Aspic of Tomato, Wine and Basil

Name: Aspic of Tomato, Wine and Basil
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings
Ingredients: 2 cups pureed fresh peeled and seeded tomatoes or seeded canned tomatoes; Juice 1 lemon; 2 cups light dry red wine such as Beaujolais; 2 envelopes plain gelatin; 1/4 cup water; 2 tablespoons minced fresh basil; Salt and freshly ground black pepper; Fresh basil leaves for garnish

By Florence Fabricant

Updated Oct. 12, 2023

Total Time: 20 minutes
Prep Time: 15 minutes
Cook Time: 5 minutes
Rating: 3(15)
Comments: Read comments

Featured in: FOOD; JELLIED SALADS, STAPLE OF THE 50'S, SHOULD NOT BE FORGOTTEN

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Ingredients

Yield:8 servings

2cups pureed fresh peeled and seeded tomatoes or seeded canned tomatoes
Juice 1 lemon
2cups light dry red wine such as Beaujolais
2envelopes plain gelatin
¼cup water
2tablespoons minced fresh basil
Salt and freshly ground black pepper
Fresh basil leaves for garnish

Ingredient Substitution Guide

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Preparation

Step 1
Combine tomato puree, lemon juice and one cup of the wine. Soften the gelatin in the water in a metal measuring cup, place the cup in a shallow pan of water and bring to a simmer. Cook gently until the gelatin dissolves. Mix the gelatin with the remaining wine in a small saucepan.
Step 2
Heat the gelatin and wine mixture gently just until the gelatin is completely incorporated. Stir into the tomato mixture, add the basil and season to taste with salt and pepper.
Step 3
Pour into a mold or loaf pan and refrigerate until set. Garnish with fresh basil leaves.