Tomato Aspic with Pineapple Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This recipe is absolutely unique. It comes from Ann Wright. She never told me if she invented this recipe or where she got it. What sets[ it apart is the pineapple sauce. You wouldn't think that tomatoes and pineapple would go together, but they do.] Ingredients:
one 3-ounce package lemon jell-o |
1 cup boiling water |
3/4 cup stewed tomatoes or canned plum tomatoes, broken up |
1/2 small onion, grated or finely minced to yield 1 tablespoon pulp |
1/4 cup tomato puree |
1/4 cup tomato juice |
oil for greasing the mold |
1 tablespoon freshly squeezed lemon juice |
1/2 cup mayonnaise |
1 tablespoon pineapple juice |
1/2 cup crushed pineapple (canned is best), drained |
Directions:
1. In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute. Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish. Refrigerate, lightly covered, overnight. To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.
2. To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice. Add the crushed pineapple and stir lightly with a fork. Cover with plastic wrap and serve at room temperature with the aspic.
3. *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.
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