Tomato Aspic
User Reviews
5
Tomato Aspic
Description
The Tomato Aspic recipe uses very ripe medium-sized tomatoes that are peeled and cored, providing about two cups when pressed along with their juice. Gelatin is dissolved in some tomato juice and heated briefly with half the tomatoes until melted, then combined with the rest of the tomatoes and seasonings including salt, black pepper, lemon juice, Worcestershire sauce, and finely chopped fresh parsley and celery leaves. The mixture is poured into a mold and refrigerated overnight until fully set.
This aspic offers a smooth yet slightly textured gelled tomato presentation that captures the tomato’s freshness and acidity enhanced by the seasonings. The jelly-like consistency contrasts with the fresh herb flavor, creating a balanced and light savory dish. It is garnished with a small spoonful of mayonnaise when served, adding creaminess and a mild tang to complement the gel.
Serve the aspic sliced, making it suitable as an appetizer or a light side to accompany other dishes during warmer weather or as part of a composed meal. Its preparation ahead of time allows it to be chilled properly and ensures firm setting.
Store any leftovers tightly covered in the refrigerator and consume within three days to maintain freshness. The presence of herbs and lemon juice keeps the flavor bright.
Ingredients
- 5 tomato very ripe, medium-sized
- 1 envelope gelatin unflavored
- ½ teaspoon salt
- ¼ teaspoon black pepper freshly ground
- lemon juice of half
- ½ teaspoon Worcestershire sauce
- 2 tablespoons parsley finely chopped, fresh
- 2 tablespoons celery leaves fresh, finely chopped
- 8 teaspoon mayonnaise
Instructions
- Peel and core the tomatoes.
- Cut them in half and press them into a measuring cup. You should have two cups of firmly packed tomatoes with their juice.
- Spoon out about two tablespoons of the tomato juice into a small bowl. Add the gelatin and mix it well with the juice.
- Put half the tomatoes and the gelatin into a medium saucepan and bring just to a boil, stirring until the gelatin is completely dissolved.
- Remove the pan from the heat and add the remaining tomatoes, salt and pepper, lemon juice, Worcestershire, parsley and celery leaves. Stir to combine well.
- Pour into a loaf pan or small mold. Cover with plastic wrap and refrigerate several hours or overnight.
- Serve the aspic sliced with a scant teaspoon of mayonnaise as garnish.
Notes
- Keep the aspic refrigerated and covered, consuming within three days to ensure freshness.
- Serve each slice with a small amount of plain mayonnaise or aioli to complement the tomato flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Calories | 28kcal | 1% |
| Carbohydrates | 4g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 188mg | 8% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 745IU | 15% |
| Vitamin C | 12mg | 13% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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