Best Fresh From The Garden Tomato Aspic Recipes

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

Classic Fresh Tomato Aspic Recipe image

Provided by á-174942

Number Of Ingredients 16

BLOODY MARY VARIATION:
2 pounds ripe tomatoes coarsely chopped (or 3 [14-oz cans] cans diced tomatoes)
1 cup water
2 tablespoons grated onion
1/3 cup minced celery with leaves
1 large bay leaf
1 teaspoon salt - (to 2)
1 teaspoon sugar (optional)
1 tablespoon lemon juice
2 envelopes unflavored gelatin
Butter lettuce for garnish
Mayonnaise for garnish
2 teaspoons Worcestershire sauce
1 teaspoon prepared white horseradish or more to taste
Tabasco sauce to taste
2 tablespoons vodka (optional)

Steps:

In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 cup of water to a boil uncovered. Reduce heat and simmer for 10 minutes. Meanwhile, stir gelatin into remaining 1/2 cup of water to soften and set aside. Remove bay leaf and put tomato mixture through a food mill fitted with a fine disk, or through a strainer. Return puree to pot, add salt generously to taste and lemon juice, and sugar, if needed. Stir in Bloody Mary additions, if desired. Bring mixture back to a simmer, remove from heat and add softened gelatin, stirring until thoroughly dissolved. Rinse eight 1/2-cup molds with cold water and pour aspic into them, filling almost to top. Or pour mixture into rinsed 1-quart ring mold. Chill until firm, 3 to 4 hours or overnight. To unmold, run a sharp knife around edge of each mold, dip bottoms of molds briefly in hot water and invert onto salad plates. Garnish each aspic with lettuce leaves and a dollop of mayonnaise. This recipe yields 8 servings.

Tomato Aspic image

Provided by SilentCricket

Time 5h10m

Yield 5 1/2 cups, 10 serving(s)

Number Of Ingredients 7

3 envelopes unflavored gelatin
3 cups cold tomato juice
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
4 -6 dashes hot pepper sauce

Steps:

In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
**Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.

Fresh-from-the-Garden Tomato Aspic image

Provided by Ruth A. Matson

Yield Makes 6 Pints

Number Of Ingredients 18

5 cups ripe tomatoes, chopped
2 stalks celery with leaves
6 sprigs parsley
1 onion
1/2 bay leaf
1 teaspoon peppercorns
4 cloves
4 allspice
1/2 teaspoon basil
1/2 teaspoon Worcestershire sauce
2 slices lemon
1 teaspoon sugar
2 teaspoons salt
3 tablespoons gelatin
1/2 cup cold water
1/2 cup grated carrot
1/2 cup grated green pepper
1/2 cup grated celery

Steps:

Boil all the ingredients - except the gelatin, water, grated carrot, pepper and celery - with the spices tied in a muslin bag, for 30 minutes. Remove the bag of spices, and whirl the tomato mixture (there should be about 1 quart) in a blender until smooth. Soak the gelatin in the cold water, then dissolve it in a cupful of the tomato blend, heated to boiling. Add this and the grated vegetables to the remaining tomato mixture. If time is short, you may mince the carrot, green pepper and celery in the food grinder. Turn into a 2-quart mold rinsed with cold water, and set to chill. Serve the tomato aspic as an accompaniment to cold cuts, herring snacks or sardines. Or, mold it in a ring and fill the center with ham, chicken, lobster or crab meat salad.