your loved ones.

INGREDIENTS

Calories per serving

Ingredients for 4 glasses with a capacity of 5 oz: Cluster tomatoes 1.4 lbs (650 g) - ripe; Gelatin in sheets 0.625 oz (18 g); Tomato paste 1 tsp (5 g); Tabasco® 5 drops; Fine salt to taste

for the celery salad: Celery 0.7 oz (20 g); Extra virgin olive oil to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Tomato Jelly

To prepare the tomato jelly, start by soaking the gelatin in fresh water 1. Meanwhile, move on to the tomatoes: after detaching them from the stems, wash and dry them. Then score a cross on the bottom 2 and immerse them in boiling water for 60 seconds 3.

After the time has passed, drain them directly into a bowl with ice water and let them sit for a couple of minutes 4. Peel the tomatoes using a small knife 5, cut them in half, and then remove the stem 6.

Cut them into large pieces 7 and put them in the blender 8. Blend at not too high a speed until you get a puree. Pour it into a saucepan where you have placed a sieve and strain everything well 9.

Discard the leftover pulp and seeds 10 and add the smooth puree, tomato paste 11, drops of Tabasco, a pinch of salt, and turn on the stove to heat everything up 12.

Mix well to dissolve the paste, and as soon as the mixture is warm, turn off the heat; drain the gelatin by squeezing it gently and add it to the tomato 13. Thoroughly combine with a spatula so it dissolves completely 14 and fill 4 glasses with a capacity of 5 oz each using a funnel for more precision 15.

Transfer onto a tray, making it easier to carry, and place in the refrigerator for at least 2-3 hours 16. About an hour before serving, prepare the celery salad. Wash the stalk well, remove the tips 17, and then, using a vegetable peeler, make thin strips 18.

Place them in ice water: they will become crisp and slightly curled 19. After the time has passed, drain the celery 20, season with oil, salt, and pepper 21