Old Fashioned Tomato Aspic
If you grew up in the South, chances are you’ve seen Old Fashioned Tomato Aspic at a social luncheon or on your grandmother’s Sunday table. This old-time favorite, made with fresh tomatoes, a touch of parsley, and a whisper of celery leaves, is a tangy throwback that’s just as lovely today as it was decades ago.
Okay, go ahead and call me old-fashioned. I can take it. Really.
Yes, I’m going way back in time today with this Tomato Aspic recipe. It’s one of those classics that you rarely see anymore, but one which I wish more people would serve.
I remember many, many ladies’ luncheons, bridal showers, and other occasions over the years where tomato aspic was an important part of the menu. It was served as either a salad side dish or as the first course and usually atop a few butter lettuce leaves. And always with a tiny dollop of mayonnaise. Always.
Some cooks make aspic with tomato juice, but I’ve always liked this recipe using halved tomatoes that keep their shape in the finished dish. I usually mold the aspic in a loaf pan because I typically serve it cut into little squares, but it’s also pretty in a ring mold and served with the center filled with chicken salad.
It’s also a nice touch to make a flavored mayonnaise for the garnish. Aioli is great with tomato aspic. And so is a shrimp-flavored mayo or just a simple lemon and herb mayonnaise. This aspic would be beautiful made with a variety of heirloom tomatoes of different colors.
Recipe Snapshot
Cuisine: Southern, Vintage
Cooking Method: Stovetop
Total Time: 20 Minutes (plus overnight chill time)
Servings: 8
Primary Ingredient(s): Tomatoes, gelatin, lemon, Worcestershire sauce
Skill Level: Easy
You’ll also find this recipe in my cookbook!
You can see this recipe on page 113 of my cookbook, My Southern Table! Get your signed copy today.
Ingredient Notes
This post contains affiliate links. Lana’s Cooking is reader-supported and earns a tiny commission at no extra cost to you when you shop from our links.
- Ripe Tomatoes – You’ll need tomatoes that are “dead ripe” for this recipe. That means tomatoes that are so ripe you’re afraid they’ll go bad soon if you don’t use them 😉.
- Gelatin – Plain, unflavored gelatin such as Knox brand.
- Worcestershire Sauce – Just a tiny bit of Worcestershire brings out the ripe tomato flavors.
- Fresh Parsley and Celery Leaves – The delicate herby flavors are perfect with tomatoes.
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
Want a Truly Old-Fashioned Aspic? You’ll Need Time and Patience
I wish I had the time (and the inclination) to make a tomato aspic the really old-fashioned way, using lovely beef bones that are roasted and then slow-cooked to make a gorgeous, delicious gelée. Ripe tomatoes and finely chopped aromatic vegetables are placed in the gelée and chilled in a mold. I’ve only had the really old-fashioned aspic a few times, and it is truly luscious.
Maybe when I retire (for the second time!) I can spend two days making tomato aspic, but for now, I’ll use this recipe with its gelatin method. It’s very good, too.
How to Make Tomato Aspic
- You’ll need 4 or 5 very ripe, juicy tomatoes. Peel and core the tomatoes and cut them in half.
- Put the tomatoes in a measuring cup and press down firmly so that the tomatoes fill all the air spaces in the cup. You want about two cups of halved tomatoes.
- Next, take about two tablespoons of the tomato juice and spoon it into a small bowl. Sprinkle the gelatin over the juice and give it a good stir until it’s well blended.
- Now, pour about half of the tomatoes into a medium saucepan and add the gelatin mixture. Warm it up just until it reaches a gentle boil, stirring the whole time so the gelatin completely dissolves.
- Take the pan off the heat and add in the rest of the tomatoes, along with the salt, pepper, lemon juice, Worcestershire, chopped parsley, and celery leaves. Give everything a nice stir so it’s well combined.
- Carefully pour the mixture into a loaf pan or a small mold—whatever you like. Cover it with plastic wrap and pop it in the fridge for several hours or, even better, overnight until it’s fully set.
