Tomato Aspic

When tomatoes start to ripen, you have so many that you need to know six different things to do with them," Tom says, describing this aspic as a great summer dish.

  • Prep Time: 30 minutes
  • Yield: 6 Servings
  • 8 ripe tomatoes chopped
  • 1 yellow onion diced
  • 1 cup diced celery
  • 1 garlic clove chopped
  • 3 bay leaves
  • 5 whole black peppercorns
  • 5 whole cloves
  • 1 tbsp kosher salt
  • 3 ¼ cups tomato juice
  • 1 tbsp sugar
  • 1 tbsp cider vinegar
  • 1 tbsp lemon juice
  • 2 tbsp unflavored gelatin
  • Put the tomatoes, onion, celery, garlic, bay leaves, peppercorns, cloves, salt, and 3 cups tomato juice together in a saucepan and bring to a simmer over medium heat for 20 to 30 minutes. Strain the simmered tomato stock through a fine-mesh strainer.
  • This makes about 4 cups. Add the sugar, vinegar, and lemon juice to the tomato stock and simmer for 10 minutes. Mix the gelatin with the remaining ¼ cup tomato juice until softened. Add the softened gelatin to the simmering stock. Stir 2 to 3 minutes to dissolve the gelatin.
  • Remove from the heat and place in a bowl of ice water too cool. Chill until it begins to thicken. Stir together to mix all ingredients evenly. Pour the aspic into a largeJell-O ring mold or six small Jell-O molds and refrigerate overnight.

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