How many of you remember Tomato Aspic? It was the “fancy” congealed tomato salad that all the ladies in town made for their garden club years ago. I’m sure it made regular appearances at church potluck dinners as well. It was certainly popular in my hometown of Aberdeen Mississippi.
My parents gave me a copy of Prime Meridian cookbook for Christmas which features the recipes of Meridian, Mississippi. Tomato Aspic occupies a prominent place in the salad section of the book. As I thumbed through the book, I was flooded with memories of my childhood.
Since I was old enough to sit at the table, I’ve been a food enthusiast. Food always conjures memories of significant times or events in my life. Thinking about Tomato Aspic, a food that I wasn’t particularly fond of at the time, transported me back to a day where Jello and congealed salads were all the rage. My grandmother always made a Ribbon Salad for Christmas. This salad had a layer of sweet cream cheese filling between layers of red and green Jello. I haven’t had it in many, many years, but I’m sure I would still love it because it would remind me of my Grandma.
I haven’t heard about or tasted Tomato Aspic in years, with one exception. I had a extraordinary Christmas Eve dinner several years ago at the restaurant of acclaimed chef, Guenter Seeger. The prix fixe dinner included an appetizer of tomato aspic. I don’t recall details of the dish, but I do remember that it was white and had a very intense tomato flavor. I never figured out how they removed the red color.
For today’s post, I’ve made the Prime Meridian version of Tomato Aspic, as a throwback to food trends of yesteryear. I gave it a bit of an update by adding crème fraîche and chives. As I mentioned before I wasn’t fond of it as a child, but the addition of the crème combined well with the bite of the tomato flavor, and my adult taste buds approved. I’m now a fan of this retro salad.
Ingredients
2 1/4-ounce envelopes unflavored gelatin
1/2 cup hot water
3 1/4 cups tomato juice
1 tablespoon fresh lemon juice
2 teaspoons Worcestershire sauce
1/2 teaspoon Tabasco sauce
1 small onion, finely chopped
2 stalks celery, finely chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
Lettuce leaves
Crème fraîche
Sliced chives (for garnish)
Instructions
1. Dissolve gelatin in hot water. Add tomato juice, lemon juice, Worcestershire sauce, Tabasco sauce, onion, celery, salt, and pepper. Mix well.
2. Brush the inside of 4 to 6 ramekins with vegetable oil. Fill ramekins with mixture and refrigerate for several hours until firm.
3. To serve, unmold and place on lettuce leaves. If needed, dip the ramkins in warm water to loosen. Spoon crème fraîche over aspic and garnish with chives.
https://southernboydishes.com/2015/03/10/tomato-aspic-with-creme-fraiche-and-chives/You may also like:
- Roasted Cauliflower and Fennel Soup - November 8, 2015
- Smoky and Sweet Turkey Chili{+ a Cookbook Giveaway} - October 27, 2015
- Black-Eyed Pea and Collard Stew with Turkey Sausage - October 16, 2015
I LOVE tomato aspic. I grew up with it being that my mom was southern. I always used canned aspic but cannot buy it anywhere anymore. So, I was looking for recipes that I can follow, and this one is perfect. I will add the V-8 to it and of course, serve it with mayo. Best Foods over here in CA. Cannot wait to tell you how it goes. Thank you so much.
Memories. My Mom served it with cottage cheese. Delicious…
Growing up in Wisconsin, my Canadian bred mom made this – it wasn’t just fancy in the South. She made hers with sliced green pimento olives and served with mayonnaise- Hellmans only. I decide to make it for Christmas dinner tonight and this looks about like her recipe.
My mom too!!!
Making it tonight!!
As a born and bred Kentuckian I’ve been eating and enjoying tomato aspic for about 80 years. My mother and grandmother didn’t use shortcuts but I’ve made it with Bloody Mary mix and V8 juice (especially spicy variety). I like it with a dollop of sour cream. But to be fancy, mix up a sauce of sour cream and mayo (only and ever Duke’s mayo please), a little horseradish and salt and pepper to taste. To me it’s a summertime dish, not thanksgiving or Christmas. With turkey serve Cranberry Smush. But that’s another story!
We use spicy V8 juice and lemon jello. Also, we add bay shrimp..mmmm so good. Add dollop of sour cream 🙂 I’ve been eating this since I too was kid and love it !! People always think it’s weird until they try and end up liking it.
I have fond memories of tomato aspic my mom made. She would also slice pimento stuffed olives and mix in. I wonder how it would be if you used V8 juice? Or even a Bloody Mary mix? I might have to experiment!
I think V8 would work well. Let me know if you try.
I have had great success with Clamato juice.
Goodness me – at 65 this was a staple in my mother’s holiday meals. I’m now cooking for guests and have a tough time with this one and I absolutely love it. This is a fabulous recipe, growing up my mom made a ‘mock’ hollandaise sauce with mayo, lemon juice and cayenne pepper on top with chives – it was yummy. thanks for sharing!!!!
This is absolutely “The Best” tomato aspic recipe.The only change I made was that I topped it with Litehouse blue cheese dressing/dip.This is going in my favorites box.Thanks!
Thanks so much for the comment, Toni. I’m so glad you liked the recipe!
This is exactly how I remember the tomato aspic my grandmother and aunts made when I was growing up in Memphis. You had me at “Worchestershire.” I accidentally doubled the lemon juice but the tartness was actually spot on for me. Excellent recipe! And a great set up on your web site for printing your recipes. All on one page, and very legible. Thanks!
Hi, Barbara here from Cape Town, I have been looking for a fresh tasting starter for my Christmas turkey dinner and came across your recipe. I love the combination of ingredients and will be making your Tomato Aspic with some kind of garnish, maybe prawns this year. Thank you, just goes to show, even in our 70s one isn’t too old to learn
Years ago I made tomatoe aspic with a mayonnaise sauce. I can’t find the sauce recipe. Any suggestions?
I know I’m late to the party here but I was searching for this recipe and found your website. I’m so glad I did! My meemaw used to make this or something similar for various social functions and holiday dinners. I,too,was not a fan of tomato and jello combinations, because in my simple mind jello is supposed to be sweet and if anything is suspended in the middle of it, it should be fruit. Now I’m a 40 something adult who misses her meemaw and her meemaw’s cooking and I try to replace the void she left in my life with cooking and consuming the food she cooked. Thank you for this recipe! Peace and love.
Looks pretty. I want to make this with Thanksgiving dinner. I wonder if it will go good with turkey?
Hi Mary, thanks so much for dropping by. I think this would be a great “retro” addition to a Thanksgiving meal. Hope you enjoy it!
I haven’t seen a tomato aspic in years. And I’ve made it — well, come to think about it, I’ve never made it! What a fun dish, and so nicely presented. Thanks!
Great memories of tomato aspic and my mother’s friends. A beautifully presented southern classic. I don’t believe I’ve ever seen tomato aspic quite so lovely.
Sam
Thank you so much, Sam! It was fun talking a walk down memory lane!