Blend the tomatoes with salt, garlic, basil, pepper, white wine vinegar and sugar. The amount for one night in a straining cloth form, hang up and drain. A clear stock will be obtained.
Boil the tomato stock briefly, cool to 60 °C, add gelatin and cool. Season with salt and sugar. Pour the whipped cream and tomato stock into an Isi cup, close with a lid, screw in a cream capsule, shake well and leave to cool.