Tomato Aspic Crown
|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.