Natural tomato jelly

In an age in which texture is everything, it can be extremely interesting to step back and look at the different textures given us by Mother Nature. These are myriad, and this one is particularly noteworthy because it is based on the part of the tomato that so frequently goes into a soup or is simply discarded. In this Waste to Taste component, the seeds of the tomato are suspended in a natural jelly with a beautiful texture and flavour. 

Natural tomato jelly

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beefsteak tomatoes



olive oil



balsamic vinegar

As needed:


salt and pepper

Preparation method

  • Start with beautiful, ripe beefsteak tomatoes and wash them.
  • To peel the tomatoes, submerge them in boiling water for 15 seconds and then transfer them to an ice water bath.
  • Score the tomatoes all the way round in four places, from top to bottom, but do not cut deeper than the tomato flesh.
  • Now remove the flesh from the core by peeling the flesh away with the tip of a knife.
  • This will leave you with the seed membranes and the seeds in their jelly.
  • Now cut the jelly and seeds from the core.
  • Cover well and keep refrigerated.
  • When ready to serve, finish with the olive oil, a few drops of balsamic vinegar, and salt and pepper.

Serving suggestions

  • As a component in watermelon amuse-bouches.
  • As component of a cold starter, e.g. with langoustines with tomato jelly, fresh gherkin and a cocktail sauce mousse.
  • Use in a composition with components of aubergine, lamb, and capers.

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