Tomato Aspic With Pineapple Sauce Recipes

GRANNYDRAGON'S TOMATO ASPIC WITH PINEAPPLE SAUCE

Steps:

• In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
• Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
• Refrigerate, covered, overnight.
• To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!
• To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
• Add canned crushed pineapple and stir lightly with a fork.
• Serve at sauce at room temperature with the chilled aspic.
• Time quoted does not include chill setting time.

DOLLIE'S TOMATO ASPIC

Steps:

• Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
• Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.

FRESH-FROM-THE-GARDEN TOMATO ASPIC

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

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.

ROASTED TOMATO SALSA AND SWEET PINEAPPLE CREAM DIPPING SAUCE

Steps:

• Beat the mayonnaise, salsa, pineapple, 2 tablespoons of the reserved pineapple juice, and sugar together in a mixing bowl with an electric hand mixer on medium until well mixed, 1 to 2 minutes.
• Chill in refrigerator at least 1 hour before serving.

TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE

Steps:

• TOMATO ASPIC:.
• Dissolve the gelatin in the boiling water.
• Stir in the tomatoes, breaking up large pieces with a fork.
• Add the Tabasco sauce to your own taste and mix thoroughly.
• Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
• HORSERADISH SAUCE.
• Combine all of the ingredients and chill for about an hour or so.

FABIO'S TOMATO ASPIC

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.