Tomato Aspic With Pineapple Sauce
Serves: 4
Estell Schumm
1 January 1970
Based on User reviews:
56
Spice
56
Sweetness
45
Sourness
43
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
Water (boiling)3 cup
Stewed Tomatoes1 cup
Tomato Puree1 cup
Tomato Juice1 cup
Mayonnaise1 tbsp
Pineapple JuiceDirections:
1
In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute
2
Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined
3
Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish
4
Refrigerate, lightly covered, overnight
5
To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate
6
To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice
7
Add the crushed pineapple and stir lightly with a fork
8
Cover with plastic wrap and serve at room temperature with the aspic
9
*Briefly means about 10 seconds
10
If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds
11
Have patience