- To serve, dip the mold into hot tap water for just 3 or 4 seconds. Invert the aspic onto a serving dish or cutting board. Serve the aspic sliced into about 2-inch squares with a scant teaspoon of mayonnaise as garnish.
Recipe Success Tips
- Use the best fresh tomatoes you can find. This dish is very simple, so flavor really matters. It’s best made with perfectly ripe summer tomatoes.
- Don’t skip pressing the tomatoes. The tomatoes need to be pressed firmly into the measuring cup so that any air pockets are eliminated.
- Dissolve the gelatin completely. Stir steadily while heating the gelatin, and don’t remove it from the heat until you can’t see any more undissolved gelatin in the pan.
- Chill thoroughly. This isn’t a quick-set recipe. Plan ahead so that you can give it several hours, or better yet, overnight in the refrigerator.
Storing Leftovers
Any leftover may be kept for up to three days in the refrigerator in a tightly closed container. This recipe is not suitable for freezing.
More Recipes You’ll Like
If you’re fond of vintage-style salads and sweet, chilled treats, there are a few more recipes I think you’ll enjoy.
- If you like a little sunshine on your plate, my Sunshine Salad is a cheerful, citrusy congealed salad with pineapple, carrots, and just enough crunch for interest.
- For something a bit more elegant and old-fashioned, Charlotte Russe is a creamy, dreamy dessert with a splash of whiskey. It’s just the kind of thing my grandmother served for special occasions when I was growing up.
- If you’re nostalgic for Jello molds like we had at every church potluck, then you’ll love this Raspberry Jello Mold. It’s sweet, a little tangy, and altogether delicious!
- And if you’ve never made your own marshmallows, you might be surprised at how easy and how much better they are. These Homemade Marshmallows are soft, fluffy, and just right for a cozy cup of hot chocolate.
Questions About Tomato Aspic
Aspic is a savory dish in which ingredients like meat, seafood, eggs, or vegetables are suspended in a clear gelatin, often made of meat stock. The origins of aspic date back to the Middle Ages, with detailed recipes appearing as early as the 14th century in works like Le Viandier, one of the first haute cuisine cookbooks. Aspic appears in hundreds of adaptations across cultures, with everything from this tomato aspic to Russian kholodets and Chinese pork trotter jelly.
Tomato aspic may be served as either an appetizer or a side dish, often accompanied by a dollop of mayonnaise or a light salad.
To unmold the aspic cleanly, dip the pan or mold briefly in warm water for about 3–4 seconds, then invert it onto a serving plate. This should release the aspic without damaging its shape.
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Recipe
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Tomato Aspic
Ingredients
- 5 very ripe medium-sized tomatoes
- 1 envelope unflavored gelatin
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
- Juice of 1/2 lemon
- ½ teaspoon Worcestershire sauce
- 2 tablespoons finely chopped fresh parsley
- 2 tablespoons finely chopped fresh celery leaves
- 8 teaspoon mayonnaise
Instructions
- Peel and core the tomatoes.5 very ripe medium-sized tomatoes
- Cut them in half and press them into a measuring cup. You should have two cups of firmly packed tomatoes with their juice.
- Spoon out about two tablespoons of the tomato juice into a small bowl. Add the gelatin and mix it well with the juice.1 envelope unflavored gelatin
- Put half the tomatoes and the gelatin into a medium saucepan and bring just to a boil, stirring until the gelatin is completely dissolved.
- Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves. Stir to combine well.½ teaspoon salt, ¼ teaspoon freshly ground black pepper, Juice of 1/2 lemon, ½ teaspoon Worcestershire sauce, 2 tablespoons finely chopped fresh parsley, 2 tablespoons finely chopped fresh celery leaves
- Pour into a loaf pan or small mold. Cover with plastic wrap and refrigerate several hours or overnight.
- Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish.8 teaspoon mayonnaise
Notes
- Store, closely covered, in the refrigerator for up to three days.
- Serve with a tiny dollop of plain mayonnaise of aioli.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post was originally published on August 5, 2011. It has been updated with additional information.
