Tomato Jam

Cut the tomatoes into four, remove the seeds and the hard stem. Put the tomato into a cooking pan, add SteviaSweet Baking Granules, lime juice and spices. Cook for 20 minutes covered with a lid. Remove the star anises.
 
Soak the gelatine sheets in cold water for 5 minutes. Squeeze any leftover water from the gelatine sheets and add the gelatine into the tomato jam. Puree the tomatoes with a hand blender and leave the mixture to cool down. Serve with cheese or meat. Store in the refrigerator. Keeps for a few weeks.