Zucchini and Herb Jelly with Tomato and Olive Sauce

For the jelly: Rinse and trim the zucchini and dice fine. In a saucepan, bring 1 liter (about 4 cups) water to a boil. Add the crushed garlic, and rosemary. Season with salt and pepper. Add the diced zucchini and cook 5 minutes. Drain the zucchini, reserving the cooking liquid, and remove the garlic and rosemary.

Measure about 700 ml (3 cups) of the cooking liquid into a saucepan and bring to a boil for 5 minutes with bay leaves and the halved chile.

Soak the gelatin sheets in cold water.

Remove the bay leaves and chile from the cooking liquid. Squeeze the gelatin sheets and stir into the hot broth until dissolved. Add the sugar and vinegar. Season generously with salt and pepper. Stir in the zucchini, peppercorns, and herbs and pour into an aspic mold. Refrigerate overnight.

For the sauce: Blanch the tomatoes for a few seconds, rinse in cold water, peel, quarter, and remove seeds. Chop the tomatoes coarsely Peel the onion and garlic, chop fine, and sauté in hot oil. Stir in the tomato paste. Add the chopped tomatoes to the onions with the bay leaf, sugar, and red wine. Bring to a boil.

Peel the orange portion of the skin from the orange with a sharp knife or a vegetable peeler, without removing the pith. Cut the zest into thin strips. Cut the pith away from the flesh and, working over a bowl to catch the juices, cut along the membranes to cut the orange into fillets. Squeeze the membranes to extract any additional juice.