EagleTribune.com, North Andover, MA


May 2, 2013

Baltimore trip leads to tomato aspic recipe

Baltimore trip leads to a favorite recipe of family's women


Maybe you have to be related to one of these Baltimore women to like it, but I love tomato aspic; I think it’s in my genes to like tomato aspic. Here’s Audrey’s recipe, as given to her sister, my grandmother, and then to my aunt. Yes, raspberry gelatin is an ingredient.

Tomato Aspic


1 large package raspberry Jello

2 packages Knox gelatin

3/4 cup tomato juice

1/2 cup boiling water

3 cans stewed tomatoes, undrained

6 drops Tabasco


Dissolve the two gelatins in the tomato juice.

When dissolved, add boiling water.

Add 3 cans stewed tomatoes, undrained, pureed in a blender or food processor.

Add 6 drops Tabasco.

Pour into a 8-by-8 inch glass pan. Chill until set.

For the dressing

1/2 cup mayonnaise

1/2 cup sour cream

2 teaspoons horseradish

1 tablespoon Durkee Famous Sauce (optional)

Stir all together.

Serve a dollop on top of each serving of aspic.


Rockport resident Heather Atwood writes the Food for Thought column weekly. Questions and comments may be directed to heatheraa@aol.com. Follow her blog at HeatherAtwood.com.




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