Chilled Tomato Gelatin with Spicy Celery Salad

Tomato Gelatin (Gelo di Pomodoro) – A Refreshing Appetizer

Category: Appetizers

Servings: 4

This Tomato Gelatin, or “Gelo di Pomodoro,” is a delightful and refreshing appetizer that blends the vibrant taste of ripe tomatoes with the subtle heat of Tabasco® and a touch of celery for added crunch. Perfect for summer gatherings, it offers a light and zesty start to your meal.

Ingredients:

Instructions:

1. Prepare the Gelatin:
   Begin by soaking the gelatin sheets in a bowl of cold water for a few minutes to allow them to soften.

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2. Prepare the Tomatoes:

   • Remove the tomatoes from their stems, wash, and dry them thoroughly.
   • Make a small ‘X’ incision on the bottom of each tomato using a sharp knife.
   • Place the tomatoes into a bowl of ice water for about 2 minutes. This will help loosen the skin.
   • Peel off the skins gently with a knife and then cut the tomatoes in half. Discard the stems.

3. Blend the Tomatoes:
   Cut the tomatoes into large chunks and place them in a blender. Pulse at a moderate speed until you achieve a smooth puree.

4. Strain the Tomato Puree:
   Set up a fine mesh strainer over a pot. Pour the tomato puree through the strainer, pressing gently to extract all the liquid. Discard the remaining pulp and seeds.

5. Heat the Tomato Juice:
   Place the strained tomato juice back in a saucepan. Add the tomato paste, a few drops of Tabasco®, and a pinch of salt. Stir the mixture over low heat, ensuring that the paste is fully dissolved and the juice is warm, not boiling.

6. Incorporate the Gelatin:
   Once the tomato mixture is warm, take the soaked gelatin sheets and squeeze out the excess water. Add the gelatin to the hot tomato mixture and stir until completely dissolved. This ensures that the gelatin will blend seamlessly into the mixture.

7. Set the Tomato Gelatin:
   Transfer the gelatinized tomato mixture onto a tray, ensuring an even spread. Place the tray in the refrigerator and allow it to set for at least 2-3 hours. The gelatin should become firm to the touch.

8. Prepare the Celery Salad:

   • While the tomato gelatin sets, wash and trim the celery stalks, removing the ends.
   • Submerge the celery in ice water for a few minutes to make it crisp and slightly curl.
   • Afterward, drain the celery, chop it into small pieces, and season with extra virgin olive oil, salt, and freshly ground black pepper. Toss gently to combine.

9. Serve:
   Once the tomato gelatin is firm, remove it from the refrigerator. Carefully cut the gelatin into neat cubes and arrange them into individual serving glasses or plates.

   Top each serving with a generous spoonful of the celery salad. The crispness of the celery combined with the smooth and tangy tomato gelatin creates a refreshing contrast that is sure to delight your guests.

Tips & Variations:

• Add More Heat: For those who enjoy a spicier kick, feel free to add an extra dash of Tabasco® or a few finely chopped chili peppers into the gelatin mixture.
• Customize with Herbs: Fresh basil or parsley can be sprinkled on top for an aromatic and herbal touch.
• Make it a Larger Dish: If you’re serving more people, simply double the ingredients and prepare it in a larger dish for easier serving.

This Tomato Gelatin is a sophisticated and creative take on a classic Italian appetizer, offering both a visual and flavorful treat. Perfect for summer or as part of a chic starter for any dinner party, it’s guaranteed to impress with its delicate balance of flavors and textures. Enjoy!