Heirloom Tomato Jelly Marbles

• 8 vine-ripened cherry truss tomatoes
• 100 g (3½ oz) spiced tomato nectar</

Bring a saucepan of salted water to a rolling boil. Blanch the cherry truss tomatoes for 15 seconds. Drain the tomatoes and plunge into iced water to refresh. Peel off the skins, drain on paper towel and then refrigerate for 1 hour.

Using a small pointed knife, cut out the core of the tomatoes and carefully use tweezers to remove the seeds and juice. Remove any membrane from inside the