Best 6 Fabios Tomato Aspic Recipes

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Fabio's Tomato Aspic is a classic Italian dish that has been enjoyed for generations. This savory dish is made from a combination of fresh tomatoes, herbs, spices, and gelatin. It is typically served as an appetizer or as a side dish with grilled or roasted meats. With its vibrant red color and tangy flavor, Fabio's Tomato Aspic is sure to be a hit at your next gathering.

Here are our top 6 tried and tested recipes!

TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Side Dish     Vegetables     Tomatoes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

Steps:

  • Fully dissolve gelatin in boiling water in a mixing bowl.
  • Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
  • Stir onion and celery into vegetable juice.
  • Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  • Refrigerate until set completely, about 1 hour.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

FABIO'S TOMATO ASPIC



Fabio's Tomato Aspic image

Provided by Faith Willinger

Categories     Tomato     Vegetable     Appetizer     Summer     Healthy     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 servings

Number Of Ingredients 7

1 1/2 pounds plum tomatoes
1 envelope unflavored gelatin
3 tablespoons fresh minced basil or parsley or a combination of both
3 garlic cloves, minced
1 small, hot red pepper, minced or chili pepper flakes to taste
1 1 1/2 teaspoons salt
3 tablespoons extra virgin olive oil plus additional for garnish

Steps:

  • 1. Split the tomatoes in half and squeeze the halves into a sieve over a small bowl to remove juice and seeds. Press the mixture in the sieve and reserve the liquid and the pulp.
  • 2. Puree the tomatoes in a food processor and pass through a food mill or strainer to remove the skins. (Or peel, seed, juice, and process tomatoes until smooth if you don't have a food mill.) Add the reserved juice to the pulp and measure 2 1/4 cups of tomato.
  • 3. Sprinkle the gelatin over 1/4 cup tomato pulp in a medium-sized bowl, stir, and soak for 3 minutes. Heat 1/2 cup tomato pulp until boiling, add to the softened gelatin, and stir in to dissolve the gelatin. Add the rest of the tomato pulp, the basil, garlic, hot pepper, salt, and extra virgin olive oil. Divide the mixture into 6 lightly oiled 1/2-cup molds for at least 3 hours. unmold and top with a drizzle of extra virgin.

FABIO'S TOMATO ASPIC



Fabio's Tomato Aspic image

Provided by Faith Willinger

Categories     Food Processor     Garlic     Tomato     Appetizer     Side     Quick & Easy     Buffet     Basil     Hot Pepper     Chill     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 5

Number Of Ingredients 7

1 1/2 pounds vine-ripened plum tomatoes
1 envelope (about 2 1/2 teaspoons) unflavored gelatin
1/3 cup fresh basil or flat-leafed parsley leaves (or a combination of both), washed well, spun dry, and chopped
3 garlic cloves, minced
1 small hot red chili, seeded and minced (wear rubber gloves), or dried hot red pepper flakes to taste
1 to 1 1/2 teaspoons salt
3 tablespoons extra-virgin olive oil plus additional for drizzling over aspics

Steps:

  • Lightly oil five 4- to 6-ounce ramekins.
  • Halve tomatoes and squeeze juice and seeds into a sieve set over a 4-cup measure. In a food processor blend tomato halves until smooth and force puree through sieve into a bowl, pressing hard on solids. Discard solids and add enough strained tomato puree to juice in measuring cup to measure 2 1/4 cups.
  • Transfer 1/4 cup tomato mixture to another bowl and sprinkle with gelatin. Let gelatin soften 1 minute. In a small saucepan bring 1/2 cup tomato mixture just to a boil and add to gelatin mixture, stirring to dissolve gelatin. Stir in remaining 1 1/2 cups tomato mixture and other ingredients (except for additional oil) and divide mixture among ramekins. Chill aspics, covered, until set at least 3 hours and up to 1 day. Run a thin knife around edge of each ramekin and dip in a bowl of hot water for 20 seconds. Invert each ramekin onto a plate and drizzle aspics with additional oil.

TOMATO ASPIC



Tomato Aspic image

A refreshing taste of vegetable juice with crisp chopped celery and onion. Lovely served as a side to my 'Ham Salad for Two,' or any other salad one wants. Makes a lovely colorful touch to a summer evening salad plate.

