Peel the skin off of the tomatoes in hot water. I always freeze them, rinse in water, and then peel the skin, so id you follow my procedure, microwave afterwards.
Add gelatin to water and let soak for 10 minutes.
Add tomatoes from Step 1 and 100 ml of water to a pot, smash while cooking over medium heat, and skim the scum.
Strain the tomato liquid, and remove the seeds.
By straining, the sharp red color will turn closer to pink.
Pour Step 5 into a measuring cup, and add enough water so that the liquid measures 300 ml. This time, I added 80 ml of water (not listed).
Return Step 6 to the pot, add salt and sugar, turn off the heat after dissolving completely, add lemon juice and the gelatin from Step 2, and dissolve completely.
Pour into a mold, chill in the fridge, and it is done . Garnish with canned mikan oranges, syrup, and mint as desired.
I have doubled the amount of milk jello in the photo.
Story Behind this Recipe
Tomatoes are delicious in summer. I made a refreshingly jello with just a hint of tomato for my tomato-hating daughter. Also, this is magic jello recipe that can transform any tomato into the same sweetness as if you had used fruit tomato.
The point is to add sugar, salt, and lemon juice after making the tomato juice. The amount of water will vary even when using just 1 tomato, so add enough water to measure 300 ml. The point is to add lemon juice last! Use fresh lemons if possible.