Tomato Aspic

Once upon a time, tomato aspics were the brilliant red centerpieces of luncheon buffets. They were peppered with pimiento-stuffed olives or crisp bits of celery, chilled in ring-shaped molds, turned out onto lettuce-lined trays, and filled with the host's signature blend of chicken or shrimp salad.

While they may not be served as often today, we believe that tomato aspic still deserves a spot on the table. Brimming with fresh tomato flavor, and hints of onion, seasonings, and fresh parsley, it's a refreshing dish that's as pretty to serve as it is delightful to eat.

What Is Tomato Aspic?

A retro favorite, aspic came into popularity in the 1950s, as gelatin-based dishes became stylish to serve and the post-World War II era brought a rise in packaged ingredients and convenience foods. The addition of canned tomato soup or tomato juice gave traditional aspics an accessible and colorful twist. With its colorful, molded presentation, aspics became at a staple at formal occasions, including luncheons, dinner parties, and more.

Ingredients for Tomato Aspic

The ingredients needed to prepare tomato aspic include tomato juice, gelatin, and a mix of herbs and seasonings for a simple yet flavorful dish. To make tomato aspic, you'll need:

• Unflavored gelatin: To help set the liquid ingredients for aspic's characteristic firm texture.
• Cold water: Softens the gelatin.
• Boiling water: Dissolves the gelatin.
• Tomato juice: Base liquid and flavor of the aspic.
• Onion: An aromatic base.
• Granulated sugar: Balances the acidity of the tomato juice with a hint of sweetness.
• Table salt: Enhances the overall flavor.
• Seasoned salt: Enhances the savory flavors and seasoning of the aspic.
• Worcestershire sauce: Worcestershire sauce adds an umami note that enhances almost anything it touches.
• Celery seeds: A subtle celery flavor that complements the tomato flavor.
• Bay leaves: A subtle earthy note.
• Cloves: A spicy, warming note. Can substitute with allspice if preferred.
• Fresh lemon juice: Acidity brightens the flavor of the tomato mixture.
• Fresh parsley: For a pop of freshness and color.

How To Make Tomato Aspic

While this dish might look impressive, it's incredibly easy to make. In fact, the bulk of the time involved is just waiting for the gelatin to set. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Dissolve gelatin: Sprinkle gelatin over cold water; let stand 5 minutes. Whisk in boiling water until the gelatin is dissolved.
• Step 2. Combine ingredients, and bring to a boil: Bring tomato juice and next 8 ingredients to a boil in a large saucepan. Reduce heat, and simmer, stirring occasionally, 15 minutes. Strain and stir in lemon juice and gelatin.
• Step 3. Pour mixture into ring mold, and chill: Pour into desired mold(s) and chill 6 hours or until set.

Tomato Aspic Variations

Feel free to get creative when making an aspic. Different ingredients can add color, spice, or herbal notes that can take your aspic from simple to extraordinary:

• Herbs: Add cilantro, basil, chives, thyme, or oregano for a unique twist.
• Spices: Add cayenne pepper, black pepper, allspice, cloves, or other spices in the place of the spices used, or add as desired.
• Citrusy twist: Amp up the lemon juice or swap with orange or lime juice for a citrusy touch.
• Garlic: Add minced garlic for a savory depth.
• Additions: Add diced cucumber, green onions, bell peppers, olives, or other additions as desired.
  
• Seafood: Incorporate diced cooked shrimp, crabmeat, or other seafood for a classic twist.

How To Store Tomato Aspic

Tomato aspic can be prepared and refrigerated for up to 3 days. Avoid freezing, as gelatin-based dishes can lose their texture when thawed.

What To Serve with Tomato Aspic

Serve tomato aspic with crackers or bread, a salad, cheese platter, cold meats, deviled eggs, vegetable sides, cold pasta salads, chilled soups, and more. Pair with seafood, including grilled shrimp, oysters, crab cakes, and smoked salmon for a classic combination.

You can also fill the center of the unmolded aspic with tuna, shrimp, or chicken salad for a retro touch. It's an excellent side dish for just about any occasion.

Editorial contributions by Katie Rosenhouse.