Best 11 Tomato Aspic Recipes

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**Savor the Refreshing Elegance of Tomato Aspic: A Culinary Symphony of Flavors and Textures**

In the realm of culinary creations, tomato aspic stands as a testament to the boundless creativity and artistry that can transform simple ingredients into a symphony of flavors and textures. This classic dish, often associated with retro dining, has undergone a modern resurgence, captivating the palates of food enthusiasts with its versatile nature and endless possibilities for customization.

Within this comprehensive guide, you'll embark on a culinary journey through the world of tomato aspic, discovering a treasure trove of recipes that showcase the dish's versatility and adaptability. From traditional molded aspics to contemporary deconstructed variations, each recipe offers a unique interpretation of this timeless classic.

**A Culinary Canvas for Creativity:**

The beauty of tomato aspic lies in its ability to accommodate a wide range of ingredients, allowing home chefs to express their culinary creativity and personal preferences. From the tangy zest of fresh tomatoes to the savory depths of aromatic herbs, the possibilities for flavor exploration are limitless.

**A Symphony of Textures:**

The essence of tomato aspic lies in its captivating textural interplay. The firm, gelatinous body provides a delightful contrast to the tender vegetables and succulent meats often incorporated into the dish. This textural symphony elevates the aspic beyond a mere culinary creation, transforming it into an immersive sensory experience.

**A Timeless Classic Reinvented:**

While tomato aspic holds a cherished place in culinary history, contemporary interpretations have breathed new life into this classic dish. Modern chefs have deconstructed the traditional mold, presenting aspics in innovative forms such as terrines, salads, and even refreshing shooters. These variations capture the essence of tomato aspic while adding a touch of modernity and sophistication.

**Embark on a Culinary Adventure:**

As you delve into the recipes presented in this comprehensive guide, you'll uncover a world of culinary possibilities. From the classic tomato aspic with its vibrant red hue and savory aroma to the elegant tomato aspic terrine adorned with delicate herbs and microgreens, each recipe offers a unique journey through flavors and textures.

Whether you're a seasoned home cook looking to expand your culinary repertoire or a novice seeking inspiration for your next dinner party, this collection of tomato aspic recipes will guide you through the process of creating this timeless dish with ease and confidence.

Here are our top 11 tried and tested recipes!

TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

Steps:

  • Fully dissolve gelatin in boiling water in a mixing bowl.
  • Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
  • Stir onion and celery into vegetable juice.
  • Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  • Refrigerate until set completely, about 1 hour.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

TOMATO ASPIC



Tomato Aspic image

My mother used to make this for my dad and he loved it! If you like tomato juice, you really should give this tomato gelatin recipe a try. (Prep time includes chilling time; cook time indicates time estimate for juice to come to boiling)

Provided by SilentCricket

Categories     Very Low Carbs

Time 5h10m

Yield 5 1/2 cups, 10 serving(s)

Number Of Ingredients 7

3 envelopes unflavored gelatin
3 cups cold tomato juice
2 cups tomato juice, heated to boiling
1/4 cup lemon juice
2 tablespoons sugar
1 1/2 teaspoons Worcestershire sauce
4 -6 dashes hot pepper sauce

Steps:

  • In large bowl, sprinkle unflavored gelatin over 1 cup cold juice; let stand 1 minute.
  • Add hot juice and stir until gelatin is completely dissolved, about 5 minutes.
  • Stir in remaining 2 cups cold juice, lemon juice, sugar, worcestershire sauce, and hot pepper sauce.
  • Pour into 5 1/2cup ring mold or bowl; chill until firm, about 4 hours.
  • To serve, unmold and if desired, fill with your favorite salad greens, or cut-up fresh vegetables.
  • **Applya thin layer of oil, or cooking spray to your mold or bowl to prevent aspic from sticking.

TOMATO ASPIC



Tomato Aspic image

The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 5

5 pounds ripe beefsteak tomatoes
3 1/4 tablespoons unflavored gelatin (about 3 1/4 envelopes)
2 teaspoons coarse salt
Basil sprigs or chive blossoms, for garnish
Chiffonade Dressing, for serving (optional)

Steps:

  • Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
  • Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
  • Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
  • Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
  • Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
  • Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.

TOMATO-SHRIMP ASPIC SALAD



Tomato-Shrimp Aspic Salad image

Great for potlucks. Easily doubled. Canned shrimp, well drained, can be used. Cook time is refrigeration time.

