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Tomato Jelly Rings

Western.Chefs's picture
  Ripe firm tomatoes 2 Pound, quartered
  Onions 4 Small, peeled and chopped
  Garlic 2 Clove (10 gm), crushed (Small Ones)
  Sugar 2 Teaspoon
  Salt 1 Teaspoon
  Celery salt 1 Pinch
  Grated nutmeg 1 Pinch
  Bay leaves 2
  Peppercorns 2 Teaspoon
  Powdered gelatin 2 Tablespoon
  Water 4 Tablespoon
  Tarragon vinegar 2 Tablespoon
  Lemon juice 6 Tablespoon
  Watercress 2 (For Garnish)

Remove the centres from the tomatoes if they are tough. Put the tomatoes, onions, garlic, sugar, salts and nutmeg in a saucepan. Add the bay leaves and peppercorns, tied in muslin, and cook over a low heat until the onion is tender. Remove the muslin bag.
Dissolve the gelatine in the water in a small heatproof bowl over hot water. Puree the tomato mixture in an electric blender, then rub it through a sieve and pour it into a measuring jug. Add the vinegar and lemon juice and, if necessary, make up to 1 litre (1 3/4 pints) with water. Stir in the dissolved gelatine. Pour into eight dampened individual ring moulds and leave to set. To serve, turn out of the moulds and garnish with watercress.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 597 Calories from Fat 23

% Daily Value*

Total Fat 3 g4.3%

Saturated Fat 0.71 g3.5%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2254.2 mg93.9%

Total Carbohydrates 113 g37.8%

Dietary Fiber 20.5 g82%

Sugars 57.2 g

Protein 40 g80.7%

Vitamin A 156.8% Vitamin C 331.3%

Calcium 27.1% Iron 27.4%

*Based on a 2000 Calorie diet

Tomato Jelly Rings Recipe