Provided by Barbara Zavadil

Categories     Tomato Side Dishes

Time 1h20m

Yield 4

Number Of Ingredients 8

1 (.25 ounce) envelope unflavored gelatin
¼ cup boiling water
2 cups vegetable juice (such as V-8®)
1 dash Worcestershire sauce, or to taste
1 bay leaf
2 cloves
½ cup chopped onion
½ cup chopped celery

Steps:

  • Fully dissolve gelatin in boiling water in a mixing bowl.
  • Combine vegetable juice, worcestershire sauce, bay leaf, and cloves in a saucepan; bring to a boil, reduce heat to low, and simmer 10 minutes. Remove and discard the bay leaf and cloves.
  • Stir onion and celery into vegetable juice.
  • Pour vegetable juice mixture over dissolved gelatin; stir gently to blend.
  • Refrigerate until set completely, about 1 hour.

Nutrition Facts : Calories 41 calories, Carbohydrate 8.1 g, Fat 0.2 g, Fiber 1.4 g, Protein 2.6 g, Sodium 345.6 mg, Sugar 5.2 g

TOMATO ASPIC (FRANCES VIRGINIA TEA ROOM)



Tomato Aspic (Frances Virginia Tea Room) image

Aspic popularity comes and goes, but if you like it, this one is great with Chicken Salad Cooking time is chill time.

Provided by Carol V.

Categories     Lunch/Snacks

Time 2h20m

Yield 8 serving(s)

Number Of Ingredients 8

3 (1/4 ounce) packages unflavored gelatin
1/2 cup cold water
3 cups boiling tomato juice
1/2 cup catsup
1/4 cup lemon juice
2 tablespoons grated onions
1 tablespoon prepared horseradish
1/4 teaspoon salt

Steps:

  • Let gelatin soak in cold water. Add gelatin mixture to boiling tomato juice. Add remaining ingredients. Stir well. Pour into molds. Chill.
  • Tea Room Notes: Small ring molds were used for this aspic. It was often served on chicken, shrimp or tuna salads. Quite colorful and tasty.

Nutrition Facts : Calories 42.7, Fat 0.1, Sodium 496.4, Carbohydrate 8.8, Fiber 0.5, Sugar 7.1, Protein 3.3

TOMATO ASPIC FROM CLEVELAND WITH HORSERADISH SAUCE



Tomato Aspic from Cleveland With Horseradish Sauce image

This very unusual recipe caught my attention and I am posting it here. It is from "Bach for More", a cookbook published in 1974 in support of the Cleveland Orchestra. Cooking time is chilling time in the refrigerator.

Provided by Dan-Amer 1

Categories     Vegetable

Time 4h30m

Yield 16 serving(s)

Number Of Ingredients 9

3 (3 ounce) packages raspberry flavored gelatin
1 1/4 cups boiling water
3 (1 lb) cans stewed tomatoes
6 drops Tabasco sauce
1 cup sour cream
2 -3 tablespoons prepared horseradish, drained
1 teaspoon vinegar
1 'tbs chives, chopped
salt & pepper

Steps:

  • TOMATO ASPIC:.
  • Dissolve the gelatin in the boiling water.
  • Stir in the tomatoes, breaking up large pieces with a fork.
  • Add the Tabasco sauce to your own taste and mix thoroughly.
  • Pour into a lightly oiled 3 quart ring mold and chill. Serve with horseradish sauce.
  • HORSERADISH SAUCE.
  • Combine all of the ingredients and chill for about an hour or so.

Nutrition Facts : Calories 106.6, Fat 3.2, SaturatedFat 1.9, Cholesterol 6.3, Sodium 233.8, Carbohydrate 6.1, Fiber 0.9, Sugar 3.9, Protein 14.7

Tips:

  • Use ripe, flavorful tomatoes: The quality of your tomatoes will greatly impact the taste of your aspic. Choose ripe, in-season tomatoes that are sweet and juicy.
  • Don't overcook the tomatoes: Overcooked tomatoes will lose their flavor and color. Simmer them gently until they are softened but still hold their shape.
  • Use a good quality stock: The stock you use will also contribute to the flavor of your aspic. Use a homemade stock if possible, or a good quality store-bought stock.
  • Season the aspic well: Don't be afraid to season your aspic well. Add salt, pepper, and other herbs and spices to taste.
  • Chill the aspic thoroughly: The aspic needs to be chilled thoroughly before serving. This will help it to set properly and develop its full flavor.

Conclusion:

Tomato aspic is a classic dish that is perfect for a summer party or potluck. It is easy to make and can be tailored to your own taste. With a little creativity, you can create a truly unique and delicious aspic that your guests will love.

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