the original of this recipe was entitled "Terrine de tomates au muscat de Baumes-de-Venise". It was prepared as a terrine and then when gelled, removed from the mold and cut with a knife for serving. The method described above eliminates the need to unmold the finished dessert.
Combine the tomatoes and sugar in a saucepan over medium heat. When the liquid from the tomatoes start to boil, reduce heat and simmer gently for about 10 minutes until the pulp is soft and has given off much liquid.
Puree the mixture in a blender and strain through a fine strainer.
Soften the gelatin in cold water. Drain, add to the warm tomatoes, and stir until completely dissolved. Stir in the muscat. If the total quantity of liquid is less than 1 and three-fourths cup, add sufficient water to make up the difference.
Divide the puree among serving glasses. Refrigerate until gelled.