Classic Fresh Tomato Aspic Recipe

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0 votes | 206 views
Servings: 8

Ingredients

Cost per serving $0.65 view details
  • 2 lb ripe tomatoes coarsely minced (or possibly 3 [14-ounce cans] cans diced tomatoes)
  • 1 c. water
  • 2 Tbsp. grated onion
  • 1/3 c. chopped celery with leaves
  • 1 lrg bay leaf
  • 1 tsp salt - (to 2)
  • 1 tsp sugar (optional)
  • 1 Tbsp. lemon juice
  • 2 env unflavored gelatin Butter lettuce for garnish Mayonnaise for garnish
  • 2 tsp Worcestershire sauce
  • 1 tsp prepared white horseradish or possibly more to taste Tabasco sauce to taste
  • 2 Tbsp. vodka (optional)

Directions

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

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Nutrition Facts

Amount Per Serving %DV
Serving Size 148g
Recipe makes 8 servings
Calories 34  
Calories from Fat 2 6%
Total Fat 0.26g 0%
Saturated Fat 0.05g 0%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 316mg 13%
Potassium 276mg 8%
Total Carbs 5.78g 2%
Dietary Fiber 1.5g 5%
Sugars 3.64g 2%
Protein 1.01g 2%
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