2 pounds of ripe tomato. Peeled the skin. Roasted in oven at 175F for 2 hours. Then pureed in blender and strained in cheese cloth overnight to get the tomato water.
Add gelatin to the tomato water and heat it to dissolve.
Shuckle oyster and move the meat to a glass bowl. Top it with cool the tomato glee, one ripe cherry tomato. Cool it in the fridge to set.
When serve spray some lemon peel oil.
How much tomato glee do you get from 2 lbs of tomatoes? These are vine ripened tomatoes and not canned?
Glee or gelee? Also, if you roast the tomatoes for 2 hours aren’t you effectively evaporating all, or most of the tomato water? I would think cut up tomatoes sprinkled with some salt in a sieve over a bowl would yield better results. No?
They are vine ripened tomato…I got about 150ml out of 2 lbs…
The flavor is very intense.
Jorge. thank you for catching my mis-spelling. 
I roasted tomato at very low temp. It won’t dry out the tomato, but only intensify the flavor. The tomato water I get out this way is much stronger than using raw tomato.
Amazing David – you have essentially applied the appasimento winemaking technique to tomatoes for this astonishing dish. Well done. Looks delicious.
Thanks for your kind words, Tran
You are right. The key is to extract as much flavor from tomato as possible. The conventional way to make the tomato water is to cook the tomato puree. But I found not only the flavor is damaged by the high heat. It just does not have the freshness of the tomato. That is why I opt for slow roasting the tomato at low temp.