Tomato and Mixed Pepper Jelly

I made this up because I had some tomato juice left in a carton in the fridge and I wondered what to do with it. I suppose I could have made a tomato sorbet, but I had some peppers that needed using and rather a lot of baby tomatoes as well, so before they reached their 'eat me' date I thought it would be nice to finish them all up in a slightly unusual way. My family loved it and suggested I could use it for one of my DOOR recipes - so here it is.  Do try it!

Ingredients

1/2 pint of tomato juice
1 packet of gelatine
1/2 yellow, 1/2 red, 1/2 green pepper
4 little vine tomatoes
teaspoon of tomato purée
4 tablespoons of hot water
small sprig of basil leaves
some chopped chives
one slightly bigger tomato for decoration
pinch of sugar for above tomato
1 pot fromage frais

Method

Skin the tomatoes by plunging in to boiling water, count to 10 and then put them in cold water. The skins will come off easily. Leave them to cool and then slice them in to tiny slices. Chop the three lots of peppers up small removing pithy bits and seeds. Dissolve the gelatine powder into the hot water and then stir in the tomato juice and the tomato purée, making sure all the gelatine has been properly melted. Rinse a pint size jelly mould and put in the sliced cherry vine tomatoes first. Let them settle to the bottom of the mould when you pour in the tomato juice mixture.  Put it in a cool place until beginning to set and then stir the mixed peppers and the chopped chives in gently so you don't disturb the tomato slices at the bottom. Cover with cling film and put back in the fridge until set. Turn out when wanted on to a pretty dish, a glass one looks nice. Slice the remaining tomato by cutting in half in the water lily style (jagged edges). Use just one half placed in the centre of the jelly. Slice a little off the bottom so that it sits straight. Sprinkle the little bit of sugar on it. Decorate with basil, fromage frais and chives.