Best Tomato Aspic Recipes

TOMATO ASPIC

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.

CLASSIC TOMATO ASPIC

Steps:

• Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
• Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
• Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.

TOMATO ASPIC

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.

TOMATO ASPIC

Steps:

• Lightly grease eight to ten 8-ounce individual molds or custard cups.
• Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix. Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed. Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice. Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
• Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes. Reduce heat to a low boil. Fill a large bowl with ice water. Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix. Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves. Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
• Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
• To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen. Invert onto a plate or platter and serve or refrigerate until ready to serve.

TOMATO-SHRIMP ASPIC SALAD

Steps:

• In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
• When partially set, fold in celery, green onions and shrimp.
• Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
• To serve, unmold on bed of lettuce and garnish with mayonnaise.
• Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

TOMATO ASPIC

Steps:

• Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
• Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
• Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
• Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
• Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
• Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.

QUICK TOMATO ASPIC-WITH SHRIMP

Steps:

• 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
• 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
• 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.

TOMATO ASPIC WITH SHRIMP SALAD

Steps:

• Sprinkle gelatin over water in a saucer.
• Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
• Add gelatin and stir.
• Remove from heat.
• Add Lemon juice and vinegar, salt and pepper to taste.
• Mix thoroughly and pour into a 6 cup ring mold.
• Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
• To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
• Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
• Serve on a decorative plate with lettuce leaves.
• Enjoy!

DOLLIE'S TOMATO ASPIC

Steps:

• Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
• Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.

TOMATO ASPIC

Steps:

• Bring cream cheese to room temperature.
• Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
• While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
• Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
• In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
• Oil a 6 cup mold with the tablespoon of olive oil.
• Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
• Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
• Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
• When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
• Serve with home made mayonnaise on the side.

TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE

Steps:

• TOMATO ASPIC:.
• Dissolve the gelatin in the boiling water.
• Stir in the tomatoes, breaking up large pieces with a fork.
• Add the Tabasco sauce to your own taste and mix thoroughly.
• Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
• HORSERADISH SAUCE.
• Combine all of the ingredients and chill for about an hour or so.

ASPIC OF TOMATO, WINE AND BASIL

Steps:

• Combine tomato puree, lemon juice and one cup of the wine. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer. Cook gently until the gelatin dissolves. Mix the gelatin with the remaining wine in a small saucepan.
• Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.
• Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.

FABIO'S TOMATO ASPIC

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.

LAYERED LEMON-TOMATO ASPIC

Steps:

• Heat tomato sauce in a small saucepan over medium-low heat, about 3 minutes. Stir in lemon-flavored gelatin until dissolved. Remove from heat and stir in cold water and vinegar.
• Mix cottage cheese, celery, green bell pepper, green onions, parsley, mayonnaise, horseradish, salt, pepper, Worcestershire sauce, and hot sauce in a large bowl. Cover and place in the refrigerator.
• Pour 1/2 the tomato mixture into an 8-inch square baking dish. Refrigerate until firm, about 1 hour.
• Spread cottage cheese mixture over the tomato mixture. Refrigerate for 1 hour.
• Spread remaining tomato mixture over the top and chill until set, about 1 hour more.

QUICK TOMATO ASPIC SALAD

Steps:

• Heat 1 cup tomato juice to boiling. Add to gelatin and dissolve. Add remaining tomato juice. Chill until mixture starts to congeal. Add remaining ingredients. Chill overnight.

GRANDMA'S TOMATO ASPIC

Steps:

• In a bowl, sprinkle gelatin over cold water; let soak for 3 minutes to soften gelatin.
• In a saucepan, mix together tomato juice, gelatin, onion juice, lemon juice, sugar, and Worcestershire sauce; bring to a boil, and stir until gelatin dissolves.
• Let simmer 15 minutes.
• Add olives, celery, and pecans, and allow to cool.
• Pour into individual molds.
• Refrigerate until firm (about 5 hours) before serving.
• Serve on a bed of lettuce.

MARTHA'S TOMATO ASPIC

Steps:

• Boil juice, onions, cloves, celery, salt & red pepper for 30 minutes. Strain into a bowl & remove cloves. Add remaining ingredients with juice & vegetables; pour in mold & refrigerate until set.

CAMPBELL'S SOUP & LEMON JELL-O TOMATO ASPIC

Steps:

• Heat undiluted soup in pan on the stove.
• Add jello and stir to dissolve.
• When dissolved, remove from heat and add vinegar and vegetables.
• Pour into a square Pyrex dish and chill until set.
• Fill a large bowl with hot water and dip the Pxrex in it to melt the gelatin next to the mold.
• Place plate on top and invert. You might need to carefully slide a butter knife along the side of the mold to release the suction and make the aspic drop out.
• Serve in squares on lettuce leaves.

V-8 TOMATO ASPIC (ADD COTT CHEESE)

Steps:

• Bring to a boil V8 juice and Knox gelatin. Add, lemon juice, Tabasco and Worcestershire sauce. Pour into Jello mold. Cool for 20 minutes. Add celery and shrimp. Let stand overnight, unmold onto lettuce decorated plate.

FRESH-FROM-THE-GARDEN TOMATO ASPIC

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.