Gamma Jane’s Tomato Aspic

Sometimes Helen further gilds the lily with slices of pickled okra, or even homemade guacamole. Tomato aspic is surprisingly flexible.
October 28, 2015

Ingredients

  • 3 cups tomato juice
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • ¼ cup sherry vinegar
  • ¼ cup chopped green olives
  • Salt, pepper, hot sauce and sugar to taste
  • 2 envelopes plain gelatin (or you could substitute agar or carrageenan for vegetarians. They are algae and seaweed but they have the same effect.)
  • Mayonnaise and paprika

Instructions

Mix tomato juice, onions, celery, vinegar and seasonings to taste. Boil slowly for 10 minutes.

Meanwhile, dissolve gelatin in a few tablespoons of water according to package directions. Strain tomato mixture into gelatin. When it begins to set up, add chopped olives, and pour into mold. Chill for 4 hours, or overnight.

Release aspic from mold by dipping it a couple of times into hot water, and inverting on a platter. Top with mayonnaise and paprika. Serves a crowd.

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Ingredients

  • 3 cups tomato juice
  • 1 cup finely chopped onion
  • ½ cup finely chopped celery
  • ¼ cup sherry vinegar
  • ¼ cup chopped green olives
  • Salt, pepper, hot sauce and sugar to taste
  • 2 envelopes plain gelatin (or you could substitute agar or carrageenan for vegetarians. They are algae and seaweed but they have the same effect.)
  • Mayonnaise and paprika
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