This recipe is divine!! Thank you for posting it, I’m curious if you have a recipe you could share for the “truly old fashioned” tomato aspic using the beef bones instead of box gelatin? I LOVE recreating long-cook recipes and would love to try it. I’ve google searched and have not come up any recipes that use that method. If you have one to share I would be so grateful. Thank you again for your wonderful recipes :)
Hi Traci – I’m so glad you enjoyed the tomato aspic! The true long cooking one is a recipe that I still have never had the time to create, but hopefully one day soon!! I’m almost certain I saw Julia Child demonstrate it years ago, so her recipes might be a place to start looking.
I have a recipe for Shrimp Paste which is pressed into molds and refrigerated. The recipe suggests serving it with tomato salad. I got to thinking a little mold of shrimp paste on top of a serving of tomato aspic might be a tasty combination. Have not had tomato aspic for years I had to look around for a recipe and found yours. I especially like the idea of tomato solids in it instead of everything being strained. I noticed your comments about the old fashioned way of preparation using beef bones and while I know this would not be the same I wondered if a bit of Better than Beef Bouillon would bring it a little closer to your fond memories of that method? I really look forward to making this aspic.
That’s a possibility! If you try it, let me know how it turns out.
It is truly delicious. It reminds me of my childhood.
Me, too. It was always served at luncheons when I was growing up.
I ate tomato aspic for the first time today at a birthday brunch prepared by a dear friend and an excellent cook. The recipe was her grandmother’s, and my friend is 89 this week, so it is an old recipe. Delicious. She served it on butter lettuce with a tiny dollop of homemade mayonnaise. Looking for recipes to see if I can give it a try in my own kitchen.
I hope this recipe comes close to being as good as your friend’s, Finn. It’s a really old one, too. Tomato aspic is such a great, classic recipe and people don’t make it very often these days.
I’m having a ladies luncheon for my garden club meeting. I just recently received a copy of a dear friend’s recipe for tomato aspic. She and I taught school together. She was also the first president of this garden club some 60 years ago. I am honoring her memory by serving tomato aspic. Now I need a menu to go with it. Do you have suggestions?
I though about a pasta salad, vegetable sandwiches(grated carrot, onion, pecans and cream cheese), lemon muffins, (or cheese straws) and strawberry or homemade coconut cake.
Your menu sounds delicious, Shirley. I often serve aspic along with chicken salad, deviled eggs, and a tossed green salad.
I love Tomato Aspic. It was always served at our home on special occasions. This was in my grandmother’s generation. I served it at a Bridal Luncheon. Of course, the young ladies didn’t know what it was! It was served cut into a square on several lettuce leaves with a dollop of mayonnaise.
My children still call it “Tomato Jello” and have never given it a chance.
Our recipe calls for the contents to be strained. I pour it into a flat pyrex dish and then cut it into squares to serve.
Thanks for posting your recipe. It puts me in the mood to make some soon!
I have these beautiful little molds, hold about 1/2 cup. My question: how is best way to grease molds? I have my mother in law’s recipe. Am making 100 tomato aspic molds for my grandson’s wedding rehearsal supper..
I’d probably try spraying them with cooking spray – like Pam.
I made this delicious recipe for Christmas and a couple of times since. Instead of mayonnaise, I mixed together cream cheese and sour cream. WOW!
Sounds great!
Showed this to my daughter (13 yrs old). She laughed and said, “It’s a jellied Bloody Mary!” I had to agree with her, laughing all the while. This is a great basic Aspic recipe. Makes me want to make up some sinfully rich shrimp salad (maybe lobster, if I feel flush), and serve it with a scoop of the seafood salad on top. Thanks for the inspiration!
You’re right, Dawn, this aspic would be wonderful served with a seafood salad! It’s a classic recipe that I always enjoy making in warm weather.
Lana! It’s Lana. :)
My mother used to make tomato-juice based aspic every Thanksgiving and I loved it as a child. I’ve made it a few times as an adult, but I confess it’s never really caught on with my 20-something-aged friends. I’m happy to see a version using whole tomatoes in a smaller size that I could enjoy myself over a few days. The mayo topper sounds like a win too! I am enjoying pouring over your recipes and website.
Cheers!
Lana in Seattle
Is there anywhere I can buy aspic? I used to get it from the grocery store, but can’t find it anymore. It came in a can. Thank you.
