How to Make a Tomato Aspic Salad Ring

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By Rae Osenbaugh
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Tomato Aspic

I sometimes talk about foods I do NOT like. One of those is Tomato Aspic. Many people these days have never heard of this old-style dish. It was often served in the 30’s through the 50’s but is not very popular anymore. My mom used to buy it in a can—similar to jellied cranberry sauce today.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

1 Bay Leaf
Dash of Tabasco Sauce
1/3 Cup finely chopped onion
½ teaspoon salt
3 ¾ Cups tomato juice
2 envelopes unflavored gelatin (2 TBLSP)
2/3 Cup water
2 TBLSP vinegar

Step 1

Place bay leaf Tabasco sauce, onion, salt and tomato juice in saucepan—simmer 10 minutes.
Step 2

Soften gelatin in water 5 minutes; dissolve in tomato juice mixture, add vinegar. Strain tomato mixture, cool slightly.
Step 3

Pour mixture into 8-inch ring mold which has been rinsed in cold water. Chill in refrigerator until firm. Unmold onto a bed of fresh salad greens. (makes 6-8 servings)

Tips & Warnings

If desired, any of the following salads may be served in the center of the ring: potato salad, mixed vegetable, shredded cabbage, chicken or tuna salad.