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  Unflavored gelatin 3 Tablespoon (3 Envelopes)
  Cold water 3 Cup (48 tbs)
  Canned tomato sauce 24 Ounce (3 Cans, 8 Ounce Each)
  Lemon juice 1 Tablespoon
  Vegetable relish 1⁄4 Cup (4 tbs) (Use Fresh)

1. Soften gelatin in 1 cup cold water in medium-size saucepan; heat slowly, stirring constantly, just until dissolved. Stir in remaining 2 cups water, tomato sauce, lemon juice.
2. Pour into a 6-cup ring mold; chill several hours, or until firm.
3. Unmold onto serving plate; fill center with relish. Fresh Vegetable Relish Wash and stem 2 cups (1 pint) cherry tomatoes. Combine with 1 cup of sliced crisp celery, 1 cup of diced green pepper and 1 cup coarsely chopped Bermuda onion in a large bowl. Drizzle with 1/3 cup lemon juice; toss lightly. Chill at least 1 hour.

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