CONSIDERED BY MANY SOUTHERN HOSTESSES TO BE the ultimate “party dish,” tomato aspic has been widely
served at bridge luncheons and on buffets since the introduction of granulated gelatin more than a century ago. Unfortunately, most of the tomato aspics found today are overly sweet concoctions dependent on canned tomato juice (or V8) and Jell-O, a far cry from this classic, delectable version made with fresh, ripe tomatoes, olives, and tangy seasonings—and no trace of sugar. Since it’s a bore having to wait for the aspic to set in the refrigerator, I strongly suggest you make it a day in advance and chill it overnight.

Makes 6 to 8 servings

INGREDIENTS

• 6 medium ripe tomatoes, cored and peeled
• 2 envelopes unflavored gelatin
• 2 tablespoons fresh lemon juice
• 1 tablespoon cider vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon grated onion
• 1⁄4 teaspoon salt
• Dash of Tabasco sauce
• 1 cup sliced pimento-stuffed green olives
• 1⁄2 cup finely chopped celery
• 8 leaf lettuce leaves
• Mayonnaise for garnish

INSTRUCTIONS

1. In a large bowl, press down the tomatoes to extract the juice and produce a wet pulp, using your fingers to push and squeeze.
2. Transfer half of the tomato pulp into a saucepan.
3. In a small bowl, pour off about 4 tablespoons of tomato juice. Add the gelatin to the tomato juice and stir to soften.
4. Stir the gelatin mixture into the tomato pulp in the saucepan. Bring the mixture to a boil, stirring until the gelatin is fully dissolved.
5. Add the remaining tomato pulp to the saucepan and stir well.
6. Remove the saucepan from the heat.
7. Add the lemon juice, cider vinegar, Worcestershire sauce, grated onion, salt, and Tabasco sauce to the tomato mixture. Stir well to combine.
8. Let the mixture cool, then chill it until slightly thickened, approximately 30 minutes.
9. Add the sliced green olives and chopped celery to the chilled tomato mixture. Stir until well blended.
10. Scrape the mixture into a shallow baking dish or loaf pan.
11. Cover the dish or pan with plastic wrap and chill for at least 3 hours or overnight to allow the aspic to set completely.
12. Serve the aspic in slices on lettuce leaves.
13. Top each portion with a dollop of mayonnaise for garnish.