Tomato Aspic

Remember when aspic salads were served regularly at holidays and events? I do and I miss that.  Tomato Aspic was always served as an appetizer at Lady's luncheons when I was a kid. Those were the kind of luncheons where the appropriate attire included a hat with gloves.
Aspics are gelatin salads. The base is unflavored gelatin which is very inexpensive and worth keeping as a pantry staple.

2 cans of Diced Tomatoes with juice
1 envelope of Unflavored Gelatin
1 small Onion, thinly sliced
1/2 cup of Chopped Celery Leaves
1/2 cup of Chopped Basil
1 teaspoon Sugar
1/2 teaspoon Salt
1/4 teaspoon Pepper
1/2 teaspoon Ground Cloves
3 Tablespoons Lemon Juice
Basil Leaves for garnish

*A note about celery: this is the time to use the center of the celery stalk.  The flavor is milder and this is going to be discarded so you do not have to worry about appearance.

Line 4 ramekins with a good quality plastic wrap.  This will allow you to unmold the aspic easier.
Sprinkle the gelatin in a small bowl, add 1/3 cup of warm water, stir so that it does not clump and let stand.
Combine the diced tomatoes, onion, celery leaves, sugar, salt, pepper and cloves in a pan.  Bring to boil, lower the heat to simmer, cook for 5 minutes, remove from heat, strain, discard solids and stir in the softened gelatin, and stir until the liquid clears.  Add lemon juice.  Pour into 4 ramekins and chill until set. Umold on a chilled salad plate and garnish with basil

I hope you try this before the holidays and if you enjoy it as much as I do and that  you serve it at your holiday meal. No hat or gloves required.

Deloris