Barefoot Contessa Tomato Aspic Recipe

This Barefoot Contessa Tomato Aspic Recipe is tangy and refreshing, which uses tomato juice and unflavored gelatin. It’s a classic, foolproof recipe, ready in about 20 minutes.

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Barefoot Contessa Tomato Aspic Ingredients

• 4 cups tomato juice
• 4 packets (1 tablespoon each) unflavored gelatin
• 2 tablespoons lemon juice
• 1 teaspoon hot sauce (optional)
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup celery, finely diced
• ½ cup green bell pepper, finely diced
• ¼ cup onion, finely minced
• 2 tablespoons parsley, chopped (for garnish)

How To Make Barefoot Contessa Tomato Aspic

1. Bloom the gelatin: In a small bowl, sprinkle the unflavored gelatin over 1 cup of cold tomato juice. Let sit for 5 minutes to bloom.
2. Heat the juice: In a saucepan, warm the remaining 3 cups of tomato juice over medium heat until steaming (do not boil).
3. Dissolve gelatin: Stir the bloomed gelatin into the warm tomato juice until fully dissolved.
4. Mix in flavorings and vegetables: Remove from heat. Add lemon juice, hot sauce (if using), salt, and pepper. Fold in celery, bell pepper, and onion.
5. Pour into molds: Lightly grease a large gelatin mold or individual molds. Pour the tomato mixture in evenly.
6. Chill to set: Refrigerate for 4–6 hours, or until completely firm.
7. Unmold and garnish: Dip the mold briefly in warm water to loosen. Invert onto a serving plate. Garnish with chopped parsley and serve chilled.

Recipe Tips

• Can I use V8 instead of plain tomato juice? Yes, V8 adds extra flavor and nutrients.
• What’s the best mold to use? Use a classic ring mold or individual ramekins for serving ease.
• Can I make this spicy? Add more hot sauce or a pinch of cayenne for a kick.
• Can I prepare this ahead? Yes, aspic holds well in the fridge for up to 3 days.
• How to keep it from sticking? Use a light coating of nonstick spray on the mold before filling.

What To Serve With Tomato Aspic

This Southern-style savory jelly pairs well with:

• Deviled eggs or egg salad
• Cold roast chicken or ham
• Crisp crackers or toast points
• Pickled vegetables or olives
• A wedge of sharp cheddar cheese

How To Store Tomato Aspic

Refrigerate: Keep covered in the refrigerator for up to 3 days. Do not freeze, as gelatin will lose its texture.

Tomato Aspic Nutrition Facts

Estimated per serving (based on 6 servings):

• Calories: ~60 kcal
• Carbohydrates: ~6g
• Protein: ~4g
• Fat: ~0g
• Sodium: ~450mg
• Fiber: ~1g
• Sugar: ~4g
• Vitamin A: ~10% DV
• Vitamin C: ~25% DV

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

What is tomato aspic made of?
Tomato aspic is a savory gelatin made from tomato juice, unflavored gelatin, lemon juice, and chopped vegetables.

Is tomato aspic served hot or cold?
It’s always served chilled, often as a retro appetizer or side dish.

Can I use canned diced tomatoes instead of juice?
No, you need smooth tomato juice for the gelatin to set properly.

How do I get the aspic to release cleanly from the mold?
Dip the mold in warm water for 10–15 seconds, then gently invert onto a plate.

What does it taste like?
It’s tangy, savory, and slightly zesty—like a chilled, gelled Bloody Mary without the alcohol.

Try More Recipes:

• Ina Garten Roasted Eggplant Parmesan Recipe
• Ina Garten Corn Casserole Recipe
• Ina Garten Glazed Carrots Recipe