Adventures in good eating — recipes and food writing by Margaret “Meps” Schulte
SAVORY TOMATO RING
1 small package of lemon instant Jello
14-oz can of whole stewed or diced tomatoes
1 C boiling water
2 T vinegar
Pour boiling water into gelatin mix and stir for 2 minutes. Add tomatoes and vinegar. Stir and pour into a mold. Chill until firm. To serve, run warm water over mold until aspic releases, turn it upside down onto a platter, and slice like a cake.
You can add minced raw vegetables (peppers, onions, scallions) and herbs (chives, basil, thyme, rosemary) to this.
Instead of making one single aspic, you could also make individual ones. Then tuck a little surprise, like a cube of cream cheese, in the center of each one.
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December 6th, 2006 at 2:03 pm
[…] There’s something really hilarious about standing in the kitchen, holding a jiggling blob of green Jello in your hand, and watching your spouse run away in terror. At that point, he started laughing, too. But you know what? He laughed a lot harder after I ate my blob of Jello and put the pan safely back in the fridge! Although I haven’t made plain Jello in many years, here are a few Foodie Gazette recipes that feature Jello as an ingredient: Savory Tomato Ring Snowball Pineapple Cream Salad [link] […]