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Tomato Basil Mold

Healthy.Eater's picture
  Low-sodium tomato juice 1⁄2 Cup (8 tbs)
  Yellow onion 1 Small, finely chopped
  Stalk celery 1 Small, finely chopped
  Dried basil 1⁄2 Teaspoon, crumbled
  Dried thyme 1⁄2 Teaspoon, crumbled
  Black peppercorns 6
  Whole cloves 2
  Salt 1⁄4 Teaspoon
  Ground red cayenne pepper 1⁄8 Teaspoon (Or To Taste)
  Plain gelatin 4 Teaspoon (1 1/2 Envelopes)
  Dry white wine/Water 3 Tablespoon
  Minced dill/Dill / parsley 3 Tablespoon
  Fresh dill sprigs/Basil / parsley 1 Tablespoon

1 In a medium-size saucepan, bring the tomato juice, onion, celery, dried basil and thyme, peppercorns, cloves, salt, and red pepperto a boil over moderately high heat.
Lowerthe heat and simmerfor 1 5 minutes.
2 Meanwhile, in a small bowl, combine the gelatin and wine and let stand for 5 minutes.
Add the gelatin mixture to the tomato mixture and simmerfor 5 minutes.
Strain through a fine sieve into a heatproof bowl, stir in the fresh basil, and let cool to room temperature.
3 Rinse a 3-cup decorative mold with cold water and pourinthetomato-herb mixture.
Refrigerate, covered, for 3 hours or until set.
To unmold, dip the mold in a large pan filled with hot water for 5 to 10 seconds, place a serving plate over the mold, then invert the mold onto the plate.
Garnish with sprigs of fresh dill, basil, or parsley.

Recipe Summary

Side Dish

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Tomato Basil Mold Recipe