Fresh From The Garden Tomato Aspic Recipes

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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.

CLASSIC TOMATO ASPIC



Classic Tomato Aspic image

Chill out with our Classic Tomato Aspic! Flavored with lemon juice, Worcestershire sauce and hot pepper sauce, tasty tomato aspic never goes out of style.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield Makes 10 servings.

Number Of Ingredients 7

3 env. KNOX Unflavored Gelatine
3 cups cold tomato juice, divided
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 Tbsp. sugar
1-1/2 tsp. LEA & PERRINS Worcestershire Sauce
4 dashes hot pepper sauce

Steps:

  • Sprinkle gelatine over 1 cup of the cold juice in large bowl; let stand 1 min. to soften gelatine. Add hot juice; stir 5 min. or until gelatine is completely dissolved.
  • Add remaining 2 cups cold juice, the lemon juice, sugar, Worcestershire sauce and pepper sauce; mix well. Pour into 5-1/2-cup ring mold or bowl.
  • Refrigerate 4 hours or until firm. Unmold onto serving plate to serve.

Nutrition Facts : Calories 40, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g

TOMATO ASPIC



Tomato Aspic image

Classic tomato aspic - can be served as a first course as is, or with the addition of shrimp,crabmeat and/or avocado. Serve with home made mayonnaise - Recipe #441844. Please do not use store bought mayonnaise with this dish. Also, you mush use full-fat brick cream cheese - do not use low fat cream cheese or the type which comes in tubs - if you do the cream cheese layer will not set properly. When it comes to the celery, what you really want to use is the leaves from the celery; Food.com wouldn't let me list that as an ingredient, but that's what you should use. I use Gold's prepared fresh grated horseradish in this recipe. It can be found in the refrigerated section. If you cannot find the packets of Knox gelatin, the amount of bulk unflavored gelatin to use is one ounce.This should be made the day before you wish to serve it - the aspic needs to be refrigerated overnight in order to set. "Cooking Time" is refrigeration time.

Provided by xtine

Categories     Vegetable

Time 8h30m

Yield 8 serving(s)

Number Of Ingredients 16

4 cups tomato juice
1 lemon, sliced
1/2 yellow onion, sliced
2 bay leaves
tops of one bunch celery
7 whole cloves
4 envelopes knox unflavored gelatin
1/2 cup apple cider vinegar
1 tablespoon drained horseradish
1 teaspoon salt
1 teaspoon pepper
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce
4 ounces cream cheese
1 tablespoon olive oil
1 tablespoon minced flat leaf parsley

Steps:

  • Bring cream cheese to room temperature.
  • Combine the tomato juice, lemon slices, onion slices, bay leaves, celery leaves, and cloves in a saucepan and bring to a boil. Reduce heat and simmer for 20 minutes.
  • While the tomato juice mixture is simmering, mix together the gelatin and the apple cider vinegar.
  • Strain the tomato juice mixture into a large bowl. Add the apple cider vinegar/gelatin mixture and stir well to dissolve the gelatin.
  • In a small bowl, combine the room temperature cream cheese with 1 cup of the tomato juice mixture, whisking well to combine. Continue whisking until there are no more lumps of cream cheese and the mixture is smooth.
  • Oil a 6 cup mold with the tablespoon of olive oil.
  • Pour the cream cheese mixture into the mold. Cover and refrigerate until the cream cheese layer is set.
  • Meanwhile, add the horseradish, salt, pepper, lemon juice and Worcestershire sauce to the remaining tomato juice mixture, stirring well to combine.
  • Once the cream cheese layer has set, pour the remaining tomato juice mixture into the mold, cover, and refrigerate overnight.
  • When ready to serve, unmold the aspic onto a serving platter and sprinkle with the parsley. If you have a difficult time getting the aspic to come out of the mold, dip the bottom of the mold into hot water for a couple seconds.
  • Serve with home made mayonnaise on the side.

Nutrition Facts : Calories 113.7, Fat 7, SaturatedFat 3.1, Cholesterol 15.6, Sodium 702.7, Carbohydrate 9.3, Fiber 1.6, Sugar 5.8, Protein 5.1

TOMATO ASPIC



Tomato Aspic image

My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)

Provided by SilentCricket

Categories     Very Low Carbs

Time 5h10m

Yield 5 1/2 cups, 10 serving(s)

Number Of Ingredients 7

3 envelopes unflavored gelatin
3 cups cold tomato juice
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
4 -6 dashes hot pepper sauce

Steps:

  • In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
  • Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
  • Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
  • Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
  • To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
  • **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.

CLASSIC FRESH TOMATO ASPIC RECIPE



Classic Fresh Tomato Aspic Recipe image

Provided by á-174942

Number Of Ingredients 16

BLOODY MARY VARIATION:
2 pounds 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 large bay leaf
1 teaspoon salt - (to 2)
1 teaspoon sugar (optional)
1 tablespoon lemon juice
2 envelopes unflavored gelatin
Butter lettuce for garnish
Mayonnaise for garnish
2 teaspoons Worcestershire sauce
1 teaspoon prepared white horseradish or more to taste
Tabasco sauce to taste
2 tablespoons vodka (optional)

Steps:

  • 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.

TOMATO ASPIC



Tomato Aspic image

The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

5 pounds ripe beefsteak tomatoes
3 1/4 tablespoons unflavored gelatin (about 3 1/4 envelopes)
2 teaspoons coarse salt
Basil sprigs or chive blossoms, for garnish
Chiffonade Dressing, for serving (optional)

Steps:

  • Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
  • Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
  • Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
  • Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
  • Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
  • Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.

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.

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