Tomato Aspic

• 4 pounds ripe tomatoes, seeds removed
• 1 jalapeno pepper, seeds removed
• 1 1/2 teaspoons coarse salt
• 1/2 cup water
• 6 packets powdered gelatin (1/4 cup plus 2 teaspoons)

1. In a food processor or blender, puree the tomatoes and jalapeno until smooth.
2. Line a large bowl with a double layer of cheesecloth.
3. Transfer the puree to the prepared bowl.
4. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon.
5. Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours.
6. Pour the tomato water through a fine chinois or sieve into a bowl.
7. Add salt; stir to combine.
8. Place 1/2 cup cold water in a small heatproof bowl.
9. Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften.
10. Bring a small saucepan of water to a simmer; place the bowl of gelatin over it.
11. Stir until the gelatin is dissolved; remove the bowl from heat.
12. Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.

tomatoes, pepper, coarse salt, water, packets powdered gelatin

Taken from www.epicurious.com/recipes/food/views/tomato-aspic-392314 (may not work)