This tomato aspic has bloody Mary brunch flavors. ... In a large bowl, combine 1/2 cup of the tomato juice with the gelatin; let stand for 5 minutes. In a saucepan, ...

The aspic recipe has evolved slightly from one generation to the next. Tomato sauce replaced V8; artichoke hearts supplanted olives. “I still like to serve it for luncheons,” says Ginny, a ...

Dissolve Jell-O in boiled water in a large bowl. Chill in the refrigerator until partially set. Add celery, green pepper, ...

Juice: In a nonreactive saucepan, combine tomatoes, onion, celery, garlic, peppercorns, cloves, 1 tablespoon sea salt and water. Bring to a simmer, uncovered, over moderate heat. Simmer for about ...

1. Sprinkle the gelatin into ½ cup of tomato juice to soften. 2. Place over low heat and stir until the gelatin is dissolved. 3. Remove from heat and stir in remaining tomato juice and seasonings.

Tomato jelly?’” And yet, it’s the most requested recipe in the restaurant. “We would absolutely not make it without the aspic on the menu,” he says.

In most kitchens, though, fresh tomatoes gave way to canned tomatoes, as in a recipe published in 1938 by The New York Herald Tribune, or tomato juice, as in the five tomato aspic recipes included ...