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Old fashioned Tomato Aspic with fresh tomatoes, celery, and parsley in gelatin. Serve your guests this most classic of recipes for a real treat. From @NevrEnoughThyme https://www.lanascooking.com/tomato-aspic/

Tomato Aspic

Fresh tomatoes with celery and parsley in gelatin
Course Appetizers, Side Dishes
Cuisine Southern, Vintage
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings 8 servings
Calories 28kcal


  • 4 or 5 very ripe medium-sized tomatoes
  • 1 envelope gelatin
  • ½ tsp salt
  • ¼ tsp freshly ground black pepper
  • Juice of ½ lemon
  • ½ tsp Worcestershire sauce
  • 2 tbsp finely chopped fresh parsley
  • 2 tbsp finely chopped fresh celery leaves
  • 8 tsp mayonnaise


  • Peel and core the 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.
  • 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.
  • 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.



Calories: 28kcal | Carbohydrates: 4g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 188mg | Potassium: 197mg | Fiber: 1g | Sugar: 2g | Vitamin A: 741IU | Vitamin C: 12mg | Calcium: 11mg | Iron: 1mg