• Ingredients: 40
  • Serves: 6

Fresh-from-the-garden tomato aspic with ripe tomatoes, chopped, stalks celery with leaves, sprigs parsley, onion, 1/2 bay leaf, peppercorns, cloves, allspice, basil, worcestershire sauce, slices lemon, sugar, salt, gelatin, cold water, grated carrot, grated green pepper, grated celery.

Ingredients

For béchamel sauce

For croquettes

  • Garnish: fresh parsley sprigs and lemon wedges

For the tuna layer:

  • 2 plum tomatoes, diced
  • 1 green bell pepper, diced
  • 1/2 red onion, sliced thin
  • 1/4 cup sliced pitted Kalamata or other brine-cured black olives
  • toasted pita triangles

For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Boil all the ingredients – except the gelatin, water, grated carrot, pepper and celery – with the spices tied in a muslin bag, for 30 minutes.

    For this step you will need

  2. Step 2 Remove the bag of spices, and whirl the tomato mixture (there should be about 1 quart) in a blender until smooth.
  3. Step 3 Soak the gelatin in the cold water, then dissolve it in a cupful of the tomato blend, heated to boiling.

    For this step you will need

  4. Step 4 Add this and the grated vegetables to the remaining tomato mixture. If time is short, you may mince the carrot, green pepper and celery in the food grinder.

    For this step you will need

  5. Step 5 Turn into a 2-quart mold rinsed with cold water, and set to chill. Serve the tomato aspic as an accompaniment to cold cuts, herring snacks or sardines.

    For this step you will need

Nutrition information

Calories 180 Carbohydrates 33 g (11%)
Fat 2 g (2%) Protein 14 g (29%)
Saturated Fat 0 g (1%) Sodium 2,448 mg (102%)
Polyunsaturated Fat 1 g Fiber 9 g (37%)
Monounsaturated Fat 0 g Cholesterol 0