Grannydragon's Tomato Aspic With Pineapple Sauce

Recipe by Grannydragon
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 20mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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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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