"Virgin Mary" Aspic

Directions

1. 1
   Quarter medium tomatoes and chop celery.
2. 2
   In a food processor puree quartered tomatoes until smooth and transfer to a heavy saucepan.
3. 3
   Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes.
4. 4
   Force mixture through a fine sieve into a bowl, pressing hard on solids.
5. 5
   Have ready a large bowl of ice and cold water.
6. 6
   In a small bowl sprinkle gelatin over water and let soften 1 minute.
7. 7
   Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved.
8. 8
   Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar.
9. 9
   Set bowl in bowl of ice water and stir until cool.
10. 10
    Divide tomato mixture among four 1/2-cup molds or ramekins.
11. 11
    Chill aspics, loosely covered, until firm, at least 4 hours, and up to 2 days.
12. 12
    In a small bowl whisk together oil, remaining 2 tablespoons vinegar, and salt and pepper to taste.
13. 13
    Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge.
14. 14
    Invert a plate over mold or ramekin and invert aspic onto plate.
15. 15
    Unmold remaining aspics, 1 at a time, in same manner.
16. 16
    Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette.
17. 17
    Garnish tomatoes with basil.