Tangy Tomato Aspic - How To Make Tomato Aspic
 (low fat, low calorie recipe)
 
 

Custom Search

Tangy Tomato AspicThis gelatin salad is a favorite family comfort food that we make and serve for Thanksgiving Dinner every year. Very easy to make and so good! The original recipe comes from the 1970 Betty Crocker's Cookbook. Our family has slightly changed the original recipe.

For more great Low Fat Recipes, Low Calorie Recipes, Low Carbohydrate recipes, and Diabetic  Recipes, check out my Diet Recipe Index. Also check out my Nutritional Chart for fat grams, fiber grams, and calories for all your favorite foods.

More of Linda's delicious Salad and Salad Dressing Recipes.

Don't forget to check out my Thanksgiving Turkey Dinner Menu which includes Tangy Tomato Aspic.

Tangy Tomato Aspic

1 1/4 cups boiling water
1 (3-ounce) package regular lemon-flavored gelatin*
1 (8-ounce) can tomato sauce
1 1/2 tablespoons wine vinegar
1/2 teaspoon salt
1 teaspoon finely minced onion
1/8 teaspoon hot pepper sauce
Ground cloves to taste
2 cups diced celery
Lettuce

* If you are cutting calories, use sugar-free lemon-flavored gelatin

In a small bowl, pour boiling water over gelatin, stirring until dissolved. Stir in tomato sauce, wine vinegar, salt, onion, hot pepper sauce, and cloves; refrigerate until slightly thickened but not set.

When slightly thickened, remove from refrigerator and stir in diced celery. Pour into a 4-cup mold. Refrigerate until firm.

To serve, unmold onto a bed of lettuce.

NOTE: I usually need to double this recipe for my family.

Makes 4 to 6 servings.


Tips to unmold gelatin:

  • Allow gelatin to set until completely firm, several hours or overnight.
     

  • Before unmolding, dip knife in warm water and run knife around edge of gelatin to loosen.
     

  • Dip mold in warm water, just to rim, for 10 seconds.
     

  • Lift from water and gently pull gelatin from edge of mold with moist fingers. Place moistened serving plate on top of mold. Gently remove mold.