Old fashioned Tomato Aspic with fresh tomatoes, celery, and parsley in gelatin. Serve your guests this most classic of recipes for a real treat.
Prep Time 15 minutesminutes
Cook Time 5 minutesminutes
Total Time 20 minutesminutes
Servings 8servings
Ingredients
5very ripe medium-sized tomatoes
1envelopegelatin
½teaspoonsalt
¼teaspoonfreshly ground black pepper
Juice of 1/2 lemon
½teaspoonWorcestershire sauce
2tablespoonsfinely chopped fresh parsley
2tablespoonsfinely chopped fresh celery leaves
8teaspoonmayonnaise
Instructions
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.
Notes
Store, closely covered, in the refrigerator for up to three days.
Serve with a tiny dollop of plain mayonnaise of aioli.