CLASSIC FRESH TOMATO ASPIC RECIPE

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.