Marys Easy 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

QUICK AND EASY TOMATO ASPIC



Quick and Easy Tomato Aspic image

Number Of Ingredients 6

2 cups V-8 vegetable juice, divided
1 small box lemon-flavored gelatin
1/2 teaspoon onion salt
1/2 teaspoon Worcestershire sauce
celery, chopped (optional)
green pepper, chopped (optional)

Steps:

  • Bring 1 cup V-8 juice to a boil and pour over gelatin. Stir to dissolve. Add 1 cup cold V-8, onion salt, and Worcestershire sauce. Add celery and pepper, if desired. Pour into mold. Refrigerate until firm.

Nutrition Facts : Nutritional Facts Serves

BLOODY MARY ASPIC



Bloody Mary Aspic image

Categories     Tomato     Freeze/Chill     Summer     Chill     Gourmet

Yield Makes 8 servings

Number Of Ingredients 15

1/2 cup coarsely chopped shallots
3 celery ribs, coarsely chopped
2 tablespoons olive oil
5 lb plum tomatoes, cored, quartered, and puréed in a blender
2 tablespoons sugar
13/4 teaspoons salt
3/4 teaspoon black pepper
1/2 teaspoon ground celery seeds
2 teaspoons Worcestershire sauce
1/4 cup fresh lemon juice
1/4 cup vodka
2 tablespoons gelatin (from three 1/4-oz envelopes)
Vegetable oil for greasing pan
Special Equipment
a double layer of rinsed and squeezed cheesecloth

Steps:

  • Cook shallots and celery in olive oil in a 4-quart heavy pot over moderate heat, stirring occasionally, until softened, about 10 minutes. Add puréed tomatoes, sugar, salt, pepper, and celery seeds and simmer, partially covered, stirring occasionally, 25 minutes. Pour tomato mixture through a sieve lined with dampened cheesecloth into a clean 3-quart saucepan, pressing hard on solids to extract as much liquid as possible. Discard solids. Bring tomato broth just to a boil, then remove from heat and stir in Worcestershire sauce.
  • While tomato broth comes to a boil, stir together lemon juice and vodka in a small bowl. Sprinkle gelatin over vodka mixture. (Spoon vodka mixture over any powdered gelatin remaining on top.) Let stand until softened, about 5 minutes.
  • Lightly oil a 1 1/2- to 2-quart nonreactive shallow baking pan (2 inches deep).
  • Add gelatin mixture to hot tomato broth, stirring until gelatin is dissolved. Pour into baking pan and chill, uncovered, until firm, at least 6 hours.
  • To unmold aspic, run a small sharp knife around edge, then dip baking pan into a larger pan of warm water, 15 to 20 seconds. Put a cutting board over baking pan, then carefully invert aspic onto board and cut into 1/2-inch cubes.

EASY TOMATO ASPIC



Easy Tomato Aspic image

Number Of Ingredients 3

1 (14 1/2-ounce) can stewed tomatoes
1 box lemon jello
1/4 cup chopped olives

Steps:

  • Heat stewed tomatoes. Add Jell-O. Stir until thoroughly dissolved. Add chopped olives, pour into molds, and chill until congealed. Editor's Extra: The lemon Jell-O adds a nice sweetness. This is so attractive in fancy-shaped molds, like the pretty heart pictured on the cover. Also good using olive salad in place of the olives.

Nutrition Facts : Nutritional Facts Serves

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

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