Tomato Jelly

Tomato jelly is a Sicilian specialty, a sort of fresh dessert made from tomatoes and flavored with spices or herbs such as cinnamon and basil. Let’s see the recipe.

Ingredients

• 500 g of ripe red tomatoes
• 90 g of sugar
• 7 g of fish glue (gelatin)
• Fresh basil leaves
• Ground cinnamon
• Powdered sugar (optional)
• Salt (a pinch)

Preparation

1. Start by soaking the gelatin in cold water for at least 10 minutes.
2. Meanwhile, wash and chop the tomatoes, then blend them until you get a smooth mixture.
3. Strain the tomato juice through a sieve to remove seeds and skin.
4. Pour the obtained juice into a saucepan, add the sugar and a pinch of salt, and heat over low heat, stirring until the sugar has completely dissolved.
5. Squeeze the previously soaked gelatin to remove excess water and add it to the hot tomato juice, stirring until completely dissolved.
6. Remove from heat and add some ground cinnamon to taste and a few finely chopped basil leaves to flavor the mixture.
7. Pour the mixture into individual molds or a baking dish and let cool.
8. Place the jelly in the refrigerator for at least 3-4 hours, until it has completely thickened.
9. When serving, invert the molds onto a plate and garnish with more basil or, if you like, sprinkle with powdered sugar.

Tomato jelly may surprise you with its sweet and fresh flavor, although it is made with an ingredient typically used for savory preparations. It’s a delicacy that surprises and is perfect to serve as a dessert in summer due to its unusual and refreshing taste.

Curiosity

In Sicily, you will find the “gelo di mellone” which is the original version of tomato jelly and other variants like “gelo di anguria,” all dishes that follow the same preparation principle but vary the main ingredient.