Fresh Tomato Aspic

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About

This was one of my mother’s so-called party dishes. It appeared quite often as the first course of a Sunday dinner (dinner is the midday meal in the South; the evening meal is supper), molded perhaps, or cut into squares and served in a lettuce leaf (often referred to as a “lettuce cup”) and with a small dab of mayonnaise on top. If she did not make the aspic with fresh tomatoes, she used bottled tomato juice.


  • 3 or 4 ripe tomatoes (about pounds), cored and peeled
  • 1 envelope granular gelatin
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • Juice of ½ lemon
  • ½ teaspoon Worcestershire sauce
  • ¼ cup finely chopped parsley, optional
  • 1 tablespoon finely chopped celery leaves, optional


  1. Do not chop the tomatoes or blend them. Rather, push them down in a measuring cup. There should be exactly 2 cups.
  2. Add half the tomatoes to a saucepan. Pour off about 2 tablespoons of the natural tomato juice into a small bowl. Add the gelatin and stir to soften. Spoon and scrape this into the saucepan and stir. Bring just to the boil, stirring until the gelatin is dissolved. Add the remaining 1 cup tomatoes.
  3. Add the salt, pepper, lemon juice, Worcestershire, parsley, and celery.
  4. Pour the mixture into a small, rectangular loaf pan and place in the refrigerator. Let stand several hours or overnight, until set.
  5. Serve sliced with a dab of mayonnaise on each slice.