Recipe by Grannydragon
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.
Top Review by Michele of Eagan
I was pleased with how good this aspic was and so easy too. Also quite surprised how well the pineapple sauce went with the tomato flavors. I've made this twice and didn't change a thing. Thanks Grannydragon!
- 85.04 g package lemon Jell-O gelatin (I use the sugar free kind)
- 236.59 ml boiling water
- 177.44 ml canned tomato
- 1 small onion, finely minced (1 tablespoon of pulp)
- 42.52 g can tomato paste
- 59.14 ml tomato juice
- oil, for greasing the mold
- 14.79 ml fresh lemon juice
- 118.29 ml mayonnaise
- 14.79 ml pineapple juice
- 118.29 ml canned crushed pineapple, drained
Directions See How It's Made
- 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.