Ingredients for Balsamic Tomato Aspic
- 0 cups Italian style diced tomatoes
- 2 cups diced tomatoes
- water, as needed for blooming
- 1/2 cup balsamic vinegar
- 0 cups distilled white vinegar
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 package (3 ounces) lemon gelatin
- 1/4 cup olive oil
- 1 package (3 ounces) unflavored gelatin
- cooking spray, as needed
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How to Make Balsamic Tomato Aspic
- In a 2-quart saucepan, combine 2 cups of chopped tomatoes, 1/2 cup balsamic vinegar, 1/4 cup olive oil, 1 tablespoon sugar, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Bring the mixture to a rolling boil over medium-high heat.
- Reduce heat to low and simmer for 5 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and stir in 1 package (3 ounces) of unflavored gelatin that has been bloomed according to package directions (usually by sprinkling into cold water and letting it sit for a few minutes).
- Mix thoroughly until the gelatin is completely dissolved.
- Lightly grease a 4-quart mold with cooking spray. Pour the tomato mixture into the mold.
- Refrigerate for at least 4 hours, or until completely set.
- To unmold, dip the bottom of the mold briefly in warm water and invert onto a serving platter.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
76g
Fat
0g
Carbs
7g
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15 Minutes Or Less
Time To Make
Course
Main Ingredient
Cuisine
Preparation
Occasion
North American
Low Protein
Healthy
Appetizers
Condiments Etc
Vegetables
Dinner Party
Holiday Event
Low Fat
Stove Top
Dietary
Low Sodium
Low Cholesterol
Low Saturated Fat
Low Calorie
Healthy 2
Low In Something
Tomatoes
Equipment
