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.
* If you are cutting calories, use sugar-free lemon-flavored gelatin
Tangy Tomato Aspic Recipe: https://whatscookingamerica.net/salad/tomatoaspic.htm