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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
2 pounds medium vine-ripened tomatoes (about 5) |
1 celery rib |
1 1/2 cups loosely packed fresh basil leaves |
3/4 teaspoon salt |
1/4 teaspoon sugar |
1 envelope plus 3/4 teaspoon unflavored gelatin (about 3 1/4 teaspoons) |
1/4 cup plus 2 tablespoons water |
1/2 teaspoon juice from bottled horseradish |
1 teaspoon white-wine worcestershire sauce |
3 tablespoons red-wine vinegar |
3 tablespoons extra-virgin olive oil |
36 assorted small vine-ripened cherry or currant tomatoes |
garnish: thinly sliced fresh basil leaves |
Directions:
1. Quarter medium tomatoes and chop celery. In a food processor purée quartered tomatoes until smooth and transfer to a heavy saucepan. Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes. Force mixture through a fine sieve into a bowl, pressing hard on solids.
2. Have ready a large bowl of ice and cold water. In a small bowl sprinkle gelatin over water and let soften 1 minute. Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved. Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar. Set bowl in bowl of ice water and stir until cool. Divide tomato mixture among four 1/2-cup molds or ramekins. Chill aspics, loosely covered, until firm, at least 4 hours, and up to 2 days.
3. In a small bowl whisk together oil, remaining 2 tablespoons vinegar, and salt and pepper to taste.
4. Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge. Invert a plate over mold or ramekin and invert aspic onto plate. Unmold remaining aspics, 1 at a time, in same manner.
5. Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette. Garnish tomatoes with basil.
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