Classic Fresh Tomato Aspic

Classic Fresh Tomato Aspic
Classic Fresh Tomato Aspic

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • 2

    pounds ripe tomatoes coarsely chopped (or 3 [14-oz cans] cans diced tomatoes)

  • 1

    cup water

  • 2

    tablespoons grated onion

  • 1/3

    cup minced celery with leaves

  • 1

    large bay leaf

  • 1

    teaspoon salt - (to 2)

  • 1

    teaspoon sugar (optional)

  • 1

    tablespoon lemon juice

  • 2

    envelopes unflavored gelatin

  • Butter lettuce for garnish

  • Mayonnaise for garnish

  • BLOODY MARY VARIATION:

  • 2

    teaspoons Worcestershire sauce

  • 1

    teaspoon prepared white horseradish or more to taste

  • Tabasco sauce to taste

  • 2

    tablespoons vodka (optional)

Directions

In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 cup of water to a boil uncovered. Reduce heat and simmer for 10 minutes. Meanwhile, stir gelatin into remaining 1/2 cup of water to soften and set aside. Remove bay leaf and put tomato mixture through a food mill fitted with a fine disk, or through a strainer. Return puree to pot, add salt generously to taste and lemon juice, and sugar, if needed. Stir in Bloody Mary additions, if desired. Bring mixture back to a simmer, remove from heat and add softened gelatin, stirring until thoroughly dissolved. Rinse eight 1/2-cup molds with cold water and pour aspic into them, filling almost to top. Or pour mixture into rinsed 1-quart ring mold. Chill until firm, 3 to 4 hours or overnight. To unmold, run a sharp knife around edge of each mold, dip bottoms of molds briefly in hot water and invert onto salad plates. Garnish each aspic with lettuce leaves and a dollop of mayonnaise. This recipe yields 8 servings.

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