Classic Fresh Tomato Aspic Recipe - Cooking Index
Classic Fresh Tomato Aspic Recipe - Cooking Index
| 2 lbs | 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 cup | Bay leaf (large) | |
| 1 teaspoon | Salt - (to 2) | |
| 1 teaspoon | Sugar - (optional) | |
| 1 tablespoon | Lemon juice | |
| 2 x | Unflavored gelatin | |
| Butter lettuce - for garnish | ||
| Mayonnaise - for garnish | ||
| Bloody Mary Variation | ||
| 2 teaspoons | Worcestershire sauce | |
| 1 teaspoon | Prepared white horseradish - or more to taste | |
| Tabasco sauce - to taste | ||
| 2 tablespoons | Vodka - (optional) |
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.
Source:
The Los Angeles Times, 12-05-2001
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