Provided by Outta Here

Categories     Potluck

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

1 (3 1/2 ounce) package lemon gelatin (Jell-o regular or sugar free)
1 1/2 cups boiling water
1 (8 ounce) can tomato sauce
1 1/2 teaspoons vinegar (white or cider)
1 tablespoon Worcestershire sauce
1/2 teaspoon salt
1 dash pepper
1/2 cup celery, chopped
2 green onions, sliced
1 cup baby shrimp, fresh (cooked)
lettuce, for serving
mayonnaise, for garnish

Steps:

  • In a large bowl, dissolve gelatin in boiling water. Add tomato sauce, vinegar, Worcestershire sauce, salt and pepper and mix well. Cover with plastic wrap and refrigerate until partially set partially set.
  • When partially set, fold in celery, green onions and shrimp.
  • Spray a decorative bowl lightly with nonstick spray. Fill with gelatin mixture, cover with plastic wrap and refrigerate until set.
  • To serve, unmold on bed of lettuce and garnish with mayonnaise.
  • Instead of using a mold, pour into lightly sprayed 8-inch square pan, cover and refrigerate until set, and cut into squares to serve.

QUICK TOMATO ASPIC-WITH SHRIMP



Quick Tomato Aspic-with Shrimp image

At a church buffet luncheon,this was served by a friend, Jo-Ann, and I loved it. Every so often I would tell her how much I enjoyed it, and she'd reply: It's so EASY, and it disappears whenever I bring it to a potluck. She shared her recipe with me. I have recently made it, and I made three large portions to be served with...

Provided by Beth M.

Categories     Salads

Time 30m

Number Of Ingredients 14

1/2 c v-8 juice or tomato juice
2 Tbsp plain gelatin; i used 2 envelopes plain
SOAK GELATIN IN COLD JUICE.
3 1/2 c v-8 juice, heated; or tomato juice, hot
1 tsp approx./or 2 sqeezes,fresh lemon juice/optional
1 pinch basil/optional
1 or 2 c chopped veggies; celery,carrots,peppers,olives
1 c cooked shrimp, peeled
DISSOLVE GELATIN MIX IN HOT JUICE. IF DESIRED ADD LEMON JUICE & BASIL
ADD CHOPPED VEGGIES AND SHRIMP.
I USED 24 SHRIMP,COOKED AT THE FISH MARKET AND CHILLED,EASY!
MIX WHIPPED CREAM AND MAYONNAISE TO MAKE A SAUCE.
1/4 c mayonaise
1/2 c heavy cream, whipped

Steps:

  • 1. I made this with whole cooked shrimp, but next time I will cut each into about three pieces. I only used celery and green olives; and no basil.
  • 2. Since I wanted it to be my lunch, I used three cereal bowls for molding, and there was about a cup left over in another container. So it makes plenty!
  • 3. The cold shrimp helped it set up fast. I actually left it overnight in the refrigerator. Unmold on crisp lettuce and serve with mayo and whipped cream.

DOLLIE'S TOMATO ASPIC



Dollie's Tomato Aspic image

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

1 (16 ounce) can stewed tomatoes, undrained
1 (.6 ounce) envelope sugar-free raspberry gelatin mix
2 cups boiling water
1 (.25 ounce) envelope unflavored gelatin
½ cup cold water

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

TOMATO ASPIC WITH SHRIMP SALAD



Tomato Aspic With Shrimp Salad image

A cold tomato aspic, made in a ring mold. Very easy to make as well as inexpensive, this dish fits perfectly with any summer picnic or cookout. The shrimp can be substituted with crab meat, or tuna. Adapted from Lee Bailey's Soup Meals Cookbook, 1989.

Provided by NewEnglandCook

Categories     Lunch/Snacks

Time 1h40m

Yield 6 , 6-8 serving(s)

Number Of Ingredients 15

1.5 (1/4 ounce) envelopes unflavored gelatin
1/2 cup cold water
3 1/2 cups crushed canned tomatoes, of best quality coarsely chopped or 3 1/2 cups tomatoes, pulp coarsely chopped
3 tablespoons grated onions
3 tablespoons grated green bell peppers
1 teaspoon Worcestershire sauce
2 dashes hot sauce (to taste)
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice
splash red wine vinegar
1/4 teaspoon black pepper
1 1/2 teaspoons salt
3 cups small baby shrimp
1/2 cup mayonnaise
1 tablespoon lemon juice

Steps:

  • Sprinkle gelatin over water in a saucer.
  • Meanwhile, heat tomatoes, onion, green pepper, hot sauce, Worcestershire, and garlic powder.
  • Add gelatin and stir.
  • Remove from heat.
  • Add Lemon juice and vinegar, salt and pepper to taste.
  • Mix thoroughly and pour into a 6 cup ring mold.
  • Refrigerate for several hours until thoroughly set, or put in freezer to speed up process.
  • To serve, put bottom of pan in hot water, and run a knife along the ring to loosen.
  • Combine may & lemon juice, combine with shrimp. Spoon salad in the center of the ring.
  • Serve on a decorative plate with lettuce leaves.
  • Enjoy!

