Tomato Aspic

Check our Lucky 32 Southern Kitchen Blog Post – Time for Tomatoes- How Are We So Patient?

2 cups tomato puree (see recipe below)
1 ½ tbsp apple cider vinegar
½ tbsp green onions, thinly sliced
½ tbsp salt (or to taste)
1 pinch cayenne pepper
1 pinch celery seed
½ tbsp unflavored gelatin
¼ cup water

In a bowl, combine tomato puree, vinegar, onions, salt and cayenne.

Soften gelatin and celery seed in water for about 10 minutes, then place over boiling water until the gelatin melts.

Add gelatin mix to tomato mix. Pour into individual molds and chill until set.

Yields 6 servings

Recipe: Local Tomato Puree

1 ½ pounds fresh tomato

Place tomatoes on a sheet tray and roast in a moderate oven until skins are brown. Place in food processor and puree.

Yields about 2 cups

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.