Tangy Tomato Mold

1. 1

   Pour tomatoes into a 2-quart pan and break up any large pieces with a spoon.

2. 2

   Sprinkle gelatin over tomatoes and let stand until softened, about 5 minutes.

3. 3

   Stir in sugar, lemon juice, and hot pepper seasoning; place over low heat and cook, stirring, until gelatin is dissolved.

4. 4

   Drain liquid from olives into a measuring cup and add water, if needed, to make 2/3 cup liquid; slice olives and stir into gelatin mixture with olive liquid, onions, and celery.

5. 5

   Turn into a 6-8-cup mold.

6. 6

   Refrigerate until firm, about 5 hours.

7. 7

   Just before serving, unmold onto a serving plate and garnish with greens.

* Per serving · 4 servings · Values may vary.

No additional tips available.