Individual Tomato Aspics

Name: Individual Tomato Aspics
Ingredients: 1 (28-ounce) can whole tomatoes, undrained; 4 stalks celery with leaves, cut in half; 3 tablespoons chopped onion; 2 tablespoons lemon juice; 1 bay leaf; 1 teaspoon salt; 1/2 teaspoon paprika; 3 envelopes unflavored gelatin; 1 (24-ounce) can vegetable cocktail juice, divided; 1 (8-ounce) can artichoke hearts, drained and chopped; 1 (8-ounce) can sliced water chestnuts, drained and chopped; 1 hard-cooked egg, chopped; 1/2 cup finely chopped celery; 1/4 cup finely chopped green pepper; 1 1/2 tablespoons finely chopped pimiento-stuffed olives; Lettuce leaves; Mayonnaise

17 ingredients

4 steps

Ingredients

1 (28-ounce) can whole tomatoes, undrained
4 stalks celery with leaves, cut in half
3 tablespoons chopped onion
2 tablespoons lemon juice
1 bay leaf
1 teaspoon salt
1/2 teaspoon paprika
3 envelopes unflavored gelatin
1 (24-ounce) can vegetable cocktail juice, divided
1 (8-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) can sliced water chestnuts, drained and chopped
1 hard-cooked egg, chopped
1/2 cup finely chopped celery
1/4 cup finely chopped green pepper
1 1/2 tablespoons finely chopped pimiento-stuffed olives
Lettuce leaves
Mayonnaise

Directions

1

Combine tomatoes, celery stalks, onion, lemon juice, bay leaf, salt, and paprika in a large, heavy saucepan. Cover and cook over medium heat 15 minutes. Strain mixture, reserving tomato juice and discarding vegetables and bay leaf. Return tomato juice to saucepan.
2

Dissolve gelatin in 1/2 cup vegetable cocktail juice, stirring well. Add gelatin mixture to tomato juice in saucepan. Add additional vegetable cocktail juice to yield 4 cups. Chill until mixture reaches the consistency of unbeaten egg whites.
3

Fold in artichoke hearts, water chestnuts, egg, celery, green pepper, and olives. Pour mixture evenly into 8 lightly oiled 1/2-cup heart-shaped molds. Refrigerate until firm.
4

Unmold aspics onto individual lettuce-lined salad plates; garnish each with a dollop of mayonnaise.