1. Wash and blanch the tomatoes in boiling water, peel, cut and remove the seeds.
2. Crush very fine and season with the EVOO, salt and pepper.
3. Put six gelatin leaves to soak in cold water.
4. Dissolve them in a saucepan on the fire with 2 tablespoons of tomato puree, and then mix with the rest of the puree.
5. Put the puree in individual glasses and leave to curdle in the fridge for 1 hour.
6. Mix the cheeses and crush.
7. In a saucepan, heat two sheets of gelatin with two tablespoons of water and mix with the crushed cheeses.
8. Put it in the glasses, on the curd tomato. Let it curdle in the fridge for a minimum of 3 or 4 hours.
9. Decorate with the pepper and a piece of anchovy in EVOO Serrats, and enjoy!!!

An original and delicious appetizer, Thanks, Pilar!