Chilled jellied salads were popular on hot days in '60s-era Mississippi, and they were often a centerpiece at ladies' luncheons. This tomato aspic is like a wobbly take on a Virgin Mary.
More Tomato Recipes
Sliced hard-boiled eggs and steamed asparagus, for serving
How to Make It
In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, combine the remaining tomato juice with the sugar, salt, pickling spices, hot sauce, lemon zest and lemon juice and heat just until warm. Add the gelatin mixture and stir until it dissolves completely. Return the mixture to the bowl and refrigerate until cold but not set, about 1 hour.
Lightly oil eight 1/2-cup ramekins. Stir the onion, pepper and celery into the tomato aspic and spoon it into the ramekins. Refrigerate for at least 2 hours, until chilled and set.
Unmold the aspics onto plates and serve with sliced eggs and asparagus.
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Review Body: Delicious and easy to make. I've always loved fruit jellos, but my favorite foods are usually savory ones. The first time I had tomato aspic was at a Christmas party in Seattle in the '80's. I loved it, but never made it because I didn't even know what it was called at the time. When I tried to explain what it was to my family back in Minnesota, they looked at me as though I had lost my mind. I finally found out what it is called by a co-worker -- though she had never made it either. I think this recipe is wonderful! The next aspic I will try to make will be a meat one:)