Tomato Jelly Salad
|Stewed tomatoes||3 Cup (48 tbs) (Fresh / Canned)|
|Chopped onion||1⁄4 Cup (4 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Cold water||1⁄2 Cup (8 tbs)|
Cook tomatoes with seasonings.
Soak gelatin in cold water, add to boiling tomatoes, strain and pour into cups about the size of a tomato.
Make a nest of small green lettuce leaves for each mold when serving, and place one tablespoon of mayonnaise on top of each tomato as it is turned from the mold.