Jellied Tomato Salad

Tomato aspic by another name. This retro molded salad sets tomato juice with unflavored gelatin, simmered first with basil, lemon juice, minced onion, garlic, and peppercorns for a savory, herb-infused jelly that jiggles on the plate and tastes like summer in solid form.

The simmering step concentrates the tomato flavor and lets the aromatics infuse fully before straining. What you pour into the mold is a clear, deeply flavored tomato liquid, not a cloudy, herb-flecked one. The straining gives you a jewel-toned, clean-looking salad.

Softening the gelatin in cold tomato juice before dissolving it in the hot strained liquid is what prevents lumps. Skipping this step gives you rubbery clumps suspended in liquid instead of a smooth, uniform set.

Kitchen Tips

• Bloom the gelatin first. Sprinkle it over cold juice and let it sit 5 minutes until it looks wrinkly and swollen. Then the hot liquid dissolves it instantly.
• Strain through a fine mesh sieve. You want the flavor of the basil and peppercorns but not the bits. Press gently to extract all the liquid.
• Chill at least 4 hours or overnight for a firm, clean unmold. A couple of hours gives you a wobbly set that won’t hold its shape.
• To unmold, dip the mold briefly in warm (not hot) water, run a knife around the edge, and flip onto a plate. A quick shake should release it.

Variations

• Bloody Mary aspic: Add a teaspoon of Worcestershire, a dash of hot sauce, and a splash of prepared horseradish for a cocktail-inspired version.
• Vegetable-studded: Stir in finely diced celery and bell pepper when the gelatin is partially set for added crunch and color.
• Individual molds: Pour into ramekins or small cups instead of one large mold for easier portioning and a more elegant presentation.