Best Fabios Tomato Aspic Recipes

Fabio's Tomato Aspic image

Provided by Faith Willinger

Yield Serves 5

Number Of Ingredients 7

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

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.

Tomato Aspic image

Provided by Barbara Zavadil

Time 1h20m

Yield 4

Number Of Ingredients 8

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

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

Fabio's Tomato Aspic image

Provided by Faith Willinger

Yield Makes 6 servings

Number Of Ingredients 7

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

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.