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1
Lightly grease eight to ten 8-ounce individual molds or custard cups.
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2
Place the tomatoes, onion, celery, bay leaves, garlic, and cloves in a large saucepan with 1/2 cup of the water and stir to mix.
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3
Bring to a low boil and simmer for about 30 minutes, stirring occasionally and skimming the rising foam as needed.
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4
Remove from the heat and strain, discarding the bay leaves and cloves, then pushing the pulp through a sieve to make 4 to 5 cups of juice.
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5
Add the lemon zest and juice, sugar, vinegar, basil, and salt and pepper to taste and stir to combine.
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6
Return the juice to the saucepan, bring to a boil, and reduce by about 2 cups, about 10 minutes.
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7
Reduce heat to a low boil.
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8
Fill a large bowl with ice water.
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9
Combine the gelatin with the remaining 1/4 cup water in a large bowl and stir to mix.
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10
Pour the hot juice over the gelatin mixture and stir until the gelatin dissolves.
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11
Remove the basil and place the pan of juice in the water bath to fully cool, stirring regularly for even coloring and texture.
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12
Divide the mixture evenly between the prepared molds, cover, and refrigerate for at least 4 hours or overnight, until the aspic sets up and is firm.
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13
To unmold the aspics, run a knife around the outside edge of the molds and set in a pan of warm water for 15 to 20 seconds to loosen.
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14
Invert onto a plate or platter and serve or refrigerate until ready to serve.
