DOLLIE'S TOMATO ASPIC
This was my grandmother's (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top.
Provided by Clotho98
Categories Side Dish Vegetables Tomatoes
Time 3h10m
Yield 18
Number Of Ingredients 5
Steps:
- Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
- Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.
Nutrition Facts : Calories 7.8 calories, Carbohydrate 1.5 g, Fiber 0.2 g, Protein 0.6 g, Sodium 56.8 mg, Sugar 0.9 g
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Ali Kryethi
[email protected]I've made this recipe several times and it's always a hit! The aspic is so easy to make and it's always delicious. I love the way the flavors of the tomatoes, lemon juice, and herbs come together. I usually serve it with a simple vinaigrette dressing
Khader Basha
[email protected]This is a great recipe for a summer party. The aspic is light and refreshing, and it's the perfect way to use up all those fresh tomatoes. I love the addition of the lemon juice and the fresh herbs. I served it with a side of crackers and it was a hu
Mitchelle Lawyer
[email protected]I love this recipe! The aspic is always a hit at my parties. It's so easy to make and it looks so impressive. I usually use a bundt pan to mold the aspic, but you can also use individual molds. I serve it with a simple vinaigrette dressing and it's a
Rehab khan Khan1234
[email protected]This recipe is a keeper! The aspic was easy to make and turned out beautifully. I used a variety of tomatoes, including cherry tomatoes and heirloom tomatoes, and they all worked well. I also added a bit of chopped basil to the aspic, which gave it a
Rahaf Rafik
[email protected]This is the best tomato aspic recipe I've ever tried! The flavors are amazing and the texture is perfect. I love the addition of the lemon juice and the fresh herbs. I served it with a side of crackers and it was a huge hit at my party. I will defini
Phillip Herbst
[email protected]I followed the recipe exactly and the aspic turned out perfectly! It was smooth and jiggly, with a beautiful red color. I served it with a simple vinaigrette dressing and it was a delicious and refreshing appetizer. I will definitely be making this a
Wesley Kindaro
[email protected]This was a great recipe! The aspic was flavorful and the presentation was beautiful. I used a bundt pan to mold the aspic and it turned out looking really impressive. I served it with a side of crackers and it was a hit at my party. I would definitel
Joel Kenechukwu
[email protected]This recipe was easy to follow and the aspic turned out great! I used a variety of tomatoes, including cherry tomatoes and heirloom tomatoes, and they all worked well. I also added a bit of chopped basil to the aspic, which gave it a nice flavor. I s
Yohanes Daniel
[email protected]I'm not usually a fan of tomato aspic, but this recipe changed my mind. The addition of the lemon juice and the fresh herbs really made a difference. I also loved the presentation, with the aspic served in individual molds. It was a hit at my dinner
Julie Heidemann
[email protected]This was my third attempt at making tomato aspic and it was the best one yet! The flavors were perfectly balanced and the texture was smooth and jiggly. I used a combination of fresh and canned tomatoes, and I think that really made a difference. I a