Grannydragon's Tomato Aspic With Pineapple Sauce

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 1 (3 ounce) package lemon jell-o gelatin (i use the sugar free kind)
• 1 cup boiling water
• 3/4 cup canned tomato
• 1/2 small onion, finely minced (1 tablespoon of pulp)
• 0.25 (6 ounce) can tomato paste
• 1/4 cup tomato juice
• oil, for greasing the mold
• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• 1 tablespoon pineapple juice
• 1/2 cup canned crushed pineapple, drained

Recipe

• 1 in a large bowl, dissolve the jell-o in the boiling water, stirring for 2 minutes.
• 2 add the tomatoes, onion, tomato puree, and tomato juice. mix well. pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.
• 3 refrigerate, covered, overnight.
• 4 to remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. briefly means about 10 seconds. if the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. have patience!
• 5 to make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.
• 6 add canned crushed pineapple and stir lightly with a fork.
• 7 serve at sauce at room temperature with the chilled aspic.
• 8 time quoted does not include chill setting time.