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1
Quarter medium tomatoes and chop celery.
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2
In a food processor puree quartered tomatoes until smooth and transfer to a heavy saucepan.
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3
Add celery, basil, salt, and sugar and simmer, stirring occasionally, 5 minutes.
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4
Force mixture through a fine sieve into a bowl, pressing hard on solids.
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5
Have ready a large bowl of ice and cold water.
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6
In a small bowl sprinkle gelatin over water and let soften 1 minute.
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7
Add gelatin mixture to hot tomato mixture, stirring until gelatin is dissolved.
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8
Stir in horseradish juice, Worcestershire sauce, and 1 tablespoon vinegar.
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9
Set bowl in bowl of ice water and stir until cool.
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10
Divide tomato mixture among four 1/2-cup molds or ramekins.
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11
Chill aspics, loosely covered, until firm, at least 4 hours, and up to 2 days.
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12
In a small bowl whisk together oil, remaining 2 tablespoons vinegar, and salt and pepper to taste.
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13
Dip bottom of 1 mold or ramekin into a bowl of hot water 3 seconds and run a thin knife around edge.
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14
Invert a plate over mold or ramekin and invert aspic onto plate.
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15
Unmold remaining aspics, 1 at a time, in same manner.
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16
Surround aspics with cherry or currant tomatoes and drizzle tomatoes with vinaigrette.
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17
Garnish tomatoes with basil.
