Ingredients2 h 10 m servings 69 cals
- Pour tomatoes into a saucepan, saving the can to use as a mold. Bring to a boil over medium heat and stir lemon gelatin and salt into tomatoes until dissolved. Mix in vinegar. Pour the mixture into the empty tomato can and refrigerate until firmly set, at least 2 hours.
- To serve, puncture a hole in the bottom of the can and dip can in warm water until the gelatin releases. Place onto a serving plate and cut in slices.
Per Serving: 69 calories; 0.1 g fat; 16.3 g carbohydrates; 1.9 g protein; 0 mg cholesterol; 420 mg sodium. Full nutrition
ReviewsRead all reviews 3
I am the submitter of this recipe. When making this the instructions should have added that you have to decrease the liquid from the can by at least 1/8 cup. I cover with cling wrap and refrige...
Easy & Tasty. I have also made it with a can of Rotel Tomatoes for a Texas flair...