Classic Fresh Tomato Aspic Recipe
by Global Cookbook

Avg. 0/5 0 votes


	Servings: 8

Ingredients

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)

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.
Meanwhile, stir gelatin into remaining 1/2 c. of water to soften and set aside.
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.
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.
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.
This recipe yields 8 servings.