COLD TOMATO MOLD

Ingredients :

¼ cup olive oil

4 ½ oz (125 g) red peppers, peeled, deveined and finely chopped

1 celery stalk, chopped

1 teaspoon fresh thyme (dried thyme can be used)

1 teaspoon fresh tarragon, chopped ( dried tarragon may be used)

1 tablespoon fresh basil leaves, chopped

1 tablespoon sugar

1 cup tomato paste

2 lb (1 k) ripe tomatoes, peeled, seeded and chopped

1 tablespoon unflavored gelatin

Salt

Pepper

Tabasco to taste

¾ cup whipped heavy cream

1 lb 2 oz ( ½ k) ripe tomatoes, peeled and skinned

2 tablespoons ketchup

1/3 cup tomato paste

Sugar

Salt

Tabasco

1/3 cup dry sherry

¾ cup olive oil

Fresh basil leaves for garnishing

Preparation:

Heat olive oil in a large pan. Add peppers and celery. Cook for a few minutes and add garlic, thyme, tarragon, basil, sugar and tomato paste. Stir. Add tomatoes and let cook over low heat until tomatoes are very soft, like a puree. Blend or process and strain through a fine sieve. Measure 2 cups of tomato puree.

Soak gelatin in ¼ cup cold water and dilute in the hot tomato puree. Cool. Season with ketchup, Tabasco, salt, pepper and finally fold in whipped cream.Pour into a round mold, lightly oiled and chill in refrigerator until set. Unmold on a round serving platter and garnish with basil leaves.Serve with tomato coulis.

Tomato Coulis:

Blend or process tomatoes, tomato paste, ketchup, sherry. Gradually add olive oil while blending or processing, as in a mayonnaise. Season with sugar, salt and tabasco.

6 servings

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