Yellow Tomato Gel
A golden fluid gel made from clarified yellow tomato water, white grape vinegar and agar.
Fresh tomato sweetness and acidity in a clean, pipeable gel.
From 1 kg yellow tomatoes; about 500 ml tomato water is used for the gel
Ingredients
- Ripe yellow tomatoes1 kg
- Sugar8 g
- Fine sea salt6 g
- White grape vinegar or white balsamic vinegar12 g
- Agar agar2 g
Method
Clarify the tomatoes
Roughly chop the tomatoes and blend thoroughly.
Pour into muslin and let the liquid drip naturally in the refrigerator overnight. Do not press the pulp.
Measure 500 ml of the clear yellow tomato water.
Set and blend
Combine the measured tomato water with the sugar, salt and vinegar and bring to a boil.
Whisk in the agar and boil for 30 to 40 seconds.
Pour into a flat tray and refrigerate until firm, about 30 to 45 minutes.
Blend the set gel until smooth and pass it through a fine sieve.
Chef’s notes
- The flavour should stay fresh, lightly sweet and cleanly acidic.
Allergens and diet
Vegetarian · Vegan · Gluten free · Dairy free
Last refined · September 2026