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Dollie's Tomato Aspic

Rated as 4.5 out of 5 Stars

"This was my grandmother's (Dollie Cowan) recipe. She often served this at luncheons. Tomato aspic sounds a little strange to people nowadays, but it was very popular in the South in the 1930s-50s. Dollie served it on butter lettuce with a little mayonnaise on top."
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Ingredients

3 h 10 m servings 8 cals
Original recipe yields 18 servings (4 1/2 cups)

Directions

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  1. Pour the tomatoes with the juice from the can into a saucepan over medium heat and heat until warm, about 5 minutes.
  2. Dissolve the raspberry gelatin in the boiling water. Stir the unflavored gelatin into the cold water until dissolved. Add both mixtures to the warmed tomatoes and stir. Pour the tomato mixture into a gelatin mold and refrigerate until congealed, 3 to 4 hours.

Nutrition Facts


Per Serving: 8 calories; 0 g fat; 1.5 g carbohydrates; 0.6 g protein; 0 mg cholesterol; 57 mg sodium. Full nutrition

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Reviews

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Tomato Aspic is still on the menu for every good southern funeral. I've never tried it with Raspberry gelatin before though.

I was so happy to find this recipe. I have made this for years only using lemon jello instead of raspberry jello. Great