Fresh Tomato Aspic Recipe


3 lbs tomatoes
l med green bell pepper. seeded and grated
l med onion, grated
l l/2 teasp salt
l/2 teasp pepper
3 tblsp worcestershire sauce
2 teasp tabasco sauce
3 tblsp fresh lemon juice
3 envelopes unflavoured gelatin soaked in 3/4 cup water

Peel and seed the tomatoes, saving the juice. Chop enough into small dice to make one cup. Puree the rest, and add enough of the reserved juice to make 3 l/2 cups (if short, add a little canned tomato juice)

Combine the diced tomato, bell pepper, onion, salt, black pepper, worcestershire sauce, tabasco and lemon juice. Set aside.
In a small saucepan warm the puree over low heat. Stir in the softened gelatin and stir to dissolve. Add the reserved diced-tomato mixture and taste for seasoning. Pour into a 6-cup mold and refrigerate for several hours. until set.
To unmold, place the mold in a pan of hot water long enough to loosen edges, cover with a serving place, and invert.
Return to the refrigerator for 15-20 minutes, then serve
Serves 8 or more
This is another recipe I found in my files. Enjoy

Fresh Tomato Aspic

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