Tangy Tomato Mold

Name: Tangy Tomato Mold
Ingredients: 2 (16 ounce) cans stewed tomatoes; 2 (1 teaspoon) envelopes unflavored gelatin; 2 teaspoons sugar; 14 cup lemon juice; 6 drops hot pepper sauce, about (tabasco is fine); 1 (2 ounce) jar pimento stuffed olives; 14 cup sliced green onion; 1 cup thinly sliced celery; salad greens

9 ingredients

7 steps

Ingredients

2 (16 ounce) cans stewed tomatoes
2 (1 teaspoon) envelopes unflavored gelatin
2 teaspoons sugar
14 cup lemon juice
6 drops hot pepper sauce, about (tabasco is fine)
1 (2 ounce) jar pimento stuffed olives
14 cup sliced green onion
1 cup thinly sliced celery
salad greens

Directions

1

Pour tomatoes into a 2-quart pan and break up any large pieces with a spoon.
2

Sprinkle gelatin over tomatoes and let stand until softened, about 5 minutes.
3

Stir in sugar, lemon juice, and hot pepper seasoning; place over low heat and cook, stirring, until gelatin is dissolved.
4

Drain liquid from olives into a measuring cup and add water, if needed, to make 2/3 cup liquid; slice olives and stir into gelatin mixture with olive liquid, onions, and celery.
5

Turn into a 6-8-cup mold.
6

Refrigerate until firm, about 5 hours.
7

Just before serving, unmold onto a serving plate and garnish with greens.