Tomato Aspic Recipes

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TOMATO ASPIC

An easy aspic to stir together. Great on a warm summer day with a seafood salad or grilled entree. This recipe came from a friend's Mother. Add anything additional in the way of minced vegetables that you like.I sometimes add grated onion, or Dill pickle juice instead of sweet pickle juice. If you count calories this can be made with Sugar Free Jell-O The recipe calls for Hunt's brand tomatoe sauce (there is a difference) Cook time is chill time Enjoy !

Provided by redwine

Categories     < 4 Hours

Time 3h5m

Yield 4 serving(s)

Number Of Ingredients 6



Tomato Aspic image

Steps:

  • Dissolve Gelatin in boiling water.
  • Stir in Tomato Sauce, pickle juice, horseradish and Tobasco Sauce.
  • Pour into individual molds and chill until firm.

Nutrition Facts : Calories 124.6, Fat 0.3, Sodium 492.3, Carbohydrate 29.4, Fiber 1.7, Sugar 25.7, Protein 3

1 (3 1/2 ounce) package lemon Jell-O gelatin
1 cup boiling water
1 (8 ounce) can Hunts tomato sauce
3 tablespoons sweet pickle juice
1 tablespoon creamed horseradish
Tabasco sauce

TOMATO ASPIC

My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)

Provided by SilentCricket

Categories     Very Low Carbs

Time 5h10m

Yield 5 1/2 cups, 10 serving(s)

Number Of Ingredients 7



Tomato Aspic image

Steps:

  • In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
  • Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
  • Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
  • Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
  • To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
  • **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.

3 envelopes unflavored gelatin
3 cups cold tomato juice
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
4 -6 dashes hot pepper sauce

TOMATO ASPIC

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8



Tomato Aspic image

Steps:

  • Fully dissolve gelatin in boiling water in a mixing bowl.
  • Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
  • Stir onion and celery into vegetable juice.
  • Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  • Refrigerate until set completely, about 1 hour.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

TOMATO ASPIC WITH PINEAPPLE SAUCE

This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.

Provided by Food Network

Categories     side-dish

Yield Serves 6

Number Of Ingredients 11



Tomato Aspic with Pineapple Sauce image

Steps:

  • In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
  • To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
  • *Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience.

One 3-ounce package lemon Jell-O
1 cup boiling water
3/4 cup stewed tomatoes or canned plum tomatoes, broken up
1/2 small onion, grated or finely minced to yield 1 tablespoon pulp
1/4 cup tomato puree
1/4 cup tomato juice
Oil for greasing the mold
1 tablespoon freshly squeezed lemon juice
1/2 cup mayonnaise
1 tablespoon pineapple juice
1/2 cup crushed pineapple (canned is best), drained

TOMATO ASPIC

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 9



Tomato Aspic image

Steps:

  • Combine all ingredients except Jell-O in saucepan. Bring to a boil. Simmer for 10 minutes
  • Measure and add water if less than 2 cups liquid. Strain into Jell-O powder. Mix well.
  • Chill until set.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2 cups tomatoes
8 units cloves
3 units bay leaves
1 units onion
1 leaves celery leaves
1 teaspoons sugar
0.5 teaspoons salt
1 pinches pepper
3 ounces lemon jell

GRANDMA'S TOMATO ASPIC

Provided by My Food and Family

Categories     Recipes

Time 2h

Number Of Ingredients 7



Grandma's Tomato Aspic image

Steps:

  • Make Jell-O as directed, substituting tomato sauce for cold water.
  • Pour into mold and refrigerate.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

2 (3 oz.) pkg. or 1 large Jell-O Lemon or Lime Gelatin
1 can (15 oz.) tomato sauce
1/4 tsp pepper
Salt to taste
---OPTIONAL---
2 stalk s celery chopped
Canned shrimp or crab, drained

TOMATO ASPIC

Classic tomato aspic - can be served as a first course as is, or with the addition of shrimp,crabmeat and/or avocado. Serve with home made mayonnaise - Recipe #441844. Please do not use store bought mayonnaise with this dish. Also, you mush use full-fat brick cream cheese - do not use low fat cream cheese or the type which comes in tubs - if you do the cream cheese layer will not set properly. When it comes to the celery, what you really want to use is the leaves from the celery; Food.com wouldn't let me list that as an ingredient, but that's what you should use. I use Gold's prepared fresh grated horseradish in this recipe. It can be found in the refrigerated section. If you cannot find the packets of Knox gelatin, the amount of bulk unflavored gelatin to use is one ounce.This should be made the day before you wish to serve it - the aspic needs to be refrigerated overnight in order to set. "Cooking Time" is refrigeration time.

