Skip to main content
Main

Tomato Gelatine

A chilled tomato gelatin dessert served with cold meats, fish, olives, and greens.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Tomato and lemon are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 4,592 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓

Tomato Gelatine

Ingredients

Directions

Prepare

  1. Strain the can of tomatoes.

  2. Soak the gelatine in water until soft.

Make the gelatin

  1. Mix the strained tomatoes with the soaked gelatine and heat until boiling.

  2. Add lemon juice or coarse sea salt to taste, if desired.

Set and serve

  1. Pour the mixture into molds and refrigerate until set.

  2. Serve with cold meat, fish, olives, and greens.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + lemontop 11% of all pairs
    Smell alikemoderate
    Cooked together4,592 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Supply the main liquid and the tomato flavour and acidity of the gelatin.
Gelatine
Forms a gel network as it cools, so the mixture sets firm enough to unmold.

The step that matters

Dissolve the gelatine fully before molding. Undissolved gelatine granules leave gritty or weak spots. Long, vigorous boiling can also weaken the gel's setting strength, so heat only until the gelatine has dissolved.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

More tomato gelatin recipes

Salad 16 See all 11 →

You might also like

Tomato SoupTomato Soup526 recipesLemon SauceLemon Sauce236 recipesCream of Tomato SoupCream of Tomato Soup107 recipesTomato BisqueTomato Bisque61 recipes