Pesto tomato water jelly

• Chef:
• Difficulty: Easy
• Time:
• Type of Cooking:
• Doses for: 4 People

Ingredients

• 1 kg of ripe tomatoes
• 2 sheets of jelly
• 1 bunch of fresh basil
• 2 tablespoons of pine nuts
• Half a clove of garlic
• Salt & pepper
• Extra virgin olive oil

Tip

Tomato like pork? In short, in order not to throw anything away, if you happen to have to eliminate the seeds of tomatoes to consume only the pulp, think of recovering seeds and juice, filter them and make them into glasses like these. Freshness and lightness guaranteed.

Preparation

1. Wash the tomatoes, cut them into four wedges, pour the seeds and water into a bowl and set aside the layers of pulp.
2. Press the seeds and water in a sieve, pressing well, then pour the liquid obtained in a saucepan and heat slightly.
3. Add the gelatin previously soaked in cold squeezed water to the hot tomato water, pour everything into the glasses and put in the fridge to firm up.
4. Finally, roughly crush the basil with the garlic, pine nuts, salt, pepper and enough of extra virgin olive oil to obtain a rather slow pesto.
5. Pour the pesto over the hardened jellies and serve.