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Individual Tomato Aspics

Yield 8 servings


  • 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

How to Make It

  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.

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