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.
Ingredients
- 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
Method
- 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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