Provided by xtine

Categories     Vegetable

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 16



Tomato Aspic image

Steps:

  • Bring cream cheese to room temperature.
  • Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
  • While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
  • Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
  • In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
  • Oil a 6 cup mold with the tablespoon of olive oil.
  • Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
  • Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
  • Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
  • When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
  • Serve with home made mayonnaise on the side.

Nutrition Facts : Calories 113.7, Fat 7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 702.7, Carbohydrate 9.3, Fiber 1.6, Sugar 5.8, Protein 5.1

4 cups tomato juice
1 lemon, sliced
1/2 yellow onion, sliced
2 bay leaves
tops of one bunch celery
7 whole cloves
4 envelopes knox unflavored gelatin
1/2 cup apple cider vinegar
1 tablespoon drained horseradish
1 teaspoon salt
1 teaspoon pepper
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
4 ounces cream cheese
1 tablespoon olive oil
1 tablespoon minced flat leaf parsley

TOMATO ASPIC

Categories     Tomato     Simmer

Yield makes 3 cups

Number Of Ingredients 5



Tomato Aspic image

Steps:

  • In a food processor or blender, puree the tomatoes and jalapeño until smooth. Line a large bowl with a double layer of cheesecloth. Transfer the puree to the prepared bowl. With kitchen twine, tie the cheesecloth to enclose the tomato puree; tie the bundle to a large wooden spoon. Rest the spoon across the top of a stockpot or deep jar, letting the juices drip into the pot for about 3 hours. Pour the tomato water through a fine chinois or sieve into a bowl. Add salt; stir to combine.
  • Place 1/2 cup cold water in a small heatproof bowl. Sprinkle the gelatin evenly over the water; set aside 5 minutes to soften. Bring a small saucepan of water to a simmer; place the bowl of gelatin over it. Stir until the gelatin is dissolved; remove the bowl from heat. Stir in some of the tomato water to reduce the temperature, then stir all of the gelatin mixture into the remaining tomato water.

4 pounds ripe tomatoes, seeds removed
1 jalapeño pepper, seeds removed
1 1/2 teaspoons coarse salt
1/2 cup water
6 packets powdered gelatin (1/4 cup plus 2 teaspoons)

FABIO'S TOMATO ASPIC

Provided by Faith Willinger

Categories     Food Processor     Garlic     Tomato     Appetizer     Side     Quick & Easy     Buffet     Basil     Hot Pepper     Chill     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 5

Number Of Ingredients 7



Fabio's Tomato Aspic image

Steps:

  • Lightly oil five 4- to 6-ounce ramekins.
  • Halve tomatoes and squeeze juice and seeds into a sieve set over a 4-cup measure. In a food processor blend tomato halves until smooth and force puree through sieve into a bowl, pressing hard on solids. Discard solids and add enough strained tomato puree to juice in measuring cup to measure 2 1/4 cups.
  • Transfer 1/4 cup tomato mixture to another bowl and sprinkle with gelatin. Let gelatin soften 1 minute. In a small saucepan bring 1/2 cup tomato mixture just to a boil and add to gelatin mixture, stirring to dissolve gelatin. Stir in remaining 1 1/2 cups tomato mixture and other ingredients (except for additional oil) and divide mixture among ramekins. Chill aspics, covered, until set at least 3 hours and up to 1 day. Run a thin knife around edge of each ramekin and dip in a bowl of hot water for 20 seconds. Invert each ramekin onto a plate and drizzle aspics with additional oil.

1 1/2 pounds vine-ripened plum tomatoes
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped
3 garlic cloves, minced
1 small hot red chili, seeded and minced (wear rubber gloves), or dried hot red pepper flakes to taste
1 to 1 1/2 teaspoons salt
3 tablespoons extra-virgin olive oil plus additional for drizzling over aspics

GRANDMA'S TOMATO ASPIC

Aspic is French for jelly. Originally it referred to a meat jelly, but there are now many varieties of fruit and vegetable aspics. This is great for picnics, and goes nicely with fried chicken.

Provided by littleturtle

Categories     Greens

Time 5h20m

Yield 6 serving(s)

Number Of Ingredients 12



Grandma's Tomato Aspic image

Steps:

  • In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
  • In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
  • Let simmer 15 minutes.
  • Add olives, celery, and pecans, and allow to cool.
  • Pour into individual molds.
  • Refrigerate until firm (about 5 hours) before serving.
  • Serve on a bed of lettuce.