Sorry, but I don’t know. I’ve never purchased aspic in a can – I just make it from this recipe.
Any information on origional tomato aspic and where to purchase the Royal tomato aspic type gelatin, will be greatly appreciated. Thanks
Truth be told, I’ve never made an aspic. Gelatin sort of weirds me out, BUT upon your recommendation, I’ll give it a try. :)
So fun! I haven’t made this since culinary school but the tomatoes are really ripening so maybe it’s time to go for it again.
Thanks for this recipe, can’t wait to try it out.
Never heard of an aspic but I would definitely go with this tomatoes brilliantly prepared.
well I’ll be…. this is such a classic, a real ringer… the real deal in other words… I am not a big fan of tomato aspic as some folks serve it up, all shaped in cute little molds with tart, tangy overtones in a base of beef bullion… but reads and looks to be the best aspic I have seen… got get to making it soon… gonna tell everyone my Georgian cousin gave me the recipe…
This is truly elegant what a amazing looking aspic, just perfectly done. I love these flavors in this!
Oh my, you’re so going to shoot me, but I cannot abide tomato aspic. When I was young, my Mother used to make tomato aspic & other gastly veggie molds a lot, as my Father loved them. We, my brother & I who disliked them, had to eat them as there was no such thing as not eating what was put in front of you.
If we dared to refuse eating the food on our plates, my Fathers rule was we had to sit at the table (sometimes for hours) until we finally gave in and ate what was now, a horrid looking mess.
That’s my memory of tomato aspic & any other jellied veggie dish. *shudder!*
But, even though I’m not a fan, I bet you’ll have many readers who will be, after trying your recipe!
Well, Jocelyn – “to each his own” as they say.
Oh I have a feeling you might have taken my post the wrong way Lana. I truly didn’t mean to offend. I saw your aspic and it brought back an old memory I’d not thought about in years. Hence my explanation of my mothers obsession with aspic. I do apologize if what I said upset you.
Not at all, Jocelyn. Not everyone is going to like every recipe. No problem!
I have an old church recipe book w/ something similar to this in it. That recipe calls for a can of tomato soup *gag* but THIS version looks delightful! :D
Brenda – Yes, during the mid-century timeframe tomato aspic got a really bad name from the use of tomato soup or vegetable juice instead of nice ripe, juicy tomatoes. I much prefer this recipe – it’s a lot older than the tomato soup/veggie juice versions :-)
it’s nice to have your pics as my mental image when I come across that recipe next time…Thanks for sharing!
while searching the web for a particular cake pan for my sister, I found the site fantes….oh my, I could waste so much time and money there, but they have ……aspic cutters…..never heard of them before, though I have eaten my share of tomato aspic.
That’s a really great site, Alice Beth. I had not seen it before so thanks for letting me know about it.
This is old-fashioned in the best way! When we cleaned out my grandmother’s house after she passed away, I got the aspic molds. Tiny tin molds held together with a green rubber band. I’ve never made aspic – you’ve inspired me to get out the molds and try!
Aspic molds are one of the few kitchen things that I don’t have, Lucy. I’ve seen them many times in antique stores but never brought them home with me. Maybe I’ll pick up a set next time.
My Mom used to make something very similar to this. She would now be 104, so I guess it’s really old fashioned. But then again so am I. Thank you so very much for this memory-provoking recipe. You’ve got to season the mayo!!
Hi Lizzie. I did suggest several different versions of seasoned mayonnaise that you could use. However, the classic presentation is with a very good, usually homemade, plain mayo.
This is really lovely! Guess I’m in the old fashion club too! Happy weekend to you!
Thanks, Kathleen. A great weekend to you, too.
It is a beautiful recipe, it is new to me. I am glad I visited your blog today.
Have a great weekend ;)
Hi Mari – I’m glad I could share something new with you. I’ve visited your beautiful blog, too, and found so many wonderful recipes there! I’ll be trying some soon.
Call me old fashioned too. That is so beautiful. GREG
Thanks, Greg. Aspic does always look so pretty on the plate, doesn’t it?