Learn how to make one of our favorite Southern classics, tomato aspic.
Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets.
The addition of canned tomato soup or tomato juice gave traditional aspics an accessible and colorful twist.
Credit:Hector Sanchez; Prop Stylist: Heather Chadduck; Food Stylist: Marian Cooper Cairns
In fact, the bulk of the time involved is just waiting for the gelatin to set.
Avoid freezing, as gelatin-based dishes can lose their texture when thawed.
It’s an excellent side dish for just about any occasion.
Whisk in the boiling water until the gelatin is dissolved.
Reduce heat, and simmer, stirring occasionally, 15 minutes.
Pour through a wire-mesh strainer into a bowl; stir in the lemon juice and gelatin.