Nutrition Facts : Calories 190, Fat 15.6, SaturatedFat 1.5, Sodium 602.1, Carbohydrate 11.7, Fiber 3.3, Sugar 7, Protein 5.1

1/2 cup cold water
2 tablespoons unflavored gelatin
3 1/2 cups tomato juice or 3 1/2 cups v 8 vegetable juice
2 tablespoons onion juice
1 2/3 tablespoons lemon juice
1 teaspoon sugar (or to taste)
3/4 teaspoon Worcestershire sauce
1/8 teaspoon white pepper
1 cup olive, chopped
1 cup celery, chopped
1 cup pecans, chopped
lettuce, to taste

TOMATO-SHRIMP ASPIC SALAD

Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.

Provided by Outta Here

Categories     Potluck

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 12



Tomato-Shrimp Aspic Salad image

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
  • When partially set, fold in celery, green onions and shrimp.
  • Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
  • To serve, unmold on bed of lettuce and garnish with mayonnaise.
  • Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

1 (3 1/2 ounce) package lemon gelatin (Jell-o regular or sugar free)
1 1/2 cups boiling water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons vinegar (white or cider)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1/2 cup celery, chopped
2 green onions, sliced
1 cup baby shrimp, fresh (cooked)
lettuce, for serving
mayonnaise, for garnish

TOMATO ASPIC

Categories     Tomato     Simmer     Boil

Yield makes eight to ten 8-ounces servings

Number Of Ingredients 13



Tomato Aspic image

Steps:

  • Lightly grease eight to ten 8-ounce individual molds or custard cups.
  • Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
  • Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
  • Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
  • To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.

4 pounds tomatoes (about 8), cored and quartered
1 onion, chopped
4 celery stalks, chopped
4 bay leaves
4 garlic cloves, smashed
5 whole cloves
3/4 cup water
Zest and juice of 1 lemon
1 tablespoon sugar
1 tablespoon balsamic vinegar
1 sprig fresh basil
Sea salt and freshly ground black pepper
2 tablespoons unflavored gelatin

TOMATO ASPIC

The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5



Tomato Aspic image

Steps:

  • Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
  • Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
  • Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
  • Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
  • Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
  • Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.

5 pounds ripe beefsteak tomatoes
3 1/4 tablespoons unflavored gelatin (about 3 1/4 envelopes)
2 teaspoons coarse salt
Basil sprigs or chive blossoms, for garnish
Chiffonade Dressing, for serving (optional)

FABIO'S TOMATO ASPIC

Provided by Faith Willinger

Categories     Tomato     Vegetable     Appetizer     Summer     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7



Fabio's Tomato Aspic image

Steps:

  • 1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.
  • 2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.
  • 3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.

1 1/2 pounds plum tomatoes
1 envelope unflavored gelatin
3 tablespoons fresh minced basil or parsley or a combination of both
3 garlic cloves, minced
1 small, hot red pepper, minced or chili pepper flakes to taste
1 1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil plus additional for garnish

DOLLIE'S TOMATO ASPIC

This was my grandmother's (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top.

Provided by Clotho98

Categories     Side Dish     Vegetables     Tomatoes

Time 3h10m

Yield 18

Number Of Ingredients 5



Dollie's Tomato Aspic image

Steps:

  • Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
  • Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.

Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.5 g, Fiber 0.2 g, Protein 0.6 g, Sodium 56.8 mg, Sugar 0.9 g

1 (16 ounce) can stewed tomatoes, undrained
1 (.6 ounce) envelope sugar-free raspberry gelatin mix
2 cups boiling water
1 (.25 ounce) envelope unflavored gelatin
½ cup cold water

FRESH-FROM-THE-GARDEN TOMATO ASPIC

Provided by Ruth A. Matson

Categories     Salad     Herb     Onion     Tomato     Appetizer     Side     Celery     Bell Pepper     Carrot     Summer     Chill     Clove     Boil     House & Garden     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Pints

Number Of Ingredients 18



Fresh-from-the-Garden Tomato Aspic image

Steps:

  • Boil all the ingredients - except the gelatin, water, grated carrot, pepper and celery - with the spices tied in a muslin bag, for 30 minutes. Remove the bag of spices, and whirl the tomato mixture (there should be about 1 quart) in a blender until smooth. Soak the gelatin in the cold water, then dissolve it in a cupful of the tomato blend, heated to boiling. Add this and the grated vegetables to the remaining tomato mixture. If time is short, you may mince the carrot, green pepper and celery in the food grinder. Turn into a 2-quart mold rinsed with cold water, and set to chill. Serve the tomato aspic as an accompaniment to cold cuts, herring snacks or sardines. Or, mold it in a ring and fill the center with ham, chicken, lobster or crab meat salad.

