Fresh From The Garden Tomato Aspic Recipes

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FABIO'S TOMATO ASPIC



Fabio's Tomato Aspic image

Provided by Faith Willinger

Categories     Tomato     Vegetable     Appetizer     Summer     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds plum tomatoes
1 envelope unflavored gelatin
3 tablespoons fresh minced basil or parsley or a combination of both
3 garlic cloves, minced
1 small, hot red pepper, minced or chili pepper flakes to taste
1 1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil plus additional for garnish

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.

TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

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.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

FRESH-FROM-THE-GARDEN TOMATO ASPIC



Fresh-from-the-Garden Tomato Aspic image

Provided by Ruth A. Matson

Categories     Salad     Herb     Onion     Tomato     Appetizer     Side     Celery     Bell Pepper     Carrot     Summer     Chill     Clove     Boil     House & Garden     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Pints

Number Of Ingredients 18

5 cups ripe tomatoes, chopped
2 stalks celery with leaves
6 sprigs parsley
1 onion
1/2 bay leaf
1 teaspoon peppercorns
4 cloves
4 allspice
1/2 teaspoon basil
1/2 teaspoon Worcestershire sauce
2 slices lemon
1 teaspoon sugar
2 teaspoons salt
3 tablespoons gelatin
1/2 cup cold water
1/2 cup grated carrot
1/2 cup grated green pepper
1/2 cup grated celery

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.

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