Fabio's Tomato Aspic

• 1 1/2 pounds vine-ripened plum tomatoes
• 1 envelope (about 2 1/2 teaspoons) unflavored gelatin
• 1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped
• 3 garlic cloves, minced
• 1 small hot red chili, seeded and minced (wear rubber gloves), or dried hot red pepper flakes to taste
• 1 to 1 1/2 teaspoons salt
• 3 tablespoons extra-virgin olive oil plus additional for drizzling over aspics

1. Lightly oil five 4- to 6-ounce ramekins.
2. Halve tomatoes and squeeze juice and seeds into a sieve set over a 4-cup measure.
3. In a food processor blend tomato halves until smooth and force puree through sieve into a bowl, pressing hard on solids.
4. Discard solids and add enough strained tomato puree to juice in measuring cup to measure 2 1/4 cups.
5. Transfer 1/4 cup tomato mixture to another bowl and sprinkle with gelatin.
6. Let gelatin soften 1 minute.
7. In a small saucepan bring 1/2 cup tomato mixture just to a boil and add to gelatin mixture, stirring to dissolve gelatin.
8. Stir in remaining 1 1/2 cups tomato mixture and other ingredients (except for additional oil) and divide mixture among ramekins.
9. Chill aspics, covered, until set at least 3 hours and up to 1 day.
10. Run a thin knife around edge of each ramekin and dip in a bowl of hot water for 20 seconds.
11. Invert each ramekin onto a plate and drizzle aspics with additional oil.

tomatoes, unflavored gelatin, fresh basil, garlic, hot red chili, salt, extravirgin olive oil

Taken from www.epicurious.com/recipes/food/views/fabios-tomato-aspic-13222 (may not work)