Fabio's Tomato Aspic

1. 1

   Lightly oil five 4- to 6-ounce ramekins.

2. 2

   Halve tomatoes and squeeze juice and seeds into a sieve set over a 4-cup measure.

3. 3

   In a food processor blend tomato halves until smooth and force puree through sieve into a bowl, pressing hard on solids.

4. 4

   Discard solids and add enough strained tomato puree to juice in measuring cup to measure 2 1/4 cups.

5. 5

   Transfer 1/4 cup tomato mixture to another bowl and sprinkle with gelatin.

6. 6

   Let gelatin soften 1 minute.

7. 7

   In a small saucepan bring 1/2 cup tomato mixture just to a boil and add to gelatin mixture, stirring to dissolve gelatin.

8. 8

   Stir in remaining 1 1/2 cups tomato mixture and other ingredients (except for additional oil) and divide mixture among ramekins.

9. 9

   Chill aspics, covered, until set at least 3 hours and up to 1 day.

10. 10

    Run a thin knife around edge of each ramekin and dip in a bowl of hot water for 20 seconds.

11. 11

    Invert each ramekin onto a plate and drizzle aspics with additional oil.

* Per serving · 4 servings · Values may vary.

No additional tips available.