Tomato Aspic with Pineapple Sauce

1. 1

   In a large bowl, dissolve the Jell-O in the boiling water, stirring for a minute.

2. 2

   Add the tomatoes, onion, tomato puree, and tomato juice and mix until the aspic is well combined.

3. 3

   Pour the mixture into a lightly greased 1-quart mold or 8-inch square glass dish.

4. 4

   Refrigerate, lightly covered, overnight.

5. 5

   To remove from the mold, briefly* dip it into a bowl of hot water and unmold onto a chilled plate.

6. 6

   To make the sauce, in a small bowl, whisk together the lemon juice, mayonnaise, and pineapple juice.

7. 7

   Add the crushed pineapple and stir lightly with a fork.

8. 8

   Cover with plastic wrap and serve at room temperature with the aspic.

9. 9

   *Briefly means about 10 seconds.

10. 10

    If the aspic doesn't come out of the mold the first time, dip it again for 5 seconds.

11. 11

    Have patience.

* Per serving · 4 servings · Values may vary.