The aspic's bright color and glassy sheen will make a radiant addition to your table. Serve it topped with our Chiffonade Dressing.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Number Of Ingredients 5
Steps:
- Core tomatoes; coarsely chop.Working in batches, transfer to a food processor or food mill. Process to a rough puree.
- Rinse two 24-inch square pieces of cheesecloth.Wring out cheesecloth; layer pieces in a large glass bowl. Pour puree into cheesecloth; gather up ends, and cinch with kitchen twine. Tie ends of cloth together to make a loop. Hang sack from a cupboard door, placing bowl directly underneath to collect juices.
- Let drain at least 1 hour; liquid will be pale. Transfer it to a large glass measuring cup, and set aside.
- Squeeze bundle over emptied bowl to extract remaining liquid; pour into another measuring cup. You should have about 4 cups dark-red tomato juice; if needed, add enough reserved pale liquid to make 4 cups. Pass juice through a fine sieve into a bowl. Discard pale liquid.
- Place 1 cup tomato juice in a small bowl. Sprinkle gelatin over liquid; let soften, about 5 minutes. Transfer mixture to a medium saucepan; stir over very low heat until gelatin dissolves. Stir in some of the juice to lower the temperature of the gelatin mixture, then add remaining juice and salt.
- Pour mixture into a 9-by-4 3/4-by-2 1/2-inch loaf pan. Cover with plastic wrap, and refrigerate until jelled, at least 1 hour. To unmold: Slide a knife around inside edge of pan.Wrap loaf pan in a hot towel, and invert onto a serving platter. Garnish with basil sprigs.
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Akbar Ali Sahi
[email protected]This tomato aspic is a bit time-consuming to make, but it's worth the effort. It's a showstopper dish that's perfect for a special occasion.
Mary Munyao
[email protected]I'm not a big fan of aspic, but I actually liked this tomato aspic. It's very flavorful and refreshing.
Abiha Eman
[email protected]This tomato aspic is a great way to use up leftover tomatoes. It's also a good way to get your kids to eat their vegetables.
Dilip Adhikari
[email protected]I made this tomato aspic for a picnic and it was perfect. It held up well in the heat and everyone loved it.
Aastha Kc
[email protected]This tomato aspic is very easy to make. Even a beginner cook can make it.
Faiza Cabdi
[email protected]I'm not a big fan of tomatoes, but I actually enjoyed this tomato aspic. It's very refreshing.
Ab Hannan
[email protected]This tomato aspic is a bit pricey to make, but it's worth it for a special occasion.
Raju Music Masti
[email protected]I've tried several tomato aspic recipes, but this one is by far the best. It's the perfect balance of flavors and textures.
Gracie Cantu
[email protected]This tomato aspic is a great appetizer or side dish. It's also a good way to impress your guests.
Hendriq Fame
[email protected]I made this tomato aspic for a potluck and it was a big hit. Everyone loved it!
Okiki Ola
[email protected]This tomato aspic is a great way to use up leftover tomatoes. It's also a good way to get your kids to eat their vegetables.
Mornight
[email protected]I love the combination of tomatoes, basil, and garlic in this recipe. It's a classic flavor combination that never gets old.
salim mia
[email protected]This tomato aspic is the perfect summer dish. It's light, refreshing, and flavorful.
Laxman premi Raj bhar
[email protected]I was a bit skeptical about this recipe, but I'm glad I tried it. The tomato aspic was surprisingly delicious.
joemama Nathan
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The tomato aspic is so flavorful and elegant.
Felisa Smith
[email protected]I've made this tomato aspic several times now and it's always a crowd-pleaser. It's a great way to use up leftover tomatoes.
Donna Desjarlais
[email protected]This tomato aspic recipe was a hit at my last dinner party! The presentation was beautiful and the flavors were so refreshing.