This recipe is absolutely unique! While Tomato Aspic by itself is wonderful. What sets this recipe apart is the pineapple sauce. Yes, the pineapple and tomato flavors go very well together.
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Units: US | Metric
- 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
- 1In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.
- 2Add 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.
- 3Refrigerate, covered, overnight.
- 4To 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!
- 5To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
- 6Add canned crushed pineapple and stir lightly with a fork.
- 7Serve at sauce at room temperature with the chilled aspic.
- 8Time quoted does not include chill setting time.
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Nutritional Facts for Grannydragon's Tomato Aspic With Pineapple Sauce
Serving Size: 1 (152 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 154.0
- Calories from Fat 59
- Total Fat 6.6 g
- Saturated Fat 0.9 g
- Cholesterol 5.0 mg
- Sodium 328.5 mg
- Total Carbohydrate 23.2 g
- Dietary Fiber 0.8 g
- Sugars 17.5 g
- Protein 2.0 g