Best Tomato Basil Aspic Recipes

ASPIC OF TOMATO, WINE AND BASIL

Aspic of Tomato, Wine and Basil image

Provided by Florence Fabricant

Time 20m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 cups pureed fresh peeled and seeded tomatoes or seeded canned tomatoes
Juice 1 lemon
2 cups light dry red wine such as Beaujolais
2 envelopes plain gelatin
1/4 cup water
2 tablespoons minced fresh basil
Salt and freshly ground black pepper
Fresh basil leaves for garnish

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.

Nutrition Facts : @context http, Calories 67, UnsaturatedFat 0 grams, Carbohydrate 5 grams, Fat 0 grams, Fiber 1 gram, Protein 2 grams, SaturatedFat 0 grams, Sodium 312 milligrams, Sugar 2 grams

TOMATO BASIL ASPIC

Tomato Basil Aspic image

Make and share this Tomato Basil Aspic recipe from Food.com.

Provided by dicentra

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

1 (1 ounce) envelope unflavored gelatin
1/4 cup cold water
1 1/4 cups boiling water
3 tablespoons sweet basil vinegar
1/8 teaspoon black pepper
1 dash salt
2 tablespoons onion juice
4 ounces tomato paste
1 teaspoon sugar
lettuce and parsley (to garnish)

Steps:

Sprinkle gelatin over cold water in a small bowl; let stand for 5 minutes.
Add boiling water and stir until gelatin is dissolved.
Stir in vinegar, pepper, salt, onion juice, tomato paste, and sugar.
Pour into 6 individual molds and chill until set, about 3 hours.
To unmold, dip molds briefly into warm water; loosen edges of gelatin with a sharp knife.
Unmold on lettuce lined plates and garnish with parsley.

Nutrition Facts : Calories 35.4, Fat 0.1, Sodium 186.8, Carbohydrate 4.3, Fiber 0.9, Sugar 3, Protein 4.8