Classic Fresh Tomato Aspic

Recipe Ingredients

2 lbs	908g / 32oz	Ripe tomatoes - coarsely chopped
		= (or 3 [14-oz cans] cans diced tomatoes)
1 cup	237ml	Water
2 tablespoons	30ml	Grated onion
1/3 cup	36g / 1.3oz	Minced celery with leaves
1 cup	40g / 1.4oz	Bay leaf (large)
1 teaspoon	5ml	Salt - (to 2)
1 teaspoon	5ml	Sugar - (optional)
1 tablespoon	15ml	Lemon juice
2		Unflavored gelatin
		Butter lettuce - for garnish
		Mayonnaise - for garnish
		Bloody Mary Variation
2 teaspoons	10ml	Worcestershire sauce
1 teaspoon	5ml	Prepared white horseradish - or more to taste
		Tabasco sauce - to taste
2 tablespoons	30ml	Vodka - (optional)

Recipe Instructions

In a medium saucepan over medium-high heat, bring tomatoes, onion, celery, bay leaf and 1/2 cup of water to a boil uncovered. Reduce heat and simmer for 10 minutes.

Meanwhile, stir gelatin into remaining 1/2 cup of water to soften and set aside.

Remove bay leaf and put tomato mixture through a food mill fitted with a fine disk, or through a strainer. Return puree to pot, add salt generously to taste and lemon juice, and sugar, if needed. Stir in Bloody Mary additions, if desired. Bring mixture back to a simmer, remove from heat and add softened gelatin, stirring until thoroughly dissolved.

Rinse eight 1/2-cup molds with cold water and pour aspic into them, filling almost to top. Or pour mixture into rinsed 1-quart ring mold. Chill until firm, 3 to 4 hours or overnight.

To unmold, run a sharp knife around edge of each mold, dip bottoms of molds briefly in hot water and invert onto salad plates. Garnish each aspic with lettuce leaves and a dollop of mayonnaise.

This recipe yields 8 servings.

Source:
The Los Angeles Times, 12-05-2001

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