Grannydragon's Tomato Aspic With Pineapple Sauce

Ingredients

Aspic

• 1 (3 ounce) package lemon Jell-O gelatin (I use the sugar free kind)
• 1 cup boiling water
• 3/4 cup canned tomato
• 1/2 small onion, finely minced (1 tablespoon of pulp)
• 1/4 (6 ounce) can tomato paste
• 1/4 cup tomato juice
• oil, for greasing the mold

Sauce

• 1 tablespoon fresh lemon juice
• 1/2 cup mayonnaise
• 1 tablespoon pineapple juice
• 1/2 cup canned crushed pineapple, drained

Directions

1. 1

   In a large bowl, dissolve the Jell-O in the boiling water, stirring for 2 minutes.

2. 2

   Add the tomatoes, onion, tomato puree, and tomato juice. Mix well. Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.

3. 3

   Refrigerate, covered, overnight.

4. 4

   To remove from the mold, briefly dip it inot a bowl of hot water and un-mold onto a chilled plate. Briefly means about 10 seconds. If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds. Have patience!

5. 5

   To make the sauce: in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.

6. 6

   Add canned crushed pineapple and stir lightly with a fork.

7. 7

   Serve at sauce at room temperature with the chilled aspic.

8. 8

   Time quoted does not include chill setting time.