Fresh tomatoes with celery and parsley in gelatin
Servings 8 servings
- 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