Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 pounds | Tomatoes |
| 1 large | Onion; chopped |
| 2 \N | Garlic cloves; minced |
| 1 tablespoon | Tomato paste |
| ½ cup | Fresh basil leaves; chopped |
| 1 \N | Bay leaf |
| 1 teaspoon | Sugar |
| 2 pounds | Red bell peppers |
| 2 tablespoons | Olive oil |
| \N pinch | Chopped basil |
| 2 tablespoons | Olive oil |
| 3 tablespoons | Gelatine |
| \N \N | Few drops Tabasco (optional) |
| ½ cup | Vodka (optional) |
| 1 cup | Heavy cream |
| \N \N | Salt and pepper |
| 2 \N | Garlic cloves, minced (opt.) |
| \N \N | Salt and pepper |
MOUSSE
RED PEPPER SAUCE
Peel and seed the tomatoes. Chop coarsely.
Heat the olive oil in a large pan, and saute the onion and garlic until transparent. Add the chopped tomatoes, tomato paste, sugar, basil leaves, bay leaf, salt and pepper. Cook on low heat for one hour. Transfer to a food processor and process to a smooth puree.
Put half a cup of the mixture in a small pan with the gelatine and bring to boil, ensuring that the gelatine completely dissolves. Mix well with the rest of the mixture, and cool over a large bowl full of ice cubes. If desired, add the Tabasco and vodka at this stage.
Whip the heavy cream until stiff. When the tomato mixture is thick enough, gently fold the whipped cream into it.
Divide the mousse into individual serving cups. Refrigerate several hours before serving. Serve cold with red pepper sauce.
RED PEPPER SAUCE: Grill the peppers, turning frequently, until charred. Transfer to a paper bag for 20-30 minutes, then peel.
Transfer to a blender and process to a smooth puree. Add the other sauce ingredients, and let the sauce stand for an hour or more in room temperature. Serve at room temperature.
Source: Hadi Sharon, "Yediot Aharonot" newspaper, Food section, June 1994.
Translated by Gabi Shahar, July 1994.