Grannydragon's Tomato Aspic With Pineapple Sauce
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6
ingredients
-
Aspic
- 1 (3 ounce) package lemon Jell-O gelatin (I use the sugar free kind)
- 1 cup boiling water
- 3⁄4 cup canned tomato
- 1⁄2 small onion, finely minced (1 tablespoon of pulp)
- 0.25 (6 ounce) can tomato paste
- 1⁄4 cup tomato juice
- oil, for greasing the mold
-
Sauce
- 1 tablespoon fresh lemon juice
- 1⁄2 cup mayonnaise
- 1 tablespoon pineapple juice
- 1⁄2 cup canned crushed pineapple, drained
directions
- In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
- Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
- Refrigerate, covered, overnight.
- To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!
- To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
- Add canned crushed pineapple and stir lightly with a fork.
- Serve at sauce at room temperature with the chilled aspic.
- Time quoted does not include chill setting time.
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RECIPE SUBMITTED BY
Grannydragon
Portland, 77