5 cups ripe tomatoes, chopped
2 stalks celery with leaves
6 sprigs parsley
1 onion
1/2 bay leaf
1 teaspoon peppercorns
4 cloves
4 allspice
1/2 teaspoon basil
1/2 teaspoon Worcestershire sauce
2 slices lemon
1 teaspoon sugar
2 teaspoons salt
3 tablespoons gelatin
1/2 cup cold water
1/2 cup grated carrot
1/2 cup grated green pepper
1/2 cup grated celery

CLASSIC TOMATO ASPIC

Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 7



Classic Tomato Aspic image

Steps:

  • Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
  • Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
  • Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

3 env. KNOX Unflavored Gelatine
3 cups cold tomato juice, divided
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 Tbsp. sugar
1-1/2 tsp. LEA & PERRINS Worcestershire Sauce
4 dashes hot pepper sauce

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ASPIC - WIKIPEDIA
Aspic or meat jelly (/ ˈ æ s p ɪ k /) is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients.These often include pieces of meat, seafood, vegetable, or …
From en.wikipedia.org


RANCH TOMATO ASPIC RECIPE | SOUTHERN LIVING
Instructions Checklist. Step 1. Soften gelatin in1/4 cup cold water. Bring 1/2 cup water to a boil; add gelatin mixture, stirring until dissolved. Add next 5 ingredients; cook over low heat, stirring …
From southernliving.com


TOMATO ASPIC - HOBBY FARMS
Sprinkle the gelatin over the surface of 1 cup tomato/V8 juice in a medium saucepan. Gently heat the juice until the gelatin dissolves. Add the remaining juice or …
From hobbyfarms.com


HOW TO PRESERVE TOMATOES: FROM ASPIC TO SALSA - MOTHER EARTH NEWS
Wipe the rims clean; center lids on the jars and screw on jar bands. Process for 10 minutes. Turn off heat, remove canner lid, and let jars rest in the water for 5 minutes. Remove …
From motherearthnews.com


GAMMA JANE'S TOMATO ASPIC RECIPE | EDIBLE UPCOUNTRY
3 cups tomato juice ; 1 cup finely chopped onion ; ½ cup finely chopped celery ; ¼ cup sherry vinegar ; ¼ cup chopped green olives ; Salt, pepper, hot sauce and sugar to taste
From edibleupcountry.ediblecommunities.com


SALMON-TOMATO ASPIC RECIPE - ANDREW ZIMMERN | FOOD & WINE
Carefully pour in the tomato juice, filling the mold to the top. Cover with plastic wrap and refrigerate overnight or for at least 12 hours. Cover with plastic wrap and refrigerate overnight …
From foodandwine.com


TOMATO ASPIC RECIPE, WHATS COOKING AMERICA
In a small bowl, pour boiling water over gelatin, stirring until dissolved. Stir in tomato sauce, wine vinegar, salt, onion, hot pepper sauce, and cloves; refrigerate until slightly thickened but not …
From whatscookingamerica.net


TOMATO ASPIC - MASTERSITE
In a large saucepan, combine tomato juice, onion, sugar, salt, seasoned sat, Worcestershire sauce, celery seeds, bay leaves, and cloves. Bring to a boil over medium-high …
From eatdarlingeat.net


RASPBERRY TOMATO ASPIC - MY FOOD AND FAMILY
1. Bring tomato juice and next 6 ingredients to a boil in a large saucepan; reduce heat, and simmer 5 minutes. Pour tomato juice mixture through a wire-mesh strainer into a large mixing …
From myfoodandfamily.com


GRANDMA'S TOMATO ASPIC | RECIPE | RECIPES, TOMATO ASPIC
Shrimp tomato aspic. Congealed Salad. Gazpacho Soup. Shrimp Salad. Salads. Molded Gazpacho Salad - Wives with Knives. This molded gazpacho salad is one of my favorite …
From pinterest.ca


FIVE REASONS SOUTHERNERS LOVE TOMATO ASPIC | SOUTHERN LIVING
In the 1970 inaugural edition of Our Best Recipes, Southern Living published a Tomato Aspic recipe with just four ingredients: unflavored gelatin, tomato juice, chili sauce, and grated …
From southernliving.com


TOMATO ASPIC RECIPE | SOUTHERN LIVING
Whisk in the boiling water until the gelatin is dissolved. Advertisement. Step 2. Stir together the tomato juice and next 8 ingredients in a large saucepan; bring to a boil over medium-high. …
From southernliving.com


RECIPE FOR TOMATO ASPIC | ALMANAC.COM
Instructions. Heat half the tomato juice to a boil and add seasonings. Simmer for 5 minutes and strain. Add strained juice to gelatin, and stir to dissolve. Add remaining juice, and …
From almanac.com


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