Nutrition Facts : Calories 112.4, Fat 6.8, SaturatedFat 1, Cholesterol 5.1, Sodium 935.2, Carbohydrate 11.9, Fiber 1.6, Sugar 5.2, Protein 2.9

TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE



Tomato Aspic from Cleveland With Horseradish Sauce image

This very unusual recipe caught my attention and I am posting it here. It is from "Bach for More", a cookbook published in 1974 in support of the Cleveland Orchestra. Cooking time is chilling time in the refrigerator.

Provided by Dan-Amer 1

Categories     Vegetable

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 9

3 (3 ounce) packages raspberry flavored gelatin
1 1/4 cups boiling water
3 (1 lb) cans stewed tomatoes
6 drops Tabasco sauce
1 cup sour cream
2 -3 tablespoons prepared horseradish, drained
1 teaspoon vinegar
1 'tbs chives, chopped
salt & pepper

Steps:

  • TOMATO ASPIC:.
  • Dissolve the gelatin in the boiling water.
  • Stir in the tomatoes, breaking up large pieces with a fork.
  • Add the Tabasco sauce to your own taste and mix thoroughly.
  • Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
  • HORSERADISH SAUCE.
  • Combine all of the ingredients and chill for about an hour or so.

Nutrition Facts : Calories 106.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 6.3, Sodium 233.8, Carbohydrate 6.1, Fiber 0.9, Sugar 3.9, Protein 14.7

FABIO'S TOMATO ASPIC



Fabio's Tomato Aspic image

Provided by Faith Willinger

Categories     Tomato     Vegetable     Appetizer     Summer     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds plum tomatoes
1 envelope unflavored gelatin
3 tablespoons fresh minced basil or parsley or a combination of both
3 garlic cloves, minced
1 small, hot red pepper, minced or chili pepper flakes to taste
1 1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil plus additional for garnish

Steps:

  • 1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.
  • 2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.
  • 3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.

BALSAMIC TOMATO ASPIC



Balsamic Tomato Aspic image

This is a delicious condiment or side dish. It's also good by itself served with crackers and cream cheese.

Provided by Wheres_the_Beef

Categories     Vegetable

Time 10m

Yield 4 cups, 6 serving(s)

Number Of Ingredients 9

1 (14 ounce) can Italian-style diced tomatoes
1 (14 ounce) can diced tomatoes, plain
1 cup water
4 tablespoons balsamic vinegar
1 tablespoon distilled white vinegar
1 tablespoon granulated sugar
1/4 teaspoon salt
1/16 teaspoon ground black pepper
1 (3 ounce) package lemon gelatin

Steps:

  • Mix all ingredients, except Jello, in a 2-quart saucepan. Bring to a boil.
  • Stir in Jello, mix well. Boil 1 minute.
  • Pour into 4-qt mold that has the interior coated with cooking spray.
  • Chill at least 4 hours.

Nutrition Facts : Calories 95.1, Fat 0.2, Sodium 176.5, Carbohydrate 22, Fiber 1.5, Sugar 19.2, Protein 2.3

QUICK AND EASY TOMATO ASPIC



Quick and Easy Tomato Aspic image

Number Of Ingredients 6

2 cups V-8 vegetable juice, divided
1 small box lemon-flavored gelatin
1/2 teaspoon onion salt
1/2 teaspoon Worcestershire sauce
celery, chopped (optional)
green pepper, chopped (optional)

Steps:

  • Bring 1 cup V-8 juice to a boil and pour over gelatin. Stir to dissolve. Add 1 cup cold V-8, onion salt, and Worcestershire sauce. Add celery and pepper, if desired. Pour into mold. Refrigerate until firm.

Nutrition Facts : Nutritional Facts Serves

Tips:

  • Use ripe, flavorful tomatoes. This will ensure that your aspic has the best possible flavor.
  • Chill the aspic thoroughly before serving. This will help it to set properly and have a firm texture.
  • Garnish the aspic with fresh herbs or vegetables. This will add a pop of color and flavor.
  • Serve the aspic with a variety of accompaniments. This could include crackers, bread, or salad.
  • Aspic can be made ahead of time and stored in the refrigerator for up to 3 days. This makes it a great dish to prepare for parties or potlucks.

Conclusion:

Tomato aspic is a classic dish that is easy to make and always a crowd-pleaser. It is a versatile dish that can be served as an appetizer, main course, or side dish. With its鮮豔的色彩, delightful flavor, and impressive presentation, tomato aspic is sure to be a hit at your next gathering.

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