Hamdi Saidani This Barefoot Contessa Classic Tomato Aspic recipe, also known as aspic salads, is one of the best and easiest to make aspic recipes ever. This spicy Tomato Aspic recipe is only made with canned tomato, gelatin, dark brown sugar, kosher salt, pickling spices, hot sauce, lemon zest, and fresh lemon juice.
Eat this Tomato Aspic chilled with Eggs Benedict and Pickled Chillies. Please feel free to rave about this tasty old-fashioned tomato aspic salad recipe.
What Is Tomato Aspic
Tomato Aspic is a type of savory gelatin, usually made with canned tomato juice, unflavored powdered gelatin, dark brown sugar, kosher salt, pickling spices, hot sauce, lemon zest, and fresh lemon juice.
Some Tomato Aspic recipes include pieces of meat, shrimp, vegetable, or eggs. It’s a gelatinous version of conventional soup and is traditionally served chilled.
Tomato Aspic Origine And History
According to Wikipedia, Aspic’s history dates back to the Middle Ages in various European countries, where meat jellies were first created. French chef Marie-Antoine Carême refined the art in the 19th century. Tomato aspic, a variant, originated in America in the early 20th century and became a dinner staple by the 1950s.
Tomato Aspic Ingredients
- 24 ounces of canned tomato juice
- 2 envelopes of unflavored powdered gelatin (1 1/2 tablespoons)
- 1/2 tablespoon dark brown sugar
- 1/2 tablespoon kosher salt
- 1/2 tablespoon pickling spices, ground
- 1/2 teaspoon hot sauce
- 1/2 teaspoon finely grated lemon zest
- 1 1/2 tablespoons fresh lemon juice
- Vegetable oil, for brushing
- 1/2 small onion, minced
- 1/2 small green bell pepper, finely chopped
- 2 small celery ribs, finely chopped
- Sliced hard-boiled eggs and steamed asparagus, for serving
How To Make Tomato Aspic
- Mix Gelatin with Tomato Juice: Take a big bowl and pour 1/2 cup of tomato juice into it. Add the gelatin and let it sit for 5 minutes.
- Heat Remaining Ingredients: In a pot, put the rest of the tomato juice, sugar, salt, ground pickling spices, hot sauce, lemon zest, and lemon juice. Warm it up but don’t boil it. Then add the gelatin mix and stir until it’s all dissolved.
- Cool It Down: Pour the mixture back into the bowl and put it in the fridge. Leave it there until it’s cold but not firm, about 1 hour.
- Prepare the Ramekins: Lightly brush oil on eight small bowls (1/2 cup size). Mix the onion, pepper, and celery into the tomato mixture and spoon it into the bowls.
- Chill and Serve: Put the bowls in the fridge for at least 2 hours until they are chilled and firm. Turn them upside down onto plates and serve with sliced eggs and asparagus.
How To Make Tomato Aspic With Shrimp:
To make Tomato Aspic with shrimp, just boil the shrimp in seasoned water for about 2-3 minutes, or until they turn pink and firm. Then, peel and chop them into bite-sized pieces. Next, follow the original Tomato Aspic recipe, and before chilling, mix the cooked shrimp into the tomato mixture. Finally, chill in ramekins, unmold onto plates, and enjoy.
How To Eat Tomato Aspic
Tomato Aspic should be eaten chilled, unmolded onto plates, and garnished with sliced eggs and asparagus.
What To Serve With Tomato Aspic
it’s best to serve Tomato Aspic with sliced hard-boiled eggs, and steamed asparagus; it also goes well with shrimp, crackers, fresh herbs, or a light salad.
Tomato Aspic Nutrition Facts
- Calories: 45
- Protein: 2.5g
- Carbohydrates: 6g
- Fiber: 1g
- Sugars: 3.5g
- Fat: 0.5g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 350mg
Try More Recipes:
- Green Tomato Chutney
- Green Tomato Salsa
- Tomato Tart
- Marinated Tomatoes
- Pioneer Woman Tomato Salad
- Mexican Tomato Soup
- Spicy Tomato Soup
Barefoot Contessa Tomato Aspic
Description
This Barefoot Contessa Classic Tomato Aspic recipe, also known as aspic salads, is one of the best and easiest to make aspic recipes ever. This spicy Tomato Aspic recipe is only made with canned tomato, gelatin, dark brown sugar, kosher salt, pickling spices, hot sauce, lemon zest, and fresh lemon juice.
Eat this Tomato Aspic chilled with sliced hard-boiled eggs and steamed asparagus. Please feel free to rave about this tasty old-fashioned tomato aspic salad recipe.
Tomato Aspic Ingredients
How To Make Tomato Aspic
- Mix Gelatin with Tomato Juice: Take a big bowl and pour 1/2 cup of tomato juice into it. Add the gelatin and let it sit for 5 minutes.
- Heat Remaining Ingredients: In a pot, put the rest of the tomato juice, sugar, salt, ground pickling spices, hot sauce, lemon zest, and lemon juice. Warm it up but don’t boil it. Then add the gelatin mix and stir until it’s all dissolved.
- Cool It Down: Pour the mixture back into the bowl and put it in the fridge. Leave it there until it’s cold but not firm, about 1 hour.
- Prepare the Ramekins: Lightly brush oil on eight small bowls (1/2 cup size). Mix the onion, pepper, and celery into the tomato mixture and spoon it into the bowls.
- Chill and Serve: Put the bowls in the fridge for at least 2 hours until they are chilled and firm. Turn them upside down onto plates and serve with sliced eggs and asparagus.
