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Tomato Aspic

Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 8 servings.
Category
Salads
Course
Side Dishes
Occasions
Thanksgiving
Preparation Method
Simmer
Sources
Weekly Wisdom

Talk about vintage! Tomato Aspics are making a comeback. Fond memories have resurrected this savory tomato jello which was once popular at your ladies luncheons. One reader called it a mix between jello and a Virgin Mary! It’s great paired with cold meats as well as roasted poultry.

Ingredients
4 cups tomato juice, divided
1 teaspoon minced onion
Optional: 2 bay leaves
Optional: 4 whole peppercorns
Optional: 4 cardamom seeds (or 1/8 teaspoon nutmeg)
Optional: pinch of cayenne pepper
2 packages (3 ounces each) plain or lemon gelatin
Optional: watercress or lettuce, as garnish

Instructions

Heat half the tomato juice to a boil and add seasonings. Simmer for 5 minutes and strain. Add strained juice to gelatin, and stir to dissolve.

Add remaining juice, and pour into a 1-quart mold or 8x8-inch pan. You could also use ramekins.

Chill until firm (at least 2 hours), then unmold.

Serve over greens, plain, or with a blue cheese or other dressing.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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